Fresh Baby Shallots - these are fresh, so please refrigerate!
New Red Potatoes
Rainbow Swiss Chard
Italian Sweet Frying Peppers
Summer Salad Mix
This Week's Fruit Share Harvest:
'Red Heart' Plums
20lb Tomato Cases Available! We are sharing bulk quantities of our certified organic tomatoes for eating and canning. Quantities and pricing are as follows:
20 lb Beefsteak Tomato Cases are $45.
20 lb Heirloom Tomato Cases are $66.
10lb Cherry Tomato Cases are $30.
20 lb Paste Tomato Cases - not available yet*
To place a reservation for tomato case(s), please fill out the following form. Once your order is harvested, we'll send a confirmation email with payment instructions. We will deliver to your preferred pickup site starting next week.
*Our paste (Roma) tomatoes are not yet ready, however, we expect a more significant harvest to begin within the next few weeks. We will announce when they are ready within our weekly newsletter.
What's New at the Farm Stand
More Tomatoes and Peppers! This season doesn't last long, so now is the time to enjoy the fruit of summer including tomatoes and peppers fresh from the field! We're offering slicing tomatoes (beefsteak), mixed heirlooms and cherry tomatoes, as well as sweet and spicy peppers.
Open Daily, Summer Hours (Memorial Day - Labor Day, 7am-8pm), Normal Hours, 7am-7pm
Good afternoon from the farm!
During these very hot and humid days, we all cope a little differently. While I (admittedly) get a little grumpy and the work feels harder, I try to remember to keep the bigger picture in mind and take stock of the little things.
Last week, we had a front-row seat to the Liberty Prairie Foundation's replacement of the "Tornado Barn" roof project. For two weeks, roofers replaced old beams, pulled off all of the old roofing and then, laid roofing anew. Both this roofing team and our crew worked throughout hot days, curiously watching each other's work and progress. The roofers tried to discern all of the different pallets of food we moved from our washing area into coolers. We watched them balance on high beams, trying to figure out how they kept so calm. We all worked hard in the very hot and humid temperatures -- some of us working up high on rooves and some of us working down low in the soil -- but we were all working together to make the farm a better place.
In fact, when we met with our crew members for their summer season check-ins, one of our crew members shared that working on the farm isn't just a job, rather farming was their future. They were interested in soaking up all there was to learn this late summer and fall. Several shared that the beauty of the farm kept them grounded and fulfilled.
This farm is a special place. When the weather is hot, the work is hard, and the world seems in turmoil, it's easy to take things for granted. But, when we take a moment in the shade, we remind ourselves that this place creates curiosity in roofers. This place inspires crew members, beginning farmers, and local food advocates. This place feeds hundreds of families each week throughout the year. This farm matters to so many and that means a great deal to us.
Enjoy this week's late summer harvest from all of us to you! ~ Jen, Jeff, Abbey, Arlet, Ben, Peggy, Alex J., Laura, Katie
Notes from the Farm Kitchen
The grape season begins! The Klugs grow a wide variety of seedless table grapes, so we like to offer you several varieties in late summer shares. This week, members are receiving the Canadice variety this week which is a pinkish red, sweet, and a touch spicy champagne grape -- perfect for a cheese board! We recommend storing them within the plastic bag, and typically they will store for one week.
Gem Lettuces make a return this week and we love these sweet, tiny romaine heads. We're finding new uses for them including they are a nice replacement for endive leaves. Simply cut up your head, wash the individual leaves, and dress as you would an endive leaf. They are much sweeter in flavor, so you could also try experimenting with grilling, wedge salads or mini lettuce wraps.
We grow two types of sweet peppers and the difference between these two peppers is slight: bell peppers tend to have thicker, walls containing more water while Italian sweet frying peppers have thinner and skins, allowing them to cook more quickly. This week, members will receive frying peppers, which are deliciously sweet when cooked or eaten raw. Peppers are best stored in the crisper drawer where the temperature is a bit warmer than the back or shelves of the fridge (peppers like 50 degrees).