Week 7 2016: It's been busy here.

Week 7: It’s been busy here. This rain has helped a lot.  Today’s and last week’s share are quite voluptuous – the firsts of things coming in and things going out.  It was a bit of a treasure hunt for everything.  So fulfilling to give you all heavy bags of produce. Lettuce is back this week.  Not sure if everyone heard but we had 600 feet of lettuce eaten by deer on one night. So we have been out of lettuce for the last two weeks – we had found 40 red lettuce and that is what you had week before last.  It looks like the deer have found this planting , they have eaten about 20 heads – they just eat the hearts of the lettuce – so we will be covering it each night with white cloth and taking it off in the morning.

The tomatoes are ripening and we should have a lot more next week.  All CSA members will have a tomato or two in their share this week.  The green beans are in but it has been off and on raining today – so we haven’t been able to pick all the beans we wanted to because you can not pick beans when they are wet- they will get rust fungus on them that makes them look not appealing.  So you will have a choice between cauliflower and green beans.

We planted the potatoes late so we will have them probably mid August to late August.  I keep reminding myself that you can only do so much in one day. We are planting fall crops this week (?!)- how is it already the end of July.  I feel sometimes once the end of May comes – we strap into this roller coaster ride – and hold on while we climb to the peak of summer with its bends and dips and then hold on tight as we roll fast into fall. What a trip!

The girls are at an Art camp this week, soccer camp next week and Delia’s going to try (hopefullly)camp hochelega in the middle of August.  The girls and I had a great time in the Cape for nana’s birthday 🙂 The girls and I got to bike on the Shining Sea Bikeway trail. We got to bike along the ocean and see cranberry bogs and a huge eagle’s nest with an eagle in it.  We biked over 8 miles each day – it amazes me how strong our girls are and how fast they are growing.

Big Shout out to our volunteers~ we love you and thank you all for your hard work~ We are in need of a few volunteers this week so if there is anyone that’s available we’d love to have you – we need to put up bean fences and weed the lettuce mix;0

Have a great week.

We look forward to farming with you this season.

Peace, your farmers, Christine, Adam, Sadie, Delia, Ashlyn, and Mary Kelsey

This  list is what is in a  full share this week.  Things may change between Monday andThursday and Individual and Salad share will get differing amounts and may not get everything on the list. Cabbage red or green, cauliflower or green beans, Zucchini, Summer Squash, carrots, green onions, pickling cukes, cucumbers, lettuce, and TOMATOES

We are very lucky to have two milking cows – Annie and Maggie – both give us plenty of milk each and every day and we would like to share that with you and anyone else would like to have raw milk.  We sell it $5 a half gal.  We also can do a sliding scale if needed for the milk.  You can buy milk at CSA pickup or anytime out of our barn fridge next to our house at 34 quaker.

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown eggs– with the brightest yellow/orange yolks you ever seen.  The eggs are $5.75 a dozen.  $3.00 half dozen

***FRESH CERTIFIED ORGANIC whole CHICKEN AVAILABLE at the FARM TODAY $5.75 pound***

In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to
taste. In a large skillet heat 1 inch of the oil until it registers 375¡F. on a deep-fat thermometer, in
batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes,
or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as
hors d’ oeuvres or as a side dish.

Makes about 10 fritters. Gourmet November 1990

3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
Serves 6. Bon Appétit April 1999

Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist. Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Yield: 16 servings (serving size: 1 biscuit)