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A sustainable farm that provides for the land, the farmers, and a community committed to connecting to their source of food and eachother.

GUIDING PRINCIPLES
• Share in the work to create a farm that is economically, environmentally, and socially sustainable
• Share the risk and share the bounty
• Make decisions together
• Ensure that the size of the farm holds in balance considerations of land, community, and farm viability
• Work together to nurture a friendly and creative community

Week #2 Tuesday, June 19 – Saturday, June 23, 2018

Our good friend and fellow veggie grower, Dan Guenthner recently described this part of the growing season as “like running downhill.”  It’s an apt phrase for how we often feel these days; slightly out of control and carried by a momentum not entirely our own, we try to maintain some sense of forward direction.  This spring, particularly the last two weeks with plenty of rain and heat to boot, the garden has exploded.  It’s hard to keep up!  One gardener we know has a wish for a garden superpower of a pause button.  We could use that about now.  Besides weeds of course, we’d love to put a pause on things like lettuce, radishes, pac choy scallions.   No need to slow down tomatoes or peppers of course, but those early greens can come and go so quickly in this heat – especially when there’s plenty of moisture.  We’re plugging along though.  Basically things look good, if a little out of control.

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Recipes

THIS WEEK…

Kale and Quinoa Salad with Ricotta Salata

serves 2-3 main dishes or 4-5 sides (smittenkitchen.com)

A delicious kale salad shared by Jack McGrath and Erin Mohr at the farm last Tuesday.  If you don’t have ricotta salat try using pecorino romano or Parmesan,
We made a last minute change – no kale this week but this is a versatile recipe you could use with other greens.  Try it with pac choy!

Salad:
½ cup uncooked quinoa (or 1 ½  cups cooked)
8 ounces kale
½ cup slivered almonds, well toasted and cooled
1/3 cup dried cherries (or cranberries), chopped a bit
2-3 scallions, thinly sliced
2 tsp chopped, fresh dill
2 ounces ricotta salata, crumbled or finely grated
few grating of fresh lemon zest

Dressing:
3 Tbsp olive oil
1 ½ Tbsp white wine vinegar
2 tsp smooth Dijon mustard
1 tsp course Dijon mustard
Just shy of 1 tsp honey
Salt and freshly ground black pepper to taste

  1. Rinse quinoa well in a small colander.  This is essential to remove bitterness.  Place quinoa and 1 ½ cups water in a small saucepan and bring to a simmer with a couple pinches of salt.  Simmer at a very low temperature for 15-20 minutes, until tender.  Drain any un-absorbed liquid from the cooked quinoa.  Spread quinoa on a plate to cool quickly.
  2. Wash kale and dry well.  Remove the rib from each stalk, leaving long strips of kale leaves.  Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons.  Add the kale ribbons to a large salad bowl.  Add remaining salad ingredients to kale and toss to mix.
  3. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.  Season with salt and pepper to taste.

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Harvest Day

Sign up for Your Harvest Day

Not only does your visit to the farm increase the sense of community we all enjoy, but the harvesting/packing/transport of veggies is an essential part of our success. We truly rely on your participation! Many members report appreciating connecting to the land where their food is grown as well. The sooner you sign up the better (more options and helps out our delivery coordinator).

  • Check the sign-up calendar. Find a date where there are openings.
  • Consider being a Harvest Day Host
  • Contact the delivery coordinator. Let them know your name and the date you prefer and if you’d like to Host. It’s also helpful to know the size of your vehicle and how many people will be coming with you.
  • Mark this date on your calendar!

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