Crop List: Cosmic Mix, Spinach, Spicy Mix, Thyme, Green Onions, Bok Choy, Arugula and Maybe Radish
How did that first share taste?
Can you feel the difference eating fresh food makes! I can. I ate so many salads last week and I feel lighter and quicker because of it. Now that the heat has arrived, I crave salads. To make them more substantial I add a hard boiled egg, toasted walnuts, feta cheese and olives. YUM!!
The garden is growing great.
The veggies will take off like crazy now that it has warmed up and the days are so long. We are now harvesting 5 mornings a week and spending the afternoons weeding and tending to required projects such as transplanting, spreading row cover and continued seeding. Summer is here, bring on the heat!
What's with the "maybe" in the crop list?
We try to make the crop list as accurate as possible. I write the newsletter on Monday afternoons. Many crops are harvested and processed Tuesday mornings after I leave the office. (respectively Wednesday and Thursdays, for the Thursday share folks) When a crop just starts to ripen there is not always enough to feed 120 families, so we send it to just one pick up site. Gratefully, Jed is a master record keeper! He writes down who received what veggies and then works to spread the bounty of each crop evenly as the weeks progress.
This is also why you may see items at the market before you see them in your share. For example tomatoes! When we begin to harvest from all 3 greenhouses we may "only" get 10 lbs. total the first few harvests. This can look like a lot on a market table! But it would be less then one tomato per person at only one distribution point! Not enough for anyone to enjoy. We bring these early "teaser" harvests to the markets so they are not wasted.
By the way...the tomatoes look great this year! We should all be enjoying them by the end of July.
Some words about payment for meat, cheese, eggs and butter.
We know many of you want to move to all digital transactions. This is challenging for us. Cash and checks are the easiest form of payment for our volunteers to accept...simply because they can verify them. Venmo is tough because it is all done thru one person's account, and there is no way for our site hosts to confirm payment has been received, because they don't have my phone! We are also not in a position to give everyone access to our account to run credit cards. Please understand these digital conveniences cost small businesses fees, and they take so much time for us to track and figure out how to navigate with volunteers, and volunteer substitutes! As much as we love our helpers...we are not ready to give them access to our bank accounts!! We understand many of you don't even carry cash anymore. So we will be able to accept Venmo if it is your only option. To do so, you will have to fill out a paper log when you make a purchase, I will later have to validate the payment came through. Sometimes these time saving devices really just take me more time! Thank you for understanding.
We are happy to report we have revamped our volunteer program.
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 a month! It feels really good to have volunteers back on the farm, we missed them!! Lunch is provided! Follow the link below to check it out!
Lunch this Week: Ayurvedic Green Soup (recipe on spinach page) and cheese bread
Recipe Ideas: Lemon Thyme Dressing, Veggies and Peanut sauce over rice, with Spinach and Bok Choy (on the Bok choy page), Basic Bok Choy, Grilled green onions
The coolers at your site are stocked with Lifeline cheese and 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!
Lifeline Beef Available: Ground Beef, Patties and Stew Meat
Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, Neck Bones (make the real deal Ramen!), Fat, Spare Ribs, Country Ribs, Hock and Tenderloin
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