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2023 CSA Week 5

The store looks a little different this week if you're on a computer. We now have a grid view instead of a really long list to make it easier to see products with less scrolling. If you want more info on any product, just click the photo! Of course, you can also view by category for quicker shopping.


Last week we had a few people who customized their share but didn't complete checkout. In that case, no box is filled and you miss out for the week! But your credit remains on your account. Make sure you click that final checkout button and receive an email receipt. And always click the "use store credit" button first!


Payment Plan members will receive a new invoice via email today. I sent out invoices yesterday, but I didn't do it correctly, so you can't click on the email to pay. Because I'm late getting invoices out, due dates will be extended until July 10.


Moose Family Farm just picked up a new batch of chickens from the processor. Chicken breast, thighs, drumsticks, and wings are back in stock!


The weather continues to challenge our farmers. First three weeks of no rain stunted crops. Then heavy rains made some crops rot. Now heavy smoke blocks out the sun and makes it difficult to work in the fields. Please bear with us as many of our crops are struggling and later than usual.

 

We have some farmers taking a break this week.


Because of the holiday on Tuesday, we won't have fresh milk from Pasture Maid Creamery. Tuesday is their normal delivery day, and their driver has the day off (but Adam still has to milk the cows!).


Spur Hollow Farm products won't be back for several weeks as Jeff and Lindsay are expecting their second baby in July.


Full Moon Mushrooms is taking a break from NWPA Growers because their orders haven't been high enough to justify the long trip to deliver. If you love their mushrooms and want to commit to a minimum purchase in a given week, let me know and we'll see what we can work out.


 

Farm News

Glacial Till Farm: We enjoyed a visit from our @johnnys_seeds representative Brandon this week. The support and customer service we receive from Johnny’s is one of the reasons we almost exclusively use their seeds on our farm. Johnny’s offers online trainings and other support programs that have benefited us in our regenerative market garden journey.

The reliability of their product also makes us loyal customers. We know their seeds will successfully germinate and coupled with our healthy soil—the result will be delicious produce. Johnny’s seeds are organic and non-GMO.

Brandon told us about their 90 acres of test plots and the rigorous testing environments they have for their seeds. The results speak for themselves.


Bushel & a Peck Farm: We're gearing up to host an event on our farm July 7-11. We have been building infrastructure as well as our cattle herd and sheep flock, preparing to open an on-farm meat processing facility. Next week we are hosting a group of about 20 students who have been learning kosher slaughter from a rabbi in Jerusalem. The group will be slaughtering sheep, chickens, ducks, geese, and possibly beef. And we will be feeding them three meals a day from our small farmhouse kitchen. So if I take a little longer to respond to emails next week, you know why!


Recipes

Kohlrabi Carrot Fritters with Avocado Cream Sauce

Adapted from A Couple Cooks (www.acouplecooks.com)

Makes 8 fritters

Fritters are a great way to use a large variety of veggies from your box!

Ingredients:

Fritters:

2 kohlrabi

1 carrot

1 egg

¼ tsp kosher salt

¼ tsp cayenne

½ cup cooking oil (enough for ¼-inch depth in a large skillet)

For the avocado cream:

½ avocado

¼ cup plain yogurt

½ lemon

¼ tsp kosher salt

Green onions (for garnish)


Directions:

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with the egg, kosher salt, and cayenne. Mix to combine. Place the oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.


For the dipping sauce: Remove the avocado pit and scoop out the flesh with a spoon. In a small bowl, mix the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream (or blend the ingredients together in a food processor).


To serve, slice the green onions. Serve fritters with avocado cream and green onions.


Note: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.


Chicken Cobb Salad can be made with your favorite lettuce: bibb, romaine, salad mix, etc.


Panda Express Mushroom Chicken was on my menu this week with the first zucchini of the season!



Your farmers wish you a happy and healthy Independence Day celebration.





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