The garlic is harvested, and it’s curing in the “garlic house.” It will soon be the seeding room again, but for now, it’s been monopolized with garlic. And it won’t be long before you get some of it. Aren’t you excited? I mean…who doesn’t utilize garlic? We use it in almost EVERY meal. Better yet, you should feel even better about using it because you know the source. If you took the tour during Season One, you would understand. The garlic had to inhabit the land along with the weeds, but rest assured, we used absolutely NO artificial fertilizers or chemicals. Fresh, all-natural garlic. What a beautiful thing!
- Tomorrow, July 11th is the first pickup for Season Two. Arrive any time between 3 pm and 7 pm and park on the West side of the property anywhere in front of the commercial kitchen (the big red building with the French doors). If we don’t come out to greet you, you can either knock on the commercial kitchen door, or give us a call at 316-227-7677. We love to give tours, so if you want one, please don’t be afraid to ask. We want you to know where your food comes from!
- If you don’t want a tour and are in a hurry, please call us, so we know when you’ll be here. Then we can be ready with your bag of goodies. The phone number is 316-227-7677.
- We provide you with a reusable grocery bag with all your goodies in it. Please bring it back next week, so we can wash it and reuse it. We’re trying to be more environmentally conscious. The plastic bags we use for the greens are still a work in progress, but that is definitely on my list of things to change.
- The market place is updated on Sundays, so if you want to take a look at what else we have available (besides the things already in your bag), please make your orders on Sunday or Monday morning. We can then add any additional items to your grocery bag.
This Week's Products 7/11/2022
|Full Share||Half Share|
|Salad Mix||Salad Mix|
|Slicer Tomatoes||Slicer Tomatoes|
Next Week's Products 7/18/2022
|Full Share||Half Share|
|Salad Mix||Salad Mix|
|Cherry Tomatoes||Cherry Tomatoes|
News on the Farm
Well, the good news is that if we have nothing else…we certainly have tomatoes! Josh eats tomatoes as a snack with a little basil and some Triskets almost every day now. We’ve made tomato sauce for things like enchilada recipes and pasta recipes, and Josh has even canned a few jars of them to ensure we have them when our hot peppers are ready. You know what that means, right? Salsa season is right around the corner. I’m so sick of buying everyone else’s salsa. It just doesn’t compare! If you haven’t tried it yet, I hope you take an opportunity to try it this year. It’s sooo addicting! But it’s also locally grown and fresh, so the addicting part is easy to overlook.
During our break, we planted all our hot pepper plants and mulched them with straw. After planting our first few things in field 2, we discovered VERY quickly that we need the mulch down if we don’t want the grass to take over. If you didn’t know, this place was previously an animal ranch, so a lot of our fields were pasture. The grass in the areas where we are planting vegetables is going to take a few years to get rid of. Though we don’t have any fruit set on the outside pepper plants yet, the bell peppers inside the greenhouse are looking amazing.
And I’d love to say that we managed to get a few more things done in between our CSA Seasons, but we’ve been dealing with an escape artist cow for more time than I would like to admit. Jupiter has managed to squeeze through about every fence we put up. To top it all off, we actually had to corral him into the trailer over at our neighbor’s house (really nice people by the way), and he jumped out the top portion of it! Jumped, I say! Who knew that cows had that type of athletic ability. Regardless, I hope you all had a wonderful Fourth of July. I’ve never been huge on fireworks, but my mother insisted, so the boys all entertained my mother, and I got a pretty good picture out of it. More importantly, we grilled, and I got a pesto chicken sandwich out of it too!
Recipe of the Week
Try skinning and pureeing tomatoes to put into a variety of recipes like this one. It enhances the flavor tenfold. These enchiladas were delicious! I also made our own tomato sauce and included it in the Spanish rice in this picture. I’m not going to lie, it took me some time, but I had leftover tomato sauce and rice for other recipes throughout the week. Weekly recipe planning is certainly not for the weak of heart. 🙂
What's New in the Market Place
We have the summer squash, ladies and gentlemen! Though I expect it will be in your bags during the third week of the CSA, I wanted to give you the option to buy it early if you’re really jonesing for it. Check out the market place for any other “must have” items, order them online today, and we’ll be sure to add them to your bags tomorrow for pickup.