This week we have baby lettuce, green curly kale, parsley, French filet green beans, zucchini, summer squash, salad turnips, radish, new red and yellow potatoes, basil, red beets, yellow beets, garlic scapes, fresh garlic, shiitake mushrooms, sweet fresh onions, slicing cucumbers, pickling cucumbers, cabbage, kohlrabi, tomatoes, cherry tomatoes, yellow and purple sweet peppers, cilantro, and carrots!
We restocked the freezer with Squire Family Farm organic grass-fed beef, and there is maple syrup and blueberries from the Kreuger-Norton Farm, for sale in the barn. These cannot be swapped out as a CSA item, but rather purchased separately. They can be paid for in the cash box by the CSA board, just write down on the clip board how many you take.
Bulk Buying Opportunities!
Whenever we have plenty to offer bulk buying discounts, I let our CSAmembers know about veggies available if you do any preserving. If you are interested in any items when I list them, send me an email and I will get them packed up for you to pick up when you pick up your share. Bulk availability comes and goes, so if you are planning on doing preserving, don’t wait: they get spoken for quickly when I tell everyone about them. This week we have:
French filet green beans: $5 per pound or $23 for 5 pounds
jalapenos: $6 per pound or $20 for 4 pounds
parsley: $14 for 10 bunches or $22 for 20 bunches *pesto and chimichurri*
garlic scapes: $20 for 10 bunches or $35 for 20 bunches * garlic scape pesto, or use in place of garlic cloves in a parsley or basil pesto*
slicing cucumbers: $18 for 10 pounds or $30 for 20 pounds *slicing cucumbers can still be used for pickling… I lacto ferment batches of slicing cucumbers whole*
pickling cucumbers: $18 for 10 pounds or $30 for 20 pounds
green curly kale: $25 for 10 bunches or $40 for 20 bunches *we use this like spinach, freeze in small batches for winter quiches, omelettes, pasta dishes, etc*
sweet basil: $12 per pound *I make my basil pesto go farther by using half basil, half parsley. There will be a limited amount of basil available each week for bulk buying, so reserve your interest now, and I will confirm what week it will be ready*
You can pick up your share at the farm on Thursdays and Fridays from 8 am to 7 pm. (Veggies will be displayed in the cooler to pick out.) Walk into the barn, check off your name on the right, and turn left to find all your veggies in the cooler. You can pick up your share from the Rutland Farmers' Market on Saturdays from 9 am to 2 pm. You can pick up your share at the Ludlow Farmers’ Market on the Okemo Mountain School Lawn between 4 pm and 7 pm. Please do not come before 4 pm: The market has challenging neighbors and the entire market’s permit will be revoked if products leave the market before 4 pm.
Photo Tour of the Farm!
This week I am barely keeping up with my work, even more hectically than usual, and don’t have time to write a proper newsletter, so enjoy this photo tour of the farm, thanks to Adam Ford:
We hope you all have a lovely week!
-ESF Team: Kara, Ryan, Sam, Sam, Dan, Cindy, and Taylor
Best Fresh Salsa Recipe
I make salsa weekly during tomato season. It’s easy, fresh, and goes on everything. This is a pretty soupy recipe. If you like it less wet, swap out the fresh onion for 2 TBSP of dried onion flakes.
1 pound tomatoes, roughly chopped
1 jalapeno, finely chopped
3 garlic cloves, crushed
1 small onion (including the green top), finely chopped
1/2 bunch cilantro
1 TBSP cumin
1 tsp smoked paprika
1 tsp maple syrup
1 TBSP lime juice
1 tsp salt
Mix all this together and enjoy!