What's in the box?  

lots of yum! 

• Sweet onions
• sweet corn
• new potatoes
• broccoli
• bell peppers
• carrots
• cucmbers
• zucchini / summer squash/ patty pan squash
• heirloom tomatoes
• salad mix (large and medium) 

Notes on the box.

Sweet corn.  Oh yes.  As soon as you get home, put a big pot of water on to boil.  Start shucking.  Salt the water.  Put the corn into the boiling water and cook for maybe 5 minutes.  Take the corn out of the water (tongs!)  roll ears directly onto a stick of butter and sprinkle with salt.  Eat at least 3 ears (or try to break Josh's record of 8 ears).  Now you are having the best Summer ever.  If you can't eat all your sweet corn right away in one sitting, it's okay to store it in your fridge.  But as it sits, the sugars turn to starch, so the fresher you eat it the better!  If you know you won't eat it all in a week (there's more coming!) sweet corn is super easy to freeze.  I just cut the kernels off the cob, put it in a freezer bag and freeze it.  I don't bother with blanching and the corn is just fine for soup, chili, cornbread, or just a side during the long fresh sweet cornless months. 

The new potatoes are unwashed.  The skin is so thin and tender that it was peeling right off with just the spray from washing.  You will be able to wash them more gently.   Otto gave the new potatoes the best reaction when we were eating them.  He stopped talking in the middle of supper and said, "whoa.  mom, these are like, high level good.  the best food good." I like to parboil them then roast them in the oven to finish.  With a lot of butter and salt and pepper.  They also make lovely potato salad. 

Bell peppers are great for snacking.  Craving potato chips?  Try some sliced bell pepper instead.  It's satisfying!  They are easy to freeze, too.  I cut out the core and seeds, dice them, and freeze them raw.  We add them to soup, stir fry, and sometimes we put some on top of a frozen pizza to make ourselves feel better about eating frozen pizza.  It's true, sometimes your farmers resort to frozen pizza... But it's okay because we snack on bell peppers, right?! 

Cheese shares.

We got a couple of requests for more ricotta, so here ya go!  I also included a wedge of a cheese we named Circle of the Sun.  I am making it in larger wheels that will take quite a long time to age, but I couldn't resist making some in small wheels to be able to try it sooner.  It's a Gruyere or Comte style cheese with nutty sweetness.  Hopefully some of the larger wheels will be aged enough to get you some nice big chunks of it before the season is over!  If not, it will be really fabulous by next year!  

Recipes.  

Heirloom Tomato Tart with Ricotta and Basil

shumai siumai dumplings filled with broccoli and zucchini

Summer Vegetable Tian

Broccoli, White Bean, Ricotta "Meatballs"

On the farm. 

August is kind of the wall of the farming season marathon.  We've been running since March and we just have to keep going!  July and August have lots of lovely nicknames amongst vegetable farmers who all are looking pretty haggard and tired at this point in the season.  But the rewards are the great at this point, too.  Beautiful tomatoes, checking on melons daily, the nicest weather that anyone can remember, crashing into bed after very long exhausting days.  There's no way we could ever get everything done that needs to happen.  After each task is finished, 3 new ones have been written on the to do list.  Each task is marked with a star signaling it as a top priority.   There's a lot of pressure and a lot of stress.  But then there are lots of little things that bring us right into the moment and away from the worries, biting into a cucumber or sweet corn as it's being picked and is still cool from the morning air is so wonderful, especially if it's harvest is followed by a second pot of coffee at break time...   AND there's the super uplifting and encouraging emails and feedback we've been getting from our members.  What a difference that makes!  We love direct marketing because we love the connection to the people eating the food that we grow.  So much THANK YOU to our CSA members.  You all are THE BEST!  Thanks for that cup of water and cheering as we keep running! 

Remember to mark your calendars for farm events.  August 22 and September 26! 

Josh and Haley in the sweet corn

Sadie taking a break from tractor work

picking zukes and squash again and again!

garlic curing

a barn full!

baaaaaaa baa baaaaaaaa!

livestock manager and all around great guy, Ben!

Come baaaaaaaack, Ben! 

Thanks to Dana for the wonderful pictures this week!

