news from the farm…
hi friends! despite all the wet weather, we’re still harvesting lots of great veggies for you. so many tomatoes!!! the summer squash, zucchini, and cucumbers do not like all the rain we’ve had, and this succession isn’t producing any more, so you’ll notice that the mix & match table has a little less diversity but still plenty of quantity. we have another succession growing, so we’ll see how the weather fares and keep our fingers crossed. salad greens and head lettuce should be re-appearing in the next couple weeks as well. the cantaloupes will likely be wrapping up this week (the watermelons are officially done now) after a particularly long and delicious run, and we’re starting to pick the first of the late summer/early fall crops like collards, kale, leeks, and broccoli should be starting soon too! our sweet potatoes are looking beautiful, and although they’ll continue to grow for several more weeks, then cure to sweeten up for a couple more before they appear in your shares mid-september, they are already looking quite fine for the first weeks of august.
i hope you had a great weekend, and got to enjoy the best of the days.
above: Edvin and his beautiful bunch of carrots
below: a gorgeous simple bouquet made by a sharemember from our pick-your-own flowers
in the share this week:
- in the share room:
- braising greens:
- mix & match:
- lots of kinds of peppers
- pick your own:
- green beans
- cherry tomatoes
recipes by mira
tortellini & summer vegetables in tomato broth
if you’re in the mood for a simple, nourishing meal that embodies summer and feels like comfort food, look no further. the salty sweet richness of tomato broth is a perfect home for delicate, satisfying tortellini, and all the summer vegetables you have on hand.
*wash, quarter, and remove the stem and green stem end from 6 medium size, ripe tomatoes. pulse them in a food processor or blender for 5-10 seconds, so that you have some pureed and some in chunks
*put the blended tomatoes into a soup pot. add a generous pinch of salt, lots of olive oil, a tablespoon of bouillon, 1-2 smashed cloves of garlic, and 1 quart of water. cover and bring it all to a simmer on medium heat
*as the broth is simmering, prepare the summer veggies:
*slice into diagonal, 1″ size pieces any combination of the following: bell peppers, italia peppers, zucchini, summer squash, green beans, chard
*taste the broth for salt and depth of flavor. if it needs more depth, give it time, more olive oil and/or more bouillon. if it needs more salt, add it. don’t worry if it’s a tad sour, the veggies and pasta all bring sweetness. i usually simmer the broth for 15-20 minutes
*when broth is tasting delish, turn the heat to high and add the veggies and tortellini. cook about 3 minutes, or until tortellini are done. **(if using chard, add it about 1 minute before the other additions).**
*garnish with tons of basil ribbons and coursely chopped parsley. serve in wide shallow bowls. enjoy!
Join Community and Clinical Herbalist and Herbalism Teacher Jade Alicandro Mace for a walk through the Next Barn Over medicinal garden!
Many of you have noticed the perennial garden growing near the barn on the edge of the pick-your-own field. This is a community medicinal garden open to all farm members! On Monday, August 27th, Jade will be sharing her wisdom about the various plants living there. To learn more about Jade check out her website at www.milkandhoneyherbs.com.
Monday August 27th 5:30-6:15
free and open to all! (donations accepted for Jade)
please rsvp to firstname.lastname@example.org
We are also looking for a few people to take on a more steady relationship with this garden starting next season- helping to take care of it and keep it weeded in exchange for time with the plants and the ability to make medicine with them throughout the season. If your interested in this please also email Tory.