Week of June 16
My dear Community,
You should have received an email on Friday from me with the subject: "[Action Requested] Activate your CSA membership on Farmhand" to integrate into our new software system, Farmhand. Please let me know if you didn't. Our end goal is to upgrade the user experience and get more help managing everything on the backend as well, which will allow us to explore new ideas and avenues to pursue on the farm. A lot of great ideas are percolating already. We also want to make the farm as transparent as possible and my goal is to ramp up our Instagram to show even more of what’s going on with the food you're eating and the people who are producing it. I’m on the other side of an email if you want to send me any feedback.
We’re in the full swing of summer on the farm.The animals are enjoying the longer days, and we're knee-deep in projects to get everything ready for the bustling months ahead. We’re upgrading chicken coops as we move over 150 chickens into their new home. I’m hoping this will help us secure eggs through the winter this year. We’re growing our sheep and goat herd as they continue to steward the lands by eating the brush and their manure has a higher potassium and nitrogen content than most to fertilize the soil. We're looking forward to all there is to come, but in the meantime I really hope you enjoy this week's box.
Be good to each other.
CSA Contains:
GREEN ZUCCHINI
CARROTS
STRAWBERRIES
BLACKBERRIES
GREEN BEANS from SUNRISE ORGANICS
CUCUMBERS
BASIL
RED BUTTER LETTUCE
HEIRLOOM TOMATOES
LACINATO KALE
BIG BOX ADD: CARROTS, GREEN BEANS, LETTUCE, BLACKBERRIES,
JUST THE BASICS:
HEIRLOOM TOMATOES
STRAWBERRIES
GREEN BEANS
RED LEAF LETTUCE
CARROTS
GREEN ZUCCHINI
JUICE FEAST:
BLUEBERRIES
STRAWBERRIES
ROMAINE LETTUCE
FENNEL
RED BEETS
EUREKA LEMONS
GREEN CABBAGE
LACINATO KALE
ITALIAN PARSLEY
CARROTS
FRUIT EXPANSION: STRAWBERRIES and BLACKBERRIES
LETTUCE OF THE WEEK: GREEN LEAF
MUSHROOM MIX: from WOLFE FARMS
Parmesan Pistachio Kale Salad
Ingredients:
2 bunches lacinato kale leaves removed from stems and chopped
1/2 tablespoon olive oil
1/4 cup roasted pistachios chopped
1/4 cup shaved parmesan cheese
CREAMY PARMESAN DRESSING
1/2 cup finely grated parmesan cheese
3 tablespoons greek yogurt
1 garlic clove
1 tablespoon freshly snipped chives
1/2 tablespoon dijon mustard
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lemon juiced
1/2 cup olive oil
Find the full recipe and inspiration here at How Sweet Eats
Almond Flour Strawberry Crumble
(Adjusted a little from the recipe)
Ingredients
Strawberry Filling:
3 cups fresh ripe strawberries halved
1 cup fresh ripe blackberries
2 Tbsp tapioca flour
1 Tbsp fresh lemon juice
2 Tbsp pure maple syrup
Grain-Free Crumble Topping:
1/2 cup whole almonds or pecans
1 cup finely ground almond flour
½ teaspoon kosher salt
3 Tbsp coconut oil melted*
1 tsp pure vanilla extract optional
3 Tbsp pure maple syrup
Find the full recipe and inspiration here at The Roasted Root
Green Bean Salad with Toasted Almonds & Feta
Ingredients:
⅓ cup sliced almonds
1 pound green beans, trimmed and cut into 2 to 3” long pieces
¼ cup water
½ teaspoon fine sea salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice (about ½ lemon)
2 teaspoons Dijon mustard
1 small-to-medium clove garlic
Several twists of freshly ground black pepper
Pinch of red pepper flakes
¼ cup crumbled feta cheese, divided
3 to 4 large basil leaves, torn or chopped, for garnish
Lemon zest from about ½ lemon, for garnish
Find the full recipe and inspiration here at Cookie and Kate
Heirloom Tomato, Basil & Balsamic Zucchini Pasta
Ingredients:
½ cup balsamic vinegar*
1 large zucchini
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely minced
¼ teaspoon fine grain sea salt, plus more for seasoning
Freshly ground black pepper, to taste
2 small heirloom tomatoes, diced (about 1 cup)
2 tablespoons chopped fresh basil
Find the full recipe and inspiration here at Blissful Basil