Big Box this week, starring the new kid on the block…Fennel!

There is lots in your box this week.  In addition to some of the usual standbys, there is fennel, kale and green peppers.  We’ve also put together a beautiful bundle of fresh herbs, including dill (feathery green), chives (tall and spiky), sage (pale green, oblong leaves), parsley, and oregano (stem with small round leaves).

Our flowers are also in full bloom and as CSA members you are welcome to come to the farm and pick yourselves a giant bouquet anytime you like! We can also send your “pick up” person home with a bucketful (you need to supply the bucket) to distribute amongst yourselves. So…be sure to bring your buckets or other container and check out two new fennel recipes!

Don’t miss out on these beauties! They’re sure to liven and beautify any room in the house.


What’s in your boxes this week (plus a link to two recipes)?

  • Head Lettuce
  • Kale
  • Chard
  • Zucchini
  • Cucumbers
  • Broccoli
  • Carrots
  • Green Peppers
  • Fennel
  • Herb bouquet
  • Eggs for egg shares
  • Organic bread for bakery shares
  • Poultry for large poultry shares

This week’s two recipes, featuring fennel and other vegetables in your boxes can be found by clicking here.

We’re going to let pictures tell the farm story this week …

We get it. It’s midsummer, we’re all super busy and hardly have time to read. So, we thought we’d help tell some of the story around here by showing you some images.

Garlic was harvested this past week, which is now drying in our distribution shed. The garlic was actually planted last fall, and wintered over, taking in classic San Juan  snowstorms, windstorms, sub-zero temperatures and the like. They’re sure to make us all feel healthy.


Carrot Sutra: Use your imaginations on these intertwined, loving carrots dug out of the garden!


Not in your boxes this week, but a beautiful head of lettuce, nevertheless! Crispy and delicious!


We picked up some hitchhikers on the way out to weeding some Common Mallow off the intensive rotational grazing pasture. Won’t be long now before we begin processing and distributing our pastured, grass-fed turkeys. Is your order in for one of these healthy birds? They’re sure to sell-out.


CSA workshare member Michelle Montague caught a glimpse of these beautiful young bucks next to the driveway on her way into the farm last Saturday. We usually have a herd of six or seven bucks that hang out through the fall, before selecting their doe a deer, a female deer.


After a brief, mid-summer hiatus, the hummers are back in force. As many as 10-12 hummingbirds feed out of this feeder regularly, making all kinds of “humming” sounds. These winged ones (they can flap their wings as much as 80 times/second) will eventually begin their long migration south to Mexico and Central America.


Nothing like some rain to perk up the grasses and get the layer hens excited! This flock was let out this morning onto a new rotation of fresh (and wet) green grasses. The farm picked up nearly one inch of rain this past weekend.


Cookbook ideas

If you’re looking for a new cookbook or two, or some new ideas on how to cook all this nutritious, fresh food, check out the following books recommended by the fine folks at Local Harvest:

Written by Erin Barnett: “The first cookbook is a new publication from the creators of the popular From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce, previously featured here and relied upon by many. The new book is called Farm-Fresh and Fast: Easy Recipes and Tips For Making the Most of Fresh, Seasonal Foods. In addition to all the new recipes, this book is valuable for its unique organization. Fruits and vegetables are grouped by anatomical type (e.g. leafy greens, roots) so that readers can learn how to make appropriate substitutions within like types. Each section also includes several “master recipes” from which home cooks can absorb the basic template for making, say, a blended vegetable soup, and then venture off on their own. If you like From Asparagus to Zucchini, you’ll love Farm-Fresh and Fast.

A second cookbook featuring myriad ideas for using fresh produce is Cooking from the Farmers’ Market. This one is full of beautiful full-color photos, making the paging through a pleasure in and of itself. Organized by major produce ingredient, sweet recipes are interspersed with savory, so “Pork Tenderloin with Rhubarb Chutney” and “Tangy Rhubarb-Strawberry Pie” share a page. This arrangement is ideal for those coming home from the market with a couple of bags of produce and no particular plan, as all the recipes for one item are grouped together.

Finally,  another great book is called Local Flavors: Cooking and Eating from America’s Farmers’ Markets, by well-known chef and cookbook author, Deborah Madison. Madison visited markets all across the country and then wrote a cookbook that is as beautiful as it is informative. The 350 recipes are top notch. This is food my family and I like to eat.”


Hope you all have a fabulous week ahead.