August Light

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I can’t believe that we just finished our 10th week of farm share.  The weeks have flown by, and despite another season of drought, we have continued to offer bountiful shares to our members.   After last years drought, I did not think that a season could be drier, and this one started out so promising with all of the rain we received in the spring.  But, this summer we have received almost no rain in the last 3 months.   The fields are incredibly dry, and we are irrigating as much as we can, but it is not enough.   The hardy crops that got off to a good start in the spring are doing well, but the delicate greens like arugula and spinach have bolted quickly.  We are planting fall crops and tending them carefully, in hopes that the cooler temperatures and shorter days will allow them to grow to maturity.

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This past week our members received a good amount of heirloom tomatoes.  We are enjoying ours in numerous ways; raw with a little salt and pepper, on bread with mayonnaise, or chunked and mixed with cucumbers and feta for a delicious salad.  I have also been making zucchini fritters and crispy eggplant and putting a slice of tomato (with mozzarella or ricotta underneath) and then putting it under the broiler for a few minutes to melt the cheese and carmelize the tomatoes!  Nothing compares, in my mind.  Here is a simple recipe for zucchini fritters.zucchini fritter http://damndelicious.net/2014/04/02/zucchini-fritters/

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Crispy Eggplant with ricotta and heirloom tomatoes.  My recipe.  Slice Eggplant about 1/4 inch thick, dip in egg and then bread with Panko or some type of bread crumbs, flour or a mixture of flour/cornmeal.  In a heavy pan add olive oil, medium heat,  fry on both sides until golden brown. Put Mozzarella or ricotta on top of eggplant, top with a big slice of tomato and stick under the broiler for a few minutes.

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Heirloom tomatoes, cucumbers, basil and feta with apple cider vinegar.

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We have started harvesting  some of our farm grown medicinal herbs;  Calendula, Thyme and Sacred Basil for our Fall and Winter Tonics that will be offered in our Fall Bounty Farm Share.  We are raising 200 meat birds on pasture for the share also.    For 6 weeks, starting the end of October through November you will receive storage veggies; onions, potatoes, carrots, beets, cabbage, winter squash, plus greens such as kale, chard, collard greens and lettuce, spinach and arugula.  Farm eggs, yogurt from Wholesome Holmstead and a variety of local cheeses.  4 of our Pasture Raised Meat Birds that last year weighed in at 5-7 lbs, to put in your freezer for the winter.  Plus our own Medicinal Tonics such as Elderberry Syrup, Fire Cider, Healing Salve, and Our Own Honey infused with Sacred Basil.  Apples from our farm, plus other goodies such as homemade granola.   We offer a limited amount of Fall Bounty Shares.    6 weeks $600.   {The quantity of storage veggies will last through much of the winter, and we will give instructions on how to best store your veggies so that they will keep well}.   Interested?  Contact me at milkweedfarm@gmail.com or you can bring check or cash to the farm.  Also, for Vegans, we are offering a share without meat, eggs or dairy for $350.  You will receive all of the vegetables, Medicinals and extras.

*Note the cost of the share went up a little from the past years because the cost of our grain went up 20%

1 Comment

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One response to “August Light

  1. Sophia Gabriel

    Tasty delights…loving our bounty each and every bite !! Thanks for your recipes !!

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