Farm Happenings

Last week’s potluck was a great time. Thank you to everyone who came out!

Many folks who use Gmail have let us know that they are having issues with emails arriving late on Thursdays. We know this is a problem and are trying to figure out what we can do on our end to fix it. For now, the best way to circumvent that issue is to go our blog (ukcsa.wordpress.com) and subscribe to it directly. Or, the share information should be available by simply viewing the latest blog post on our site, which should be posted around noon on Thursdays. Thanks for bearing with us!

The farm is hiring! Please share this opportunity with folks who may be interested. Full time positions available.

As always, if you need to pick up your share late, on Friday at the farm from 7:30-4pm, please text Kristi to let her know.

You-Pick this week:

Currently available: Flowers, herbs, okra, cherry tomatoes, beans (yellow, purple, and green), and edamame.

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

Farm Stand this week:

• Beets – $4/bunch
• Cabbage – $4/head
• Carrots – $4/bunch
• Corn seconds- $0.50/ear
• Cucumbers – $1/each
• Eggplant – $1.50-2/each depending on size
• Honey – $14
• Kohlrabi – $2/each
• Lettuce – $4/head
• Peppers, Bell – $1/each
• Peppers, hot/specialty – 3 for $1
• Shallots – $1-2 each, depending on size
• Summer squash (Zucchini Mexicana, Patty Pan, and Yellow squash), $1-1.50/each depending on size
• Tomatoes – $3.50/pound

CSA Share this week:

• Bell peppers
• Specialty/hot peppers
• Eggplant
• Cucumbers
• Carrots
• Shallots

Recipes & Tips for This Week’s Share

Carrots are such a versatile and friendly crop. A recipe that takes advantage of their natural sweetness is this carrot and zucchini latke recipe, which also makes use of another abundant summer crop.

Although there are many delicious ways to eat eggplant that involve frying it or covering it with butter, this eggplant salad sounds like a light and refreshing way to appreciate eggplant’s mild flavor. For a different flavor profile, you could incorporate the peppers from this week’s share to make it an eggplant and pepper salad.

As always, there are many more recipes on our blog! Let us know if there’s a recipe you use our veggies in, we’d love to include it.