CSA Week Four

We were very excited to be able to arrange with another farms, Elizabeth Everts of Too Little Farm, to buy in some of her strawberries for this week's CSA. We don't grow strawberries, in part because hers are sooo good. We have plenty of veggies from our farm we could give CSAers, but we thought they would appreciate this special treat! Anyway, here's this week's flyer

News from the field:
The bounty begins. Tomatoes, potatoes, sweet peppers, strawberries, the colors and pleasures of summer eating are starting to really come in. Wahoo!!

The big news from the field has nothing to do with our field. Instead, the strawberries have arrived at our neighbor’s farm, Too Little Farm, in West Barnet. Too Little Farm is a diversified, certified organic farm, run by Elizabeth and Peter Everts, literally about a half a mile from our farm as the crow flies. They were kind enough to let us buy in some of their organic strawberries to distribute to our CSAers for some early to mid season variety. Enjoy!! And check out their pick your own strawberries while they last - 7:30 to 12 noon (or whenever they are picked out).

Otherwise, the summer heat continues to move things along, and as I type, some thunderstorms are bringing some much needed rain. The next warm weather field crop to arrive will probably be cucumbers in a week or two.

In the Basket:

Chard and beet greens - This braising mix provides colors and an earthy taste to pasta or stir fry, or, for the more adventurous, salad. I like it best as a side green gently wilted in pan with olive oil, salt and pepper. Delicious and nutritious!

Mesclun - Based on feedback from some CSAers, we’re going to try alternating mesclun and lettuce every week. For some people, both each week was too much. Let us know what you think!

Sweet colored pepper - More treats from the greenhouse for you and your salad.

New potatoes - The first of the season. I love them best roasted in olive oil with salt and peppers, but others prefer them boiled. They are so tender and new, that some of their skin rubs off when you wash them. They don’t keep as well as big potatoes, so eat them in the next week or two.

Strawberries - From Too Little Farm. Eat today or tomorrow; they won’t keep.

Tomatoes - These ruby red slicers are straight from our greenhouse to your plate.

Yellow Squash/Zucchini - Last week Wednesday CSAers got zucchini and Saturday folks got yellow squash. This week it’s the other way round. Both I love brushed with olive oil, salt and pepper and grilled or broiled.