It is a pleasure to be growing your food for you. The rains late this week were a blessing as the crops were getting desperate for moisture. Like all of you we (and our vegetables) would love some sunshine and warm weather, but increasingly it's looking as if summer was a friend who stopped by only for the briefest of visits.
I'm happy to be harvesting kohlrabi again this week as well as fennel for the first time this season. The are two of the most uncommon vegetables that I grow. If you have never tried them I encourage you to give them a shot as they really are delicious. You will see a number of recipes included that will make them shine.
For those of you who didn't pick up last week, I want to let yuo know that we are now including some Prairie Gold Pastured Meats products in our extras list. Prairie Gold is run by my brother-in-law Blake Hall and my sister Angela. These two have been producing outstanding grass-fed beef for about 10 years and I really believe in their project and management principles. Much like the chicken that many of you have tried from Sven Stave at Field to Fork their beef is on another level compared to the beef that you can buy at the grocery store. Blake and Ang manage their cattle herd according to holistic management grazing principles which not only ensure a fresh buffet of pasture for the cattle each day but also sequesters atmospheric carbon in the soil at an amazing rate. Many of you are already customers of Prairie Gold so you know what I'm talking about. Check out the extras page for more info.