What’s Available

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!

cherry tomato harvest happening now, photo by Adam Ford

cherry tomato harvest happening now, photo by Adam Ford

Barn Bonuses!

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.

I love the petals on this flower, photo by Adam Ford

I love the petals on this flower, photo by Adam Ford

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*

I love how zinnias have those mini yellow flowers inside the big flower, that is amazing art, photo by Adam Ford

I love how zinnias have those mini yellow flowers inside the big flower, that is amazing art, photo by Adam Ford

CSA Details

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:

grape tomatoes, basil, and green beans in the tunnel, photo by Adam Ford

grape tomatoes, basil, and green beans in the tunnel, photo by Adam Ford

these long, green peppers are an Italian bull’s horn type sweet pepper that is ready when it ripens to red… it’s a popular variety named Carmen, and I LOVE when they are read, photo by Adam Ford

these long, green peppers are an Italian bull’s horn type sweet pepper that is ready when it ripens to red… it’s a popular variety named Carmen, and I LOVE when they are read, photo by Adam Ford

weeds just doing me the favor of decorating the barn, photo by Adam Ford

weeds just doing me the favor of decorating the barn, photo by Adam Ford

keep a look out for these treats soon… an early husk cherry fell off the plant, photo by Adam Ford

keep a look out for these treats soon… an early husk cherry fell off the plant, photo by Adam Ford

the team has been working hard to keep up with the weeds on the fall storage crops like all these carrots and beets, photo by Adam Ford

the team has been working hard to keep up with the weeds on the fall storage crops like all these carrots and beets, photo by Adam Ford

this year’s pickling cukes are out of control! (in a good way), photo by Adam Ford)

this year’s pickling cukes are out of control! (in a good way), photo by Adam Ford)

this is a cool view of some fields that are in cover at the moment.. the foreground is a field of buckwheat cover crop, and behind that is an area we are tarping to kill weeds and keep soil protected from erosion, photo by Adam Ford

this is a cool view of some fields that are in cover at the moment.. the foreground is a field of buckwheat cover crop, and behind that is an area we are tarping to kill weeds and keep soil protected from erosion, photo by Adam Ford

we don’t mow areas with milkweed to provide food for monarchs, who we sadly haven’t seen any of this year… we have always made space for milkweed on the farm because it’s the right thing to do, but it’s also a relatively new requirement for organic certification (as of a few years ago) to enact “biodiversity practices” such as this… it’s awesome and important that organic agriculture understands the necessity of having strong biodiversity in wildlife to support healthy ecosystems, photo by Adam Ford

we don’t mow areas with milkweed to provide food for monarchs, who we sadly haven’t seen any of this year… we have always made space for milkweed on the farm because it’s the right thing to do, but it’s also a relatively new requirement for organic certification (as of a few years ago) to enact “biodiversity practices” such as this… it’s awesome and important that organic agriculture understands the necessity of having strong biodiversity in wildlife to support healthy ecosystems, photo by Adam Ford

Soraya eating a root ball, photo by Adam Ford

Soraya eating a root ball, photo by Adam Ford

We have been giving Sky more and more opportunities to “help” with our work, and he really got into garlic harvest day.. here he is spraying down the freshly harvested garlic before it gets tied up to dry, photo by Adam Ford

We have been giving Sky more and more opportunities to “help” with our work, and he really got into garlic harvest day.. here he is spraying down the freshly harvested garlic before it gets tied up to dry, photo by 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.

image from cookingclassy.com

image from cookingclassy.com

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!