2016 CSA Week 15



Partial Share 
Hakuri Turnips - Partial Bundle 
Cucumbers -1 american slicer 
                   - 1 silver slicer 
Leeks -partial bundle 
Zuchini or Patty Pan Squash -3
Basil -1.5 oz
Bell Peppers -1
Green Beans -a few 
Red Cabbage -½ large or 1 sm 
**Fingerling Potatoes ~1# 
**Tomatoes -Glacier or Sungolds 

Full Share
Hakuri Turnips - Bundle
Cucumbers - Asian or Armenian Slicer
                    - 3-4 lemon
Leeks - bundle
Zuchini or Patty Pan Squash - 4
Basil - 2 oz
Bell Peppers - 2
Green Beans - a few more
Red Cabbage - 1 med
**Fingerling Potatoes ~ 1.5#
**Tomatoes - Heirlooms

**these items are non-refrigerated and will be labeled at CSA pickup for partial and full you have TWO separate things to add to your boxed share this week; tomatoes and potatoes

THIS WEEK! Lower Valley Farm Pasture Walk August 25th 6:30-7:30p.m.
Join Jay for a walk through the pasture Thursday evening as he shows you our unique pasture raised beef and lamb production system in action! Our lambs are sold out, but ask us about amazing grass-fed & finished beef!

Things continue to be growing like crazy around here. We had a minor wind storm last week and looks like another one is coming next week, but hopefully the next one will be pretty minimal. The bugs are out with a vengeance right now dutifully attempting to annihilate every vegetable around. They got our summer kale...so luckily we've got a succession planting of fall kale that is covered under insect netting that we will be able to start harvesting soon to keep those braising greens coming. You'll see the turnip greens this week look like they’ve been shot with the tiniest bb gun; that's some pest damage but not too bad. Those were covered and escaped the late summer bug invasion. It looks like the weather is going to shift to highs in the mid 70s this week and we are excited about that; the fall crops we are busy planting over the last month will really love the change...and we will too!

We have so much summer bounty right now we decided to keep the share boxes at a reasonable amount by not including lettuce mix this week. Lettuce mix will be back next week we just wanted room to include more of the kings and queens of summer while our short summer season lasts.

And speaking of the queens of summer, we will start cycling the heirloom tomatoes and sungold tomatoes through the shares each week. We don't have enough of either to include them in all the shares in a single week so we are keeping track and will try to get them in everyone's share 2-3 times over the course of the summer. Our main season tomato this year is 'Glacier,” a little gem of a mini-slicer. We'll distribute as many Sungolds and heirlooms as we can, and fill in with Glaciers, but we are making sure to 'take turns' between T/Th pickups and full partial to make sure everyone gets some of each.

Recipe Ideas for the week
Turnip Greens
finely chop your turnip greens. Heat up some fat in a pan add onions or garlic and saute until translucent. Add turnip greens and saute 3-4 minutes add some vinegar and saute another minute. Enjoy these mixed with eggs, in an omlet, or as a side dish.
Purple Cabbage
this is a beautiful cabbage for making a coleslaw! YUM! Or for slicing into thin wedges and grilling!
Green beans
Okay I know everyone knows how to cook green beans, boil them and serve with butter and salt (YUM!). I love them that way but my absolute favorite way to cook geen beans is to stir fry them with sesame oil, garlic, and Sriracha sauce. Spicy beans!


Next week—lettuce mix, red beets and more summer goodness (tomatoes, potatoes, cucumbers, a more sizable amount of green beans!) Wahoo!

