2015 CSA – Week 3

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chard.chioggia

 

C.S.A. Newsletter Week 3

Gathering Together in Harmony

I love it when customers come in and show their friends around the farm with enthusiasm, as if the stand and restaurant and gardens were part of their back yard. What a good feeling! After many years of overhearing folks showing-and-telling together, I’ve noticed that many of our customers and friends know us as Gathering Together “Farms,” in plural. The words “gathering together” understandably conjure an image of several farms working together, even though this is really only one farm. Still, there is a lot of truth in that idea. The more I think about our name, I realize how fitting it is for this place.

Gathering Together is one farm that has many different parts that function separately, but harmoniously. We have a different crew for every stage of the process of rearing plants from tender baby seedling to plump, sweet fruit. There are the greenhouse and irrigation crew, field and harvest crew, the M-Team (M for “miscellaneous”) who help the greenhouse and field workers with odd jobs, the barn crew, delivery drivers, marketeers, maintenance and mechanics crew, kitchen cooks and staff, crew-lunch cooks, salsa crew, servers and farm stand gals, John’s project assistants, and the office crew that sorts out a daily onslaught from so many areas of the farm.

Each crew is like its own tiny business operation. A whole lot of sweat and soul go into each little piece of the farm to bring about the grand total. We really are gathering together with each other. And whadya know? That makes us one farm!

Box Contents

2 lb. Potatoes

Chioggia Beets: Inside, these beets are pink and white candy striped. They are more mildly flavored than red beets. Show off their beauty by topping a pita pizza with basil pesto, steamed chioggia wedges, sliced zucchini, wilted chard, ricotta and mozzarella.

Carrots

Basil: For best storage, keep basil dry. After being cut, combining it with oil helps it keep a brighter color. To make pesto, blend 2 c. basil leaves with 1/2c. Parmesan, ¼ c. pine nuts, 1 garlic clove, ½ tsp. salt, 1 Tbsp. lemon juice and 1 Tbsp. water in a food processor. Slowly add in 1/3 c. olive oil until it reaches a smooth consistency.

1 Tomato

Boysenberries

Chard: Dress up a cheesy quesadilla by adding cooked lentils, feta, and chard pan-fried with salt and red pepper flakes. Top with fresh sliced tomato.

4 Cucumbers

2 Zucchini

2 small Sweet Onions

Lettuce