Summer 2021 CSA- Week 15

Full Share: Watermelon, Blush Onion, Jalapeños, Tomatillos, 2 Bell Peppers, 2 Heirloom Tomatoes, Cilantro, Basil, Broccoli, Lettuce Head

Half Share: Watermelon, Blush Onion, Basil, Broccoli, Heirloom Tomato, Lettuce Head, 2 Eggplant

Hello CSA members! My name is Indigo and I am a farmhand. At GVB, we convene each morning at 7am to receive instructions for our days work. Although the meeting is short, it is my favorite part of the day. The ritualized gathering is a reminder that I am a small part of an incredible operation and community. As CSA members, you keep our operation going — thank you for opting into our community.

At the farm, there is shiver inducing chill in the air most mornings when we start. But by mid-morning, the sun warms our fingers and toes. We are in the midst of “bulk harvests,” where we harvest an entire crop into 1/2 ton apple crates. We bulk harvest to get all the produce out of the ground before the frost is too strong. Last week we did the bulk harvest for melons, beets, and turnips. This week we are doing onions and winter squash.

I love eating food with others, especially when I know where it comes from. This past Thursday some of my co-workers and I had taco night! We used tomatillos for Salsa Verde; tomatoes, onion and cilantro for Pico de Gallo; and jalapeño and bell peppers for our bean dish. At our morning meeting this Monday, I was excited to see that you. Yes. You CSA members, are the recipients of key ingredients for taco night. On that note, here is the simple salsa verde recipe my co-worker Rylie used:

Ingredients

  • 5 Large tomatillos, husked, cashed, and quartered

  • 1/4 large white onion

  • 2 serrano chiles, or to taste

  • 1 garlic clove, charred with the skin on then peeled

  • 1/2 cup chopped fresh cilantro

  • salt to taste

Directions

  • Place all ingredients in a blender until there is a chunky consistency

  • serve with chips, tacos, burritos, etc.

Jacy Rothschiller