Monthly Archive: June 2020
Hello Folks, Since my last writing we received .3 inches of rain. While this was welcome, it was not even close to what we need. We typically look for 1” per week of precipitation, so 3/10 of an inch over three weeks along with significant heat, has left us very dry. We are moving sprinklers around constantly, laying drip tape over newly planted seeds and generally trying to keep everything possible alive and growing. We just do not have enough water to irrigate everything. (more…)
Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4. (more…)
You asked and a fellow CSA member, answered. Here is her recipe for veggie burgers. Enjoy! (more…)
Hi Folks, Happy Summer Solstice! Summer has officially begun, and the heat is on. The scattered thunderstorms, which are our best chance of rain currently, have so far been scattering to the south and scattering to the north. In my travels I have driven through torrential downpours various times, only to return to the farm and find it dry as a bone. Hopefully, one will cross our path soon! (more…)
This is a quick, easy dish that can be a side dish, or served over pasta (see note at end of recipe) (more…)
This lasagna-like dish can be made with any of your summer squashes and makes a great addition to any 4th of July party. From the cookbook “Simply Organic”. Serves 12.
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Hello everyone, pass the peas, please! As you may already know from my recent request for volunteers, the pea season has begun. Having been raised on canned vegetables, the first time I tasted fresh peas was a revelation. Who knew how sweet and delicious they were; bearing no resemblance to the gray balls of mush to which I was accustomed. Much like tomatoes, the season for these delicacies is far too short. They do not tolerate hot weather, and since spring only seems to last a few weeks anymore, they will be with us for 3 or 4 weeks. We have English or shell peas, snow and sugar snap, which both have edible pods. This week we will have mostly shell peas and as availability permits, we will rotate through the various varieties so that everyone will receive some of each type. (more…)
For those of you familiar with the CSA, these curly beauties are a welcome friend. For those new to the CSA experience, this may be one of your first “experimental” vegetables.
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Pesto is a great way to use the garlic scapes in our CSA shares! For ½ pound short pasta such as penne, add about 2 Tablespoons of pesto to cooked pasta and stir until pasta is well coated. You can also freeze your pesto for use later in the year – try freezing it in an ice cube tray to make small handy pesto portions. (more…)
Found on foodie site, saveur.com, this easy one-pan meal is just the thing for a fulfilling breakfast that comes together in the blink of an eye. The debate rages on as to the origin of this San Francisco dish—”Joe’s” restaurant has seen several incarnations. Original Joe’s on Taylor Street, however, has had it on the menu for 59 years. Serves 2. (more…)
