Strawberry Moon-CSA Week 3

 So Summer is officially here and the days are getting hotter and drier, and even though June's Strawberry Moon dawned full and red, the strawberries are quickly coming to a close. We are continuing to battle weeds while trying to get the irrigation lines into the beds as fast as we can. We are planning for the new well to help with our water needs, but we are still looking at more than a month of trying to water 12 acres with only 8 gals per minute (we need about 120). So we are getting creative and doing a lot of rain-dancing. We are putting off some direct seedings, such as more green beans and beets and carrots that really need to be continuously watered throughout germination. Mostly we are hoping for rain. So the next time there is rain in the forecast- do your farm team a favor and leave the windows open...or forget your umbrella...or any other little thing that might just bring that rain down onto our parched, dry soils. In the meantime, enjoy the gorgeousness of these perfect, straight from childhood memories sort of summer days/nights. I hope folks are spending some long days at the lake and getting out under the stars to watch the fireflies dance.

The goats are spending these hot days lounging under the shade of trees on the far side of the hill- you can take the pasture loop trail behind the hangar barn and see them eating juniper, buckthorn, roses and bittersweet under the white oaks and old apples. All the babes are growing quick and getting into long-legged gawky stages. They are losing their baby fuzz and starting to get sleak and shiny, but some are stuck in a bit of an awkward stage somewhere between.

In Your Share this Week (hopefully):

Lettuce (mixed heads this week)
Salad mix
Salad turnips
Mixed braising greens
Kale
I need to see if either the baby bok choi or the green cabbage are ready to go- so we might have those as well. If not, we will have chard available again.

Pick Your Own

ok. some of the flowers are ready for light picking. So we will open them up for mini-bouquets. 4-6 stems and we will start with Tuesday. If there aren't enough then we will close them for the rest of the week and reopen them to only Thurs/Fri pickers next week. We will make it fair for all. In a couple of weeks they will be full enough for all shareholders to take a nice bouquet home every week....(more rain would help them fill out faster).
Strawberries are drawing to a close. You may still pick this week, but there aren't many and most are hiding deep under the plants. We planted more for next year, the patch will be twice the size.

UPcoming events:

July is chock full of interesting programming. We have a new engagement director coming on board, so stay tuned to find out what our next round of fun activities is going to be.

There is a Meet the Farmer event this coming Saturday!!! July 2, from 10-12. We will milk a goat (kids will get to try it out!) and there will be a fun craft project! Let's talk about composting...meet the charismatic megafauna of your compost pile!!! Come on down to the farm, bring a picnic and hang out under the apple trees for lunch.

Save the date for our first Full Moon Dessert Potluck. Tuesday, July 19th starting at 630p (right after CSA). Bring your favorite dessert to share, we will have lawn games, guided moonlit hike, and more. Come hang out under the moon with us.

Recipe/Veggie of the Week: What is a SALAD TURNIP anyway?

A salad turnip is a delicious, crunchy, sweet, somewhat, but not too turnipy root veg that is bound to become one of your favorites. It looks somewhat like a white radish and has the texture of a crisp radish or daikon. We love these raw, sliced or grated into salad. Marinated in soy sauce and vinegar and ginger for a quick asian pickle. Or you can make an incredible slaw with carrots, scallions and tossed with Appalachian Naturals Ginger Miso dressing. So good. So easy. We also roast them- quarter and toss them with olive oil and salt and roast quick in a hot oven until they are fork tender. They won't make it to the plate. Just a warning. My kids eat them as a snack, like an apple.

We brought goats to the Pegan Hill Ribbon Cutting Ceremony this weekend in Natick. It's GORGEOUS up there! Go check it out.