Share #6 July 11th & 13th

Crop List: Cosmic Mix, Turnips, Radish, Collards, Head Lettuce, Garlic Curls, Bok Choy and Thyme

Things on the farm are going great. The veggies are growing like crazy. Some of our summer favorites are getting close. Since you are wondering...the tomatoes are beginning to trickle in! We may be able to start sending them out to the shares by week 7. But as you know, no promises! The sugar snap pea plants are covered in flowers and looking good. We were about to uncover the squash plants so the pollinators could get to them last Friday, but we ran out of time. Definitely a blessing in disguise. We are so glad the plants were still under cover for Saturday's storm. The sunflowers are about knee high and are following the sun as it moves over the farm each day.
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Food costs often come up as a topic of conversation. A lot. I truly wish we could just feed everyone for free...but I like having a home, doing some fun things with my kids and some of the other things I need money to pay for. So we charge money for the food we grow. I don't know if it is the best system or not, but I am part of it and I am not well enough versed in economics to figure out an alternative. I have seen, like everyone, the rising costs of things we purchase. In the past I have written about how much of our income we spend on food. The portion of our income going to food has decreased. Some food has become so processed, so subsidized and so cheap. Most of the stuff in the grocery store is not really food anymore. It is chemical laden stuff that is engineered to make you crave more, and in the long run leaves you unhealthy. 
A podcast I just listened to brought up this statistic:  In the 1900's we spent 18% of our income on food (the USDA even has food cost at 17% of average budgets in 1960) . Now it is down to 6-7%. But here is the kicker. In the early 1900's we spent about 3% of our income on medical costs. Today? 10-12% of our income goes to medical costs!
The way we spend our income between food costs and medical costs has flipped. This does not include the cost of missed days of work, an inability to do the things that bring us joy and all the other yucky things that go with being sick. So back to the economics that perpetually baffle me. What is the true cost of our food? There is the saying that you can pay the farmer now or the doctor later!  We are grateful you are paying us, not just because we like to buy some things, but because you are investing in your future. Something only you will see a return on.  We hope we provide you with nutritious food that will keep you from visiting your doctor. I truly believe eating healthy is the best long term insurance plan you can come up with. It's priceless! We know the food we grow costs more then the stuff in the middle of the grocery store and we don't know how grow produce any cheaper. Even if it wasn't us you were supporting and you just chose to eat healthier we would still be applauding you. We want everyone on this planet to be able to live to their fullest potential while feeling good. We believe being nourished by real food is one of the best things people can do to improve their health. My favorite tales these days are from people who switch eating habits and cure themselves of serious ailments. I hear heartwarming tales of healing from our CSA members, from our volunteers, from podcasts, from friends of friends. What I don't hear is how eating healthier makes anyone feel physically worse! Let food be your medicine. It is such a worthy investment in your health.
May you be well and live with ease!
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Volunteer-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 for one 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: Roasted Garlic Curl Hummus Sandwiches with sliced raw turnips, radish, lettuce and Bok Choy. Garlic Curl and Basil pesto on Quinoa with turnips and collards.
Recipe Ideas: Thai Bok Choy with Garlic Curl; Spicy Collards or Glazed Turnips with Thyme
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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!
Beef Available: Ground Beef
​Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, Tenderloin, Spare Ribs, Neck Bones (make the real deal Ramen!) and Fat

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
JH Farmer's Market: Saturdays 8-12
The People's Market: Wednesdays 4-7
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Questions? Comments? Recipes to share? [email protected]