FARM NEWS

FROM THE FARMERS

As I’ve mentioned before, we’ve learned a lot this year! One thing we’ve been giving some attention lately is how we grade and pack our produce. In the past, Lothar or I did it all. We were the pickers, graders, packers, planters, weeders and marketers. With more to do than ever, we’ve had lots of new people working on the farm the last two years, and it’s become ever so important to standardize our processes. This work also fits in with the looming Food Safety Modernization Act, and our goal of surviving the third party GAP (Good Agricultural Practices) audit.

Some of this work is rather tedious, and the really challenging part is sticking to your plan during the daily drudge. There are enjoyable parts also, like getting to work with CSA member Marc Reyes, who is helping us design some labels and twist ties for new packaging. I never dreamt farm work would include learning the world of UPC, PLU and bar codes, but it’s not the first time I’ve been surprised.

-Bryce

 

WEEK #16 CSA SHARE CONTENTS

ALL OUR PRODUCE IS NOW CERTIFIED ORGANIC!

• BEANS
• TOMATOES
• CHERRY TOMATOES
• POTATOES
• ZUCCHINI
• BABY SQUASH
• BASIL
• CUCUMBER
• RADISHES

INTERESTED IN CANNING TOMATOES? GET THEM WHILE YOU CAN. GIVE US A CALL AT 859-661-1501 IF YOU ARE INTERESTED.

FARM NOTES & EVENTS

THIS FRIDAY, AUGUST 23 @ 7:30: EVENING ON THE FARM

COME OUT AND TO THE FARM FOR A TWILIGHT WALK AND MAYBE A BON FIRE!

HERE’S A MAP, AND IF YOU NEED DIRECTIONS CALL 859-661-1501

View Larger Map

• TUESDAY – BEREA FARMERS MARKET, 3:30-6:30 PM
• THURSDAY – MADISON COUNTY FARMERS MARKET, 10:00-1:00 PM @ EKU
• SATURDAY – BEREA FARMERS MARKET, 9:00-12:00 PM
• SATURDAY – LEXINGTON FARMERS MARKET, 7:00-12:00 PM

FROM THE KITCHEN

CREAMY ZUCCHINI POTATO SOUP

Ingredients:

2 T olive oil

1 T butter

1 large sweet onion, diced

2 stalks celery, chopped

3 cloves garlic, minced 

3 large zucchini, chopped

2 lbs potatoes, chopped

2 quarts chicken stock

3 sprigs thyme

1 handful basil

2 leaves sage

salt and pepper to taste

 

In a heavy bottom soup pot (I used a dutch oven) over medium heat, saute your onions and celery until they become translucent. Add garlic, potatoes, zucchini and a splash of stock. Stir and cover, then stir and cover again every couple minutes or so for 8 minutes until things get steamy. Add the rest of the stock and the herbs, cover, and when it comes to a boil, turn down to a simmer. When the veggies are cooked, use your fancy immersion blender (or your messy countertop blender) to puree. Salt and pepper to taste. 

This soup is velvety and very flavorful in it’s dairy free version, but pour in some cream or milk, or garnish with parmesan, goat cheese or a dollop of sour cream to really round it (and yourself) out.You can also leave off the pureeing part and throw in some white or garbanzo beans and noodles for a very nutritious summer meal.- Anna