This week’s newsletter goes out to all of the amazing CSA members and customers who tell us “We are so grateful for you growing this delicious food. We don’t know where we’d be without you.” Because the undeniable truth is that (obviously) we wouldn’t be here without you.
We’re not being self-aggrandizing here. We are saying we want to shout from the rooftops/treetops/housetops/barntops “Thank you for telling us! Thank you for appreciating us!” We repeat these words that we hear from you all because we want you to know how much it means to us.
Thank you for telling us: “Thank goodness you are here…otherwise we would starve!”
And: “I went on vacation last week and I was so disappointed with the taste of the food on my trip. It’s so good to be back and eating the food you grow.”
And “I put three leaves of your kale in my smoothie every morning. In order to also serve kale to my family one night per week, I need two bunches of kale each week. Thank you for growing the best tasting kale!”
And: “I joined your CSA because I have been sick and I want to get healthy. I can tell your food is more nutritious than what I was previously buying because my lab results are improving. Thank you for growing this food.”
Different farms are motivated by different things. We are motivated by our desire to grow really delicious and nutritious food for our community. Food that truly nourishes our neighbors. Thank you for seeking this nourishment.
This weekend’s Farm Share will most likely include:
Salad Mix, Lettuce Mix, Kale, Green Beans, Sweet Peppers, Sweet Salad Turnips, a pair of spicy Jalapenos, and Tomatoes.
This is for our Farm Share CSA members who pick up:
~ on Saturday @ the Farmers Market @ St. Stephen’s
~ on Saturday @ the Brandermill Green Market
~ on Monday @ Summer Lake
Recipe Suggestions:
17 Tips for Faster, Healthier, Easier Weeknight Dinners – This is chock full of helpful suggestions, including noteworthy tips like keeping a bag of sliced, high-quality bread in the freezer. (Think our bread!!) Make big batches of great sauces, keeping a variety of proteins and grains on hand to combine with the vegetables that come into your life (and the above-mentioned great sauce.) Etc.
Greens & Cheese Vegetable Lasagna – (You can sub Kale for the Collards in this)
Creamed Swiss Chard & Lemony Bread Crumbs – (You can sub Kale for the Chard in this)
Beef & Chard Meatballs (You can sub Kale for the Chard in this)
Vegetable Paninis
Glazed Hakurei Turnips
Buttered Turnip Puree
Radishes with Creamy Ricotta
Pickled Jalapenos – super easy, really tasty, and makes a little bit of jalapenos go a long way and last for months. Cut this recipe down to pickle just a couple of peppers in a small jar and add a dash to meals. You can skip the boiling part and just mix the brine and pour in a jar over the sliced peppers.
(Pictured above is a little swarm from one of our beehives last week. September isn’t a good time for a swarm, as they have little chance of establishing enough stores to be able to make it through the winter. But it was interesting to experience, and it was perhaps the most photographed swarm ever. See below.)
This week’s harvest includes:
Arugula, Chard, Cilantro, Eggplant, Green Beans, Hearty Greens Mix, Kale, Lettuce Mix, Okra, Parsley, Jalapeno Peppers, Radishes, Shishito Peppers, Tomatoes, Turnips…and our Organic Hearth Baked Bread (Sunny Greens, Seed, & Raisin loaves for this weekend)
2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, September 24th at our farm, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens.
** Everything remaining after pre-orders will be available for purchase at the Brandermill Green Market and the Farmers Market @ St. Stephens.
** From Friday noon until Monday midnight, our goods are available for purchase via Fall Line Farms and Local Roots Food Co-op — the two online farmers’ markets for our area.
Enjoy ~
Janet, Dan, & the whole Broadfork crew
Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram.
