Lot's happening on the farm these days! With all we're bringing in from the fields its really starting to feel like summer over here. The cukes and squash are chock full of fruits and should be mainstays over the next few weeks and months, the flowers are looking gorgeous in the fields, and the corn has ears on its stalks.

We spent the day cleaning up the PYO patch for our CSA members and it is so peaceful to be in at the moment. It was getting a little scary with the weeds but all is well now. We've had some great help this summer from our part time crew. I'm amazed at what we can get done in a day with everyone around. I often feel like my mood reflects how I'm feeling about the fields, and even though we have some weedy patches here and there, knowing we can knock it out in a day or two brings on the happy feelings.

The CSA started up well last week and I'll have more on that below. We'll be at the markets this weekend starting on Thursday morning at Cheshire Med until Saturday in Keene. The store will be full of fresh produce all weekend, as well.

CSA Week 2 of 20!

Pickup Wednesdays in the Barn 1-7pm

Deliveries By 7pm

We've got another great week of shares coming up! There are some gorgeous lettuce heads coming out of the field. Cucumbers and Zucchini/Summer Squash are finally ready. They're a couple weeks later than last year despite getting them in earlier. Remember when it was cold and cloudy all spring long? Delivery shares will get the first cherry tomatoes of the year but there are MANY more to come. We're bringing in some scallions and green beans from Picadilly Farm and Warner Farm for shares this week until ours come into season.

The PYO patch is going to be open for members!

QUICK NOTE: If you can bring your own scissors for picking flowers that would be very helpful! We have some, but I'm not sure we have enough for everyone if its busy. Also, a jar to transport flowers is helpful!

Peas are loaded up. Zinnias are still a little slow, but the snapdragons are gorgeous. We may have limit to a flower count for a couple weeks until everything gets going in earnest, but there is still plenty out there for folks.

Delivery Shares

▪Basil

▪Celery

▪Cucumbers

▪Cherry Tomatoes

▪Head Lettuce

▪Lettuce Mix

▪Microgreens

▪Green Beans from Warner Farm

▪Garlic Scapes

▪Zucchini & Summer Squash

Market Style Pickup

Members Pick 8

▪Beets

▪Beans from Warner Farm

▪Broccoli, Cauliflower, OR Broccolini

▪Chard

▪Cucumbers

▪Fennel

▪Head Lettuce

▪Kale

▪Lettuce Mix

▪Microgreens

▪Napa Cabbage

▪Radishes

▪Scallions from Picadilly Farm

▪Spicy Mix

▪Zucchini & Summer Squash

▪Basil & Mint for herbs

▪Take what you can use Garlic Scape

▪PYO peas and flowers

Broccoli & Cabbage Slaw with Miso-Carrot Dressing -- CLICK FOR LINK

Ingredients

▪1 small head napa (or other) cabbage

▪1 tablespoon kosher salt, plus more to taste

▪2 medium unpeeled carrots, ends trimmed (about 8 oz. once trimmed)

▪1/4 cup white miso paste

▪2 cloves garlic, optional, see notes above

▪1/3 cup freshly squeezed lime juice (or vinegar, see notes above)

▪1 tablespoon sesame oil

▪1/2 cup grapeseed, olive, or neutral oil

▪1 small head broccoli or cauliflower, cut into florets

▪1/2 cup sliced almonds

▪1/2 cup pumpkin seeds

▪6 scallions, thinly sliced

Directions

Cut the cabbage into quarters through the core. Thinly slice it, discarding the core. Place cabbage in a large bowl and sprinkle with 1 tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes. Fill bowl with cold water and jostle the cabbage with your hands. Drain into a large colander. Don’t worry about drying the cabbage.

Meanwhile, make the dressing: If you’re using a food processor, run the carrots down the chute with the shredder attachment in place. Then switch to the default blade, and add the miso, garlic, if using, lime juice, sesame oil, and 1/4 teaspoon kosher salt. With the motor running, pour oil slowly down the chute (I pour it into the cavity of the food pusher, which has a little pin hole, which allows for slow, steady streaming), then add 1/4 cup of water in the same manner. Taste the dressing. Add the additional 1/4 cup of water to thin to the right consistency—dressing will be thin— and to correct it if it tastes too tart. Add an additional 1/4 teaspoon of salt if necessary. (Note: miso pastes vary in sweetness—the one I’m using is very sweet—so you’ll have to adjust the dressing to taste.)
Wipe out the food processor. Switch to the slicer attachment. Run the broccoli or cauliflower florets down the chute. Transfer to a large bowl. (It’s now safe to throw your food processor in the dishwasher!)
In a small skillet over medium heat, toast the almonds until golden. Transfer to a plate to cool. Wipe out the skillet, and add the pumpkin seeds. Toast until golden, then transfer to a plate to cool.
Transfer cabbage to the bowl with the broccoli or cauliflower. Add the toasted almonds and pumpkin seeds. Add the scallions. Pour dressing over top — you won’t need all of it. Toss. Taste. Adjust seasoning as necessary.

Summer Vegetable Pesto Pasta -- CLICK FOR LINK

Ingredients

For the Pesto:

▪1 cup fresh basil

▪2 tablespoons hemp seeds

▪2 tablespoons fresh-squeezed lemon

▪1 ½ tablespoons nutritional yeast

▪1 clove garlic

▪¼ teaspoon salt

▪¼ cup olive oil

For the Pasta:

▪½ tablespoons olive oil

▪½ yellow onion sliced

▪1 small zucchini, halved and sliced

▪1 small yellow summer squash, halved and sliced

▪1 bell pepper, seeded and chopped

▪1 cup cherry tomatoes, halved

▪½ teaspoon sea salt

▪freshly ground black pepper

▪8 ounces short pasta (fusilli, penne, farfalle, rigatoni, etc.)

▪¼ – ⅓ cup prepared basil pesto

Directions

For the Pesto:

(skip this step if using store-bought pesto) Place garlic a food processor or blender and pulse until roughly chopped. Then add the basil, hemp seeds, lemon juice, salt, and pulse into a rough paste. Turn on the food processor, and drizzle in the olive oil through the opening in the lid of the food processor. If your food processor doesn’t have an opening add the olive oil to the container with the rest of the ingredients and let the food processor run until you reach your desired consistency. Depending on the size of your food processor, you may have to scrape down the sides of the food processor.

For the Pasta:

Start by bringing a large pot of salted water to a boil. While the water heats up, start your veggies. Once the water boils, cook the pasta according to package instructions. In a medium pot, add water and set over high heat. When pasta is done, reserve ½ cup of pasta water. Drain pasta.

In a large skillet add olive oil and set over medium-high heat. Once the oil is hot add the onion, zucchini, yellow summer squash, bell peppers, and tomatoes. Season with salt and freshly cracked black pepper. Saute about 5-8 minutes just to soften the squash. Set aside till pasta is done cooking.

Place the pan of vegetables back on low heat, add the cooked pasta, pesto, and ¼ cup of reserved pasta water. Add more water to reach the desired consistency of the pesto. liquid. Toss to coat. Taste and adjust the seasoning, garnish with nutritional yeast parm, Parmesan cheese, hemp seeds, and more basil leaves if desired. Serve warm.

Store leftover pesto pasta in the refrigerator for 1-2 days. Pesto will keep in the fridge for a week or in the freezer for 3-6 months.