There is nothing more beautiful than a barn full of garlic, hanging in bunches from the rafters. Except maybe a whole bed of calendula flowers, all blooming at once, bright orange and sunshine yellow. Oh wait, also the squash plants, reaching tall and broad-leaved over yellow trumpet-shaped blooms. And the cow that just galloped by (you heard me, galloped) with her golden sweet calf in tow, and tops of carrots sparkling with sprinkler mist, and what else, oh yeah, EVERYTHING right now.
In this week I hereby proclaim to drop all superlatives, a few more armloads of emotional baggage, and all pretenses. The only thing I will not drop, is the ball. It is in this vain that I hope to relax more into the present moment, feel my feelings in their entirety, and continue to function as a farmer – i.e., grow vegetables for you. Even though it is mad-hot and the weeds seem to duck when we approach with a hoe and the tomatillos, gosh darn those rascals, show their utter disdain for our trellising by growing sideways instead of up – still we will triumph. Appreciations to Willow, my trusty patient loving farm-mate, without whom I could never dream of farming in any way that even came close to how enjoyable the last three years have been. And appreciations to all of you in our CSA and in my life – for being so big, bold, and beautiful. You would all fit in quite nicely here on the farm-scape, you pretty things, and I hope that at some point this season you come on by and do just that.
Announcements, read up ‘cause the second quiz is upcoming –
Flower Share starts TOMORROW! So fun! We are not at full tilt just yet, but with so much blooming its hard to not just start early! Yes! (and its not too late to sign up, or you can buy an extra bouquet at pick up if we have ‘em, but its not guaranteed)
Saurkraut is the ferment of the week, and our friend shan will be set up to do another mini-class and demonstration at pick-up tomorrow. Come and learn from the EXPERT, no joke, on all things fermented and delicious. And if you claim to “not like saurkraut” then you are full of kraut. Try this and you’ll never look back again. Shan will provide you with jars, directions, Celtic sea salt, and some sauerkraut flavorings. There will also be knives, graters, bowls and everything you need to go home with a jar of fermenting sauerkraut – ready for your enjoyment in just a few days! Just $5 and a few minutes of your time – you’ll have your sauerkraut and the knowledge and experience to make more.
Questions? Shan – 478-5628
Chicken and Lamb Shares still available with Red Rocker Farm. We get his chicken share and it is SO GOOD. Matthew is also an excellent raiser of pastured lamb – we ate a piece with visiting friends on saturday and they were blown away! He has a quippy announcement below the note on harvest and recipe.
- Salad Mix!
- Bok Choi
Recipe – A Note on Cabbage Slaws:
The variations of the classic “slaw” are endless. I thought it would be fun to mention a handful of dressings/combos and let you do the choosing.
All recipes involve shredding the cabbage, and then:
Classic – 1 onion chopped, mayonnaise, sugar, salt, lemon juice
Chinese – 1 pkg. ramen noodles crushed (sans seasoning packet), toasted slivered almonds, toasted sesame seeds, diced scallions.
Fresh – mayonnaise, honey, mustard, shredded carrot, fresh parsley
Fruity – mayonnaise, yogurt, mustard, honey, 1 tsp celery seed, 2 apples, raisins, sunflower seeds!
Have fun with your cabbage!
Craving that lamb chop with your tat soi? That chicken drumstick with your fava?
Well, Red Rocker Farm, one of the other farms in the Living Lands Agrarian Network, would like to offer Soil-Sisters’-CSA members a convenient way to access delicious, local meat.
Once a month, be able to pick up Red Rocker Farm chickens at your Soil Sisters’ CSA pickup! Sign up for two, three, four, or more chickens a month and they will be brought to In the Kitchen the Tuesday after their Thursday processing, from July until the end of Soil Sisters’ CSA (~November). The price per chicken is $20–e.g. if you sign up for 2 chickens a month, the price would be $200 for the season (July-November, 10 chickens total).
Remember, although three or four or five or even six chickens per month may sound like a lot, you can always save one or two each month in your freezer for the wintertime, when there is no Nevada-county production and roast chickens and soups seem especially appealing.
Red Rocker Farm’s lambs will be available in two weeks’ time. Raised on pastures in Placer and Nevada County, these lambs come from a flock of ewes bred to excel in a grass-based sheep operation. When cooked correctly, lamb that is grass-fed is better for you and has a mouth-wateringly superior taste. Sign up now for half a lamb and connect at a Soil Sisters’ CSA pickup later in the month of July. The prices and weights are:
1/2 Lamb: $180 (~14-18 lbs)
Whole Lamb: $350 (~28-36 lbs)
Please email Matthew at firstname.lastname@example.org if you are interested in chickens or lambs!