Make your reservation by Wednesday evening!!
Farm to Table Dinner on Saturday, August 6
We have added a few more seats! Have your plans changed and now you are available? We are still accepting reservations for the Farm to Table Dinner on August 6th.
During the social hour you will have the opportunity to sample local beer and wine. Bradley Gillett of Seneca Lake Brewing and and Ben Stamp of Lakewood Vineyards will be in attendance. Bradley will be your bartender for the evening and cash bar after the social hour.
Google map directions HERE
This week in your CSA Share:
- Grape tomato
- Tomato – hoophouse **
- Summer Squash – zucchini & yellow
- Cucumber – 3 varieties **
- Fresh Garlic **
- Fresh Onions – red & yellow **
- Parsley **
- Bell Pepper **
- Scallions **
- Jalapeno **
- Head Lettuce **
Each item in the list is a direct link to the Vegetable Directory that has more details about storage and recipes. On each page you will also find a link to a Pinterest Board for that vegetable. **Featured in this week’s custom recipes
- Tomato – will continue to ripen on your counter; ripe when tender to the touch; excellent eaten raw or cooked. If you must refrigerate allow to adjust to room temp before eating for best flavor. Over-ripe tomatoes are great for tossing in with diced squash and simmered until tender – let the seasonings guide your direction: Italian, Indian, or even straight up garlic and parsley. We used garam masala last night and served over rice. Sooooo yummy!!
- Summer Squash – yellow or zucchini – can be eaten raw in salads, pickled, stewed, grilled, soup, sauté, noodled, shredded, baked …..so many possibilities; bigger ones? – scoop out seeds and stuff, cut into wedges and roast, great on the grill too; our Pinterest board has options; simmer with garlic and tomato
- Cucumber – 3 varieties this week, the first of a new variety we are trying – English type, typical slicer and a dual purpose slicer/pickler; peels can be eaten, quick pickle, typically eaten raw – QUICK PICKLE – only 3-4 cucumbers needed per pint; grab the recipe HERE – refrigerator pickles – no canning required – super easy – enjoy for months
- Onions: today’s onions are not cured for storage; please use promptly, they can be stored on the counter.
- Jalapeno: the heat is in the seeds and white pith; remove carefully for less heat and don’t touch your eyes; use gloves; can be cleaned dices and frozen (no blanching)
Weekly Recipes: KP Holistic Chef – Katie Peterson has created 2 custom recipes to compliment your CSA share. You will receive printed copies of the weekly recipes. The recipes are always listed on her website too www.kpholistichef.com @KPholisticchef
RECIPE NOTES: Parsley can be used in place of cilantro if desired.
- Wash your produce at home? Yes! We do give many items a rinse at the farm. However, we still recommend that you wash your veggies at home before eating. None of our produce is sprayed with pesticides.
- Please do not leave your veggies in your car = wilted greens 🙁 – this will greatly reduce how long your veggies last. Please keep cool and refrigerate as soon as possible.
- Your greens are wrapped in paper to help cut down on our plastic usage. They can be stored in the paper but will loose moisture over time. You may wish to move to proper storage
Busy, busy, busy these days. July and August have a lot going on at the farm. There are always tasks to catch up on. This weekend we did the second trellis on the plum tomatoes, and mowed between the rows. They look great and are loaded with tomatoes. It won’t be long now.
Just when you are in a good groove and you want to get a video! listen for the snap- farmer troubles – makes us giggle
We transplanted bok choy and weeded the celeriac. Thank you Jay and Erin for joining us!! Are you planning to visit us on a Saturday to earn your Ever Green Farm t-shirt? Come and get your hands in the dirt. Sign up below. All available dates are listed.
Come be a farmer with us on Saturday mornings from 9-12 during the season. Gain a greater sense of community from working together and connect with the land your food is grown on. Relieve stress and get some sunshine. You can work along side us in the field with whatever task we have for the morning. It could be transplanting, weeding, or harvesting. We will supply the gloves and tools.
You will receive an email later in the week once we know what we have planned for the morning.
If you attend 3 or more working events during the season you will earn an Ever Green Farm CSA t-shirt. T-shirts will be distributed at the Gratitude Gathering in October. You must sign up in advance to attend. See you in the field! We are not sure what is planned for next Saturday. When we know, you will get an email.
Available Dates remaining: 7/30, 8/13, 8/27, 9/3, 9/10, 9/24, 10/1, 10/8
- Farm-to-Table Dinner: 8/6 – accepting reservations (pre-payment required)
- Potato Harvest: Saturday 8/20 – working event – qualifies for t-shirt
- Soup & Stew: Saturday 9/17 – cooking demo & tasting event
- End of Season Gratitude Gathering: Saturday 10/15 – Pot Luck
Social Media :
FACEBOOK & INSTAGRAM tag us in your photos: @egfcsa @KPholisticchef
We have a new Facebook Page. We will continue to post on both pages for a while as we transition to using just one. Please like and follow our new page
We have also added a new private Facebook Group. We are up to 16 members!! We would like this to be a place where we can all share general cooking and preservation tips, CSA related ideas, recipes, and photos of our culinary creations made with our CSA veggies. It is set up so you can post anonymously if preferred. You can request to be added at the link below.
MEET THE FARM CREW:
This season’s produce is brought to you by this crew. We are a small family farm and grow 4-7 acres of over 40 varieties of vegetables. This bunch works hard to get your veggies to you every week.