CSA Week Four

What a beautiful weekend! The crops got a nice long drink on Friday night, which was deeply appreciated by all. The harvest and delivery continues as usual on July 4th, but it’s no problem for those of you who aren’t able to pick up your share during the long holiday weekend — we’ll put your share in the walk-in as usual and you can come pick it up at another time during the week. 

For those who have been eyeing the add-on shares enviously, remember that you’re still welcome to sign up for all those that aren’t sold out. Still available are cheese, mushrooms, bread (it’s incredible bread but is only available to Tuesday pick-up members), tofu, Fiore, and raw milk. In addition, the flower share is still available to Sunday and Tuesday members beginning the week of July 17th. If you wish to sign up for any of these shares, send me an email and I’ll sign you up and make sure it’s pro-rated accordingly. 

We’ve arranged for a food preservation expert from the University of Maine Cooperative Extension to come to the farm and teach a tomato and salsa preservation workshop on August 31st at 5:30pm. Kate McCarty will teach the basics of canning and freezing tomatoes, including how to use pressure and water bath canners. The cost of the workshop is $20 and produce and canning jars will be provided. Registration is limited to 14 participants so sign up soon if you’re interested (click here or visit http://tinyurl.com/hcfcanning to register).

In your share this week we have something that I once saw ranked #1 in a survey of Mainer’s favorite vegetables: beet greens! Something else that was definitely a learned flavor for me was the fennel bulb. Now I know, though, that roasted and caramelized or grilled fennel is amazing! Even if you don’t love licorice flavors definitely check out this week’s recipe. Purslane is another unusual veggie this week — nutrient dense and high in omega-3s, purslane is often used Middle Eastern cooking and its springy texture and tart flavor make it one of my favorite salad additions.

If you haven’t made a CSA installment payment in over a month, please do so or contact me to let me know your payment plan. You can always give us a check at pick-up or pay online here. If you wish to see you balance, click here.

Have a wonderful week, please get in touch if you have any questions, and enjoy your veggies!

Reba, Bill and the HCF crew

Week Four Veggies: Fennel, Purslane, Cabbage (green or Napa), Lettuce Head, Beet Greens, Garlic Scapes, [Gailon or standard Broccoli, Bok Choi, Sugar Snap Peas]
Week Four Add-on Shares: Cheese, Mushrooms, Milk, Tofu, Fiore