Week 6: Baby, It's HOT Outside in July!

double rainbow after Tuesday storm

So, mid-July is performing to standard, with most days hot and sticky and thunderstorms waiting in the wings. It’s the perfect weather for long days at the beach or sailing on the lake or camping in Maine, but whew, it is draining for those of us who work outside. We are taking longer breaks, starting earlier, eating a whole lot of popsicles and trying to stay hydrated.

Big news for our farmstand and our community and for the food insecure in our local area. We are now able to process EBT cards! In response to the nationwide epidemic of obesity in our country and particularly among the lowest income demographic (children!) the state has launched a new program called the Healthy Incentives Program which aims to increase the consumption of fresh, local fruits and vegetables. The state is now providing extra funds to families to specifically buy fresh veggies from a farmer’s market, mobile market, CSA or farmstand. This program is the first of its kind in the country and we are a part of it! We have seen a marked increase in visitors to our farmstand looking for fresh fruits and veggies and very excited families too! We’ve had folks walk in the door who have never had access to such fresh food and there has been a lot of educating and fun conversations thus!

What’s in Your Share this Week (maybe):

• ·         Kale, green curly
• ·         Chard, rainbow
• ·         Salad turnips
• ·         Beets- red, chiogga & golden
• ·         Scallions
• ·         Salad mix
• ·         Head lettuce
• ·         Summer squash & Eggplant (mixed bag, these are both still really getting going so limited)
• ·         Green Cabbage
• ·         Cucumbers (limited this week)



campfire for S'Mores night




• ·         Escarole (back for one short week until fall!)

Upcoming Events:

• Our Little Sprouts Program starts up on Thursday morning from 930-1030- bring the kids and help Kira explore the farm, plant and create in the Learning Garden and maybe go on a short hike to visit the goats (or a short hike with a goat!!!!!)

• Nature Journaling Course- August 3^rd from 10:30-11:30am. Sketching, writing, and drawing in a journal is a great way to improve children's observation skills, help them gain an interest in science and the environment, and it's a wonderful way to relax during a busy summer. Journaling materials will be provided to each participant and staff will lead groups of kids and adults out onto the farm to find new places to explore and observe. This program is suitable for all ages with a focus on children ages 5-10. The cost is for anyone journaling with us and includes materials. Cost is $12/member child (adults are Free but must hang with their child). To register: https://goo.gl/yi6r4F or come by the farmstand and we will help you out.

Egg collecting at Powisset




• Our first Friday Farm Dinner was a great hit! More than 50 folks joined us for a delicious farm to table meal in an informal and casual setting. We are having another dinner on August 4^th! Get your tickets now because the food will be just as amazing. Sign up here. https://goo.gl/UNG623

Farmstand: 

New products!!! We have amazing Welsh cake mixes in Chocolate chip and Cranberry! These delightful cakes are very much like a scone crossed with a pancake. They are dense and moist, excellent for breakfast, tea or dessert. We like serving them with marscapone cheese and a drizzle of fresh honey or fruit preserves. We have a new flavor of our popular Green Bee Honey Soda and it is quickly becoming the new favorite- Blueberry Dream is a blueberry soda with a splash of ginger. Great for thirsty folks on hot days! Look for new Appleton Farm cheeses starting next week- we will continue to have the nutty Pinnacle and the creamy dreaminess of Sunset Hill, but will be adding in Good Hue (a strong, full flavored aged cheese) and Round Point, a bloomy rind cheese similar to Sunset but bolder and stronger in flavor). We will have samples of all our cheeses next week (week 7) and Cole will be there to answer all your cheese questions during CSA.

Veggie of the week:

Don’t discount that crunchy green arrowhead cabbage (we promise that it is supposed to look like that). This innocuous cabbage is one of the sweetest and delicious treats of the summer- I guarantee that it will not taste like any cabbage you’ve had from the grocery. Chop it fine and toss with your favorite dressing (or just olive oil, salt, black pepper and a little lemon juice or white wine vinegar and parmesan cheese); saute lightly in butter (no really, it’s amazing); or…fry up a little bacon, remove and then add cubed parboiled potatoes and saute on low in the bacon fat until tender, toss in shredded cabbage until it just wilts and then serve- hot sauce on the side. It’s so good….

Moose Hill Steers moving to new pasture Sunday morning

Summer Cabbage Salad with a Sesame-Ginger dressing

You can make this as is for a great side or add any form of protein that pleases you- from chicken or fish, thinly sliced and marinated beef, tofu or tempeh- to make a complete, delicious meal that’s quick and perfect for these hot summer evenings.

Ingredients

• Dressing:
• 1/2 cup rice vinegar (unseasoned)
• 1/4 cup sugar
• 1 tablespoon peeled, minced fresh ginger
• 1/2 teaspoon dark sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• Salad:
• 5 cups shredded Savoy or Green or Red cabbage
• 1 cup matchstick-cut carrots
• 1 scallion, cut into 1 1/2-inch julienne pieces
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon thinly sliced fresh mint leaves
• 4 tablespoons dry-roasted peanuts, chopped

1. Whisk together the dressing ingredients until the sugar is dissolved.
2. In a large bowl, combine the cabbage, carrots, scallions, basil, and mint. Add the dressing, and toss well to coat. Sprinkle with the peanuts.

   

   muddy Michaela with Blueberry Dream