FROM THE FARMERS
I remember waking up in the middle of a Friday night about ten years ago and discovering that the farmers had not returned home from the field. Imagining all kinds of calamities, I couldn’t go back to sleep and ended up driving into the tomato patch at 2:30 in the morning. There were Lothar and Bryce, wearing headlights and picking tomatoes fast and furiously. It was a short night as they had to be loaded up and on the road by 5:00 to set up at the Lexington Farmers Market. We have lots of farmers market memories, mostly good, and always spiced with personalities and relationships.
Last Saturday marked the end of National Farmers Market week, giving us an opportunity to recognize the value that local farmers markets bring to communities across the country. As a farming family, we have been participating in the Berea Farmers Market since the early 1980’s. When we joined the market, it was held under the Berea Community School football stadium. We took corn to the market in the back of a 1970 Chevrolet pick-up truck. Market founder Bill Best was there, along with Earl Shupe, Johnny Allen, and a Mr. Alexander. There was also a healthy contingent of “loafers”; I guess they were the original “Friends of the Farmers Market”, who could be counted on to show up every week with a lawn chair and plenty of stories to swap.
The Farmers Market has been good for us. We have strived to provide good quality vegetables that nourish our community. But as is often the case, we have been the ones who have been nourished by the market through the support, loyalty, and friendships of people who show up week after week.
IF YOU’RE INTERESTED IN CANNING TOMATOES, NOW IS THE TIME TO GET THEM!
RESERVE YOUR BY:
EMAIL – firstname.lastname@example.org
PHONE – 859-661-1501.
$40/BUSHEL – CERTIFIED ORGANIC CANNING TOMATOES
WEEK #15 CSA SHARE CONTENTS
- SWEET CORN
- PASTE TOMATOES
- SLICING TOMATO
- SALAD TOMATOES
- BELL PEPPERS
- YELLOW SQUASH
- The birds found the sweet corn, so we’re cutting on the ends as we harvest. This will be the last week of sweet corn, so enjoy it while it lasts!
FROM THE KITCHEN
The cooler summer days has brought many of us back into the kitchen. Thanks to CSA member and EKU Wellness Coordinator, Renee Fox, for the recipes and enticing pictures of dishes that she has prepared. Her adventurous spirit has resulted in some amazing goodies.
Kale & Chicken Sausage Pasta with Roasted TomatoesINGREDIENTS 1 container small tomatoes, sliced 1 tsp olive oil 1 Italian chicken sausage link, casing removed 1 bunch kale, chopped 2 Tbsp water 1 cup of whole grain pasta of choice Salt & pepper 2 Tablespoons pesto
Preheat oven to 375 degrees. In a baking dish, drizzle tomatoes with olive oil and roast for 20 minutes. Cook pasta according to the package directions. Sautee chicken in a skillet over medium-high heat until browned. Add kale and water and continue cooking until kale has wilted. Add roasted tomatoes, pasta and pesto to kale mixture and mix to combine.
Hazelnut SlawINGREDIENTS 1 small head of cabbage, shredded 1 bell pepper, diced ¼ to ½ cup Hazelnuts, chopped 1 Tbsp Oregano, chopped Hazelnut oil Champaign or White Wine Vinegar Dijon mustard
Combine cabbage, bell pepper, hazelnuts and oregano in a large bowl. In a small bowl, make a dressing with the oil, vinegar and Dijon mustard. Pour dressing over cabbage mixture and combine to coat.