What's in the box?

all shares have same items unless noted in smaller quantities for small shares

• broccoli (large shares only)
• sweet onions
• green top carrots
• head lettuce (large and medium)
• summer squash/ zucchini/ patty pan squash
• cucumbers
• green beans
• celery
• bell peppers
• heirloom tomatoes

eat like a farmer share bonus - garlic!

Notes on the box 

We just read an article about how cucumbers will keep better at room temperature.  I store ours in the fridge because I like them cold when I eat them, but if you'd like to store them on your counter, apparently that's the way to go! 

Remember to remove the tops from your carrots as soon as possible.  Then store them in a plastic bag. 

Heirloom tomatoes should be stored at room temperature.  Refrigeration changes the texture and makes them taste mealy.  If they are getting over ripe or you plan on cooking with them, you can put them in the fridge.  We try to send some that are less ripe and some that are ripe to eat when you get them so that you can have tomatoes throughout the week.  

The celery is probably unlike the stuff that you are used to from the store.  It's got a lot more flavor!  It's great chopped and put into salads or cooked in soups or stir fry.  The leaves can be used like you would an herb.  If your celery goes limp, soak in cold water and it will perk up again.  Store in a plastic bag in your fridge crisper (or wrap it in foil before storing).

Celery, bell peppers, and onion make up the "holy trinity of cajun cooking"  so now is a prefect time time try a gumbo, jambalaya, etouffee, or red beans and rice recipe! 

Cheese shares

This week we have feta and the Tomme.  This tomme is aged a bit longer than the last one you had, has a rind that was brushed and washed to keep mold from growing on the rind.  It is from later in the spring when the grass was really taking off.  You can see how much more yellow the cheese is because of the early spring grass (as opposed to the hay the cows were eating from the last tomme make).  The longer aging is making more nuttiness come through in the flavor. Yum!

Feta, cucumber, and tomato salad with a little balsamic vinegar?  YES. 

Recipes 

Have you grilled zucchini or summer squash, yet?  Try it!  Cut zukes and squash into long slices about 1/4 inch think, brush with olive oil, salt and pepper, and grill until tender.  serve hot and save some in the fridge to make grilled veggie sandwiches the next day. 

Summer Salad

1. peel cucumber, cut in half and remove seeds, slice into half moons
2. dice tomatoes
3. sweet onion, diced finely (optional)
4. mix veggies and drizzle with a small amount of balsamic vinegar and olive oil
5. salt and pepper to taste

Summer's Bounty Enchilada Casserole (from Farm-fresh and Fast)

ingredients

• 1 Tbsp canola oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 hot pepper, seeded and finely diced
• 1 zucchini, diced
• 1 summer squash, diced
• 3 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 2 cups cooked brown rice
• 1 tomato, diced
• 2 cups enchilada sauce, divided
• minced fresh cilantro
• 2/3 cup crumbled feta or queso fresco
• salt and pepper to taste
• 18 (6 inch) corn tortillas
• 1 cup shredded monterey jack cheese
• sour cream and salsa

directions

1. heat oven to 450.  heat oil in a large skillet over medium-high heat.  Add onion, bell pepper, hot pepper and cook until slightly softened (about 5 min).  Add zucchini, squash, and garlic and cook for 4 more minutes.  Stir in the beans, rice, and tomatoes and cook until warm. 
2. Transfer the pepper-zucchini mixture to a large bowl.  Mix in half of the enchilada sauce, the cilantro, and the feta.  Season with salt and pepper.
3. to make the casserole, spread 1/2 of the enchalada sauce in the bottom of a 13 x 9 inch baking dish.  layer 6 tortillas over the sauce.  spread half of the filling over the tortilla.  Repeat with another layer of 6 tortillas and the rest of the filling.  Add one more layer of tortillas on top.  Spread the remaining cup of enchilada sauce over the casserole.  Sprinkle the cheese on top.  Cover with foil and back for 20 min.  Remove foil and bake for an additional 5 min or until the cheese begins to brown.  Let cool 5 min before serving.  Garnish with sour cream and salsa. 

