Small Family Farm
Below are current issues of The Weekly Dig Newsletter, from Jillian Varney, owner of the Small Family Farm. Stay up to date on what's happening on the farm!

September Seventh

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On Week 15 out of 20 Summer Share deliveries, your farmers are aware of their bodies.  It is interesting to watch how a farm-worker’s body changes throughout the season.  When a season is young and new our bodies are rested and seem to contain a storage reservoir of energy and agility that will carry us far into a growing season.  As a growing season wears on, so does the toll taken on a body that has been well-used and worked for an extended harvest period. 

I have noticed that when I go stand up after sitting for a bit, the legs feel stiff and tired.  When I go to lift a bin of tomatoes, they feel heavier than a bin of kohlrabi felt in the Spring.  When I think about walking out to field 9 to join the crew, I think about driving out now instead to conserve my energy.  Our shoulders and wrists and elbows feel tired and used from the continual weeding, pulling, lifting, scraping and pushing of plants, fruits, earth and machines. 

Farming is athletic in nature which is something I have always loved about it.  My body thrives when it is used.  On an organic vegetable farm a body is often in motion.  We do bending, kneeling, crawling, reaching, twisting, lifting, squatting and even a little standing and sitting at times.  Our hearts receive a steady and consistent, but not strenuous and intense workout.  And while the use and exercise felt welcome and nourishing in the Spring, a decline in the sheer weight of it all would be welcome at this point.  But the vegetables in the Fall usually get heavier and not lighter. 

A farmer needs to pace themselves the way a marathon runner needs to pace themselves when thinking about finishing the race.  The key is to put one foot in front of the other and maintain a steady and consistent pace.  The body will receive a rest once we cross the finish line in November, but for now we need to stay nourished, rested and strong.  A part of me loves this mental and physical stamina challenge while part of me wants to simply lie down.  The fruits of our labors are rich and worthwhile.   It feels good to not have to worry about consuming too many calories, but to worry about consuming enough.    

As the season wanes and we enter the last few months of farm work, I feel thankful for the waning sunlight and that our working hours are limited.  I feel thankful for the waning surge that the plant-life contains.  While I will soak up every hour of the sun’s rays on my face and hands as I can, I will honor the dark side of the day and the rest it encourages.  The weeds grow slower, the grass grows slower, the planting is done.  Now we focus on the harvest. 

This week we will dig potatoes for the Fall CSA boxes and begin to harvest our winter squashes.  All heavy and dense fruits and tubers that offer a festive sort of feel in their reaping.  Somehow we forget that we’re working and that our bodies are tired and a little sore among the chatter and laughter in the fields.  We forget how hard we’ve worked to get to this point and even though it was hard work, it was purposeful and we will joyfully get up and do it again each day until the work is done. 

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What’s in the Box?

Melons-  You may have received either a cantaloupe, watermelon, lambkin, or canary.  This is the final melon giving of the season where we shared a mix of the melons that we had left to share.  We had a great melon run and will miss them dearly until next summer! 

Tomatoes-  Tomatoes are hitting hard these days taking up a lot of our crew time for harvest.  We pick any tomato with a ‘blush’. This means we pick anything with any early signs of ripening.  We need to pick them this way or they become too soft for handling and shipping.  Tomatoes prefer a 50 degree storage temp.  But once you receive them we recommend taking them out of the plastic bag and allowing the to ripen at room temperature.  Never put a tomato in the fridge unless it’s in danger of spoiling from being too ripe.  Refrigerators take the flavor out of tomatoes.  A mixture of romas, yellow heirlooms, pink heirlooms, yellow heirlooms, red slicers and yellow slicers.  You’ll receive a mix of varieties this season from all the different kinds we grow! See images above of funky heirloom behavoir.  If your tomato is shaped funny, it's probably an heirloom!  But their flavor is superior! 

Purple Cabbage-  A nice purple cabbage to add color to your box.  These guys usually store nicely in the fridge. 

