Weekly Update 8/8

On the Farm

Ah, August. What better way to put it than two late nights working on the newsletter in a row. This is the hard month of the season. The weeds wanna grow faster than the plants and the fields need to be rearranged for fall planting, our harvest list keeps growing and everything wants to be picked at once, and we’re trying to keep it all together through the hottest days of the year. August.

On the bright side, the rain we got over the weekend was a huge help. On Saturday morning our area was officially designated as severe drought conditions. I doubt any of the storms will make a huge impact, but raindrops make rivers and we’ll take what we can get. Sever drought conditions can affect crop growth, fruit development, and microbial activity in the soil. It is gonna take a lot of raindrops to correct the current condition.

Planting is a guessing game at this point. The chance of rain jumps from 100 to 0 in an hour. I’m hoping we’ll get a chance to plant tomorrow. Even if it doesn’t rain tomorrow, there is a storm passing over now that might give us enough moisture for the plugs to take. The heat will pass and some cooler days will help the transplants.

Shares are still looking good. I’ll get into them below with updates from the rows.

SUMMER SHARES WEEK 9!

A reminder that we are on the even week schedule for half shares. FULL SHARES receive a basket every week. HALF SHARES receive a basket every other week.

EVEN WEEKS

Week 2 – 6/22 Week 10 – 8/17
Week 4 – 7/6 Week 12 – 8/31
Week 6 – 7/20 Week 14 – 9/14
Week 8 – 8/3 Week 16 – 9/28

ODD WEEKS

Week 1 – 6/15 Week 9 – 8/10
Week 3 – 6/29 Week 11 – 8/24
Week 5 – 7/13 Week 13 – 9/7
Week 7 – 7/27 Week 15 – 9/21

Basil will see its way back into shares this week. We still have a lot in the field and it needs to be cut back to stay productive. Beets are making their long awaited appearance in shares. I’m hoping some later rounds will fare better than our first. They will be small beets this week, but perfect for roasting whole! Plus there is going to be Sage in shares because I think it pairs nicely with beets. Cauliflower is in shares again this week. I recommend buffalo cauliflower. It is not in the recipes this week, but it is an easy one to google. Cucumbers will be in shares for a few more weeks. Our tunnels are looking sad, but there is still some life left in the plants. Fennel is in shares again. Cilantro will be our third herb of the week. It’s a lot of herbs this week due to how things are growing, but they are versatile and elevate any dish you make. Fennel and Cilantro have a recipe below. Garlic is a weekly occurrence. Greens Mix has been reliable. Peppers are in full season. Hopefully Jalapenos as well. Squash! Lots of it! Plus lots on our swap table! It’s coming out of our ears right now. I don’t want to overload members, but I do need to unload a fair amount. Tomatoes. Not yet! Cherries are coming in, but the reds still need another week. We’re giving what we get for the time being. They should come in heavy any day now.

Check for recipes below!

Shares Week 9:
Basil
Beets
Cauliflower
Cilantro
Cucumbers
Fennel
Garlic
Greens Mix
Peppers
Sage
Summer Squash and Zucchini
Tomatoes of some variety

Egg Share: CHECK LIST FOR NAME
Bread Share: Red Pepper Cheddar CHECK LIST FOR NAME

LINK: SAUTEED BEETS WITH PASTA, SAGE, AND BROWN BUTTER

Beets and Sage is one of my favorite combos!

Ingredients

4 tablespoons butter
1 ½ pounds beets, peeled and grated
20 fresh sage leaves
Cooked pasta

Directions

Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.

LINK: SUMMER SQUASH AND BASIL PASTA

Ingredients

¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

Directions

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

LINK: SESAME, CILANTRO, AND ROASTED FENNEL RICE BOWL

Ingredients

1/3 cup short-grain brown rice
1 tbsp apple cider vinegar
1 tbsp tamari
salt to taste
1 fennel bulb
2 red bell peppers
olive oil (as desired)
2 to 4 tbsp cilantro
1 avocado
2 tbsp sesame seeds

Dressing

4 garlic cloves unpeeled
3 tbsp olive oil
2 tsp apple cider vinegar
1 tsp tamari

Directions

Cook the brown rice in 1 cup water with the vinegar, tamari and salt to taste. This should take about 40 minutes.
Preheat the oven to 400°F.
Slice the fennel lengthwise. Cut each pepper into about 8 pieces. Place them on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 15–20 minutes, until the edges are browning. For the last 10 minutes, add the garlic cloves (they will be used in the dressing).
Let the rice, vegetables and garlic cool.
Finely chop the cilantro. Cut the avocado into bite-size chunks. Roughly chop the roast vegetables and stir into the rice, with the avocado and sesame seeds.
Make the dressing. Peel the garlic and mash with a fork (it should be really soft). Mix in all the other ingredients. Stir into the rice and sprinkle with the cilantro.

Check out the Farm Store!

The best days to come to the farm store are Thursday morning through Sunday! We try to keep it stocked earlier in the week, but the largest variety comes over the weekend.

We’ll have corn for the month of August! Eggs, veggies, milk, treats, and more!

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