Crop List: Cosmic Mix, Summer Squash, Cucumbers, Tomatoes, Dill, Kale, Fresh Garlic, Sunflowers, Maybe Beans and/or Shell Peas
Here we are! Smack dab in the middle of August. High summer on the farm. After a brief slowdown from all the cool rainy weather 2 weeks ago, the garden is back in action. The cucumbers are on! We use all the cucumbers (pickling and slicing) interchangeably. My kids prefer the picklers since the skin is more delicate and less bitter. We eat them like apples, and find they are the best adventure snack to take into the forest. Cucumbers actually hydrate you!
The peas seem to be on the way out, and the beans are coming in. The garlic harvest started Monday afternoon. We have 10 rows to undercut with the tractor, pull by hand while removing most of the soil, stack on the trailer and finally move to the drying shed. The crop consists of 13,000 garlic plants to harvest by hand. It will take several dedicated afternoons to get it all in.
The garlic we are giving out this week is fresh garlic. It is not cured for long term storage. Keep it in your fridge and use it before you use any that is dried down. Notice how moist the paper surrounding it is, and how juicy it is compared to what you will receive later.
Jed and I are both relieved that the organic inspection is done for the year. Friday was crazy. Our dear sweet Annie cow calved about 20 minutes before the inspector arrived. A few hours into the inspection she started having some after birth complications and we had to pause the inspection to tend to her. She seemed fine, and at 1:30 am I went to check and found her relapsing. Jed had to come help and we finally got her back on her feet and healed up around 4:45 am...with just enough time for Jed to get ready and leave for the Saturday market. The required after-market nap was well earned this week!
Jed is a rock star farmer. He views the crop list like a set list. His heart and soul are in every piece of produce you receive. The farm is his vision and his first baby. The baby still demands sleepless nights and hours that somedays are just too long, but he keeps going because it is his calling. I have never met anyone in my life so dedicated to growing the best food possible for so many people. The farm has so many moving parts, literally and figuratively, and Jed keeps them all going in the right direction. If you see him at a veggie pick up or at the market, just start talking veggies and you are guaranteed a smile.
Volunteer Special! Have you wanted to try a day on the farm, but can't commit to one day a week? Let us know if you want to work for one morning. 7am-12:15. Monday-Thursday. We'll feed you lunch and give you a half share. You'll get to see where your veggies come from and what it takes to get them on the truck for share distribution. Please send me an email so we can plan for extra hands.
Volunteer-If you (or someone you know!) is curious about high altitude gardening becoming a garden helper may be just right. We are only asking folks to commit to 1 morning a week for one month, that's 20-25 hours for one month! It feels really good to have volunteers back on the farm, we missed them!! Lunch and veggies are provided! Follow the link below to check it out!
Lunch this Week: Squash Tomato Stew and Polenta with veggies and tomatoes
Recipe Ideas: Yogurt Dill Dressing; Dill Cucumber Salad, Dilled Green Bean Salad; Easy Zucchini, Butter and Dill
The coolers at your site are stocked with a selection of the beef and pork listed below. If you know you want something, please email me and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Ground Beef
Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, Spare Ribs, Neck Bones (make the real deal Ramen!) and Fat
WASH YOUR VEGGIES!!
Bring Bags to pick-ups!
If you can't make it to pick up your veggies, send a friend!
Missed shares are forfeited for the week.
Members get 10% off at the Farmer's Markets!
The Driggs Market: Fridays 9-1
JH Farmer's Market: Saturdays 8-12
The People's Market: Wednesdays 4-7
Questions? Comments? Recipes to share? firstname.lastname@example.org