Wait...where's my village?

Welcome to Farm To Table Weekly where health is valued, community matters, and simple home cooking is replacing commodity foods.

Well...it did decide to warm up for ten days after all this year...and Every Single Year...even when I’m ‘ready’ for it…I’m never really ready for the drastically dropping day length in mid August. It’s dawn at 6 am? But the day’s already half over by 6 am (kidding/not kidding).
Every year we like to include a big bundle of basil in the Veggie Box for one week...this is the week!
If there are only two things you freeze/put away for winter each year I would prioritize 1. Garlic scapes 2. Frozen Pesto. These little gems don’t take up much space in the freezer, and it brings a little sunshine into your life when you pull them out when snow is on the ground (sorry to say the S word in August...but we all know what lies around the corner).
Last week, Rachel, one of our members, shared a delicious dressing recipe for honey basil salad dressing. I made it and topped it on boiled potatoes and our family LOVED it. Now...you may be thinking farm kids are super great and well behaved and always love to eat vegetables without complaining...unfortunately....this is not the case. However, they all liked this salad dressing on these boiled potatoes that night. A WIN! We also had boiled green beans and roast crock pot lamb from the lambs we keep for our family and we felt like kings that night.
We love love LOVE sharing recipes! At Lower Valley Farm your weekly box is so much more than a box of super–fresh, super–local produce (and it is that!). It’s about creating community. About making the intention to eat nutrient dense food. Someday I may write a book on this topic. I journal about it frequently and will be sharing a short video in the FB group this week on the topic...
When our kids were really little, we lived in my hometown and my mom and grandmother helped us out a lot. And even with that help (we had three kiddos under 5 and our oldest was experiencing very challenging sensory issues), I was like, “I don’t have to do this alone. I have my faith, I have my family..it takes a village ...wait...WHERE'S MY VILLAGE?!”.
It is our intention that this Veggie Box and your 20 week commitment to eating the same volume of produce every week for a season changes the way you eat, creates a meaningful connection to our local organic farm community, and helps you try produce you may have never had before. We want to help you create habits. We want to learn from you, with you, and together. It’s taken us a few years to really solidify the vision for our farm and we are so excited to have our Veggie Box community at the heart of our farm.
Making a village of folks from all different backgrounds that have something in common–choosing local for a season and making an investment in our health and the health of our community.
We are thankful for each and every one of you!
Partial shares get all the same veggies in ½ – ¾ amounts.
Veggie Box week 14:
  • Baby Carrots with tops–Use those greens! You can even sub some of the carrot greens for the basil in your pesto sauce.
  • Huckleberry Gold Potatoes–Purple skin on the outside, golden on the inside. Low Glycemic index. Delish!
  • Tomatoes
  • Cucumbers
  • Zucchini
  • Rainbow Chard–use interchangeably in any recipe for cooked spinach
  • Parsley
  • Basil (the big bundle!)–Make a big batch of pesto and freeze some of it in ice cube trays. Put pesto cubes in a ziplock bag for fall and winter summer magic preserved in your freezer.
  • Baby Romaine
  • Fresh Shallots–These have a sweet and mild onion-y flavor with a touch of garlic and are less assertive than most onions when served raw. They are fresh, so use them in the next two weeks...cured coming in fall!
  • Purple Bell Peppers–tastes like a green bell
Recipe of the Week: Basil–Honey Salad Dressing
(Courtesy of CSA member Rachel Perrigo)
½ c. packed whole basil leaves
⅓ c. olive oil
¼ c. honey
¼ c. apple cider vinegar
Pinch of salt
  1. Roughly chop or tear basil leaves.
  2. Combine ingredients in a blender and puree until smooth.
  3. Refrigerate before serving.
  4. Keeps for one week.
Recipe of the Week: Cucumber-Tomato Salad with Bell Peppers
(Adapted from dinneratthezoo.com)
3 cups sliced cucumbers, seeds removed
2 cups roughly chopped heirloom tomatoes
¼ cup shallot or red onion, thinly sliced
1 purple bell pepper, cored, seeded and diced
¼ cup chopped parsley
4 T. olive oil
1½ T. red wine vinegar
1 t. Dijon mustard
salt and pepper to taste
¼ t. dried oregano
  1. Place the cucumbers, chopped tomatoes, shallot or onion, bell pepper and parsley in a large bowl.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, pepper and oregano.
  3. Pour the dressing over the vegetables. Toss gently to coat. Serve.
Wishing you all a wonderful week!
Jay, Mandy, and the LVF Crew