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Dear Friends of the Farm,
This is week 5 of 18 weeks of the Summer CSA. What’s in your share this week? Purple kohlrabi, broccoli, Yukon Gold potatoes, onions, slicing cucumbers, pickling cucumber, summer squash, red beets, garlic, and lettuce.
Musk melon update: We are expecting musk melon to arrive in your shares next week! Melons are such a delight for us to grow and we are ready for them to get here already. Can you relate?! When melons arrive, we know we’re finally headed into the thick of the season.
Fruit Shares: A note from First Fruits — Helllo from First Fruits Organic Farms! Fruit shares begin this week! We are excited to be delivering some amazing Bing cherries to begin the fruit season. We fed these cherries a healthy diet of organic nutrients making the cherries large, sweet, and crunchy. This variety is a true Bing. We also plan to deliver organic Rainier cherries next week. It’s an amazing fruit season in Paonia this year – despite freezing temperatures while fruit was in bloom, we have one of the biggest crops in years. We hope you are looking forward to seeing our fruit in your CSA boxes throughout the summer and fall! Enjoy the cherries! More soon. – Kacey at First Fruits Organic Farms
Mushroom Shares: Unfortunately, we must discontinue our mushroom share. We were not satisfied with the the timeliness of deliveries and the quality of mushrooms from Boulder Mushroom. We will automatically place a credit on each mushroom subscriber’s account. If you would prefer a check refund, please call, or email the office. This will reflect on your account within the next few weeks.
Olive oil: Monthly subscribers will be receiving their olive oil from Healthy Harvests this week.
Honey: Monthly honey subscribers will receive their honey next week.
Creamy Yogurt Cucumber Salad Ingredients
- 1 cup plain Greek yogurt (sub vegan yogurt)
- 3-4 cucumbers (any variety) sliced thinly
- 1/4 red onion thinly sliced & roughly chopped
- juice from 1/2 lemon
- 1/4 cup chopped fresh dill plus more for garnish (sub 4 Tablespoons dried dill)
- 1/4 cup chopped fresh mint plus more for garnish (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions Toss the cucumbers and red onions in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt, and pepper together in a small bowl. Add the cucumbers and toss to coat. Add more salt and pepper as desired. Garnish with more mint and dill. Refrigerate for 1 hour before serving. **** This recipe is easy to cut in half or quarter if using less cucumber. ****
“When we accept small wonders, we qualify ourselves to imagine great wonders.” — Tom Robbins, Jitterbug Perfume
Many thanks to all of you for supporting our family farm! Wishing you many blessings this week!
With our heartfelt gratitude, Kyle, Sam, Jacquie, Jerry, Linda and The Crew
