The longest day of the year is a milestone for us, the crops, and the weeds! While in the spring we keep the weeds under control, every year around the summer solstice the weeds start to look like they might win the battle! We will continue to cultivate, hoe, and weed in earnest and eventually the shorter days will start to slow the growth of the new crop of weeds to a pace that we can keep up with. Our office seems to suffer a similar fate this time of year but the weeds get first priority! Summer also means the 4th of July is right around the corner. We will be closed Tuesday the 4th of July and open for the farm store and CSA distribution on Wednesday 11am-6pm in addition to our regular hours Thursday (11am-6pm), Friday (2pm-6pm store only), and Saturday (10am-3pm).
In the CSA:
- Purple carrots - We plant a variety called "purple haze." Most bunches will be mixed orange and purple.
- Garlic scapes - Scapes are the stem and flower of our garlic plant which taste just like garlic with a slightly milder flavor. We snap the scapes off the top of the garlic plants for the great flavor and to encourage bulb growth for the fall.
- Kale
- Beets
- Scallions
- Arugula
- Salanova lettuce mix
- Lettuce
- Fennel
- Kohlrabi
- Yukina Savoy
CSA PYO:
- Strawberries - This will likely be the last week for strawberry picking
- Shell peas
- Sugar snap peas - While one planting is pretty much done the second one is still producing.
- Snow peas
- Herbs: basil, cilantro, dill, sage, thyme
In the store:
Everything we have in the CSA will also be available in the store. We'll also have salad turnips, "Happy Rich" broccolini, mushrooms and eggs.
Store hours this week of June 27th:
Tuesday and Thursday 11am - 6pm*
Wednesday and Friday 2pm - 6pm
Saturday 10am - 3pm*
*Hours in bold and with an asterisk are also CSA pick-up hours
Store hours week of July 4th:
Tuesday, July 4th: CLOSED
Wednesday, July 5th: 11am - 6pm*
Thursday, July 6th: 11am - 6pm*
Friday July 6th: 2pm - 6pm
Saturday 10am - 3pm*
*Hours in bold and with an asterisk are also CSA pick-up hours
Recipe:
Arugula Pesto
adapted from NYTimes recipe by
MARTHA ROSE SHULMAN
Makes about 2/3 cup
FOR THE ARUGULA PESTO
- 4 garlic scapes, chopped
- 2 heaped tablespoons shelled walnuts
- 4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
- ½ teaspoon salt
- ⅓ to ½ cup extra virgin olive oil, as needed
- ⅓ to ½ cup freshly grated Parmesan, to taste
Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Work in the cheese and combine well.