Share #12 September 6th & 8th

Crop List: Cosmic Mix, Swiss Chard, Chives, Yukon Gold Potatoes, Head Lettuce, Summer Squash, Cucumbers, Tomatoes, maybe Beans and/or Sugar Snap Peas
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 The cucumbers decided to join the party this week. We have been coaxing them along all summer, and they have arrived. Enjoy them, they are extremely frost sensitive and may not last long. We grow 2 types of cukes. Pickling and slicing. BUT! Refrain from feeling limited by their names. You can use pickling cucumbers just like slicing ones. Our household prefers the picklers for all uses. They have a much more tender and less bitter skin then the larger slicers. We eat them like apples. It is one of our favorite snacks on a hot day. Usually the picklers come in earlier and are more prolific all season which is why we grow both. The slicing cucumbers are larger and more traditional. All bets are off this year about timing and abundance of cucumbers...they have grown differently this year then other years. This week the slicers were way more prolific!
We have begun harvesting small amounts of potatoes. These early season spuds are called "new potatoes" because the skin is still tender. They will not store for a long time like the ones you will get later in the season. Consider these new potatoes a warm up for your spud skills! We have lots more coming as the season progresses....would you expect anything less from an Idaho farm?
​It is still summer on the farm with temps reaching the high 80's everyday and warm nights. The hills are green with no real hint of leaf color change yet. The grasses at the farm have gone to seed and turned a beautiful beige and some bird species have begun moving through on their journey south. Fall feels imminent, but just out of reach. I am savoring the heat, soaking up as much sun as I can on my skin to store the warmth for the winter!

​​Volunteer!
Here's the big secret. September is the best month to volunteer. It is the month of some of the biggest shares. Help us wrap up the harvest and receive lots of veggies!!
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 15-20 hours left this 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!

Volunteer

Recipes

Lunch this Week: Burritos with Idaho Salsa and Summer Sauté
Recipe Ideas: French Chive Dressing, Honey Roasted Potatoes, Summer Squash Boats
Lifeline Cheese Update:​ We have cheese again!!!!
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!
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, Country Ribs, and Hock

WASH YOUR VEGGIES!!
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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 (ends 9/30)
JH Farmer's Market: Saturdays 8-12 (ends 9/24)
The People's Market: Wednesdays 4-7 (ends 9/21)
Farm To Fork Festival: Saturday, October 1st; 1-4 at the Center for the Arts
Questions? Comments? Recipes to share? [email protected]