Share #7 July 30 & August 1st
Crop List: Cosmic Mix, Collards, Summer Squash, Basil, Red Oak Lettuce, Maybe Tomatoes, Sugar Snap Peas, Snow Peas Holy Basil (Tulsi) and/or Cucumbers
We are starting to harvest cucumbers this week. We are bringing in 2 different kinds. Traditional slicers and "pickling cukes". The pickling cukes grow better in this climate then the slicers. You can use them just like a traditional slicing cucumber. You should also know, my kids prefer to eat the pickling cukes. They eat cucumbers like apples, and eat a lot of them! They say the picklers taste better then the slicers...I agree with them. The skin is more tender. I know my one son has done a taste test, he takes these things seriously! Let us know what you think of them.
Lammas is on Thursday this year. It is the day halfway between Summer Solstice and Fall Equinox. It was traditionally celebrated as the beginning of the harvest season. It represents a balance of hope and fear. Those seeds we so copiously spread before and around the Solstice are beginning to ripen. We are practicing letting go of the things we worked so hard to sow that didn't work out. The things the frost took, or the seeds that were not viable. We must now tend to the things we know will make it, put our energy into nurturing those things to fruition. We must protect these nutritious gems. The watering and weeding continues. We must acknowledge our hopes and fears for the rest of the season. Farming does not provide an opportunity to put our feet up and assume all is safe. We hope to have summer squash until at least September...but, here in the Tetons we could freeze anyday. Acknowledging that reality keeps us grounded and moving forward.
We get to celebrate all the good things that will come out of the garden as the season progresses (so much to come!!) It brings joy to take a walk in the garden and see how things are ripening. We also get to acknowledge the days are getting shorter. It is a great time of year to savor the feeling of warmth on our skin, stand barefoot on the earth and slow down to enjoy a meal with friends. This is the time of year Jed and I dream about when looking at seed catalogs in the winter. We still have summer left, but we also get to start enjoying the harvest. What a great time of year!
Workshare Lunch: Chili Mint Stir-Fry with summer squash, turnips and kale
Recipe Idea: Quick and easy Collards (great as a side on on a burger!)
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 or tell your site host 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: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs and Bratwurst
Pork Available: Shoulder Roast, Loin Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon 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 20% off at the Farmer's Markets!
The People's Market: Wednesdays 4-7
The Driggs Market: Fridays 9-1
Jackson Saturday Market: Saturdays 8-12
Questions? Comments? Recipes to share? firstname.lastname@example.org
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