The farm pigs, sprinting to see what treats are in store for them.

The first of the potatoes were dug this week and are so delicious that the wait was worth it.  Just-dug new potatoes are a tender, buttery treat after a winter of storage potatoes!

It feels like the summer is finally in full swing, even with the continuing cool weather.  With the summer squash producing and the basil just starting, our summer veggies feel like they’ve finally arrived.  Green beans have usually been in the CSA shares a couple of times by mid July, but since the seeds of the first two plantings rotted in the cool rainy weather, we’re still waiting for the next batch to mature.  But they look like they’ll be great, and the carrots and beets are growing beautifully as well. 

Though you’re just getting a taste of basil in this week’s share, you should be able to look forward to much more basil as the season goes along (knock on wood).  All 630 basil plants seem to have survived the mud patch they were growing in two weeks ago, and when we uncovered them this past week the smell of basil wafted over the whole farm.  Enjoy, especially if you get the cheese share, since we got fresh mozzarella this week!

Remember that a great way to deal with the bunching greens (kale, chard, collards) if you’re not able to eat them in any given week is to freeze them for the winter.  It’s simple and quick.  Directions are below, and even if you’re tired of the greens now, we promise that you’ll appreciate the taste of summer come January!

Have a great week, and be sure to let us know this week if you want to purchase a 10 pound box of organic blueberries this August!

Be well

Reba and the HCF crew

Week 6 veggies (all or a selection of the following, depending on your delivery day):  Mesclun Mix, Zucchini or Zephyr Squash, Snow or Sugar Snap Peas, Basil, New Potatoes, Kohlrabi, Winterbor Kale or Collards          

 This week’s recipes:  Summer Squash and Herbed Ricotta Pizza, Our Quick and Easy Greens-Freezing Routine!