Onion-  Either a yellow or a white onion this week. 

Garlic-  One bulb of garlic per member.  Stores nicely in the fridge for long term.  Is also fine on the counter until the new year. 

Hungarian Hot Wax Pepper-  Also called a banana pepper.  They are technically a hot pepper,

Green Beans-  .75lbs green beans.  This is also the final green bean giving of the season.  It takes a lot of people a lot of hours to pick this many green beans!  We are offering that any CSA member who likes is welcome to come to the farm and pick more green beans if they like.  There are still a lot of green beans out there to pick, we just need to use our crew time for other harvests now. 

Cherry Tomatoes-  1.1lbs cherry tomatoes.  We’re so happy to be able to give this many cherry tomatoes per member this year.  These are also a very time-consuming harvest but since these little Sun Golds are so flavorful and delicious, we figure they’re worth the time!  We hope you enjoy them as much as we do! 

Brussels Sprouts Tops-  This time of year we ‘top’ the brussels sprout plants.  This process tells the plant that it’s time to stop growing upwards, but to begin sending their energy towards the sprouts so that the sprouts grow larger and we don’t just get a really tall plant with tiny brussels sprouts.  It just so happens that the leaves on the top of the plant are edible.  They cook up much like kale or cabbage or collards as they are in the brassica family also.  Do you think they have a ‘brussels sprouts flavor’? 

Next Week's Best Guess:  Green Cabbage, tomatoes, spaghetti squash, cherry tomatoes, onion, sweet peppers, carrots, kale?


Warm Red Cabbage Salad with Apples, Walnuts, Balsamic and Goad Cheese by 

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Gaspacho Cold Tomato Soup with Bruchetta by Family Food on the Table

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Baked Ratatoulli by Everyday Delicious

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Green Beans with Tomatoes by Pioneer Woman

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August Twenty-Fourth

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I would like to take a moment to speak of gratitude.  A subject I like to touch on throughout the season from time to time.  I am reminded of it at meal times when my family sits together around the table and we allow a moment for us each to recall something that we are thankful for that day.  I believe that meals are an especially convenient time to express our gratitude, and as we are community of eaters cooking, sharing and celebrating this season together, perhaps it is appropriate to dedicate a newsletter to it! 

I believe that meal time is sacred in a way.  Meals are fuel for our bodies, but also our spirits.  They nourish our bellies and also our hearts if we have the patience and the self-control enough to keep our forks laying on the table a moment longer.  When we can establish a routine of expressing gratitude to our family and to ourselves by announcing to the world what we assume to be obvious and which could go without saying at all.  But if it goes without saying at all, the deepening of the expression is limited.  If we cultivate the meal time routine as a sacred (in a casual sort of way, not a levitating and kumba-yah sort of a way) we cultivate gratitude which the effects thereof resonate far beyond the dinner table. 

As a mother of three small children, I am attempting to teach gratitude.  In a world of privilege and expectations and luxury, we have endless lists of that which we aught to be grateful for.  Warm, running water.  Our safe, dry homes.  Our opposable thumbs which make life so much easier.  Our health.  The bowls of cherry tomatoes, melons, plumbs and pears that fill our countertops and satisfy the children’s snacking needs.  The warm food in front of us and the loving person who prepared it.  I wonder what the world would look and feel like if gratitude at meal time was taught in the way we teach our children to talk, walk, use the restroom or ride a bike.  Do we not owe it to them and each other to recognize all that we have been given?  I believe that we owe it to our communities and to teach gratitude as it is an act of humility and compassion which there is a deficit of in our culture. 

