Happy Fourth of July! The farm stand and CSA will be closed for July 4th but some things on the farm like harvesting squash and the control of Colorado potato beetles just can't wait until after the holiday! Beetles are doing heavy damage to our potato plants. We've tried picking them off, spraying organic approved pesticides, and now shaking them off the plant and burning! This last method seems to be the most effective thus far. Our hope is to save the plants enough that the potatoes will continue to grow. While the potatoes are suffering, many of our crops like the zucchini and peppers (hopefully ready next week!) are loving the heat in combination with our frequent rains. We are looking forward to seeing folks back on the farm for the farm store and CSA starting Wednesday at 11am.
Week of July 4th Schedule for CSA and Farm Store:
Friday 2pm-6pm (store only)
In the CSA
- Zucchini- First of the season but with this hot weather it is also plentiful!
- Summer squash
- Cabbage- Our mini "spring" cabbages include green, red, and a cone shaped one called caraflex.
- Carrots- Mostly orange this week but you might see some purple in the mix!
- Garlic scapes
- Salanova lettuce mix
- Baby bok choy
- Basil- We have multiple plantings ready for picking so it's time for pesto!
- Peas: snow and sugar snap
- Strawberries- The strawberries are almost finished for the year, but we'll keep them open for picking this week as long as we can. The berries at the end of the season are always small, so picking will take longer than it did at peak two weeks ago.
In the store:
Most everything we have in the CSA will also be available in the store (strawberries will likely not be available, but we are hoping to have other berries very soon in the store!). We'll also have scallions, mushrooms and eggs.
Kale, Cabbage & Carrot Salad With Creamy Caper Dressing
by chef Michael Anthony available at Epicurious.com
• 1 egg yolk
• 1 teaspoon Dijon mustard
• ¼ cup grapeseed oil
• ¼ cup olive oil
• 2 tablespoons capers, rinsed and chopped
• 1 tablespoon caper pickling liquid
• 1 large clove garlic, smashed to a paste
• ½ tablespoon fresh lemon juice
• Salt, to taste
• 2 tablespoons snipped chives (optional)
• ¼ head of cabbage, cored and thinly sliced
• 1½ large carrots, peeled and thinly sliced into bite-size pieces
• 1 bunch kale, stems removed, leaves thinly sliced or torn into bite-size pieces
• ½ yellow onion, peeled and thinly sliced
• 2 tablespoons chopped mixed herbs, such as parsley, basil, chives or dill (optional)
In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly dribble in oils. Continue whisking until oil is fully incorporated and mixture is thick and pale in color. Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives, if using. In a large bowl, combine all vegetables and herbs, if using. Add dressing and toss, using both hands to mix until dressing coats all ingredients. Allow salad to marinate until vegetables soften, at least 10 minutes.