The Only Thing

Hello Friends,
Welcome to Farm To Table Weekly where health is valued, community matters, and simple home cooking is replacing commodity foods.
Time isn’t the main thing; it’s the only thing. -Miles Davis
There are so many benchmarks of the passing of time each season on the farm. The first greens of the year, the first carrot, the first ripe tomato...they mark time in a way that, although there is a tremendous amount of planning involved...take on a life of their own. Rather than a schedule, the farm follows a rhythm that is reaching its peak right now. Although we are not at peak production for the year we are at the unique point in the season where noxious weed seed is trying its best to set seed and propagate for next year, crops are REALLY rolling in, ~and~ the fall crops need to get in the ground. All at The Same Time.
Time is the only thing.
It beats to the rhythm of the season and for a few weeks:
TIME IS THE ONLY THING
Before returning back to a much more sustainable pace of
Time is the only thing.
Time is precious. Our time at the farm is precious. Your time is precious. As farmer Kari likes to say, “It’s the only thing you can’t make more of.” And as our new-to-the-farm Farmer Sam chimed in this week to add, “Not yet, anyhow.”
Of all the things about both folks in our CSA and folks who come to market, farmstand, or our farm fridge, we are deeply thankful for the fact that all our customers go out of their way, they spend that one thing you can’t make more of...time...to choose local. For our CSA members, you have the unique experience to create a weekly habit, to set an intention, and get in the routine of using the same quantity of produce every week for 20 weeks in a row. We want you to know how thankful we are for taking the time to choose local.
Speaking of time…time is one of the things I really dig into in the 7 Steps to Seasonal Eating Success e-book in the academy. It’s got a couple real winners for making some great habits for using fresh produce in the kitchen. One thing I like to do is set a timer and have a small focused list of meal prep to do in the allotted time. This week, with these veggies...this is what I’ll do with my time...

I’ll set my timer for 45 minutes and rinse and chop that big beautiful lettuce into a lidded glass bowl for salad. Chop the whole bundle of green onions and store in a 4 cup lidded pyrex bowl for quick toppings on...everything. Peel and chop cucumbers and carrot sticks for kiddo snacks. And coarsely chop cauliflower, zucchini, fennel, and carrots and roast them at 400 until tender (about 20 minutes). I’ll keep these roasted veggies in the fridge for adding to eggs in the morning and topping with salad and meat or beans at lunch and serving next to slow cooker pot roast at dinner. The basil and tomatoes I’ll keep stored on my counter ready to chop for a fresh caprese salad. I’ll have the kiddos top and tail the green beans to have them ready to steam alongside dinn
er one night. The baby kale will be added to morning smoothies.
It takes time...and it’s worth it. Wishing you a wonderful week! J, M and the LVF Crew
Partial shares get all the same veggies in ½ - ¾ amounts.
  • Cauliflower-either purple or white
  • Basil
  • Tomatoes-storing and using your fresh tomatoes.
When unpacking your Veggie Box the tomatoes will always be at the top of the box. Set the tomatoes aside. Load up your bags...and put the tomatoes on the top! When you get them home take them out of the paper bag and store them on your counter until you use them. We pack all Veggie Box (and market!) tomatoes at a ready to eat ripeness-they are at their best for the next three days.
  • Cucumber
  • Zucchini
  • Green Bean Medley
  • Head Lettuce
  • Baby Kale-Baby kale three ways:
  1. Finely chop kale and rub the raw kale between your hands (I just can never get used to saying massage when it comes to kale?!). Toss with caesar dressing for a delicious caesar salad!
  2. Farmer Mandy’s Fave: add a large handful of baby kale to your morning smoothie for a delicious green smoothie (the flavor of baby kale is very mild).
  3. Finely chop (the secret to non-slimy greens). While chopping heat up a heavy bottomed pan and a generous amount of cooking oil. Add chopped green onions, saute 1-2 minutes. Add your finely chopped baby kale and cook, reducing, 1-2 minutes. Add balsamic vinegar and serve as a delicious side dish or to top a burger, pizza, or omelet.
  • Green Onion
  • Bulb Fennel
  • Carrots-Our CSA members asked for more carrots in the shares last year and we have listened! Are you keeping up with your weekly carrots? If not try them Roasted and eat as a side dish. Chop carrots into quarters, cutting lengthwise, toss in avocado oil and sea salt. Roast at 400 degrees about 20 minutes or until tender. THE BEST SIDE DISH!
We got so much positive feedback on the Cauli-tots last year! Here it is again!
Recipe of the Week: Cauli-tots
(Modified from nibblesandfeasts.com)
Ingredients:
1/2 head of purple or white cauliflower, chopped
1/2 cup shredded Parmesan Cheese
1 cup Panko bread crumbs
1 teaspoon seasoned salt
2 eggs, beaten
cooking oil spray, for the pan
Directions:
  1. Preheat oven to 400° F.
  2. Place cauliflower pieces, cheese, bread crumbs and salt in a food processor. Pulse until all ingredients have been processed to fine pieces.
  3. Transfer mixture to a bowl and add eggs. Stir to combine.
  4. Spray mini cupcake pan with cooking oil spray.
  5. Spoon 2 tablespoon of cauliflower mixture into each mold. Press down with fingers until tightly packed.
  6. Bake for 20 minutes or until golden brown.
Wishing you all a wonderful week!
J, M, and the LVF Crew