In this season of bounty and fruitful harvest, I am reminded of gratitude at every turn.  I am grateful that there are still people who are willing to work on farms like our and show up to help us get the work done.  I am grateful for you, the CSA member who values where their food comes from.  I am grateful for the season with timely rain so we did not have to irrigate at all this year.  I am grateful for sweet corn, tomatoes, melons, cucumbers and the ripening pumpkins laying in the field looking like little balls of warmth and sunshine that make me feel happy.  I am thankful for my health and my hardworking and devoted husband.  I am thankful for my children and their health and Grandma Jane who feeds us so well.  I am thankful for my little house and my little farm and my little life. 

If expressing gratitude out loud to your friends and family is already a common practice in your life, HIGH FIVE!  I challenge you now to teach it to others.  Express gratitude for the little things too (which are actually the big things).  In doing so you enact an invisible act of power and small miracles are created.  So open your little box of goodies from the farm this week and know that you are so, so blessed!  How lucky we are to experience this bounty and to get to share it in the form of delicious meals with the ones we love the most around a table!

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What’s in the Box:

Napa Cabbage- How wonderful are these precious gems?  Napa cabbage typically does better in the cooler temps, but these guys fared the summer heat just fine.  Wonderful eaten raw or cooked, however you like it! 

Melons x 2-  Any combination of melons.  You may have received a yellow watermelon, cantelope, canary melon (yellow rind) , or a lambkin melon (green, stripy rind).  The canary melons have the yellow rind with a crispy, sweet, green inner flesh that are one of our favorite melons for flavor!  The Lamkin melon is a new melon we tried this year with a stripy, green rind and a greenish, crispy, sweet inner flesh similar to the canary melon.    

Sweet Corn x 5-  5 ears per member.  Sweet corn is best eaten fresh!  The longer the ears are off the plant, the less sweet they are.  We recommend eating them up right away or keeping them in the fridge till you get a chance to enjoy them! 

Cucumbers 2-3-  Getting late in to the cucumber season on the farm here.  The cucumbers may be slowing down a bit after this week.  But we still had a nice harvest to share this week! 

Onions 1-2-  White onions. We gave 1-2 this week as their sizes were getting a little smaller. 

Tomatoes- 2.7lb bags per member.  We pick any tomato with a ‘blush’. This means we pick anything with any early signs of ripening.  We need to pick them this way or they become too soft for handling and shipping.  Tomatoes prefer a 50 degree storage temp.  But once you receive them we recommend taking them out of the plastic bag and allowing the to ripen at room temperature.  Never put a tomato in the fridge unless it’s in danger of spoiling from being too ripe.  Refrigerators take the flavor out of tomatoes.  A mixture of romas, yellow heirlooms, pink heirlooms, yellow heirlooms, red slicers and yellow slicers.  You’ll receive a mix of varieties this season from all the different kinds we grow! See images above of funky heirloom behavoir.  If your tomato is shaped funny, it's probably an heirloom!  But their flavor is superior!  

Cherry Tomatoes-  A pint per member.  These are the sun gold cherry tomato that ripen orange.  Please don’t wait for them to turn red as they will not!  The most flavorful tomato we grow!  Enjoy! 

Parsley-  Most members received flat leaf parsley.  But we had to harvest a few bunches of the curly leaf parsley at the end.  If this is too much parsley for you, you can dehydrate and store your remaining parsley!  We recommend a dehydrator or a warm oven for dehydrating and now letting it sit and dry out or it will yellow and loose most of it’s green color. 

Green Beans-  .47lbs bags.  A smaller giving this week, but still a decent giving for this week! 

Broccoli-  1 head of broccoli per member.  Should go right into the fridge for best storage in a plastic bag. 


 Grilled Shrimp Salad with Melons and Feta (A New York Times recipe contributed by a long-time CSA member!)

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Zucchini and Ciabatta Fritatta by Sargento (Contributed and Modified by the same long-time CSA Members)

Sub the Sargento Cheese for 3 oz Parmesan, finely grated

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Creamy Cucumber Tomato Salsa from Together as Family

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Asian Ramen Noodle Salad with Napa Cabbage by Bare Feet in the Kitchen.  One of my personal favorite all-time favorite salads!  

