The newsletter is going out early this week because, wonder of wonders, we’re going away for Labor Day weekend!  Our wonderful crew is holding down the farm while Bill, I and the kids go camp on an island for two nights.  So between Friday evening and Sunday afternoon, if you have any questions about the CSA delivery, please contact apprentice Hannah at hannahcourt21@gmail.com.  Hannah and her dad will be doing the delivery for us on Sunday, so give them a big thank you on our behalf!

It’s time to put pesto by for the winter!  If you want to harvest your own basil (free pick-your-own for CSA members), come on out to the farm any time this week.  The basil is all the way down the driveway, almost to the house.  To your left will be the big silver maple  with the swings on it, and the basil patch is behind it further to the left.  Pick to your heart’s content!

If you’re ready to put by some salsa or tomato sauce, I’ll be bringing 10# bags of tomato seconds to the pick-ups ($15 per bag) – or you can schedule a time to pick them up at the farm. Feel free to get as many as you need. My favorite way to preserve tomatoes is to fill a baking pan with tomatoes and roast them in a low oven for hours and hours. When they are wrinkled and deflated I let them cool (often overnight) then pop off the skins, pop out the core, and pop the remaining tomato into freezer bags. They make incredible sauce in the winter.

Have a great week and enjoy the bounty!

Reba and the HCF crew    

CSA Week 12 of 18:  Big Tomatoes, Cherry Tomatoes, Husk Cherries, Ailsa Craig Onion, Arugula or Purslane, Garlic, Cucumbers, Zucchini and/or Zephyr Squash, Green Beans, Beet Greens, Green Peppers 

This is a chicken share week (for Sunday, Monday and Tuesday members)

This week’s recipes:  Tomato Fritatta, Summer Vegetable Galette       

Brandon Burley, Beet Greens Harvester Extraordinaire