2016 CSA Week 14




Partial Share 
Golden Beets - Partial Bundle 
Cucumbers - 1 slicer (American or sliver) 
                    - 2 Lemon cucumber 
Lolla de Rosa” Red Long onion -partial bundle 
Zuchini or Patty Pan Squash - 3
Red Head Lettuce - 1
Lettuce Mix - Partial Bag 
**Blue Potatoes  ~1.5# 
**Tomatoes, mini slicer -  Partial Bag 
**Garlic - Medium 

Full Share
Golden Beets - Bundle
Cucumbers  2 silver or one Asian
                     - 1-2 American Slicer
Lolla de Rosa” Red Long onion - bundle
Zuchini or Patty Pan Squash - 4
Red Head Lettuce - 1
Lettuce Mix - Bag
**Blue Potatoes - ~2#
**Tomatoes, mini slicer - Bag
**Garlic - Large

**these items are non-refrigerated and will be clearly labeled at CSA pickup for partial and full you have THREE separate things to add to your boxed share this week; tomatoes, potatoes, and one garlic**

~~~Save The Date~~~ Lower Valley Farm Pasture Walk August 25th 6:30-7:30p.m.
Join Jay for a walk through the pasture Thursday evening as he shows you our unique pasture raised beef and lamb production system in action! Our lambs are sold out, but ask us about amazing grass-fed & finished beef!

Wow! How about that rain last week? ¾ of an inch of slow and steady beautiful rain with no wind or hail?! We'll take it! AND...if it's on the date we were planning on setting out a bunch of fall transplants; all the better! Perfect transplanting weather. Although, yes, more than a little bit miserable to be out there not moving too fast in the rain and mud. We are using a new transplanting system this year and we love it! The “Stand N Plant” planter is just about the best $100 tool I can imagine. It doesn't work for all transplants but it works for many and we are happy to have it!



Recipe Ideas for the week
Golden Beets
Roast some golden beets and keep them cold in the fridge for a nice golden beet cold salad.
Remember! Gold beet greens are the most delicious greens EVER! So, chop them up real small. Saute one of those gorgeous red long onions, add beet greens, reduce and cook about 3 minutes, add a splash of vinegar and salt and eat as a side dish or with eggs, or on top of...anything…
Cucumbers
Seems like a cold salad kind of week, don't you think? We love peeling a bunch of cucumbers and having them cut up in a lidded bowl in the fridge for an easy veggie to sit out and lunch and dinner (It's one of the two vegetables all three of the kids like…). Last year we got a bit of feedback “MORE CUCUMBERS! IN CSA!” We listened! And planted twice as many cucumbers. Also! We've invested the time in actually pruning them this year and !wow! That sure makes them more prolific! Exciting! We will be cycling back and forth between varieties each week for partial and full shares. We peel all the cucs but it's really just a personal preference; lots of vitamins and fiber in the peels, but if it means fussy eaters won't eat them, I don't mind peeling them.
Purple? Potatoes!
Yup, they are purple! We love this intensely dark blue heirloom potato. My go-to is to roast them but they are great baked, twice baked, mashed, boiled, oven fries, pan fried, hash browns; however you like to cook your potatoes! Fresh potatoes are just to amazingly good.
Patty Pan Squash and Zucchini
Patty Pan and Zucchini can be used interchangeably. Each year I use patty pan and zucchini more and more. They are such a versatile vegetable. We put them in our weekly egg/veggie breakfast bake, grill them, and saute them with stir fries, and cook them in curries. With sweet onions zucchini and patty pan make the perfect pair on a grill basket and are so good topped on sandwiches, burgers, and pizza. There are all kinds of recipes on the internet using zucchini instead of noodles in casseroles; I've had these zucchini noodles and LOVE them! They just haven't become a part of my summer cooking routine yet. But I see Oodles of Zoodles in the future! The amount of zucchini you get in your share each week should be enough for one stir fry, curry, or grilled dinner.
Red Leaf Lettuce
We've really worked on getting our baby green game dialed in this year (oh-my-goodness-it'
s-working-it's-finally-working!) and as such we haven't put many head lettuces in the shares this summer. It's going to be hot this week, and when it's hot I love having some pulled pork in the crockpot to eat with lettuce wraps. As in...take meat and wrap it up with lettuce. YUM! Also a fun way to make tacos. We have been know to wrap lettuce mix and pulled pork with big leaves of...more lettuce!
Garlic- I love how much feedback we get about the garlic, yup, it's OFFTHEHOOK, enjoy!


Next week—purple cabbage, hakuri turnips, and green beans!

2016 CSA Week 13

CSA WEEK 13



Partial Share 
Carrots - Partial Bundle 
Cucumber - 1 slicer (American or sliver) 
                  - 1 slicer (Asian or Armenian) 
Summer Leeks - partial bundle 
Chard  - partial bundle 
Basil -  Partial Bundle
Bell Pepper - 1
Zuchini or Patty Pan Squash - 2
Super Greens - Partial Bag
Eggplant, Italian or Asian ~8oz
**Red New Potatoes ~1.5# 
**Tomatoes, mini slicer - Partial Bag
**Red Sweet Onion   - 1 sm 

Full Share
Carrots - Bundle
Cucumber - 2 slicers
                   - 1 lemon
Summer Leeks - bundle
Chard- bundle
Basil - Bundle
Bell Pepper - 2
Zuchini or Patty Pan Squash - 4
Super Greens - Bag
Eggplant, Italian or Asian  ~12oz
**Red New Potatoes  ~2#
**Tomatoes, mini slicer - Bag
**Red Sweet Onion - 1med

**these items are non-refrigerated and will be clearly labeled at CSA pickup for partial and full you have THREE seperate things to add to your boxed share this week; tomatoes, potatoes, and an onion**

