This week you can choose from new red potatoes, beets, baby lettuce mix, baby arugula, baby bok choi, salad turnips, scallions, bunched green curly kale, bunched lacinato kale, bunched rainbow chard, basil, cucumbers, zucchini, summer squash, shiitake mushrooms, garlic scapes, snap peas, fresh garlic, french filet green beans, heirloom tomatoes, and cherry tomatoes!
I believe there will be enough tomatoes for everyone this week that you don't need to limit yourself to one pint or pound. We aren't completely rolling in them yet, but they are coming on a bit more than last week.
I may have already mentioned how we have leaf miner issues this year that affects our beets, chard, and spinach. The most obvious way this will present itself is by having more beets without tops. The leaf miner make a great mess of those beautiful tops, which is a super shame, but that's this year's challenge:(
As items start producing in large enough quantities that we can wholesale them, we will let you know in case you have any interest in preserving any items in larger quantities. This week we have cucumbers, zucchini, and summer squash available for $2 per pound at 5 pounds or more, and $1.50/pound at 10 pounds or more. So if you make pickles, or freeze shredded or stuffed zucchini for the winter, now is a great time to jump on those items. Just shoot me an email and I will have it packed up.
You can pick up your summer share at the farm on Thursdays and Fridays from 8 am to 7 pm. If you are new to coming to the farm, use "680 Shunpike Road, Shrewsbury VT 05738" to get to our driveway. You can pick up your share from the Ludlow Farmers' Market on Fridays from 4 pm to 7 pm on the front lawn of the Okemo Mountain School right on Route 103, just south of down town. You can pick up your share from the Rutland Farmers' Market on Saturdays from 9 am to 2 pm, right downtown by the Walmart parking lot.
I will be totally honest with you all this week: Our website platform deleted the newsletter I finished writing before I put the pictures in, so I am going to write a cliff notes version of what's up around here this week, since it's getting late, and I need to get to some of my stretches to keep trying to flip this breech baby!
Cliff notes: Our team still rocks at getting farm projects done. We are catching up on a lot of tomato trellising this week. They grow so fast this time of year, and take a lot of attention to keep under control and healthy. They also transplanted a bunch of fall plantings and a late planting of zucchini that we have kick in after the first plantings peters off. The heat killed most of our germinating fall storage carrots, so Ryan re-seeded that planting early in the week. It's a bit of a bummer they will be this far behind, so we will experiment with covering them with row cover after they are well established to see if that cover will help give them a jump to get closer to catching up to where they should be. The heat also zapped a few weeks of pea shoots, but we think we are on top of it now, and we should see them again for harvest in a week or so. The winter squash plants are turning into a beautiful carpet of green vines and large leaves. I love watching that patch grow. I love watching the peppers grow this year, and hope the heat means we will have some awesome hot peppers later in the season. Next week we will catch up on some weeding if the tomato trellising is under control, and continue to keep up on our weekly transplantings! And hopefully my newsletter won't get deleted so you will get a more colorful update. Have a great week!
-ESF Team: Kara, Ryan, Mikayla, Sam, Peter, Shain, Taylor, and Morgan
Grilled Zucchini Ribbons With Pesto And White Beans
This recipe is from Smitten Kitchen which is a food website I LOVE to find new recipes on. If you are unfamiliar with it, check it out. You can also search it with a vegetable to get ideas for any veggies you may pick up in your CSA.
1 1/2 pounds zucchini or summer squash
salt and pepper
1 TBSP lemon juice
1 can white beans
2 cloves garlic, peeled
bag of basil
1 to 2 TBSP white wine vinegar
parmesan cheese, grated
Slice zucchini lengthwise 1/4-inch thick strips. Arrange on a tray with olive oil, salt, and pepper. Grill the zucchini on both sides until there are grill marks on them. Return to platter, and sprinkle lemon juice on them. In a food processor combine basil, garlic, a pinch or two of salt, and drizzle in olive oil until it blends smooth. Add 1 TBSP of the vinegar, blend, taste, and add another TBSP of vinegar if you want a brighter acidic flavor to it. Combine beans with the pesto dressing in a large bowl. Fold in the grilled zucchini. Grate parmesan over the whole bowl, and enjoy!