I can tell I'm busy because when I opened my computer to start working on the newsletter, I realized all the tabs are still the same from last week when I did the newsletter. That gave me a little chuckle, but as I always say, I'm doing my best work in the field when I'm putting off work in the office.

We had a beautiful stretch of weather that looks like it's going to give way to some heat just in time for the Dog Days of Summer! I wish I had more time to really get into it, but the farm is named after the astronomical dog days, which is when the brightest star in the sky--the dog star, Sirius--rises around the same time as the sun for about month or so. The ancient greeks believed this coordination between the two of the brightest celestial bodies were the reason for such extreme summer heat, and thus referred to them as the Dog Days of Summer. I love this time of year and in spite of the heat, exhaustion, and never ending list of things to do, I'm full of energy and ready to take on the next challenge.

Plenty of challenges are to be found as we move into our busy harvest season. We'll have sweet corn in the CSA, markets, and store the next few weeks. Tomatoes are still waiting to start up in earnest, but we get more and more every week and the plants are loaded. Melons and spaghetti squash are sizing up, peppers and eggplant are getting ready, and we always make sure to have greens. Lot's of good stuff as we start distribution for the week!

Which reminds me of two things:

1.) we want to have another garlic party and plan on pulling our garlic on August 5th this year. We get started at 8am, but go all day pulling and sorting the garlic. Please let me know if you'd like to join in this year! The morning is the more physical part of the day when we pull the garlic out of the field. In the afternoon we sort the garlic, which is tedious, but does not have the same physicality as pulling it from the field. If you're interested in coming for the morning, afternoon, or all day just let me know and I'll give you more details. We will provide garlic themed dishes for lunch, but we'd also like to include more of a potluck element to lunch. I feel like someone out there has to have an old recipe for garlic muffins!

2.) We're looking to hire as we prepare to say goodbye to a few of our summer crew members. Hours are M-W from 7:00am-3:30pm and pay is $15/hr. If you know anyone who may be interested please send them our way!!

That's all for tonight. More on the CSA below.

CSA Week 4 of 20!

CSA Week 4 of 20!

Pickup Wednesdays in the Barn 1-7pm

Deliveries By 7pm

There is more stuff each week! I am most excited about the corn this week. It is sweet and delicious and I have to recommend eating it raw. Everyone gives me a funny look when I say it but I promise you'll come around when you try it.

We're also starting to harvest peppers, eggplant and tomatoes! There will be some either/or on those items until harvest picks up but its a start! Tomatoes are taking their time but we're looking at a big harvest any week now. I'm willing to bet by next week they will be a staple in delivery and pickup shares. Also the half pint cherry tomatoes are temporary until we get enough to have pints for everyone. It'll happen, just need some time. We've got a long season ahead of us!

The PYO patch open for members!

PLEASE 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!

Delivery Shares

▪Basil

▪Cherry tomatoes

▪Sweet Corn

▪Cucumbers

▪Green Garlic

▪Head Lettuce

▪Lettuce Mix

▪Microgreens

▪Zucchini/Summer Squash

Market Style Pickup

Members Pick 8

▪Beets

▪Broccolini

▪Cabbage

▪Celery

▪Chard

▪Cherry Tomatoes

▪Cucumbers

▪Eggplant

▪Fennel

▪Green Garlic

▪Kale

▪Lettuce

▪Lettuce Mix

▪Microgreens

▪Peppers

▪Radishes

▪Tomatoes

▪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.