Tuesday, July 10

Week Thirteen!

New this week: French Breakfast Radish, Yellow Carrots, Chorizo Sausages, Bacon, Beef Bone Broth

Likely last week for: Green Onions, Cucumbers, Green Beans



As with each order, please consider your needs for the week and order accordingly.  You'll notice slight changes and additions week to week as the season evolves, but rest assured there will always be plenty available each week! 

Without further ado, here is the order form link.
Orders are due by Tuesday night
Thursday afternoon delivery.

Feel free to browse any past issues for additional recipe ideas! 

Pictured above: The steer we said goodbye to, shortly after nursing last night, still with milk-foam dripping from his mouth.  
Farm Note

It's with sad news and a heavy heart that I come to this farm note. At Pink Elephant we, unfortunately, lost one of our steers today. It's the unpleasent and very difficult part (way more difficult than the labor) of farming: loosing an animal that is in your care.

The detail of the cause of death is Black Leg, a pretty common soil born bacteria. It can infect an animal through a small wound, acts very quickly in the body, and is 99% fatal. Black Leg is a disease we can vaccinate for, but so far had chosen not to. We've raised two other cows successfully without treating--I guess we got lucky with them. 

At first it just seemed like a minor sprain, or a foot issue--things to keep an eye on, for sure, but also appropriate to play the wait and see game with--as we saw him dragging one foot last night. He was eating fine and generally perky and alert last night and this morning. An hour or so before he went down, Jenny saw him up and about. But by the afternoon, after he went down and wouldn't get back up, we were in a serious situation. The vet was called, and they arrived very quickly, but by the time they arrived it was pretty clear he wasn't going to make it. 

So, we said goodbye to a member of the farm this afternoon. With tears in our eyes the lessons are learned, which doesn't seem to be any consolation at the moment, and the other chores are still waiting for completion.    

Farm Tour and Fun Day
July 29th

Valley Spirit Farm
Campbellsburg, KY


Time: Gather around 2 pm 
Address: 1054 McCarty Ln. Campbellsburg, KY
Food: Potluck Style... BUT ...The Valley Spirit crew will be firing up the grill, serving meat and tossing a salad.
Farm Tour: After eating, we'll take a walk around the farm and see everything that's going on--gardens, high tunnels, cows, pigs, chickens, dogs, barn cats, etc.

PLEASE RSVP by replying to us at if you intend to join us (Just to give us an idea of how much meat to throw on the grill).  
Don't forget, we reuse all sizes of our glass jars, lids and any clean egg cartons! Please set those out for us to pick up week to week (and any crates/boxes you might have as well). We try to mark all of our jars with a pink dot on the bottom.
  1. MONDAY: An email with a link to your order form will go out. Orders are placed online and once you click submit, you will receive a confirmation email of your requested items.
  2. TUESDAY: Orders are due by midnight on Tuesdays.
  3. WEDNESDAY: We will harvest and gather all items for your box.
  4. THURSDAY: Pickup at the farm or Delivery to your house! Delivery: leave 2 coolers on your porch or let us know if there is a fridge we can access for storing everything. Pickup: Come to the farm anytime after 2 pm and pickup from our walk-in cooler. 
  5. ALL WEEK: Cook and enjoy! And any feedback is always welcome!


Grilled Eggplant with Tomatoes and Torn Croutons By Joshua McFadden  A really excellent dish that can be a meal in and of it self, or a side dish to pretty much anything--makes a great lunch the next day. 

Shrimp and Okra Pilau by Sean Brock A kind of shrimp and sausage stew served over rice. (chorizo would be a nice substitute)

Follow us on Instagram for more farm photos!
Your Valley Spirit Farmers! 
Caleb, Kelly, Judah & Rebekah Fiechter on the left. Joseph, Abbie, Ruth and Angus Monroe on the right.
And from Pink Elephant Farm & Kitchen, Jenny Vaughn and Justin Owings.
As a reminder, this is all new to all of us. Please feel free to reach out at any time with any and all questions or concerns. We want this to be a highly positive experience for all of us, and a big part of ensuring this is keeping the communication and feedback lines always open. Let us know what's going on--what you liked, what you cooked, how veggies are storing and holding up for you, etc.. 
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