2017 CSA Week 8

****Please NOTE**** The 4th of July falls on a Tuesday this year!
All members who pickup on Tuesday will pick up on Monday July 3rd 5-7:30 at the Mason’s



Have you guys seen the weather forecast? We can’t believe how hot it’s going to be...for the foreseeable future! It’s so crazy that we started with such a cold gray spring and now here we are with such intense sun and heat.

Everything is going really well at the farm right now. Last week we hired another full time field worker for our crew. We are so blessed this year to have, truly, a Dream Team 2017, and we thought we’d take a minute to introduce you.

Right now we have Jay and myself both working. We are able to both work on the farm this year because we have a wonderful full-time, in-home, child-care ninja who we are so, so thankful for. Faith has the most important job on the farm.

This May we hired Kari and she has been incredible to work with; Jay and I can’t believe how much we got done this spring with ‘just’ a three person crew. Kari comes from a diverse background, and her incredibly deep knowledge of work-flow and systems is a secret weapon that unfurls daily as she helps us streamline our daily work. “Game-changer” is a word that gets thrown around far too often, but it’s fair to say that before Kari started here, we didn’t even know what kind of game we could bring.

We have also hired our dear friend Katie to be our part-time pack-shed manager. For the last month Katie has bagged up every single bag or clamshell that leaves the farm; she is efficient and organized and doing such a great job.

Last week we brought Jenny Mattern on as a part time CSA co-ordinator for the Kalispell Pickup, and we are pleased to have her daughter back again as our Saturday Market Assistant while her son comes to fill in as a mother’s helper on Friday mornings. There’s some pretty intense boy energy at the farm Fridays! The Matterns have been with us from the beginning. They are amazing and we love them.

Hiring Levi as our new full-time field worker has been transformative, and it’s only been a week. Levi is an excellent addition to our farm team; he is an incredible worker, picks up on new tasks quickly, and is a great communicator. As a veteran of an Army airborne division, Levi is proficient at any task we throw his way. He’s all around great.

What’s most amazing about our crew is how each one brings new ideas to our work that we would never have thought of otherwise. Whether it’s Kari introducing us to corporate-level work flow plans, or Levi engineering (is ‘MacGuyvering’ a word?) a feature for our power-washer to run continuously, I don’t think we anticipated how much talent each person we’ve hired would bring to our farm. These wonderful people we get to work with are making this farm grow in ways we couldn’t have imagined. We are so grateful for them. Give them a high-five if you see them!

CSA week 8

Partial
Baby Kale -partial bag 
Red Butter Lettuce -1 
Green Cabbage -  ½
Purple Green Onions -partial bundle 
Hakuri Turnips -  partial bundle 
Golden Beets - partial bundle 
Basil - 2 oz 
Carrots - Partial bundle 

Full
Baby Kale - bag
Red Butter Lettuce - 1 large
Green Cabbage - 1
Purple Green Onions - bundle
Hakuri Turnips - bundle
Golden Beets - bundle
Basil - 4 oz
Carrots - bundle

Our zucchini and other summer squashes are just now coming on, and it looks like next week we will have zucchini in the shares. This is a transition time on the farm. Gone are the cool weather crops like arugula or bok choi, and while the high summer crops are coming in, they’re not far enough along for inclusion in the shares. While we’re a few hot days away from our first red tomato or our first handful of green-beans, it’s a great time for sweet early carrots and cabbage. Hold onto your hats!

Green Cabbage is of course lovely as a slaw, but there’s so much you can do with cabbage! You can slaw it, ferment it (sauerkraut!), bake it, boil it, roast it, even grill it. We love to slice our cabbage into wedges, drizzle with olive oil, sprinkle with salt, and roast at 450 for 30 minutes or so. Grill it if you don’t want to heat the house up. Flip the wedges over half-way through to get a nice even roast. Garnish with lemon and fresh herbs. Here’s a great short article on ideas for cabbage courtesy our dear friend Tracy at Early Morning Farm: https://www.earlymorningfarm.com/12-ideas-cabbage/

The Golden Beets are a gift that just keeps on giving. Don’t over-look the greens, but is there anything you can’t make better with those beets? Ah, yes, borscht. Don’t try to make a borscht with the goldens, it’ll probably taste great, but won’t have that lovely pretty red color a good borscht should have. Grill or roast the golden beets for maximum aesthetic awesomeness.

Baby Kale – Remember that suggestion from week 6 to make baby kale salad? We asked, and she delivered. Here it is, straight from the source: Tavonna’s Killer Wilted Kale and Roast Beet Salad.

Saute some mushrooms. Chop and cook some bacon. Roast a few golden beets (or butternut squash, or sweet potato). While these are warm, toss with baby kale to wilt. Add: Chopped red onion, dried cranberries, blue cheese crumbles, mayo, garlic (scapes!), salt and pepper to taste.


Keep cool this week and have a happy and safe 4th!
~Mandy & Jay