CSA Newsletter: Cooking Your Share, workshop & recipes

CSA pick-up July 11 & 14

Summer sun sure is nice, but we are really looking forward to a rainy weekend!  After all, it’s the balance of the sun and rain that brings heavy harvests.  The rain also lulls the stresses of irrigation and lets us catch up on all the inside tasks that get pushed aside as summer takes hold.  {Inside tasks: bookkeeping, emails, recalibrating the field maps, meetings on seeding dates, website updates, and all the nuts and bolts of running a business—the things that must happen so we can get out to the field and do the work we love}.

What have you been cooking with your shares?  Do you want to learn more ways to use your vegetables, get cooking tips and recipes?

Join us on Tuesday, July 19th from 6:30-7:00 for our workshop “Cooking Your Share”, led by Lisa Masé of Harmonized Cookery.  We are so excited to be working with Lisa for this workshop!  You’ll get hands-on experience from a whole-foods expert, plus a farm fresh dinner!  Register for the workshop on our website by 7/12 to guarantee your spot.

If you follow us on Instagram, you may have seen a particular photo from June 20th of us sitting down to eat at a picnic table (photo below) with a caption reflecting on why we farm.  Well, that photo was picked up by Modern Farmer, and we are so excited to share the interview with Katie on their website: #iamamodernfarmer Q & A with Katie Spring

And now onto the harvest list for next week:

  • Cucumbers
  • Zucchini/Summer Squash
  • Cabbage
  • Bunching Onions
  • Lettuce heads
  • Herbs: basil, thyme, sage (maybe parsley)
  • potentials for this week or next: new potatoes, beets

In the Farm Stand this Friday & Saturday 3:30-6:30

  • Garlic Scapes
  • Beets (golden and red)
  • Kale
  • Cucumbers
  • Zucchini & Summer Squash
  • Mesclun Mix
  • Thyme

We hope you are enjoying the Good Heart Cookbook!  Please let us know if you did not receive the email with the cookbook, and we’ll get it right out to you.

Recipe links:
Zucchini Wraps: so delicious!  Can be used as tortillas or crepes
Beet Recipes from Martha Stewart: beautiful, simple, and so yummy!

We wish you all a lovely and delicious weekend!

In Good Heart,
Katie and Edge


Sometimes we ask ourselves: why do we farm?

There are so many ways to live in this world {and so many easier ways to make money}.

What keeps coming up for me as I ask this question is really that it’s not necessarily about the food. It may have started that way, but the more I grow, the more I see how much beauty exists. And we need to witness that beauty. Not just because it is a revitalizing antidote to the anger, fear, and violence that weighs us down, but because beauty brings us alive all on its own.

We all know those moments that take our breath away, those scenes that make us stop for an extra second to breathe it all in. Working with the land reminds me that those moments can come everyday. Farming necessitates a certain awareness and level of observation that pulls me towards beauty everyday.

And while the fresh food is a delicious reward in itself, it’s the active participation in growing and sharing beauty that is at the heart of why I farm.

The beauty of seeds. Of flowers. Of sunrise and sunset. Of sharing a summer meal with friends. The beauty of everyday, even the hard days, knowing the light will shift and remind me that I can keep growing, too.

In short, I’m farming for beauty. And whether or not you’re a farmer, you can grow beauty, too. The world is so ready for it.

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