Last week we attended the first Valley Center farmer’s market on Main Street. Even though there weren’t very many vendors, I was pleasantly surprised by the turnout. Community support is so very vital for a farm like us! We didn’t go with things like tomatoes or squash because those items were reserved for our CSA members (wink, wink), but we still did decent on things like beets and garlic. The next market is on August 4th, so spread the word. We’d love to see that venue grow, so we wouldn’t have to travel as far for a farmer’s market.
- The third pickup for Season 2 is tomorrow, Monday, July 25th. 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!
- Please note that we changed this week’s list. We replaced salad mix with cabbage. My apologies for the inconvenience.
- 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 7/25/2022
|Full Share||Half Share|
|Cabbage (last-minute change from last week’s list)||Cabbage (last-minute change from last week’s list)|
Next Week's Products 8/1/2022
|Full Share||Half Share|
|Salad Mix||Salad Mix|
|Bell Peppers||Bell Peppers|
|Tomato Mix||Tomato Mix|
News on the Farm
After last week’s onion harvest and blister beetle infestation, we’ve been busy “reclaiming the farm,” as Josh likes to say. We’re mowing everything down and replanting everything from cucumbers to winter squash. Since we have onions and jalapenos now, it’s time to make the salsa that everyone covets this time of year. Josh has been talking about it for weeks now, so I guess it’s time to change the recipes in the kitchen from homemade pickled beets to farm-fresh salsa. We have so many people looking for tomatoes this year that I’m wondering how long we can sustain the salsa. It might be a small-batch year which is both good and bad I suppose. Either way, the tomatoes are being sold, right?
Even though the bugs and insects around here can do a lot of damage, I secretly think Josh is infatuated with them. He sends me pictures of new pests around the farm all the time, and later at the dinner table, says, “Did you see the picture of the hornworm I sent you? It was huuuge. He took down like three of our tomato plants, but I found him!” Josh also scouted an assassin bug last week which is a great insect to have in the garden since they prey on things like caterpillars and grasshoppers. But, they are not so fun to be around when you are the prey. Their bites are vicious!
Otherwise…Josh and I had a wonderful trip to Public at the Brickyard last weekend where we enjoyed some homemade Jagurwurst sausage, Cottonwood River Cheddar, and Public’s famous dill pickles that taste like a dill pickle at first, but the aftertaste is like a bread and butter pickle. You don’t have a choose anymore! You get the taste of two pickles in one. We also shared an amazing Ruben sandwich and a roasted vegetable pizza, so we might have eaten just a little too much food. It was well worth it though. We try and support the restaurants who support us. Not to mention that we really needed some time away from the farm last week. (Should I mention the blister beetles again?)
Recipe of the Week
I made some comfort food this week, and there is nothing more satisfying than breaded vegetables. These fritters were perfect beside our herbed chicken and rice, but I added a few ingredients to make them more Strong Roots Healthy Farming friendly. Use your fresh Rosemary this week, and add a couple of teaspoons of it to the mixture before baking it. Secondly, if you like a little spice in your life, try a teaspoon of our spicy salt in the mixture as well. I really have nothing more to say other than, “Yum.” All day long.
What's New in the Market Place
We pulled off the salad mix this week, so we could include the freshly-harvested cabbage. (If you’ve never made bierocks before, now would be the time to try them.) But if you’re really missing the salad mix, we still have it. You can order it from the market place prior to tomorrow’s pickup.