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Dear Farm Friends,
Welcome to the third week of CSA! This week, you will be receiving sugar snap peas, rainbow chard, garlic, garlic scapes, summer squash, pickling cucumbers, Hakurei turnips, and fennel. You can eat both the bulb and the fronds or greens of fennel. The fronds can be used in salads such as coleslaw or potato salad to give it a kick. You can also dry them and use them as a pot herb. Keep in mind, if we give you the greens to any plant, they will be edible and can be used as an herb or cooked as a green. Fennel is very kind on the tummy.
July 4th is a Tuesday this year. Not this week, but next week we will move all Tuesday distribution to Monday, July 3rd. Connect with your distribution centers if you have questions about this.
Payments due July 1st for those of you who have only paid your down payment. If you have a unique payment plan that we’ve agreed on, continue with that! For everyone else, the remainder of your total is due either in full on July 1st or in two payments on July 1st and September 1st. Thank you for being timely with your payments.
A note on beginnings: We know it may seem odd when we give you one or a couple small pickling cucumbers. Think of them as a bite of what’s to come when we can really load you up. We feel that it’s better than no cucumbers at all. Remember, we often find ourselves in a pickle (haha) when we have a small amount of produce to spread out over hundreds of CSA shares. It’s not a simple task. We do an immense amount of planning to make sure we get you everything we are producing and that you are our priority. So, while one pickle may seem ridiculous to you, to us that one measly pickle is a literal extension of our hearts and farm to you. Our plants are just starting to produce right now. You may not have noticed, but most other farms are not yet producing summer squash let alone cucumbers out in the field. To be producing these crops with the spring we had has amazed us. We are so grateful that we can distribute these items to you and that we have not been destroyed by the weather.
Fun Fact: Chard is basically the same plant as a beet except bred for their above ground parts whereas beets are bred for their underground parts! Multiple plants can come from one seed. For all the fellow plant nerds out there, the seeds of chard (and beets) are known as polyembryonic.
Basic Canning Instructions: Since we are getting closer to full on pickle season, and we’re sure we will get enough fruit to can at some point in the season, we thought we would share these tried-and-true family tips with you.
Here are some of our basic canning steps for the Front Range:
- Sterilize jars and lids. Keep hot while filling other jars (the dishwasher is awesome for this).
- Pack produce tightly while jars are hot.
- Add hot brine/syrup & cover to half inch from top of jar.
- Add lid and rim, tighten and set into canner.
- Hot water bath for 15 min. plus 5 min. for every 5000 feet above sea level. We sit at just over 4800 feet, so that makes our canning timer set at 20 minutes.
These steps have served us well for many years. Jacquie’s mother and grandmother used the same rules, and we never had a problem with any of our canned goods! Canning can be very therapeutic if you can get used to the heat. You know the saying, “If you can’t stand the heat, get out of the kitchen!” Good luck!
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
Servings: 4 Author: Alice Waters
Ingredients:
- 2 small /1 medium or large, fennel bulb
- 3 large, white mushrooms
- 1/2 fresh lemon
- Parmigiano Reggiano cheese (sub vegan cheese)
- 4 tablespoons olive oil
- salt and pepper
- Directions:
Wash and trim fennel bulbs – cut away feathery tops and root end. If you can only find large bulbs, remove the tough inner core on the root end. Save the fronds for decoration. Using a vegetable slicer or mandolin slicer, slice the fennel as thinly as possible and scatter over a plate or platter. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Shave mushrooms into paper thin slices and scatter over fennel. Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil. With a cheese slicer or vegetable peeler, shave about 30 thin slivers of Parmesan on top of the fennel and mushrooms. Do not toss! Using scissors, decorate with chopped fennel fronds. Serve immediately.
Simplicity (How happy is the little Stone)
Emily Dickinson
How happy is the little Stone
That rambles in the Road alone,
And doesn’t care about Careers
And Exigencies never fears
Whose Coat of elemental Brown
A passing Universe put on,
And independent as the Sun
Associates or glows alone,
Fulfilling absolute Decree
In casual simplicity
With gratitude,
Kyle, Sam, Jacquie, Jerry, Linda & The Crew