Share #6 July 8th & 10th

Crop List: Cosmic Mix, Kale, Radish, Turnips, Butterhead Lettuce, Bok Choy, Maybe Spicy Mix, Arugula, Sugar Snap Peas and/or Tomatoes

​Let's talk "maybes" and why it is on your crop list. The spicy mix and arugula are on the way out for now and the tomatoes are just starting to come in. We don't know how many pounds we will actually have until we harvest. Sometimes we don't get enough to give the whole CSA enough to make it worth it. Try dividing 25 pounds of tomatoes by 100 shares...and then half shares. We would have to cut tomatoes in half so the weights would work! We may give a crop to just one pick up site, and then the next week the other sites get it. We keep very careful records to make sure it all evens out to the best of our abilities as the season progresses.
But YES! Tomatoes are starting to ripen! ...and maybe you'll get some this week! Or next! But in the next week or two our harvests should be big enough for everyone to get them each week for many weeks!

We get asked a lot how many people work on the farm. We are now at our peak season and fully staffed. We have 14 people on payroll and 6 volunteer site hosts along with some other volunteers who work about 20 hours/month. Jed and I do our best to keep it all organized and running smoothly.
Our field crew is made up of 5 full time employees. Jacy is our crew manager. Eloiza, Gregoria, John and Sergio are there M-F, 7-4. Aspen (5th year on the farm!), Tucker and Laura each work 1-2 days a week also on the Field Crew. The Field Crew is responsible for planting, weeding, harvesting, washing veggies, prepping for markets and all the other random projects that come up on the farm. These folks work hard, everyday in all the weather. They are kind and care about the produce they grow.
Deb has carved out a very special job at the farm in the 10 years she has worked with us. Her official title is Tomato Queen. She lovingly prunes, trellises, weeds and harvests the tomatoes. Deb takes care of 3 20' X 100' greenhouses on a weekly basis. She also works at the People's Markets on Wednesdays. She knows how to cook anything and is always excited to share a recipe!
Forrest is our Wash Station Manager, a.k.a. Veggie Caretaker. Forrest receives all the veggies from the field. He then weighs, inventories and divides the produce so we get the proper amounts to each site for you to pick up. It is a job that requires a lot of math and organization in a hectic environment. 
We have 2 new positions we created this year! An evening and a morning chore person! Kirsten works mornings and Rachel works evenings, M-F. Each shift requires moving irrigation pipe, feeding pigs, chickens and cows. Collecting eggs, checking water troughs, opening/closing greenhouses and soon (when our cows calve) milking our family cow. This change in staffing has been a wonderful break for Jed. It has given him 6 extra hours in the day to oversee farm operations and work on his tasks. We are glad we made this change...and bonus: We now know Rachel and Kirsten!
Saturday and Sunday mornings we are incredibly grateful to Kelli. She does the morning chores so Jed can make it to the Saturday markets and sleep in on Sundays. Kelli has been a smiley fixture at the farm for 12 years starting out as a volunteer.
All you Jackson folks know Roberta! This is her 5th year driving the truck for us. She safely gets those veggies over the pass to Wilson and Jackson each Tuesday and Thursday. She can also be found doing evening chores for us 2X a week all winter.
Tucker and Laura each mentioned above on the Field Crew also work markets for us! Tucker, who is working his 9th season at Cosmic, also is at the Driggs Market with the amazing Emma. Laura in her 2nd year farming with us helps Jed at the Saturday Market. Rachel our evening chore person has Wednesdays off from chores so she can work at the People's Market!

Cosmic Apple is a diverse operation with lots of moving parts. We could not run this farm without our amazing employees and volunteer site hosts (please give your site host a high-five tonight!). Jed and I feel so lucky to be surrounded by the amazing folks the farm draws in. Our employees quickly become family (farmily?). I truly cherish the conversations we have and the things I learn from them. They make me laugh, show me new perspectives, are full of great ideas and hope for the future. Each of them is at the farm because they care about growing food for their community. They see the value in the work we do together. The good energy they bring to work each day is part of the reason the veggies taste so good!
If you see one of our crew members out and about, let them know a veggie you like and give them a hearty Thank You!

Lunch on the Farm this week: Burritos with Garlic Curl, Cilantro, Lime sauce. Coconut Soup with Kale and Bok Choy over Rice Noodles
Recipe Ideas: Garlicky Greens with Kale; Kale with Bacon; Bok Choy Peanut Noodle Salad;  Radish or Turnip Greens with Miso Sauce 

Recipes

​We have lots of extra goodies available at your pick up. If you want something specific, please email me and I will make sure it is in the cooler, reserved just for you. Dinner just got easier!
The coolers at your site are stocked with a selection of Lifeline Cheese and Cosmic Apple Pork and Beef (listed below). I don't send every cut every week, they simply won't all fit!
​Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, Spare Ribs, Boneless Loin Roast, Hock, Leaf Fat Tenderloin and Back Fat
Beef Available: Tenderloin, Rib Eye, Sirloin Steak, Patties, Stew Meat, Sirloin Tip Roast, Round Roast, Flat Iron Roast, Beef Fat and Liver
Hunters and Huntresses: We have pork fat for your wild game sausage making. Let me know if you want to order any and I can send it to your pick up location.
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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
The People's Market: Wednesdays 4-7
Jackson Hole Farmer's Market: Saturdays 8-12

Questions? Comments? Recipes to share? [email protected]