CSA Newsletter: Week 11

CSA Pick-Up August 11-15

We’re going on vacation in one week!  (Don’t worry, Karen and our friend George will be holding down the fort and bringing you your CSA when we’re gone).  That means we’ve been getting a lot done around the farm: new carrot, salad, radish, turnip, baby kale seedings outside, and spinach, kale, collards, broccoli, pac choi, napa cabbage, and herbs are already growing steadily inside the greenhouse to be transplanted in a few weeks.  Along with the seedings we’ve been prepping new beds and weeding old ones, trellising and pruning tomatoes, and starting to make a dent with all those pickling cukes by finally canning this weekend.  Whew!  It feels good!

On Friday we got the lamb and mutton back from the butcher, and our freezers are once again packed to the brim!  We taste-tested the breakfast sausage, and it is delicious.  We are offering a 10 pound variety box for $10/lb: includes 2 lbs of each sausage (breakfast, sweet italian, hot italian), 2 lbs stew meat, 2 lbs ground or kebob.  We also have a variety of other cuts.  You can see the full list on our website.  Email, call or talk to us at CSA pick up to place an order.

This week on the menu: beans, peppers, onions, tomatoes, potatoes, salad mix, herbs

Peach Salsa

Pennsylvania Peaches are here!  We’ve been eating them fresh, in cobblers, in yogurt, with ice cream, and making this delectable salsa with them.  I highly recommend it!  We make it up a little different each time, so refer to the recipe below as a guideline, and have fun adding your own twist as you like.

Ingredients:
2 Peaches
2 medium tomatoes
1 small red onion
3 cloves garlic
1/2 C parsley (or basil, or cilantro)
1/4 wedge fresh lime
Salt

To Prepare:
Chop the tomatoes and peaches into chunks, dice the onion, and roughly chop the herbs: mix all together in a bowl.  Squeeze fresh lime juice over salsa, and add salt to taste.

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