Share #8 August 9th & 11th

Crop List: Cosmic Mix, Collards, Tomatoes, Garlic, Head Lettuce, Bok Choy maybe Basil, Sugar Snap Peas, Shell Peas and/or Summer Squash

Tuesday the 2nd of August was Lammas, the day half way between Summer Solstice and Fall Equinox. It is considered the beginning of the harvest and the season of fire...not just the forest type. The sun burns brightly above us, tempers flare and a feeling of scarcity of summer days creeps in for some. The urge to pack it all in is upon us. At the farm this translates to getting the harvest in. There is so much to do. We planted a lot and now we must reap it!
In August I like to wear a necklace I have with a bee on it. Bees amaze me. Everything they do is for the hive. The necklace reminds me to keep going "for the hive". The season of rest will be upon us soon, until then the eating is still so good!!!!
I was unable to write about Lammas last week because the farm family took our first ever summer vacation. We did it!!! My parents were celebrating their 50th wedding anniversary and we wanted to be there. We went to the beach. In the summer. Our whole family! It was great. I feel refreshed and even more committed to growing great food. Getting out of the farm bubble makes it easy to see how hard it is to access really good food. Although the kids were really happy about all the options on the boardwalk! I ate as much corn on the cob with Cosmic butter as I possibly could. 
Traveling in the middle of summer made me so incredibly grateful for the thriving local food scene in the Tetons. We managed to find some fresh, locally grown items that were not organic. And we managed to find one natural food store that had some non-local organic produce. They only had 1 farmer's market that we did not attend because the timing did not work. But...wow...3 cheers for all the growers around here supplying the stores and the 3 different regional markets. Good food is way more accessible here. A huge part of that is the work local consumers are willing to do to access it. So thanks for putting the time in to keep the local food scene thriving. We need you!
We could not have pulled our vacation off without the help of our employees. We sincerely knew the farm was in good hands and we were genuinely able to relax. Some employees worked extra hours so we could go. Everyone had extra tasks to get done. They all pulled together and did it. So once again...and never enough....YAY FARM CREW!

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 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: Oven baked polenta with Collards and Summer Squash with a tomato-balsamic sauce. 
Recipe Ideas: Easy Greens (use Collards and we have hock! Just let me know if you want some!); Perfect peas w/ butter and salt; Tomato, Garlic and Summer Squash
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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, Country Ribs, and Hock