What a hot and steamy harvest day! Luckily, the kids and the apprentices and I ended it with a swim in the St. George River, which was a lifesaver. As you’ll be able to tell in your pickup this week, the summer squash and zucchini are loving the heat! My favorite grilled squash salad with basil is in this week’s recipes (along with two of my favorite slaws), and you’ll have ample quantities to make it twice.
It’s blueberry sign-up time! Our members are able to order 10 lb flats of incredibly clean and fresh (as in just-picked the morning of your delivery), certified organic wild blueberries from our friends at Red House Farm in Waldoboro. The cost is $42 per flat and delivery will be over two weeks in August. Eli will be joining the raking and winnowing crew this year and we’ll have a few more boxes than usual available for our members, but they are still sure to sell out fast. So click here if you want to sign up for berries. If you do not see the pickup date listed that you want, it means that it is sold out on that day. Either choose another pickup day, or add your name to the wait list for that day. Payment is made on pickup day, cash or check ($42) made out to Hatchet Cove.
This is the first week of the Little Jubba Fundraiser add-on share. Genna has been busy cooking and creating and we can’t wait to hand out these culinary treasures! Genna will be sending out an email to all Little Jubba members by noon on Tuesday — if you believe that you signed up but you don’t receive an email by noon, please get in touch with Reba asap.
The height of excitement on the farm this week probably took place when Bill (nearly) fell down a well headfirst. We have a number of wells on the property, all properly covered with solid lids, but Bill was taking a look at the dug well that provides water to the cow yard, trying to figure out why the solar pump had ceased to function. After peering in and spotting two pipes a few feet down that had become disconnected, he reached in. He couldn’t quite reach the pipes and so he stretched in further, and then just a little more. Of course, as soon as he realized he was overbalanced he was already toppling downwards. Catching himself upside down, with his hands against the wall and his head pointed towards the water below, he said he had a split second when he told himself he couldn’t panic. Slowly, by tensing all his muscles and inching backwards/upwards, he managed to lever himself out of the top of the well. Only once he was sitting on the ground, in some shock, did he think to holler for help and Eli came running. Eventually, with a ladder and his smaller frame, Eli was able to climb down the well in a much safer fashion and fix the pipes — and we all had another good reminder that when something feels just out of reach, or we’re just a little too tired or a little too hot or dehydrated, it’s time to take a breather instead of barreling ahead!
Have a great week, may your home and garden projects be completed with an abundance of safety, and enjoy your meals!
Reba and the HCF crew
CSA Vegetables Week Six: Lettuce Mix, Kale or Chard, Zephyr Summer Squash and/or Zucchini, Savoy Cabbage or Kohlrabi, Scallions, Broccoli or Broccolini, Dill or Parsley or Cilantro, Basil, Fresh Garlic, Garlic Scapes and Tulsi (extras table)
Week Six Add-ons: Cheese, Mushrooms, Fiore, Milk, Bread, Flowers, Little Jubba Fundraiser