Week 7 CSA Welcome to Annie McLaughlin, our new bookkeeper! We also have two new staff members, Ni & San: six-week-old kittens! These young girls usually hang out near the farmstand where our staff training them up to be our new barn cats. Please visit with them! Unfortunately or old mouser kitty Ichi (pronounced ee-chee) passed away of natural causes this winter. In honor of Ichi, “#1” in Japanese, we have named the two new girls Ni and San, “#2” and “#3” in Japanese.
Your farm share this week…
- peas: choice of shell, snap, or snow
- choice: bok choy or fennel (prepacked bok choy)
- beet greens
- choice: cabbage or broccoli (prepacked broccoli)
- summer squash
- hanging basket of flowers
A view from the farm
Ni (“nee”) means #2 in Japanese. She looks like Ichi, our old pal who passed away this past winter. Ichi means #1 in Japanese.
Field notes The blueberries are ripening, we are planting fall crops, and weeding next year’s strawberries. The beans and sunflower crops are in, growing, and looking good. It is definitely July!
New products from the farm kitchen Alison and Karen have been busy processing crops from the field and turning them in to amazing jarred goods for your pantry and fridge . . . strawberry vinaigrette, strawberry jam, coconut cardamom tapioca, basil pesto with walnuts, strawberry lemonade popsicles (in the farmstand freezer). Alison’s talents appear endless and her list of what’s coming soon includes curtido, a Latin American sauerkraut!, and Mexican chocolate rice pudding: wow!
Fresh-baked breads coming back John Melquist, our multi-talented horseman, farmer, and master breadmaker will have freshly ground and baked breads for sale in the farmstand in the coming week!
Tomato Tasting Don’t miss this year’s Tomato Tasting from 2-4 pm on Sunday, August 14. Learn about tomatoes, taste them all and delectable tomato dishes prepared by Farm Chef and Kitchen Manager Alison Baker.
There will be a special tomato cash-only farmer’s market down by the river featuring some of Alison’s special preserves, flavored oils, vinegars, and more. Our special guests include Ben Watson — who wrote the book on heirlooms, Taylor’s Guide to Heirloom Vegetables — is Senior Editor at Chelsea Green Publishing, and the co-chair of the Slow Food USA Biodiversity Committee. We’ll also have live music by the The Reverend Stovepipe Band. The six-piece group out of Corinth, Vermont, includes guitar, stand up bass, accordion, harmonica, banjo, and a great vocalist. Those who have known the farm for years will remember former staff members Keith (harmonica) and Kath Freidland (accordion). If you have not heard them before, their folk, blues and Americana groove is well worth the listen. $25/person Sign up now!
[ July 8, 2011 ]