We’re back! (In the internet realm, that is—we’ve been deep in the farm realm all along).
I’m sorry for the missed newsletters the last two weeks. I know getting the harvest list is helpful and something you look forward to. I also look forward to it, because it means I get to sit down, share our week, and connect with you about the farm.
Over the last four weeks I’ve had to prioritize my rest (I know, summer isn’t a time for rest!) I was diagnosed with Lyme disease, and while it was unwelcome, knowing why I was so exhausted and achey gave me permission to take care of myself.
So, I’ve been sleeping until 7:00, and losing the morning hours of computer time when this newsletter typically gets written.
Give Edge an extra thank-you this week when you see him—he’s been a superstar supporter of my recovery! And I am on the road to feeling better. I’ll be on meds for another two months, but am thankfully starting to feel symptoms subside.
In other news, we received an NRCS grant to put up a 30×96′ hoop house!
This news came the same day as my lyme diagnosis, and gave me a much-needed counter balance. Our goal is to construct it this fall for winter greens production.
But first, we’re going on vacation! We’ll be gone Thursday-Tuesday, so no pizza night this wee. Our friends Lydia and Charles will be running the on-farm CSA pick-up this coming Friday, and another friend, Sarah, will be running next Monday’s pick-up.
Here’s this week’s harvest:
- Green Beans
- Zucchini
- Kale
- Beets
- Radish or Salad Turnip
- Cucumbers
- Basil
- Tomatoes
Have a lovely week.
In Good Heart,
Kate & Edge
RECIPES
Zucchini Hummus: http://www.feastingathome.com/zucchini-hummus/
This quick sauté is super yummy! Crush and roughly chop 1-2 garlic cloves. Sauté in olive oil until aromatic, and add green beans to pan (I like to chop them in half, but you can use whole beans, too). Sprinkle with sea salt, and sauté a few more minutes, until beans are crisp on the outside. Eat!