CSA-Week of August 21st
Full Share: Apples, Lettuce Heads, Kale, Golden Beets, Cucumber, Tomato, Cilantro, Scallion, Corn, Patty Pans
Half Share: Apples, Lettuce Heads, Cucumber, Tomato, Scallion, Corn, Beans
Flower Bouquets: Foxglove, Sunflower, Dahlia, Scabiosa, Marigold, Zinnia, Celosia, Coreopsis
Hey Guys,
I’m stoked about all the rain we got these last couple days! We’ve got some happy crops. I’m sitting at a picnic bench writing this and watching our campers learn about cyanotype printing. They’re getting super creative with their prints, using lots of flowers and grasses from around the farm.
It’s a sentimental week for me, my last at the farm before I head to NYC for school. It dawned on me recently that I’ve been working here for 3 years. It’s been a pretty incredible and singular experience. I’ve learned so much from Matt, Jacy, and my coworkers. My first day here 3 years ago was one to remember, we were in the midst of garlic season, and Matt showed me how to clean and pack garlic bulbs in a stifling greenhouse. From that point on, I found myself learning and exploring every day, from cider pressing, to flower and veggie harvest, to CSA and restaurant orders. I’ve gotten work experience in every aspect of farming and found many of my closest friends along the way.
I’m going to include some of my favorite pictures from this summer, and I look forward to seeing you all one last time in the marketstand today!
Bella giving me some love
Carly and her twin
Apple harvest!
Lauren with our morning flowers
I’ve got one last recipe for you, I hope you enjoy. You’re getting one of my favorites this week—patty pan squash. These little guys are delicious just grilled with salt and pepper, but as someone who made a lot (I mean a LOT) of stuffed veggies while at college, I’m gonna include this stuffed patty pan recipe.
bacon
½ cup diced onion
1 ½ cups soft bread crumbs
¼ cup freshly grated Parmesan cheese
salt and pepper to taste
patty pan squash
if you want a more robust version of this, try adding some rice to the mix!
Preheat oven to 350 degrees F (175 degrees C).
Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes in the preheated oven, or until squash are heated through.
It’s been an honor getting to know you all, some of you for all three years! I’m so glad you’re all a part of this farm, and I hope you continue to be.
Lots of love,
Emma