Week of July 1
My dear Community,
Happy fourth of July holiday week. By choosing to celebrate with locally grown produce, you’re not only treating your family and friends to the freshest ingredients but also supporting local farmers and sustainable practices. Practices that give back and care about the soil and put serious practices in place to not only grow delicious vegetables, which is a byproduct, but enrich the soil with compost and crop rotation. This Fourth of July, let's celebrate our independence and our commitment to local, healthy, and sustainable food.
We're introducing a new partner this week. I had the opportunity to meet up with Shaina Torrente of Diamond Black Custom Meats. They have their herd of cows rotating on grass up in Guadalupe. She mentioned that she's moving the cows around very often in order to prevent over grazing and really help regenerate the land. They are taking a little different approach with the varieties of cows and we're offering their wagyu ground beef and hamburger patties and along with Denver steaks and center cuts. We're going to be delivering them in bags with an ice pack as we continue to try and upgrade our processes.
We're cranking along here and summer always flies by so quickly. I spent the weekend, along with help, upgrading our chicken coops and moving our new flocks into the pasture with some goats as the other side of the coop grows some pasture mix. It would sure be ideal to keep them grazing on fresh grasses all year long, but because they can't roam free on the farm, we rotate them between two pastures and supplement with a pallet of green return from the farmers market each week.
Be good to each other.
NOW HARVESTINGITEMS IN THIS WEEK'S FARM BOXES
CSA CONTAINS
- BLACKBERRIES
- STRAWBERRIES
- CARROTS
- GREEN BEANS
- BASIL
- RED LEAF LETTUCE
- HEIRLOOM TOMATOES
- GREEN ZUCCHINI
- CUCUMBERS
- COLLARD GREENS
BIG BOX ADD: CARROTS, BLACKBERRIES, RED BUTTER LETTUCE, BROCCOLI, YELLOW SPRING ONIONS
JUICE FEAST:
- BLACKBERRIES
- STRAWBERRIES
- ROMAINE LETTUCE
- CUCUMBERS
- RED BEETS
- EUREKA LEMONS
- GREEN CABBAGE
- LACINATO KALE
- CILANTRO
- CARROTS
JUST THE BASICS
- BLACKBERRIES
- GREEN BEANS
- CUCUMBERS
- HEIRLOOM TOMATOES
- CARROTS
- RED LEAF LETTUCE
FRUIT EXPANSION: DOUBLE BLACKBERRIES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: FROM WOLFE FARMS
FARM FRESH RECIPE
Berry Chia Seed Jam
PREP TIME: 5 Minutes
COOK TIME: 15 minutes
SERVINGS: 6 People
INGREDIENTS
- 2 cups fresh berries
- 3-4 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon chia seed
STEP ONE: In a blender, blend the fresh berries up with maple syrup & vanilla until smooth (or maybe a bit chunky, depending on your jam preferences).
STEP TWO: Put the mixture in a saucepan and heat on medium to low for about 3-4 minutes, stir occasionally.
STEP THREE: Add chia seeds, simmer while chia seeds start to gel up and the jam starts to thicken. About 5 minutes.
STEP FOUR: Turn off heat and keep mixing until consistency is perfect.
STEP FIVE: Store jam in a glass or jar with a lid. When it's cool seal up the container and store in the fridge for about 5-7 days.
OTHER RECIPES