Super-Fresh Ratatouille

• 1/4-1/2 cup olive oil, divided
• 1 onion, chopped
• 1-2 cloves garlic, minced
• 1 large or 2 small zucchini, chopped
• 2-3 medium summer squash or patty pan squash, chopped
• 3 medium tomatoes, chopped
• 1 cup broth
• 1 bay leaf
• salt and pepper to taste
• chopped fresh herb of your choice such as basil or oregano

1. In a large pot with a  lid, heat 1 Tbsp oil over medium heat.  Add onion and garlic and cook until soft.  Remove from heat.
2. in a large skillet, heat 1 1/2 Tbsp oil and sautee zucchini and squash until browned (add extra oil if necessary) Add to the onion mixture
3. Add remaining ingredients except herbs to the onion- squash mixture.  Return pot to heat, cover, and cook for 20-25 min stirring occasionally.
4. Remove bay leaf and adjust seasoning.  sprinkle in herbs and mix in. 
5. Serve mixed into pasta, as a sandwich filling, or over creamy polenta as a main dish. 

Ground beef, Smoked Sausage, and Cabbage Jambalaya

suggested by members Susan and Rob.  In case you still have some cabbage!

Roasted Zucchini Tuna Melts (celery, zukes, onion)

Green Beans with Almond Pesto

On the Farm

Kelsie is heading off to grad school in Montana.  She makes beautiful pottery and has plans to make crocks and larger pieces.  Kelsie's positive outlook "If anything can go right, it will!", humor,  optimisim, and fun spirit will be missed.  Her willingness to step up and pitch in whenever and however needed will also be missed.  But the world needs more of Kelsie's amazing pottery!  Thank you so much for everything you have done and all you have shared with us, Kelsie!  Come back and visit anytime (and make it soon so that we have melons for you)!

We are excited to invite you to a party at the farm on August 22.  We will have a little optional work time before the party around and then we will be grilling and have games and a potluck.  We will start at 3 and have supper around 5 or 6. Bring your recipe for your dish... potlucks often become recipe swaps! 

 Our fall harvest party will be September 26. It'll be a potluck and we will have farm tours and music in the barn in the evening!  We hope that you can make it out to one or both of these events!  Bonfire at both events. 

Now, some beautiful photos by Dana

and now some more farm life...

What are these flying saucer things?  Patty pan squash!  Use as you would zucchini or summer squash.

Did you know that a head of broccoli is a bunch of tiny flower buds?  Here's what happens when a head of broccoli isn't harvested...

broccoli flowers!  the bees like them.

Farm cat, Whitman (named for Walt Whitman) on the prowl for whatever critter is taking bites out of our greenhouse tomatoes.  Get 'em! 

pack line!

If you are missing a carrot, I think I know where it went.

happy farmer!

sweet Kelsie!  "I don't even like celery and I like this celery"

Keep on rockin in the free world!

Next week...

• more of the summer favorites PLUS...
• field tomatoes
• sweet corn!
• new potatoes!
• more broccoli

What's in the box? 

medium share

Same in small shares, but lesser amounts

• salad mix
• green beans
• broccoli or cauliflower
• summer squash
• zucchini
• cucumbers
• green top carrots
• sweet onions
• kale
• basil
• heirloom tomatoes
• bell peppers

Notes on the box... 

We wash the Salad Mix, but suggest you give it another wash before eating just to be sure it's 100% dirt free.

Some of the Cucumbers may be a little large.  We culled out the largest ones (they were growing faster than we could pick them!), but there were some on the large size that still tasted wonderful.  Though you may want to scoop out the seeds if you find them unappealing.  The easiest way to do this is to cut them in half lengthwise and run a spoon down the center making a cucumber boat.  Easy.  There are quite a few this week.  We have been putting them on sandwiches, making cucumber water (just put some slices into your water and put it in the fridge for a few hours until it's nice and cold and so refreshing), making refrigerator pickles, adding them to every salad, enjoying them sliced in the morning with our eggs, and eating them whole fora  quick snack.  We really love them around here! 

Please remember to remove the tops from your carrots for the best storage.  If you don't get to it right away and find your carrots a little bendy, you can try soaking them in cold water for a half hour to see if they crisp up again. 

Sweet onions are sweet and mild.  They are good for fresh eating on burgers and in salads.  They are not cured (dried for long term storage) so you should keep them in your refrigerator.

