Your Farm Share is huge this week, a sign of the summer’s great bounty. Time to have a dinner party! Enjoy!
New in the farmstand The beginning harvests of Japanese eggplant, hot peppers, green beans and an increasingly steady supply of artichokes. Coming soon . . . celery, corn, and tomatoes!
New from the farm kitchen Now available at the farmstand: Basil pesto with walnuts, arugula pesto with almonds, dilly beans! You’ll also find John Melquist’s fresh-baked Trukenbrod breads. Coming next week: Lemon verbena blueberry jam and mixed hot pickles!
Your farm share this week…
- choice: cauliflower or broccoli
- choice: kohlrabi or fennel
A view from the farm
Making garden fresh nasturtium pesto for the Thetford Elementary School Gardens
with the summer school students.
A new member of the crew Welcome to our newest staff member Julie Puttgen! Julie has many talents and is working in our kitchen with Alison and Karen two days a week. She’s helping to prepare our exciting and delicious preserves and other farm products.
Organic blueberries in the farmstand We have pints of organic blueberries available at the farmstand and at Hanover, Lebanon, & Norwich Farmer’s Markets. Our organic pick-your-own blueberry patch will be closed this year due to an outbreak of a manageable-but-tricky fungus called “mummy berry.” We only want our customers to have access to the best fruit and would hate to see them leave with any of these mummies in their baskets. Don’t worry though, the farm crew will skillfully be able to harvest the good fruit which is delicious! After some serious attention and care this fall the patch should be fully recovered, so please don’t forget us in 2012: we thank you for understanding the ups and downs of growing small fruit organically!
For organic PYO blueberries this summer, try Wild Hill Organics in West Fairlee, managed by Peggy Fogg.
Recipe of the week This past Wednesday at the Thetford Elementary School gardens we made Garden Confetti Pesto. The summer school students harvested basil, chives, nasturtiums, and squash blossoms, washed and processed the veggies, and carefully followed the recipe. We ate two batches of garden-fresh pesto on crackers. The students and teachers loved it! Yum.
Cross pollination New England Climate Summer is a summer internship program for college students, graduate students, and recent graduates. Climate Summer riders travel exclusively by bicycle in small teams across New England, spending approximately one week in a community before biking on to the next. While in each town, riders connect with community leaders who are actively addressing society’s addiction to fossil fuels by crafting local solutions that strengthen communities. This group will be visiting Cedar Circle Farm on July 22.
Summer dining alfresco Celebrate slow food, sustainable agriculture, and support the work of Cedar Circle Farm’s Education Center, community outreach, and Farm-to-School programs. There are still some seats left for our dinners in the field. Available dates are August 6, 14, 20: check your calendars and register soon!
[ July 20, 2011 ]