“The first supermarket supposedly appeared on the American landscape in 1946. That is not very long ago. Until then, where was all the food? Dear folks, the food was in homes, gardens, local fields, and forests. It was near kitchens, near tables, near bedsides. It was in the pantry, the cellar, the backyard.”
― Joel Salatin
We've so enjoyed meeting many of you at the farm these past few weeks! This coming Saturday will probably be the last Saturday of U-Pick Strawberries for the season. The berries are still bountiful, but they will slow down over the next week or so. If you can come mid-week, we'll also be open Tuesday & Wednesday (9 to 2) and Friday (9 to 5) this week for U-Pick. On Saturday, we'll be open from 9 to 5 and there will be a farm tour at 1pm. Hope to see you there!
(It's worth repeating...)
If you send someone else to pick up your share for you,
please be sure that they understand what to do!
If you are splitting the share with a partner, please know that we send just one box for both of you each week. You are responsible for splitting the share when you get it home OR picking up every other week.
Just remember which week is your turn!
Please be courteous of our wonderful site hosts. Only arrive during the pick-up window on your designated pick-up day. Can't remember when it is? Click here for pick-up locations and times.
Have a great week, friends!
XO Maggie, Farmer Matt, Kelly & the Crew
What's in the share?
Super beautiful, healthy spinach! This will cook down quickly. I like to put it in a pan with a little bit of water until it is soft and wilted. Then I turn off the heat and serve it with butter (or olive oil) and salt & pepper. Simple and delicious. This is also great for spinach salads!
Storage: In an airtight container/bag in the refrigerator. Uses: Cooked or Raw in salad. When to use: Within 4 days.
Long a staple of the Southern United States, collard greens, unlike their cousins kale and mustard greens, have a very mild, sweet flavor. Collard wraps are all the rage, and I have to admit that they are delicious! See recipes below. Also wonderful slow-cooked or added to soup.
Storage: In an airtight container/bag in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.
The whole barn smells like cilantro this week! It's one of these love-it-or-hate-it herb greens. I happen to love it. The halloumi recipe below is a star, and so is the cilantro pesto. I also love making my chicken soup with a bunch of cilantro and garlic. I hope you'll love it too! Cilantro will "droop" easily if it gets dehydrated. I do recommend standing it up in a glass of water (bouquet-style) in the fridge.
Storage: Standing up in a glass of water in the fridge -- or in an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 days.
Boston (Butter) Lettuce - RED & GREEN!
This is it for the Boston lettuce! After this, we may take a break for a week or so and then we'll be moving on to Romaine varieties!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.
A new variety of radish! Try roasting them if they're too spicy for you. They are delicious and mild when heated!
Storage: In an airtight container/bag in the refrigerator. Separate the roots from the greens first- then they can be stored in the same bag. Uses: Raw or cooked. When to use: Within 5 days.
We don't usually repeat crops like this, but this is a new planting of bok choi that is ready to harvest and it is so beautiful right now!
Storage: In an airtight container/bag in the refrigerator. Uses: Raw or cooked. When to use: Within 5 days.