We had some wonderful visitors to the farm this week — a family who would love to take the leap and do exactly what we are doing someday. They asked to come pick my brain about raising their own food back in their urban garden, and I was more than happy to tour the farm and chat about the dirty life with them. I love the idea that we can serve as inspiration to others to be more self sustaining. We make plenty of mistakes along the way, but that can only boost others’ confidence in their own abilities, right!? 🙂
I also spent some time with an area SEEDS coordinator planning opportunities for working with K-12 students, both here on the farm and in the classroom. I had a blast when the 4th graders came out this spring to see how we do things on this “old fashioned farm,” as one of them put it, and I’m kinda geeked to be brainstorming other educational activities for the future.
Speaking of the future, overnight lows in the 50s are slowing down garden growth. Vines are just beginning to look a bit tired around the edges. It’s only noticeable if you really look, but amidst all of this lush bounty, I can feel the garden begin to whisper the beginnings of a quiet sigh. We are definitely approaching the tail end of the summer season, with another 3-5 weeks remaining to enjoy the bounty.
This week I said good bye to my dutiful harvest day helper, Casey Aldrich, who did a bang-up job keeping all of us in line and productive this summer. 🙂 Thanks, Casey! Have a great school year.
Here are the contents of your share basket this week:
- Beans, Blue Lake and Provider
- broccoli, Blue Wind & Arcadia
- carrots, Nantes and Sugar Snaxx
- cucumbers, Marketmore
- Eggplant — Those of you who did not get eggplants last week will receive some today
- garlic, “Music” or Pylong Ylang
- Kale, curly Winterbor
- Melons, Blacktail Mountain
- Napa Cabbage
- Onions, Copra sweet
- Peppers, sweet Bell and Banana
- Tomatoes, Stupice, Violet Jasper, Sungold, German Orange Strawberry, Black from Tula, Purple Calabash, Kellogg’s Breakfast, Tigerella, Caspian Pink, Striped Roman, Amish Paste, Cherokee Purple, Wapsipinicon Peach
- Garlicky Sesame-Cured Broccoli Salad – http://www.nytimes.com/2008/02/20/dining/201arex.html
–Un-b-lievably. Good. Do it.
- Heirloom Tomato Salad: http://www.101cookbooks.com/archives/heirloom-tomato-salad-recipe.htmlOh, Heidi, you create such beautifully simplistic, lush dishes.
“…the magic happened when I decided to roast half of the tomatoes. The salad became a mix of beautiful heirlooms in shades of greens, reds, yellows, and orange, tossed with their roasted, caramelized counterparts. The roasted tomatoes brought depth to the salad well worth the bit of extra time and effort.”
Do you have a favorite recipe? I always welcome you to share your favorite recipes using ingredients from your share baskets. That’s part of what belonging to a community farm is about!
COMING UP SOON: cabbage
SWAPS: There is a spot on the farmstand fridge labeled swaps where you can trade something in your basket with someone else. Leave something — take something!
TIPS: Angelic Organics has a handy guide for how to store various kinds of produce: http://www.angelicorganics.com/Vegetables/vegetablescontent.php?contentfile=vegstorage
Remember to bring your share bag/basket/box back at pick-up time next Wednesday!!