Batten down the hatches! As you may have anticipated, we won’t be hosting our big garlic harvest on Wednesday, after all. Hopefully Tropical Storm Isaias will head out to sea instead of walloping us, but we will be putting off the garlic harvest until sunny Friday the 7th. Ideally we would have pulled all the garlic before this storm, but with thousands of fall crop transplants to still get in the ground, we are having to triage, and the transplants come first. The thing I worry most about is that beautiful corn! We’re only a week or two out from our first harvest, but 40 mph winds might put a damper on that… we’ll just cross our fingers and wait and see. 

We have Hatchet Cove Farm (aka… Logan the bull) ground beef available for those who missed out on the last delivery. The cost is $70 per 10 lbs. We can have it available for you at your next pickup — send me an email if you want to be on the list! 

Everyone will have a chance to eat my favorite cucumber this week — the variety is called Salt and Pepper, and it is a small yellow-white cuke with tiny black speckles. I was never a huge cucumber fan until we started growing this variety, and now I can’t wait for cucumber season! They are never bitter, always crunchy and sweet, and are perfect snacking size. I hope you love them, too! In this week’s share is celery, too — stronger-flavored than the bland supermarket version, and I love the flavor it brings to our cooking. 

For the Little Jubba Fundraiser members, remember that the final two weeks of your ‘snack packs’ will arrive in September. I’ll remind you the week before it starts up again. 

Have a great week, keep your fingers crossed for some nice solid rain but none of those stormy gusts they’re predicting, and stay safe everyone!

Reba and the HCF crew

CSA Vegetables Week Eight: Lettuce Mix, Basil, Green Pepper, Beets with greens, Kale or Chard, Zucchini and Zephyr Summer Squash, Cherry Tomatoes, Slicing Tomato, Garlic, Celery, Eggplant or Cabbage, (Anise Hyssop or Tulsi in the ‘extras’ area)

Week 8 Add-ons: Cheese, Mushrooms, Oil & Vinegar, Milk, Bread, Flowers

This week’s recipes: Zucchini/Zephyr Ricotta Galette, Green Hummus, Takeout-style Sesame Noodles with Cucumber