CSA Week #3 - Herbalicious

Farm Update

We've been away from the farm for nearly a week - and wow! What a difference a late-June week can make on a farm! When we're here every day, it's hard to notice the changes taking place in the field. But after a week away, the changes are mind-blowing! Flowers are blooming, cabbages are cabbag-ing, zucchinis are forming...and weeds are taking over in a big way! 

We will be hosting a weeding party soon - most likely next week! All are welcome to come out and play in the dirt! We will share more information about this on our social media sites this coming week! 

Photo from last year's weeding party - we have amazing friends!!

Photo from last year's weeding party - we have amazing friends!!

We had an incredible weekend sharing in fun, love, and music with a group of wonderful humans. We feel so fortunate to have been able to get out of town and let loose for a few days before the summer madness begins! And it is about to seriously begin. This weekend is the first wedding at the farm, which will be a Friday-Saturday event including the use of the new brick oven, veggies from the farm, and flowers for the flower girls. We are really excited to kick off the season with such a special and integrated event! 

Week #3 Veggies, Herbs, and Suggestions

This week's farm share exists in the middle ground between Spring and Summer, where juicy veggies like summer squash and beets are just a couple weeks away! We've got some repeat stars coming at you this week, as well as a few herbs to play around with in the kitchen!

Arugula - See the blog post from Week #1 for ideas on how to use this delicious, spicy green!

Radishes - So crunchy and dense! These are some of the best radishes we've every grown! Check out the blog post from Week #2 for suggestions on how to use 'em!

Salad Mix - The perfect greens mix for any salad base or as a topping on burgers, stir fries, tacos, and grains!

Kale - Gorgeous, thick, deeply colored leaves are amazing in salads, smoothies, soups, and stir fries. Check out the blog post from Week #2 for tips on preparing raw kale!

Garlic Scapes - These funny looking stocks are such a treat! We hope you had fun experimenting with them last week and look forward to hearing about your plans for them this week!

Basil - A mix of regular (Genovese) and Cinnamon basil will be included in the share. We recommend using basil in pasta dishes, on homemade pizzas, and in cold drinks. It is also super easy to make a pesto base by combining basil and olive oil in a food processor or blender. You can freeze the base and take out the desired amount as needed - but it also keeps well in the fridge for a number of weeks. When you're ready to add pesto to your meal, put the pesto base in the food processor with salt, lemon juice, parmesan cheese, and a nut of your choosing. Combine thoroughly and enjoy on pasta, bread, crackers, soups, etc. 

Cilantro - This is a very distinctly flavored herb favored in Latin cuisine. It adds the perfect pop to a homemade salsa or chimichurri (sauce used for glazing meats), and complements a salad along with avocado, lime juice, pumpkin seeds, jalapeños, and sweet corn.

Lavender - A calming a soothing herb, lavender brings a sense of tranquility to the world. Lavender has an excellent aroma for preparing the body to sleep - sniff a bit of it before bedtime or when you feel too wound up. You can also dry it and use it in a tea with Earl Grey and cardamom seeds for the perfect cup of smooth energy.