  Bell peppers are here!  Hooray!  They will be coming weekly and as they ripen we will send red and yellow ones.  You can expect to see them until frost, so add them to your stir fry and with abandon!

It's the first of the Heirloom tomatoes!!  They will be coming on heavier and you will get more soon.  The first ones are so special and loved.  Best eaten all on their own with maybe a little salt to let the flavor shine.  Don't put tomatoes in the fridge unless you plan on cooking them. The cold makes the texture mealy and can lessen the flavor, too.  Store tomatoes at room temperature on their shoulders (that's stem end facing down). 

Recipes 

From members Charles and Shannon, a suggestion for what to do with your cabbage if you still have some from last week.  They said it's really good! Worlds Best Braised Green Cabbage

Ben's Everything Easy Salad

Ben took all the produce that was sitting on the counter and made a beautiful salad out of it.  So Summery and tasty.  Finely chopped broccoli or cauliflower would be nice in it as well.  You could serve it with your salad mix, too. 

• zuchinni or summer squash, diced
• bell pepper, diced
• basil, cut into thin strips
• sweet onion tops, cut into thin strips
• carrots, grated
• tomato, diced
• dress with balsamic vinegar and olive oil
• salt and pepper to taste

I will ill be testing this Meatless Greens Meatballs recipe this weekend using kale and carrot tops!  Wish me luck! 

  Zuchinni Pizza Crust  requires pizza stone

  Chilled Cucumber and Herb Soup 

Refrigerator Pickled Green Beans

Spicy Refrigerator Pickled Summer Squash and Zucchini
 Last season I was making pickles and had some leftover brine.  I sliced up some zucchini and summer squash and pickled them.  They were wonderful! 

Refrigerator Bread and Butter Pickles
 For all those cucumbers!

Cheese Share

This week we have Antares (the cows milk Manchego) again.  It was made in a different wheel size for this batch.   I like this cheese on a fresh vegetable sandwich piled high with cukes, tomato, lettuce, and bell pepper.  I also like it on pizza and on its own for a snack.  Note that some of the wheels weighed less and so some people got a smaller wedge than others.  I tried to group the smaller wedges by drop site and made a note of who got smaller wedges so that I can give bigger ones later on.  Don't want anyone to miss out on cheese! 

You may have also seen on facebook or instagram the picture of the fresh mozzarella that I pulled for the farmers market.  It was well liked and I want to deliver it to the cheese shares, but I need to figure out how to get it delivered to you without the brine spilling everywhere or the mozzarella getting squished!  I also need a lot more practice at pulling so that I can make it more quickly without so many that don't pass quality control...  Keep your fingers crossed, or if you can't hold out, come to the Linden Hills Farmer's market where we will have the fresh mozzarella in limited quantities off and on in the coming weeks.

On the farm...

We harvested a beautiful crop of garlic this week.  It's curing in the barn and we will start adding heads to your box when it dries and gets cleaned up.  YAY! 

Ahhhh...  This time of year is so nice!  Everything is coming ripe and looking beautiful and vibrant.  Not many pests have found us and we've been getting enough rain.  There's still too much to do to stay on top of all the weeds, but we are happy to have a nice abundance to put in your boxes!  We hope that you are enjoying everything and making your way through the veggies before the next weeks delivery arrives. 

I have to say, seeing pictures on Instagram of the meals that you make with the veggies that we have grown is one of the best treats we get!  We are so grateful for all the feedback we are getting from our members. Here's a look at some of the lovely pictures of some truly yummy looking food that you all shared with us.  Please keep it coming!  It's really fun and motivating for your farmers to know about these amazing meals that you are putting love into for yourselves, your families, and your friends!  THANK YOU! 

And now the pictures from the farm...

bee pollinating squash flower

Shaq harvesting squash... just kidding, that's just Josh in a Shaq jersey ;) 

bringing in the harvest

Farm fun!  Kelsie trying out Otto's trike

Dana washing salad mix

happy farmer!

grow little melon, GROW!  coming your way in about a month

pizza Friday on the farm

Next Week

• cukes
• summer squash and zuchinni
• tomatoes
• bell peppers
• sweet onions
• carrots
• celery?
• new potatoes??