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Risks and Rewards of CSA

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Risks and Rewards of CSA
This Week's Vegetable Harvest:
  • Summer Crisp Head Lettuces
  • Scallions
  • Rainbow Swiss Chard
  • Zucchini
  • Red or Gold Beets
  • Arugula
  • Tomato -- the first but not the last!
  • Cucumbers

This Week's Fruit Harvest:
  • Sweet Cherries - the last!
  • Blueberries
  • Cherry Plums
  • 'July Prince' Peaches
What's New at the Prairie Wind Farm Stand
  • Regeneratively Grown, Midwest Flowers - Bouquets grown by our friends at Sol-Ful Blooms arrive Fridays to bring beauty to your weekend. Flowers are seasonal, so prices vary.
  • Plenty of seasonal goodies like chive vinegar, strawberry rhubarb jam, salad greens galore, pasture-raised eggs, humanely-raised meat, and more! We restock 2-3 times per week, so check back often. This seasonal farm stand is always changing!
  • Hours: Open daily, 7am-7pm 
Save the Date! CSA Farm Share Member Open House and UPick, Saturday, September 10th 
Each year, we invite our Farm Share Members to visit and enjoy the farm. All 2022 Farm Share Members are welcome. More information to come, but in the meantime, please save the date!
Farm Journal
Good evening from the farm!
We often say in community-supported agriculture that we and our members share the risks and rewards of the farming season. While it is certainly humbling for farmers to admit when we lose crops, it makes sharing the rewards of a bountiful harvest all the sweeter! This week's share gives you a window into the harvests that are thriving on the farm during this summer season. 
You may notice we've had a bountiful cucumber and beet harvest, which is not always the case. Several years ago, we lost nearly all of our cucumbers and members received fewer than we would have liked to provide. This is the risk part of CSA. As CSA farmers, we acknowledge your willingness to roll with what comes each season! Your flexibility allows us to be creative and make every share the best that it can possibly be for you.
Speaking of rewards, we are also very grateful for the reward of Friday's slow, generous rain (woot woot!). Beyond happy crops and soil, this gave Jeff a break from his irrigation schedule and we were able to leave the farm for a day. We took a leisurely Sunday bike ride to soak up the cool Lake Michigan breezes and spent time at our nearby lake, too. 
We're also rewarded to be part of a community that is grateful to share food with others. Our teammates, who show up every day to work together no matter what we throw at them -- literally! (see above) -- also generously share food (see below).
Their generous spirits shine through as they spoil us with amazing tres leches cake at our team potluck and beet cake to brighten up a hot afternoon. Very sweet!
Our generous CSA members share their cooking victories -- delicious farm salad from Elizabeth and kids featured above -- and favorite recipes -- zucchini pancake recipe from Linda below. This generosity extends to you, as they're eager for us to share these creative inspirations.
As we've learned, with the many commitments we make in life, there are always risks and rewards. We're ready to take on the risks of farming each year and we're grateful for the rewarding harvest, our generous, flexible community, and the natural world around us.

Enjoy your share of the harvest,
Jeff, Jen, Owen, Gavin, Arlet, Cleto, Riley, David, Yamany, and Silas
Notes from the Farm Kitchen
This week's fruit shares are featuring an early peach called "July Prince" which is a free-stone variety and similar to an early Red Haven peach. The peaches you're receiving will need a few days to ripen. We'd suggest placing them on your counter and enjoy them as soon as you can smell them!

Early tomatoes are starting to make an appearance and we wanted to share a "taster" of the first harvest with our members. They've been growing within our hoophouse soils since May. Because these tomatoes are not exposed to as many elements as field tomatoes, their skins are more delicate. Store your tomatoes in a moderately cool place (ideal temp is 50-60 degrees) and eat within a day or two of ripeness for best flavor.

Seasonal Recipes in the Farm Kitchen

Cherry & Swiss Chard Stuffed Pork Tenderloin with a Cherry Sage Sauce

Thai Chicken Lettuce Wraps

Peach Sangria

Beet and Ginger Cake with Cream Cheese Frosting

Zucchini Pancakes
1/2 lb zucchini (2 small), washed and trimmed
1 large egg
1/2 cup panko bread crumbs
1/4 cup grated, fresh Parmesan cheese
2 T minced yellow onion
1/8 tsp garlic powdeer
1/8 tsp black pepper
Vegetable cooking oil

Coarsely grate zucchini in bowl. Add egg, panko, cheese, onion, garlic powder, and pepper; mix well. Heat a large frying pan, preferably nonstick, at high heat. Lightly coat the inside of the pan with cooking spray. Drop round tablespoons of zucchini mixture into the pan, allowing room for spreading; flatten slightly. Cook over medium-high heat 2 to 4 minutes on each side, or until lightly browned. Remove from pan. Keep warm. Repeat with the remaining zucchini mixture until all pancakes are cooked. Makes 4 servings.

Source: Dynasty Panko

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