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CSA e-news July 12-19

Posted 7/11/2020 4:42pm by Josie Hart.

Hello Shareholders,

How about those carrots and beets last week? So good!

A huge shout-out this week to all our farmers! The weather has been a challenge on the farm - lack of moisture, soaring temps, and high winds makes tough growing conditions for plants. When it's hot and dry, we have to be extra attentive to our crops to make sure they are still healthy and producing which means almost constant vigilance. With high winds - this scenario only gets more difficult for the soil to retain any water. Our farmers, however, persist!

Chris and Maddy, our two head farmers have done an outstanding job of bringing you beautiful food despite all this. The rest of the CSA crew - Rutger, Rose, Katie, and Sarah harvest and weed and plant in any weather all day long and still have smiles on their faces with excitement in their eyes each time they harvest a new crop! You will get to meet each of them at distributions in the coming months so give them a shout out!

fruit update:

Ela Family Farms assessed their cherry and early peach crop and most were destroyed in the disastrous Colorado freeze. That is why Community Supported Agriculture is so important - we support our farmers no matter what nature throws at us and this is how we will keep local farms strong!  Ela is committed to still bring you your money's worth of fruit, maybe not in the form of cherries but I am certain you will eat some delicious fruit this summer! We will send a separate schedule if you signed up for a share.

harvest list for July 12-19 - keep in mind harvest is tentative and may change

Carrots

Fennel

Collards

Basil or Thai basil

Scallions for Full shares

 

featured recipe brought to you by a fellow foodie CSA shareholder, Allison McIntire

  • 1 1/2 pounds golden beets with tops
  •  
  • 1 1/2 pounds red beets with tops
  •  
  • 3 tablespoons extra-virgin olive oil
  •  
  • 3 large garlic cloves, halved
  •  
  • Salt and freshly ground pepper
  •  
  • 8 ounces fresh baby carrots
  •  
  • 1 tablespoon sherry vinegar
  •  
  • 1 large shallot, minced
  •  
  • 1 ounce soft goat cheese, crumbled
Step 1    

Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves.

Step 2    

In a bowl, toss the golden beets with 1 teaspoon of the olive oil and 2 garlic clove halves and season with salt and pepper. Arrange in one-third of a large ovenproof skillet. Repeat with the red beets and then the carrots, using 1 teaspoon of olive oil and 2 garlic halves for each vegetable. Set the skillet over high heat and cook without stirring until sizzling. Cover the skillet and roast in the oven for about 35 minutes, until tender. Transfer the vegetables to a platter.

Step 3    

In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese.

Step 4    

In the skillet, heat the remaining 1 tablespoon of oil. Add the remaining shallot and cook over moderately high heat until softened about 1 minute. Add the chopped beet greens and cook until just wilted about 5 minutes. Season with salt and pepper.

Step 5    

Add half of the goat cheese dressing to the beet greens and toss. Add the roasted vegetables and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away.

 Heart Beets: Rose Cobb, our CSA seasonal Grower

 Remember to wash your produce well in cool running water and dunk your greens if needed.