Farm Happenings

Tomorrow is the CSA Member potluck! We will be sharing some delicious food together on Friday, June 27th starting at 6PM. There is still time to RSVP, fill out the form here.

Friendly reminder that final payments are due by July 1st. Kristi can take payment over the phone between 12-1PM today and tomorrow.

If you need to pick up your share late, on Friday at the farm from 7:30-4pm, please text Kristi.

You-Pick this week:

Flowers, herbs and kale remain open for you-pick! Some Okra should be ready as well. Please be considerate of others in your harvesting. Items that are ready will have labels in the field. The first you-pick time outside of normal business hours will be tomorrow evening, before and during the potluck.

Here is our handy-dandy guide for you-pick, including where to find the field, harvest methods, and other useful information.

Raspberries remain open for you-pick, but they are winding down. Blackberries are now available but they are not in full flush yet. Each family can harvest 1 quart size container of berries a week.

Farm Stand this week:

Farm stand sales will be available at both locations – so even if you’re not a member you can still come and shop! This week we will have a lot of blueberries for sale! Please be aware that, although these blueberries are grown at this farm, they are not organic.

• Beets – $4/bunch
• Blueberries – $9/quart, $24/3 quarts, $35/5 quarts
• Broccoli – $3/head
• Chard – $3/bunch
• Cucumbers – $1/each
• Green onions – $3/bunch
• Garlic Scapes – $4/bunch
• Hakurei turnips – $4/quart
• Herb bunches, basil and cilantro – $2
• Honey – $14
• Kohlrabi – $2/each
• Lovelock lettuce, $4/head
• Onions (fresh) – $2/each
• Summer squash (Zucchini Mexicana, Patty Pan, and Yellow squash), $1-1.50/each depending on size

CSA Share this week:

• Lettuce head
• Kohlrabi
• Fresh onions – these will need to be refrigerated!
• Choice: Cilantro OR Basil
• Choice: Yellow Squash OR Patty Pan
• Choice: Zucchini OR Mexican Zucchini
• Choice: Beets OR Broccoli

Recipes & Tips for This Week’s Share

A lot of folks enjoy their beets simply roasted in the oven or stewed in a hearty borscht, but a great way to have them on the side (and stay cool at the same time) is in this beet and tahini dip!

Although it’s quite common to use surplus zucchini to make zucchini bread, have you ever heard of squash bread? If you’re looking for a way to use this week’s share in a sweet way, here’s a lemon squash bread recipe to try.

Last week we suggested a cold kohlrabi slaw, but with kohlrabi back in the share this week a savory side dish would be a great way to mix things up. Here’s a kohlrabi and turnip gratin recipe.

As always, there are tons more recipes on our blog!