FROM THE FARMER
I’m sitting in line at the butcher this morning, anxious to get back to the farm and find my place in the Tuesday harvest dance. Tuesdays seems to be one of the busiest days on the farm, and it’s the only day of the week the butch processes chickens. It can be hectic, to say the least.
On the other hand, we are glad to have some fresh whole chickens to sell. Whole chickens are by far the best buy for our customers. Processing is the biggest expense in the chicken business, and whole chickens require the least work, making for a good value. We’ll be having a chicken sale soon, so get your freezers organized to stock up on some good chicken!
WEEK #19 CSA SHARE CONTENTS
- SNAP BEANS
- UNCURED BEAUREGARD SWEET POTATOES
- RAINBOW SWISS CHARD
- BELL PEPPER
- CHERRY TOMATOES
When sweet potatoes first come out of the ground they are considered “uncured”. The curing process involves keeping the potatoes at 85-90 degrees in the dark for about a week. The allows the cuts and scrapes from harvesting the roots to heal so they will keep through the winter. Curing also converts some of the potatoes starches to sugars. We enjoy the fresh potatoes when they come, and we hope you’ll enjoy the chance as well.
FARM NOTES & EVENTS
FIND US AT THE LFUCG GOVERNMENT CENTER 3:30-5:00 PM
- 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