The farmers are back from a nice little Fourth of July camping vacation with family. If you made it by the Saturday market, the interns did a great job in our absence.
Summer veggies are really starting to kick in this first week of July. Tomatoes and eggplant have made it into your boxes. Along with those veggies, the weeds seem to have gone into overdrive. This is the time of year I walk around the farm and swear to myself that we spend the fall and winter months focusing on figuring out weed control once and for all. Hopefully our “new” tractor (1983) (pictured below) will help with this. With Alex unable to much farm work this spring, he was able to watch educational farming videos and think about what new equipment we might need. This tractor was a by-product of his education. So far it has cultivated beets, carrots and beans. Of course to get it fully functional we’ll have to purchase more implements to go on it…. We will keep you posted on its success.
The boxes we use for the CSA shares are waxed and are not recyclable, but we do reuse them. So PLEASE remember to BRING THEM BACK next week.
Ideas for Cooking
Japanese eggplant are great in a number of ways. Chop them up in to coin sized pieces and roast them, after drizzling some olive oil and salt over them. Add them at a stir fry. Slice them length wise and grill them. All ways are delicious.
The Italian Flat Beans are great in a cold bean salad. Vanessa made one last week with some toasted nuts in it.
Those spuds are as new as new can be. The skins may be a little fragile, but you can boil, roast, or fry those potatoes to your hearts content. I made a scalloped potato thing for lunch today. There wasn’t a crumb left.