Share #5 July 19th & 21st

Crop List: Cosmic Mix, Bok Choy, Radish, Garlic Curls, Kale, Arugula, Roxy Head Lettuce and maybe Tomatoes

We are on a weeding mission. July is the month we strive to get as much weeding done as possible. By mid-August, almost all of our time is turned towards harvesting so July is kind of "make or break" with the weeding to-do list. We are getting through it. Diligently and slowly, but rows are getting crossed off on the white board!
The chard and kale was recently weeded and looks gorgeous. It is all growing together and the colors are phenomenal. Green chard leaves with veins of red and white contrasting with dark purplish kale and grey-green lacinato kale. I happened by the rows at sunset right after it was watered...and my mouth started watering! Kale this week and the chard will be ready really soon!

We have been taking some time and doing employee evaluations. Getting ready for the evaluations is kind of boring this year. Jed and I don't need to take time to figure out how to word things to say it in the right way to inspire folks to do better and not hurt any feelings. We don't have to take the time to figure out what issues we should focus on and what we can live with. Our co-workers this year are amazing and we are extremely grateful. No drama. Everyone shows up on time with a light attitude and good humor. When we give feedback it is used constructively and instantly. The crew wants to grow food and get it to the people. Everyone gets along. They work hard in all weather (including biting fly season!) and have never brought the whine! Each and every person. The field crew, wash station manager, truck driver, tomato caretaker, weekend chore person, market peeps, and site hosts. We need them, and they are there for us. They are keeping this big farm moving. There are so many parts to tend to and the care used in tending is seen and appreciated. The energy and love brought by each employee to their day job is one of the things that affects the quality of produce we put out. 
Each employee could be making double the money doing landscaping or waiting tables. We are incredibly grateful they decided to try farming. Even for them, it is a labor of love, not financial gain or fame...hopefully this newsletter will help with the local fame! If you are lucky enough to know one of our employees, a high five is in order. 

We need a few more volunteers for July! At this point...only a 10 hour commitment!
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 and veggies are provided! Follow the link below to check it out!

Volunteer

Recipes

Lunch this Week: Butter (LOTS of butter) pasta with Bok choy, garlic curls, kale and basil. Chili Mint Stir Fry with Bok Choy, Radish, kale, garlic curls and Cosmic Beef over rice.
Recipe Ideas: Garlic Scape and Bok Choy. Bok Choy with Gingery Butter Sauce, Bok Choy. Italian Arugula Salad. Emily's Overnight Kale Salad.
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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, and Hock