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August Seventeenth

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A magical evening was had by all at the Summer Evening Farm Dinner this last Saturday night!  We were so excited for this event that celebrates local, seasonal, and organic food on a Community Supported Agriculture farm!  We had over 60 guests on Saturday night dining with their farmers and getting to know one another around bountiful tables filled with the best the Midwest has to offer! 

A drizzly afternoon had us worried that we were going to get rained out on Saturday night, but a light mist is all that we experienced.  We had tents set up for the musicians, the food and the beer, but the diners did not have tents over their tables! 

Turtle Stack Brewery which is a microbrewery out of La Crosse, WI arranged beer pairings for each course that was a perfect match for the South Western themed dinner.  Momma Jane (my famous Mother, armed with experience and equipment catering weddings and events throughout her life) did all of the cooking.  This woman is where I got my hard work ethic from and she also happens to be a phenomenal cook that feeds her guests well!  She was even sending people home with peach pie with whipped cream and zucchini brownies in saran wrap.  Adam and I tried to spend the night talking and visiting with our valued CSA members.  It has been fun seeing returning guests from year to year for this 5th annual dinner. 

For the dinner we even had live music!  Our daughters take violin lessons with Pam Hughes, a local violin teacher, who organized a group of musicians along with a handful of her students, so our daughters got to perform their fiddle repertoire for the evening with a banjo player, percussionist, keyboard player and their peers.  The musicians were fed well and were generous with their talents which created a beautiful ambiance for the evening.  The recipes in this week's newsletter are from the Southwestern themed dinner this weekend.  

Now we can look forward to our free Fall Potluck that will be held on Sunday, October 2nd!  The Fall Potluck is always a wonderful event as well!  We offer wagon ride tours around the farm, cider pressing participation with our old-fashioned hand-crank cider press.  The Fall Farm event is always a Potluck Extroardaire.  We usually make chili and cornbread and pumpkin bars.  Our daughters are also talking about offering pony rides for tips for small children 10 and under. 

Our farm events are designed to create opportunities for you, our CSA members, to come out to the farm and have an experience here.  We want for you to feel connected to the place where your food comes from and to create memories here.  We believe in food transparency and want for you to ask us questions about how your food is grown and to know more about what it takes to bring this food to your table.  We want for you to celebrate with your farmers and the crew members the bountiful harvest.  And we want to celebrate the harvest with you! 

I know that we are CSA farmers to the core because no other style of farming appeals to my heart other than CSA farming.  The connection to you, the community members and supporters of our farm is foundational.  You are the buzz in our buzzer.  You are the flavor in our food.  You’re the fun in our funky.  The cool in our cool-aid.  The spring in our step.  Put short- we appreciate you! 

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What’s in the Box:

Curly Green Kale-  Lovely green bunches of kale this week.  Kale keeps best in a plastic bag in the fridge. 

Tomatoes-  Either a pint of cherry tomatoes or one pound of mixed tomatoes.  Our tomatoes are just starting and the plants look more healthy than they ever have before!  Tomatoes will ripen on your countertop.

Eggplant-  Either an asian eggplant or a standard eggplant for every member this week!

Green Beans-  .7 lb bags per member.  Green beans are such a lovely summer treat.  They make such a nice vegetable addition to a quick summer meal!  

Broccoli-  1 or 2 heads of broccoli this week.  The broccoli has not been enjoying the wet weather so much this summer.  We cut them a little smaller becuase all of the rain and moisture we've had this year will cause decay inside the head.  We hope they made it to you in good condition!

Celery-  Some of the celery heads were cut open this week to remove any bad centers.  We cut the plants apart and bunched the stalks to salvage what we could from the patch.  We may have one more giving of celery before celery seson is over.

Cucumbers- 2 or 3 cucumbers per member this week.  We are now picking from our 2nd and 3rd successions.  After these plants wane,we wikl be done with cucumbers for the year- so enjoy them while they are here!

