Where has the week gone? The fields are full, and some are even ready to be turned for the next succession. Our duckies are happy enjoying their new palace during the day, and the chicks are bouncing off the brooder.
As some of you may know, I also work for the Williamston Library. This weekend I had the opportunity to represent our branch with a celery piano in the kids tent. After speaking with Marlene, the market manager, we have decided to take on the Williamston Farmers market. Not only will you be able to catch us here at Zumo Eco Farm, via the CSA, and on the web, but also at the Williamston Farmers Market every Sunday from 10-2:00 P.M. as of June 12th.
Housekeeping...After a successful week one, I noticed that Wednesday's appear to suit most of you. Therefore, Wednesday will be the standard delivery/pick up day. Delivery is set for Wednesday morning and early afternoon. While pickup remains between 5 an 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.
If you are not part of the CSA and want to pick up a few things, pricing is easy. All items offered at the farm stand are packaged, bundled, and sold in $3 quantities. Not all items are offered via the farm stand, so feel free to check in if you are looking for something specific.
So what is next?
If I do not hear from you, I will choose your harvest selections for you. Otherwise feel free to send me your CSA box choices via email, text, or phone. If you wish to pick your goodies up here at the farm they can be picked up anytime between 5 and 7 P.M. on Wednesday. If you have any time preference for Wednesday delivery, or need delivery a different day please let me know ASAP.
Thanks in advance
Wondering how I make my bread? Check it out below. It's super simple and sweet, and I hope you give it a shot at least once.
The Simple Semolina Loaf
1 Tbs dry active yeast
1 cup semolina flour
3 cups organic flour (whole wheat, or other)
2 cups water
3 Tbs olive oil
1 tsp salt (optional)
First and foremost, wake up your yeast. Stir yeast, water, and 1 cup of flour in a bowl. Set aside for 10 minutes. Mix in flour
-You may need additional flour for kneading, dusting, and depending on humidity. So keep some on hand.
-A splash of milk may add tenderness to your bread, while additional olive oil may increase shelf life.
-If you care to add herbs, veggies, roasted garlic, or spices add with the majority of the flour and knead in to release all those delicious oils.
-If you are on a more restricted diet, feel free to cut out the salt or oil.
-To make this a gluten free recipe mix up your own version with brown rice, potato, and chick pea flour.
As always, enjoy the harvest and make these recipes your own.
Forks up, knives out!
That's a wrap this time around. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. If you desire something deliciously á la carte, check out Frosty Acres or Trillium Wood Farm. If there is something that you would like to see in this newsletter, let me know. Until next time.