Share #5 July 3rd & 5th

Crop List: Cosmic Mix, Dill, Radish, Garlic Curls, Kale and Sugar Snap Peas

Greenhouse number 5 is up and growing! We planted tomatoes in it last week. The number one most requested item at the farm is always tomatoes. The plants went in the soil a bit later then they, and we would have liked. Being a bit late is the nature of any construction project I have ever been part of! We think we will get a nice late season flush from the plants. The exciting part (for us and you) will be next year when we get to see how many tomatoes we can really grow with 3 greenhouses dedicated to them. Each space is 20' X 100'. We still have 2 smaller spaces for early season seedlings. Jed swore years ago he would never build another greenhouse, but how could we resist more tomatoes?! We are happy this new structure is up and look forward to the years of of produce it will provide.
We have one volunteer who dedicates all her time to the tomatoes alone. She puts in about 10 hours each week. Trellising, pruning, weeding and (soon to be) harvesting. Repeat. Keep repeating until the end of September when we clean the greenhouses out. The fifth greenhouse is serious job security! We are incredibly grateful for Deb and the excitement she exudes for the tomatoes!

In last year's end of season survey, I was looking for feedback on the newsletters and how to make them work better for you!
45 of the 77 comments we received told us to keep them as they are. YAY!! It always feels good to be doing something right! More recipes received 6 votes. Sharing what we were eating for the week on the farm, or a highlighted recipe each week got 3 votes each. I can do that!
The newsletter used to go out in a 2 page format with farm info and recipes. I used to spend hours finding, cutting, pasting and forcing recipes into my allocated space. Microsoft word and I argued a lot about what would fit and what wouldn't. Sometimes I could not get all the recipes I wanted in, sometimes I felt like I was using the same recipes as the previous years...but I do make that spinach dip every year, and it is what I get excited about when the first crop of spinach comes in! With the new format, I have all the recipes in one place and can add to them as I discover new things. There are 18 spinach recipes in one place now, instead of me trying to fit one or two in the newsletter. I love getting new recipes sent to me and am happy to add them to the recipe bank! 
I will start sharing what we are eating with the volunteers each week as well as what I am excited to cook for my family. These recipes are highlighted and noted in the recipe bank. Sometimes what I cook for the volunteers does not match up with your share. I use leftovers from the CSA and markets, so sometimes I have to wait until the demand for a crop lessens so I can get my hands on it! I cook for about 60 people a week, so making sure I have enough before I commit to a recipe is top priority. You can find Jed and I every Sunday night talking about the week's upcoming workshare menu and harvesting plans! We still enjoy talking about food!

​Weekly Recipe Ideas:
Workshare Lunch this week: Dale's Mint Quinoa with veggies (Share veggies to use: garlic curls, radish, kale and sugar snap peas)
Farm family dinner: Salmon baked in cream and lots of dill, served over rice
Salad Dressing of the Week: Yogurt dill dressing

Recipe Bank

WE WILL NOT BE AT THE PEOPLE'S MARKET ON 7/4!!!!
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 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, Rib Eye Steak, Sirloin Steak, Sirloin Tip Roast, Pastrami, Bottom Round Roast, Liver, Ground Beef, Patties and Heart
​Pork Available: Tenderloin, Pork Chops, Shoulder Roast, Shank, Spare Ribs, Chorizo, Breakfast Sausage, Grandpa Restuccia's Sausage, Neck Bones, Fat and Heads

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 (WE WILL NOT BE AT THE PEOPLE'S MARKET ON 7/4)
The Driggs Market: Fridays 9-1
Jackson Saturday Market: Saturdays 8-12 (starts 7/7)
Questions? Comments? recipes to share? [email protected]