Zucchini and Summer Squash-  1 or 2 per member.  This may be the last week of summer squash...  the plants are not producing much at this point.  It was a good run this year- we will see you next year summer squash!

Onion-  One white onion for everyone.

Melons x2-  Everyone receive one yellow doll watermelon... be careful with them as they crack easily.  In addition you may have received either a canteloupe or a spansh melon.

Sweet Corn-  5-6 ears per member.  The electric fence around our sweet corn is working well now.  The raccoons have not been in lately.  Enjoy!

Next weeks best guess:  Sweet corn, melons, cucumbers, brocolli, onion, green beans?, tomatoes, kale or collards, eggplant?, celery, carrots?

Recipes from the Dinner


Soutwest Salsa Rice Bites from Oldways 

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Southwest Veggie WonTon Cups from Peas and Crayons

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Tomato Tart from the Pioneer Woman

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Southwestern Kale Avocado Salad with Honey Lime Dressing from Sweet Peas and Saffron

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Mexican Coleslaw Recipe from No Spoon Necessary

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Black Bean Tortilla Soup from Farm Flavor

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Chocolate Zucchini Cake from Sallys Baking Addiction

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August Tenth

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This week on the farm we finished up our onion and garlic harvest which are always two large harvests that take a lot of time and labor.  It feels very good to have the onions all tucked away into the greenhouse curing and laid out to dry safe from the heavy rains, drizzle and high humidity that we experienced over the weekend.  There is a saying we learned from our Amish farming friends that goes “never let an August rain fall on your onions”.   I believe we did have one early August rain fall on the onions, but we got them pulled before the heavy rains last weekend.  Onions are prone to rot if left in the field even a little too long, especially when there is a lot of moisture. 

We have also been working hard at keeping the sweet corn patch protected.  We have a method for keeping our sweet corn safe from the racoons that has worked very well for us for many years that has failed us a little this year.  We put 5 lines of electric fence wire up around the perimeter of the sweet corn patch and keep the wires hot with a deep cell marine battery.  Somehow the racoons (or just one very brave and intelligent racoon?) have been finding ways to still get in.  Adam and I are perplexed!  They are either diving through the hot wires or jumping over somehow, but we are certainly scratching our heads over the matter.

We figured the sweet corn loss was about 1/3for this week’s harvest.  We were able to give everyone 4 ears of corn this week when we had planned to give 6 ears per box.  The racoons were getting in and taking a little each night over the course of the last week.  We do believe the fence is keeping many racoons out that are not brave enough or smart enough to figure out how to navigate our electric fence.  We did go ahead and order 8 rolls of electric fence net that comes in 100-foot rolls that should be here in the next week.  This net is easy to set up and take down and is 18 inches high and is built as a racoon fence that we can use for future years as well.  Unfortunately, it was on backorder and we can’t get it here as fast as we would like.  Hopefully this week it will come. 

Luckily we still have several more successions of sweet corn on the way.  We should be giving sweet corn for the next four weeks or so in larger quantities if we can continue to keep the racoons away!  We know how much everyone loves sweet corn and are working very hard to protect it.  We weed whack (trim) around the fence once a week and keep the battery for the fence charged up.  Farmer Adam is up there several times a day checking for damage, walking the fence line, checking the battery and trying different spots out for his trail-cam he just bought for this purpose.  I’m serious guys, it’s a heavy focus around here!

We’re even setting live traps baited with marshmallows that the racoons are completely ignoring as the lure of fresh sweet corn is much tastier apparently!  I even tried to buy snap traps in town, but maybe those are too dangerous or old fashioned and no one uses those any more?  Adam is trying his trail cam out at various locations around the perimeter of the patch as we’re still trying to figure out where and HOW they’re getting in.  Our ten-year-old imagined that they’re being air-lifted in by small racoon helicopters.  At this point, who knows, maybe she’s right? 