~~~Save The Date~~~ Lower Valley Farm Pasture Walk August 25th 6:30-7:30p.m.
Join Jay for a walk through the pasture Thursday evening as he shows you our unique pasture raised beef and lamb production system in action!

Please note: We're changing the Newsletter format a bit to put the veggie list on the front page. :)



The garden is growing like crazy and we are flipping beds from main season kohl crops (cabbage, broccoli, cauliflower, romanesco), to late fall roots including hakuri turnips, radishes and beets. We're also flipping summer roots to fall salad crops and Asian greens. About 700 feet of beds come out of production each week this time of year. This week marks the week we'll start seeding fall arugula, lettuce mix, and radishes every week. The hakuri turnips, super greens, and baby kale are seeded bi-weekly. The last succession of beets, and an experimental late green onion are going in now. The potatoes are coming out and being seeded to a 'cover crop' that will be tilled into the ground next spring for a boost in nitrogen before planting next year's corn.

Speaking of corn, this year's corn is slowly but surely getting bigger every week and just starting to think about tasseling out (fingers crossed for Back To School Sweet Corn).

Recipe Ideas for the week
Leeks I will probably make a potato leek soup this week. I know this is capitol W, weird but when it starts getting cold out in the mornings...I often eat a hearty soup for breakfast. Sorry Wheaties...you are just not the breakfast of champions I need to put in a big work day. Too hot for soup? No Problem! I also love leeks on the grill or in a stir fry. They are also so amazing cooked in large amounts of butter and served with….anything. Butter sauteed Leek Pizza with tomatoes and pesto For The WIN!

Eggplant this is a vegetable that people usually feel very strongly that they either LOVE or DO NOT love. If you are in the DO NOT love group give this good fresh eggplant a try; it may just surprise you. It has nothing in common with the sponge-like stuff you buy at the grocery. Now, we've got two differently shaped of eggplants, the long ones are “Asian” and the rounder ones are “Italian” but they taste pretty much exactly the same. So if you had your heart set on eggplant parmesean and you got an Asian eggplant take heart! Likewise, if you got an Italian eggplant and you were thinking eggplant curry; no problem! These eggplants have different geographical origins and different shapes but they taste pretty much exactly the same.
My absolute favorite way to cook eggplant is the myth and legend; eggplant Parmesan.
But it's a bit fussy and !ohmy! It just doesn't work itself into my summer cooking rotation :).
So (surprise!) I usually peel eggplant and then roast it and add to my weekly breakfast egg bake, grill it, or stir fry it. Even though eggplant is an 'uncommon' vegetable; I find it to be one of the most versatile vegetables around. It lends an earthy unique flavor and texture to just about any dish.

Chard I know returning CSA members have heard this recipe idea before but one of my favorite ways to prepare chard is to take a few large bundles, remove the stems and thoroughly chop. Saute an onion in a very large cast iron skillet add chard make little 'nests' in the chard and crack an egg into each one and top with sharp cheddar, lower the heat and cover to allow cheese to work it's melty magic. Makes a wonderful breakfast. Have a great week ~ J&M