June 25-Whole Farm/Summer CSA
Wanna cool down from the summer heat? Well eat a cucumber from your CSA box this week. Inside cucumbers can reach 20 degrees Fahrenheit cooler than the air temp outside. They also are 90%-96% water which can help keep you hydrated!
Full Share: spinach, lettuce heads, hakurei turnip, bacchus radish, cucumbers, carrot bunch, green garlic, and cilantro
Half Share: spinach, lettuce heads, hakurei turnip, cucumber, carrot bunch
Hello all! My name is Mellanie, and I'm the education director for Rocky Creek Farm. For this week's newsletter, I'm bringing you updates about our education programs as well as an introduction of myself and the role I play at the farm.
I started working here in April, and though I have many years of experience in outdoor education, this is my first experience farming! I've always had a love for our natural world, and have been able to pass on that knowledge excitement to students at places like MOSS, Crosscut, and American Prairie. Right now, I'm invested in my own garden at home as well as learning about foraging. I've learned so much in the short time I've been at the farm, and it has been an honor to continue the legacy that my predecessor, Adam, created with Farm Camp.
This week officially starts our Farm Camp season with Garden Magic, where students will be planning and planting in the Camp Garden. Farm Camp serves students from pre-K to 8th grade, and continues until the end of August. Over the summer, we will host week-long camps where students will be gardening, exploring, crafting, and cooking. Each week has a different theme; in July, we will have Animal Week, Junior Farmer & Leadership, Nature's Meaning, and Water Week. There are still openings available in Junior Farmer & Leadership (7/8-7/12), so email us if your 6th-8th graders are interested in joining!
Summer camps are just one aspect of our educational programs. We also offer Farm School in autumn and spring, as well tours for schools in the fall. Stay tuned for possible updates to our fall programs in August!
Included in this week's CSA are cucumbers, a Farm Camp favorite! For years, Adam's go-to dish was making quick pickles with students, a tradition we hope to carry on. Normally, pickling requires an elongated amount of time. With this recipe, cucumbers are made into an easy quick snack that can accompany many meals:
FARM CAMP QUICK PICKLES
Cut off the ends of a cucumber. Thinly slice into disks or into long ribbons (if doing ribbons, discard the seedy core). Place in a bowl.
Add 1 tbls of white vinegar, 1/2 tsp of sugar, and a pinch of salt. Stir.
Set aside for 5-30 minutes in the fridge, then enjoy!
NOTES: other veggies, such as carrots or radishes, can be prepared in the same manner, or in the same mix. If kept refrigerated, these can last for a couple of days. Spice it up even more with chili flakes, pepper, and dill.
Recipes:
Japanese Smashed Cucumber Salad- Click Here!
Korean Beef Lettuce Wraps- Click Here!
*add your turnips, carrots, and green garlic
Thanks for your support of the farm! Come explore the Camp Garden throughout the summer.
Mellanie Lerum, rockycreekeducation@gmail.com