I figured the sweet corn drama deserved an entire newsletter as we are very focused on it at this point.  I’m hopeful that next week we will have good news for you regarding sweet corn!  Stay tuned! 

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What’s in the Box????

Sweet Corn-  4 ears of sweet corn per member this week.  Sweet corn is best eaten the fresher it is.  We recommend eating them up right away or keeping the cold and in your fridge until you get a chance to eat them up! 

Cucumbers- 5 or 6 per box.  Cukes prefer a 50 degree storage temp.  The fridge is a little too cold and the counter is a little too warm, so eat them up soon!

Broccoli or Cauliflower-  Either a broccoli or cauliflower per member.  They varied in size a bit. 

Melon- 1 big one or 2 smaller ones.  Canteolope this week!  More melons coming over the next few weeks! 

Summer Squash and/or Zucchini- 2 or 3 per member.  Prefers 50 degree storage temp.

Carrots-  1 pound bags per member. 

Onion-  White onion

Garlic-  Asian Tempest. Garlic will store just fine on your counter until the new year.  If you still have it after the new year, garlic must be refrigerated. 

Kale-  Lacinato kale bunches for all this week!

Celery-  Local celery has a stronger celery flavor compared to California celery.  Another thing we’ve seen in celery since we started growing it 17 years ago is that the hearts start to turn brown.  If the heart of your celery is turning brown, you’ll have to cut out some bad parts, we’re really sorry about this, it’s a mystery in celery growing that we’ve never been able to figure out! 

Lettuce x 2-  Romaine lettuce.  We’re hoping to still have it for next week so you make BLT’s with your tomatoes next week! 

Next Week’s best guess: celery, sweet corn, watermelons, cantelope, broccoli, green beans, summer squash, zucchini, tomatoes, carrots, onion, lettuce?


Easy Garlic Butter Kale with Rice by RecipetinEats

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Easy Cheesy Corn Fritters by Now Cook This

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 Cucumber Cream Cheese Sandwich Rolls by Christina's Cucina

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Carrot GInger Salad Dressing by Detoxinista

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Vegetable Chowder (for your celery!) by Together at Home

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August Third

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I want to take a minute to celebrate you!  The home cook! I want to celebrate your daily practice of preparing nourishing food for your families using fresh, local, organic vegetables.  Your decision to source your vegetables from an organic vegetable CSA farm is applaudable and has far-reaching effects that go beyond your kitchen.  Your not only supporting a small scale diversified organic family farm, but your putting in serious time and dedication to wash, process, sautee, blender, bake and steam all of these veggies.  Bravo!

I believe that the creative energy your putting into these veggies also supports your community. Your showing your children, your partner, and your community that home-cooked meals matter and are worth your time and energy.  Your showing your community that the source of your food matters when you choose to buy it from a farm that practices stewardship and a respectful relationship to the land, water and an a balanced ecosystem.  Your proving to yourself that even though your busy, you know you have time for what is important for your body and your mealtime routines. 

I have three small children myself and I know they love it when mom is in the kitchen.  My children feel loved by me when I’m in the kitchen creating aromas and flavors that create a nostalgia that lasts a lifetime for them.  They bob in and out of the kitchen, sometimes offering to help chop and peel and stir whatever is in the pan.  They nibble at my diced cucumbers and carrots.  They show excitement for the expectant meal that nourishes not only their bellies, but their hearts as well.  They see how busy I am, but they also see how important it is to me that we eat home-cooked meals prepared with fresh, seasonal ingredients. 

I love to think of you all out their with your meal plans. I think of you all in your kitchens chopping and dicing.  I imagine the hundreds of meals and salads and soups and casseroles and fritattas made with all of these nourishing greens.  I wonder what dishes excite you.  I wonder if your kitchen is as messy as mine.  I wonder how you pull it off, because every day at our house it feels almost like a miracle that these veggie-loaded meals make it onto plates and into tummies amidst the chaos of farm life.  I wonder if your fancy in your plating or do you have guests over to share your veggies with and do you brag to them about your CSA boxes? 

