Sixth CSA - Week of July 14th

Hello CSA-ers,

Thank you all again for bearing with us and our road closure. It will be closed this weekend as well. However, I’m growing quite fond of riding my bike in on Kelly Canyon Road as the solitude of the road helps create more pause in my rushed mornings. I hope it can do the same for you.

The rush comes for good reason though as things are busy on the farm. Today was butchering day (come buy chicken - $6/lb), market day (open 9am-2pm, we have some delicious cherry tomatoes and new Yellowstone Coffee Roasters coffee blends on our shelves!), and another day of camp! In other exciting news, we have a new variable pressure, electrical pump pulling water from Rocky Creek and bringing life to our flower and berry fields. (This pump is bringing a whole lot of joy to the folks that running our irrigation lines.) Hot days? No problem!

However, last week’s hail storm did some damage to our produce. For a few weeks to come you’ll notice tears in and blemishes on bunching greens, lettuce heads, radish tops and the exterior of sugar snap peas. Please note that these are not from bugs, but from the hail that battered our crops. Our first batch of strawberries were also effected, so we are uncertain on the timing hope to get you some soon. Lastly, the stripped kale and chard that makes up this week’s Braising Mix is blemished and still mighty nutritious making it great for smoothies and stir-fries!

Now for your boxes of produce…

Small Share:

Lettuce Mix, Beets, Braising Mix, Scallions, Frisée Head, Sugar Snap Peas

Full Share:

Lettuce Mix, Thyme, Carrots, Beets, Braising Mix, Scallions, Hakurei Turnips, Frisée Head

If you haven’t tried our beets or carrots raw yet, you must. You won’t be able to go back to store-bought root veggies after you try these. Give a kid a munch out of either one and their eyes will be opened to the beauty of vegetables (if they haven’t been already). Aside from munching on these beauties right from your bag, I like to highlight their fresh flavor in this very simple, yet exciting salad: https://cookieandkate.com/raw-beet-salad-with-carrot-quinoa-spinach/ Use your lettuce mix, or spicy frisée greens to replace the spinach. Pickup some fresh herbs for the dressing at our market stand for $2 a bunch. And, if edamame isn’t of interest to you, throw in those sugar snap peas from your box (or from our market stand)! Ever think, can I make one dish that encompasses everything in my CSA? Well here’s the recipe that will do it. Why not throw diced turnips and scallions in there while you’re at it?!

I’m short on thyme, nonetheless I have to make a plug for it. This recipe accentuates the beauty of the herb, and of using your nose to know when your meal is ready. Toss quartered baby bella or cremini mushrooms, olive oil, salt, diced garlic and thyme together. Throw it on a cookie sheet and in the oven (400F), or in a tin foil pouch and on the grill for 15 minutes to 30 minutes stirring partway through. No need to set a timer on this one though, as only thyme (and your nose) will tell.

Enjoy this beautiful week of summer!

Cheers from the farm,

Demi (farmhand)

she/her/hers