6th CSA Harvest: July 30 & August 1st

friendly reminders:

 

Garlic Harvest Party This Saturday!

You’re invited to our Party!

for details click here

The potluck for the Garlic Party is around 1pm. We’ve often had three or more “shifts” come and go througout the Garlic Harvest day. If you’d like to come for awhile, I definitely recommend you orient your “shift” around the potluck! The food’s fantastic, the people too! (I’m hearing about (our pastured pork) sausage quiche, zucchini cake, dilly beans, and more). The third shift, late in the day (sometimes into the night!) are essential pick-us-up’s, adding a burst of necessary new energy and enthusiasm to power through and keep getting ‘er done. If you’ve got an hour, three or more, come on out! Everybody’s welcome!

 

I Need Volunteer Farm Help

You can do this!

anytime, the week of August 4th through 10th

for details click here

 

Pulled from Sandor Katz, The Art of Fermentation. 2012.:

 

“We must reclaim our food. Food is much more than simply nourishment. It embodies a complex web of relationships. It is a huge part of the context in which we live. Reclaiming our food means actively involving ourselves in this web….

Buy local food! Support local agriculture! Get to know farmers, and buy directly from them. Agriculture revitalization is real economic stimulus and real economic security…. Support small-scale local preocessing and production. It means fresher food, local jobs, decentralization, and greater resilience in the face of change…”

 

a sunflower in our field

 

in your crate

sunflowers

green beans (see dilly beans recipe)

big kohlrabi (peel & cook)

cukes

zukes

summer squash

broccoli

chinese cabbage

bagged red russian kale

small banded bunch winterbor kale

full shares only: basil, storage cabbage

 

recipe 6: dilly beans

(also from Sandor Katz, The Art of Fermentation. 2012)

“Fresh green (or yellow or purple) beans preserved with dill are known as dilly beans. I grew up eating my father’s excellent dilly beans, and to this day, every time I visit him, he pulls out a jar of them to share, and we enjoy them as a crunchy, sour, and light snack while dinner cooks. My dad pickles his dilly beans by stuffing beans in a wide-mouth canning jar with dill, garlic, chili peppers, salt, and celery seed; pouring a boiling mix of half vinegar, half water over them; sealing and heat processing by boiling in a hot-water bath for 10 minutes. Dilly beans may also be fermented under brine. Mix 5% brine (roughly 3 tablespoons of salt per quart/liter of ater) and submerge beans in it, along with lots of dill and garlic. Fermentation time will vary with temperature.”

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