Standard Share:
1 pint cherry tomatoes
2 lbs tomatoes
1 bunch onions
1 head lettuce
1 bunch mint
Green beans (Amount depending
on harvest)
1 bunch carrots
¼ lb basil
Family Share:
1 quart cherry tomatoes
4 lbs tomatoes
2 bunch onions
2 heads lettuce
1 bunch mint
Green beans (Amount depending
on harvest)
2 bunches carrots
¼ lb basil
Farm News:
Ahh, late August. The big
harvests have begun in earnest. We pulled all our onions, loaded them into
hundreds of crates and laid them out on tables in our greenhouse to dry. In a
few weeks, we’ll trim them and bag them up, and then it will be time to bring
in the winter squash to cure. Then the sweet potatoes, and then the popcorn.
We’ll dig the fall storage carrots and beets, then the potatoes, and plant our
garlic for 2015. And then, in the wink of an eye, it will be November! How
quickly each season rushes by. This is important to remember in August, when we
are all exhausted from months of long days. It will rush by, and then we’ll be
thinking longingly of these long, sunny summer days! Better appreciate it while
we can!
As
our returning members know, we usually host a Farm Dinner for our CSA members
in the summer. This year, with Mike’s injury, we don’t think we can pull it
off. It would be hard for Christa to spend a whole day cooking when she needs
to be out with the crew so much more now. Instead, we’d like to host a farm
tour in the fall, so those of you who would like to can see the farm and talk
to Mike about what we do here. We are thinking that we will choose a date in
early October. Farm dinners starting again in 2015! We’ll keep you posted!
Thanks!
Christa,
Mike, Lizzy and Nicky
Recipes:
Mediterranean Salad with
Green Beans and Feta
Coarse salt and ground pepper
½ lb green beans, trimmed and halved
2 navel oranges
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 1/2
cups crumbled feta (6 ounces)
1 head lettuce, halved and roughly chopped
1 small red onion, halved and thinly sliced
1 can (15 ounces) white beans, rinsed and
drained
In a medium saucepan of boiling salted water,
cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and
rinse with cold water to stop the cooking.
Using a sharp knife, slice off both ends
of each orange. Cut off peel, following the curve of the fruit. Halve fruit
from top to bottom, and thinly slice each half crosswise.
In a bowl, whisk together oil and vinegar;
season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and
green beans. Toss to combine.
From:
http://www.marthastewart.com/336939/mediterranean-salad-with-green-beans-and
Tomato Salad with Lemon
and Mint
1 tablespoon finely grated lemon zest
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup thinly sliced white onion
1 pint cherry tomatoes, coarsely chopped
1 lb red tomatoes, coarsely chopped
2 tablespoons fresh mint leaves
In a large bowl, whisk together lemon zest,
lemon juice, and oil. Season with salt and pepper. Add onion and tomatoes to
bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with
mint leaves.
From:
http://www.marthastewart.com/355926/tomato-salad-lemon-and-mint
