July 30, 2016 - Share #6

Mason and Marc, our intrepid weeding team!

WHAT'S IN THE SHARE:



KALE

CARROTS

ZUCCHINI/SUMMER SQUASH

GREEN BEANS

CUCUMBERS

BROCCOLI

KOHLRABI

POTATOES

GARLIC

SWEET BASIL



NOTES AND COOKING TIPS FROM THE SHARE BOX: Another great harvest box! Everything will keep better with a rinse and in a plastic bag in the fridge except potatoes and garlic - store them out of the fridge. Basil storage is controversial, as it turns black if kept too cold. But it gets limp if kept too warm. We put it in a glass of water out of the fridge, and then use it up in a few days.

Bean picking - it's a head down (and bottom up!) affair

One of the ways we use basil is in pesto. Emily made a small vat of it this week, as basil is abundant right now. We will freeze it and enjoy the taste of summer when snow is on the ground! We also like this recipe for Potato Salad with Green Beans and Pesto - and it uses several items in your share! We actually ate lots of green beans this week as our first patch has been extremely generous (although greedy with the hours of picking it has demanded!). We enjoyed this classic Three Bean Salad, especially when it was hot and muggy and cool salads hit the spot. Although our first patch of beans is almost finished, a new patch is on the horizon, and we look forward to trying some of these cooking possibilities: Sesame Green Beans, or a slightly different version: Green Beans with Parsley and Sesame Tahini. And if we get ambitious, we're going to make Pink Peppercorn Green Bean Pickles! The recipe says to try these in a martini cocktail - what do you think?

Have you massaged your kale today?

PHOTO-NOTES FROM AROUND THE FARM: Talented intern and artist Daniela Risquez took these photos of scenes around the farm, as well as the photo above of Mason and Marc weeding.

Bundles of garlic hanging in the "pole barn"

View of the greenhouse, as seen through the Calendula patch!

A patchwork of patches as we work with our rolling terrain

NOTES FROM HOLLER FEST: The festival ate my newsletter! Yes, festival preparations are picking up - last week rolling 300 burritos replaced the newsletter. We froze them, then will thaw, warm, and feed hungry musicians throughout the festival weekend. And your editor is late this week as we are finalizing the first Farm/Holler Fest cookbook, full of the good-eatin' recipes that you are familiar with through this blog and at the festival Holler Kitchen. Pick up a copy at Holler Fest!

The spontaneous circle that closed out Holler Fest 2014. A spontaneous thunderstorm closed out HF 2015!

We hope you will join us at Holler Fest and bring friends and family to this tenth celebration of local food, music and community. After ten years, kids have grown up at the festival; families use it as a reunion destination; there is even a wedding at Holler Fest this year! So as members of our CSA, you can see first-hand the culmination of our years of food, art and community cultivation. Your passes will be distributed soon - one or two passes depending on your level of CSA membership. The web site and Facebook page are being updated regularly - check them out! Here are some good links:

Web site/music schedule: hollerfest.com

Facebook community page

To get additional passes before the festival (passes also available at the Gate)

To volunteer at Holler Fest!

Thanks everyone - have a great week!