What’s in the box?

romaine lettuce
leaf lettuce (large)
carrots
tomatoes
broccoli (medium and large)
radishes
onions
green beans
peppers (medium and large)
delicata squash
greens mix
basil
cilantro (large)

Notes on the box.

Store onions, tomatoes, basil, and delicata squash outside of the fridge. (you can store basil in the fridge, but it’s super important to keep the leaves dry. I find it easier to keep it in a glass of water like a bouquet of flowers.) If you are going to cook with the tomatoes, you can keep them in the fridge till you get to them. If you are getting backed up with tomatoes and want to have some to add to chili and things in the winter, you can cut out the stem and put the whole tomato in a freezer bag and keep it in the freezer! You can take them out and add them whole to soups or chili. When they thaw and heat up in the pot, the skin will come off and you can take it out and mash up the rest of the tomato as it cooks. It takes some freezer space, but it’s quick and easy if you aren’t into canning or making sauce to freeze.
Remove tops from radishes and carrots for storage. If you make pesto, you can add radish greens to it to help keep the color nice and to add a little zing!

broccoli

carrots

greens mix

green beans

onions

peppers

delicata squash

tomatoes

Cosmic Wheel Creamery Cheese Shares.

This week we have our very popular Garlic Dill Quark. It’s great on crackers, as a dip for veggies, as a spread on veggie sandwich, on bread with sliced radishes, or on scrambled eggs or baked salmon! It’s really good on anything.
The aged cheese is an aged Jack style cheese. Also great on sandwiches or to make nachos, or just snack on.

Recipes.

Farro with Roasted Vegetables and Carrot-top Pesto

Basic Pesto

Air Fryer Green Beans with Garlic - Otto made some of these for dinner the other night and they were delicious!

On the Farm.

grazing

Ben and the cows

Magdalen and cows. We so appreciate our cow folk and the careful attention they give to the cows and the grass!

cows heading in for milking

cosmos and tulsi for the bees

beauties!

Alayna and Phil bringing in the goodies and the great smiles!

catching winter squash!

What’s in the box?

red and golden beets (medium and large)
carrots
garlic
cilantro
basil (medium and large)
leeks
tomatoes
greens mix
bell peppers
head lettuce

Notes on the box.

The greens mix has a variety of mustards and some tatsoi, mizuna. You can use it in places where you would arugula. It has a similar peppery taste. You can use it as a salad type mix or you can braise it.
Beet tops are edible and you can use them as you would chard or spinach for cooking.

Cosmic Wheel Creamery Cheese Shares.

This week I made some Fresh Mozzarella! I haven’t made fresh mozzarella in a few years, I think. It’s not one that I make a lot because The process of stretching it by hand is hot and labor intensive and kind of unpredictable for me at this point. It may be a bit salty, so you may want to taste it so you can adjust the salt levels of whatever you add it to (great for margherita pizza or in a salad with tomatoes and fresh basil). I had a fun time making the mozzarella even though it was a late night, so I might try it again so I can improve my skills and consistency with it. Only way for me to get better at it is to keep practicing! We will see how long tomato season goes and if it makes sense to send another round another week.
I also included Lyra made in the spring. It’s mild and makes a next level grilled cheese with a slice of tomato and some pesto!

Recipes.

Margherita Pizza
Roasted Golden Beet Salad with Feta and Lemon Vinaigrette (substitute the greens mix for arugula in this recipe)
Mizuna with Garlic and Bacon

On the farm.

If you have signed up for 12 weeks and then auto-renew on your CSA share, those auto-renews will be coming up. It’s a good idea to go into your account and schedule any holds that you know of that you would like to use. You can schedule as many or as few as you like. Our season ends on November 2, so we still have many weeks of veggies coming! But of course, the types of veggies will change as the season changes.

Kids here are back in school… We heard that it’s now meteorologic fall… The sun is officially setting before 8pm now. We will enjoy every bit of warm sunshine that we can and all the ripe tomatoes and basil and peppers. Hope you are, too!

Next Week

beans?
more tomatoes
more peppers
romaine lettuce
onions
carrots
celery?
broccoli?
maybe delicata squash??

What’s in the box?

cucumbers
fennel
onions
carrots
peppers
kale
basil
tomatoes

Notes on the box.

Basil leaves should stay dry and they aren’t big fans of the refrigerator. My preferred way to keep basil is in a little glass of water on the counter like a bouquet of flowers. Then it will smell nice in your kitchen until you are ready to eat them! Fresh basil and tomatoes with feta on a pizza? Yum!
Tomatoes should also be stored out of the fridge if you plan on eating them fresh. They will get mealy otherwise.

Cosmic Wheel Creamery Cheese Shares.

This week we have some feta and our gouda style that we call Deneb. If you want to keep your feta longer than a week, you can make a brine to store it in. Mix 1 cup of water and 2 tsp of salt. Put the feta in and make sure it’s completely submerged in the brine. It should last about 3 weeks in the brine. Another delicious way to store feta is in olive oil with herbs and dried chili. Here’s a recipe

Recipes.

White Bean and Kale Salad with Tahini Dressing

Tomato Cucumber Feta Salad

Cucumber Fennel Refrigerator Pickles

Shaved Carrot and Fennel Salad With Honey Vinaigrette

On the Farm.

its been a strange growing pattern this summer. many summer crops came up fast and early and faded out fast with plenty of time left for more. But the tomatoes just keep hanging out, not ripening very fast, lots of fruit on the vine so we will have an abundance here soon. normally we get all the way through August with corn, squash, melons etc. but not this year. We’ll start cutting winter squash next week for some cured delecata in two weeks. and with a steady pattern of warmer weather we will make adjustments to planting schedules. We’ve got more broccoli coming, cabbage, romanesco, cauliflower, more basil, more cilantro, radishes, turnips, arugula and some nice salad mixes. it might feel a little light this week, but the weather now is setting us up for an abundant fall.

Next Week.

Leeks

carrots

beets

head lettuce

tomatoes

peppers

beans?

plus more