We are well into the growing season, and the plants, insects, animals, and weeds know it. We had a pretty wet and cold start to the season, and are now enjoying some pretty hot and dry days. I love it either way. Growing food for awesome people like you is where it's at. But I digress. The heat also means happy tomato plants, and bolting greens.
This week marked our first appearance at the Williamston Farmers Market. Plan on finding us in McCormick Park from 10 a.m.- 2 p.m. every Sunday, be there or be squarish. If you don't see either myself or Ener with the girls holding down the fort, you will most likely find Daryll (our awesome intern).
Housekeeping...After a successful week three, I wanted to remind you that Wednesday is our principal delivery 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.
So what does the line up look like this week?
sweet salad mix
spicy salad mix
red leaf lettuce
butter crunch lettuce
non-heading broccoli bunches
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)
french bread (organic flour, yeast, water, salt)
If you are not part of the CSA and want to pick up a few things, 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
1 bunch cilantro
1 small bunch of oregano
1 Tbs of chile de árbol or red chili flakes
1 clove of garlic or a few garlic scapes
1 cup white wine vinegar
1 1/2 cups olive oil
salt and pepper to taste
Wash herbs. You may choose to roughly chop all these ingredients and then add vinegar, oil, and season to taste. Alternatively, place everything in a blender or use an immersion blender to mix and chop everything up.
This recipe tastes best when given time to marinate and release all of its deliciousness, so feel free to make at least a day in advance.
-Make a more authentic version with parsley in place of cilantro, and red wine vinegar.
-Switch up the herb combination or eliminate the chili pepper if it's too much for you.
Use as a marinade, to finish a dish, or as a spread on some crusty bread.
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.