You aught to be bragging!  I’m so proud of you!  Especially in an age of convenience and sound bites and flashing screens and dinging phones and deadlines, who has time for cooking?  But then again, who doesn’t have time for cooking?  If the home cooked meals go away, there is so much else that is lost.  Not just the calories and the food, but the shared meals with families.  The time spent together cleaning up the mess, washing the dishes, sweeping the floor, straightening the chairs.  The time you get to yourself with a glass of wine and your veggies and a cutting board and your playlist.  The meditative, slow cooked meal is important, by golly and we all must rally to save it! 

I believe that every vegetable is delicious when prepared properly.  If you find that you receive something that your not as excited about in your CSA box, take the challenge on and tap into the endless sources online like pinterest, youtube, google, and social medias of all kinds and find something that looks appetizing to you!  I know the challenge is real and time is short, but stepping outside of our comfort zones once in a while are also real.  Overcome your hurdles and then I have something to brag about which is you!  My true source of inspiration! 
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What’s in the Box?

Celery-  Gorgeous Celery by my standards!  I have to tell you that local celery is difficult to grow!  It’s also much different than store-bought celery which mostly comes out of California.  Local celery is generally much greener and has a stronger celery flavor.  We leave much of their greens on for you to use in your stocks, soups, or juice them up if you’re a juicing person!  Local celery generally is less succulent and juicy than Cali celery which is heavily irrigated.  We do our best on this unusual local item and are happy to share it with you today! 

Red or Green Cabbage-  Most members received a green cabbage this week.  I hope you’re not cabbaged out yet.  We had one more succession that was ready to be harvested.  I hope you got the color you love most! 

Onion- We’re very happy to be sharing full sized white onions with you this week! 

Beets-  These are the first of our field beets for this season.  Will store best in a plastic bag in the fridge. 

Cucumbers-  2-3 cucumbers per member this week.  We have another succession of cucumbers coming on that will be here next week.  Did you know that cucumbers prefer a 50 degree storage temp?  A fridge is too cold and the countertop is too warm, so we recommend eating them up so you don’t have to worry about storing them! 

Zucchini and Summer Squash-  3-4 per member.  Also prefers 50 degree storage, but they don’t last long at our house.  We find ways to sneak them into to just about everything. 

Swiss Chard-  Swiss Chard is in the same family as spinach, so we wilted down their greens and made our favorite spinach stuffed shells recipe.  The stems of swiss chard add a nice veggie crunch to any stir fry or frittata. 

Green Leaf Lettuce-  We’re thrilled to still be offering lettuce in the heat of the summer here.  For your sandwiches, tacos, salads and however else you eat your lettuce!     

Broccoli or Cauliflower-  Most members received a broccoli this week.  We also filled in with cauliflower for those who did not get broccoli.  Broccoli prefers to stay very cold.  Store in a plastic bag in the fridge. 

Garlic-  This is the Chesnook variety which is a purple stripe hardneck variety.  We love that it has large cloves mixed.  Fresh garlic like this will have a thicker membrane around each clove.  It isn’t fully “cured” which is why we are giving it with some of it’s stem still attached.  Fresh garlic is fine on the countertop until the new year.  It may start to sprout after the new year in a warm kitchen.  For long term storage garlic prefers “cold, dark and dry” like the fridge.    

Next Week's Best Guess:  Celery, Cucumbers, Zucchini,Summer Squash, Onion, Garlic, lettuce, watermelons, sweet corn (hopefully!), cherry tomatoes and or asian eggplant?, carrots, maybe broccoli.  


 Swiss Chard and Onion Fritatta from Williams Sonoma

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Easy Egg Salad Recipe with Celery from Mom's Dinner

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Mediterranian Celery Olive Salad from Ally's Kitchen

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Cheesy Zucchini Rice from Buns in My Oven

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