Week 5. July 21, 2011

What’s in the box?

Full Share:

red cabbage


summer squash

green onions (Red Long of Tropea)



lacinato kale (aka dinosaur kale)

single share


red cabbage


green onions (Red Long of Tropea)

lacinato kale (aka dinsaur kale)


Notes on the box….

It’s very hot and we’ve been eating cole slaw every day this week at the farm.  Also, cucumbers chopped with onions and fresh herbs and broccoli slaw on the menu.  We will be having salads of raw “massaged” kale and marinated raw zukes and summer squash tomorrow….  Cold salads and fresh veggies from the fridge to replenish our over-heated bodies have been welcome at every meal.

Everything can be stored in your fridge.  The cabbage will hold for quite a long time if you don’t get to it right away.  If you need to perk up your kale or broccoli, soak it in your sink filled with cold water for several minutes.  It’s hot out there and the veggies could be a little wilted after their journey and their time sitting at the drop site waiting for you.

We would normally be rounding out this box with beets or carrots, but the late spring has those things pretty far behind.  They should be ready about the same times as the sweet corn, so look out in the coming weeks for some VERY full boxes.


First a link to a page full of recipes that you don’t have to turn on the stove to make.  Not many ingredients from the box, but lots of good ideas for those of us sweating it out this week.

This weather seems to call for recipes from 101cookbooks.  They are always fresh and so delicious…  Here’s one for  a really yummy cucumber salad recipe and one for a raw kale salad.

Broccoli and Rice Salad

Cook 1 cup brown rice, white rice, or quinoa according to directions.  Chop broccoli florets finely, peel and finely chop broccoli stems.  Mix chopped broccoli into cooked rice while it is still warm to steam it a bit.  Cook a few slices of bacon (optional) and chop them.  Chop a few green onions finely.  Mix bacon, green onions, a cup of raisins into the rice and broccoli.  Mix in your favorite salad dressing (blue cheese works well).  Serve warm or chill and serve cold.  Sprinkle with sunflower seeds when serving.

Red cabbage slaw to serve with tacos

Place half a red cabbage (or one small) finely sliced, some cilantro leaves, and chopped green onions in a large bowl. Mix 4 Tbsp apple cider vinegar, 2 Tbsp honey, and 2 Tbsp lime juice in a small bowl.  While whisking quickly, add 2 Tbsp canola or sunflower oil to vinegar mixture.  Add to coleslaw and mix thoroughly.  Great topping for fish or any other kind of tacos.  

About the crops

We don’t really like giving this much kale and collards, and chard, we consider them our ‘second string’ waiting on the bench for when other crops are behind. But we hope you are getting some good use from them. They are still very tasty and look nice.

Broccoli, Could look a bit ‘frazzled’  but, aren’t we all in this kind of heat?

We are usually harvesting beans, beets and carrots about this time of the year. This is where we are really starting to feel the effects of such a late spring. They were planted three- four weeks late, and then to top that off they had to be replanted a couple weeks later because the cold wet soil didn’t allow them to germinate well at all.  So they will be coming, better late then never. We could see some baby beets next week.

Carrots have continued to be a pain to germinate and get going. But we keep battling.

We were hit with another big storm last night. We got an inch of rain, which isn’t bad in itself, but it came fast, and the soil was already saturated. Total rain for the last two weeks is 4 inches which came down in three short storms.  The corn was laid down from strong winds, but should stand up again by next week.  There is some standing water in the field that will kill some tomatoes and peppers. Luckily we over-plant and you shouldn’t notice too much of a hole in the box.  We are looking forward to some milder temps and some sunny days next week!

coming up  cauliflower, green cabbage, more tropea green onions, one more round of Broccoli. more squash, cucumbers, baby beets.

We will be hosting a cookout on the farm!  

We will cook an all farm meal.  A classic american cookout including sweet corn with home-made butter, tomatoes, beans, potato salad, grilled steaks and chops. And desert!  Take a farm tour, meet your farmers, enjoy a campfire, pet the new calves, see the pigs and chickens, and see where all your produce is coming from. AND take home some rocks, PLEASE!

You are welcome to camp out if you like and have breakfast with everyone in the morning.

We will accept donations for the dinner.  Bring your own beer or wine or cocktails.

The date will be August 20.  Please RSVP by email!

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Our next pork delivery will be July 30th.  Go to this link to order pork.

We have put together some new packages to entice you.

Breakfast Package,  includes 4 packages of bacon, 2 ham steaks, and 4 breakfast sausage packages, and a dozen eggs.  60$

Grill Package that includes; 6 pork chops, 3 pork steaks, 3 lbs ground pork for burgers.  60$

Slow Cooker Pork package includes; 3 lb shoulder roasts, 4 lbs of spare ribs, and a 3lb ham roast.  40$

We also now have some great summer sausage. It is perfect for the this ‘not cooking’ time of the season. A 3# sausage log for 25$. Super tasty and good with cheese and crackers or on a sandwich.

All pork orders are home delivery. We make pork deliveries once a month, but will make more deliveries if we have more orders to make it worth the trip.  After you place an order, we will schedule a delivery day that works for you.  All pork orders are one time deliveries (not weekly like the vegetables).  Pork is paid for using Paypal.  Easy!

You can also make reservations for a larger quantity,   half =80 lb or  whole hog =160 lb packages. Prices go down the more you order. We can arrange delivery when it is convenient for you.  Please email us for more information about larger quantities.

1 Comment »

  1. Suzanne A said

    We purchased the #15 package last month and have loved everything we’ve tried so far: pork chops, ham steak, and pork sausage. The sausage is especially nice – good pork flavor, not too salty or spicy. Yummy with both eggs and chard/collards.

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