Week 9: Downy Mildew and the Time for Pesto

Early morning milking with Kirsten.

Howdy! Cole here filling in for the blog this week. As many of you probably know, Desiree and family are in the middle of an amazing vacation at Acadia National Park so this week’s CSA distribution will be brought to you by Kirsten, Michaela, and yours truly. While this will surely be an exhausting couple of days without Des, we are looking forward to keeping the season going into week number nine!!! In the meantime, feel free to direct any comments, questions, or logistics my way (ctrager@thetrustees.org). Don't forget to pick up fruit shares this week as well... 1 pint of blueberries and 1 pound of specialty peaches.

First of all, I just wanted to extend a big thank you to all of our volunteers and weeding warriors. The chard, peppers, and much more are looking great because of your hard work and we really appreciate that. August is undoubtedly one of the toughest months of the year and our bodies are already starting to rebel as we near the halfway point of the season. So if anybody knows a great masseuse in the area, please let us know!

Those of you who have been CSA members in previous seasons may remember a nasty little disease called downy mildew that comes around this time of year. It shows up without warning and takes the basil down with lightning speed. While we hate to see these beautiful and aromatic plants bite the dust, there is a silver lining and it comes in the form of delicious, fresh pesto! There has never been a better time! In addition to the purple and green basil in the pick your own, we will also be giving out loads of basil as part of your share this week so that we can all turn this tragedy into a feast. I put pesto on everything this time of year and we have already gone through almost the entire first batch in our freezer. Commence round two.

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

Gargantuan basil leaves for pesto.

• ·         Basil
• ·         Kale, green curly
• ·         Chard, rainbow
• ·         New Potatoes
• ·         Beets, mostly cylindra
• ·         Fresh Onions
• ·         Summer squash
• ·         Broccoli
• ·         Green & Red Cabbage
• ·         Fennel
• ·         Carrots
•        Peppers

   

   

 Upcoming Events:

Friday Farm Dinner on September 15th. These dinners are a huge hit and are super fun. Register soon(our caterer is awesome but she’s not a miracle worker and we can’t add you at the last minute) and don’t be disappointed because we do SELL OUT! The music is fabulous, the sunset is amazing and food and company are not to be missed. Stay for a bit by the fire and relax with a tasty beverage and a little more dessert. Register here: https://goo.gl/329Hmq

Our Little Sprouts Program is transitioning into a popup program that will happen during Tuesday CSA pick ups, so while you pick up your veggies and take a little lingering time in the PYO flowers for the perfect bouquet…let the kids 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 24th 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/JRNfQK or come by the farmstand and we will help you out.

Farmstand: Green Bee Sodas in Blueberry Ginger and Ginger are back in stock. We will also have more GoodHue and Round Point cheeses from Appleton.

Veggie of the week: Potatoes

Highlights from the harvest this morning, including potatoes!

Round, earthy, delicious. Potatoes are one of my personal favorites and I absolutely would not make it through the season without them. We grow a handful of different varieties that all have subtle differences in flavor and texture so don’t be afraid to try them all out… even if they aren’t the color you were expecting. I love a good batch of roasted veggies every week and the potatoes are the foundation, that hardy staple holding the rest of the flavors together. Kirsten also makes a mean potatoes au gratin, for which I’ve included the recipe below. This is a truly fantastic dish and comfort food at its best. Also a great opportunity to throw in some crisp, green kale and some fresh red onions from your veggie share.

Ingredients

·         4 whole potatoes, Scrubbed Clean, I recommend keeping the beautiful peels on for texture and added color!

·         1 whole onion 

·         2 Tablespoons Butter, Softened

·         1-1/2 cup Heavy Cream

·         1/2 cup Whole Milk

·         2 Tablespoons Flour

·         1 teaspoon Salt

·          Freshly Ground Pepper, to taste

·         1 cup Sharp Cheddar Cheese, Freshly Grated

·         4 large leaves of Kale

Preparation

1. Preheat oven to 400 degrees. 
2. Smear softened butter all over the bottom of a baking dish. 
3. Slice potatoes, then cut slices into fourths. Slice up the onion as well, size is up to you! Shred the kale into small strips, discard the stems.
4.  In a separate bowl, whisk together cream, milk, flour, chopped onion, salt, and plenty of freshly ground black pepper. 
5.  Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. 
6. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese and shredded kale to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly and kale is starting to brown.
7.  Allow to stand for a few minutes before serving by the spoonful. Delicious!