Wednesday, August 15  


Week Nine 

Mixed Cherry Toms, Heirloom Toms, Eggplant, Basil, Shishito Peppers, Potatoes, Dragon Tongue Snap Beans, Red Onion, Lettuce & One Dozen Eggs 


Dragon Tongue Beans Back at it (just like us at the farm!). These are the mostly white, with purple streaks. I love to snack on them raw just all day long. They're great dipped in homemade mayo or homemade ranch dressing. If you must cook them, a breakfast of sautéed beans, cherry tomatoes, with a poached or fried egg, all topped with some chopped or torn basil is most excellent.      

Don't forget to leave your cooler out with your bag and any clean egg cartons!
Feel free to browse any past issues for additional recipe ideas! 

Pictured above: Ruth, little helper at Valley Spirit Farm, taking over tractor duty--ear protection is key! And tiny, little, baby carrots just germinating--starting to see fall. 
Farm Note

We're back! Hope everyone enjoyed the short break and got caught up in the kitchen. And if you now have a hankering for some veggies, good! That's what we're hoping for! :) 

Jenny enjoyed some good time with family in Georgia, finally meeting her sister's new baby, Lauden, too. On the last day in Athens Jenny, Alma, and me got to take a relaxing dip in Jenny's Aunt and Uncle's pool. My goodness, I just don't think we can thank Mallory, our housemate and farm helper, enough for holding down the fort for the week. She rocked it without missing a beat!

And just today, right before the rain, I got a few fall veggies planted in the garden--beets, storage radishes, kale, and some red cabbage. In the middle of August it's hard to believe fall is just around the corner.   
Smashed Potatoes by Joshua McFadden 

It's not entirely clear from the recipe, but by "smashed" I think we're looking for a potato that is kind of like a think pancake--not "mashed" potatoes, and not a "chunky mashed potato." I think you want the potato to give into your smashing, but not fall completely apart. The potatoes should remain an individual item that can, ideally, be handled and eaten by hand--at least, that's how I'd do it. 

He's soaking the smashed potato with olive oil--the smashing will open the potato enough that all that oil seeps all the way through. This sounds great, to me. BUT, as an alternative, the potatoes can be removed from the pot of boiling water, tossed in a hot skillet with bacon fat, lard, or tallow, smashed in the skillet, and gently fried until you get a crispy crust. 
Monday/Tuesday: A newsletter for the week's CSA share should arrive in your email inbox. It will have details of what's in the share, a note about something going on at the farm, any announcements, and some recipe ideas for items in the share. 

Wednesday/Thursday: We'll harvest, wash and pack all veggies, and get organized for delivery. We wash off the "field dirt" of the veggies, and even though we don't use any chemicals on the farm, you still may feel more comfortable giving the veggies a second, more thorough washing. :)  

Thursday: Delivery day! Your share should arrive at your door sometime between 3-7pm. Leaving a cooler our for us is the most important aspect of deliveries going smoothly. With temps getting hotter and hotter, the cooler will ensure the veggies stay crisp and the eggs stay cool. Ideally, the cooler would be easily accessible AND in a shady spot. Your share will come in an up-cycled, reusable "grocery" bag. You can leave your empty bag from the previous week in your cooler, along with any clean egg cartons, and we will pick these up to reuse the following week.   

All Week: Enjoy your veggies and eggs! Please reach out at anytime with questions, comments, concerns. We love hearing how folks are using their veggies, and sometimes will share member recipes and photos with all the other members. 

*For On-Farm Pick-up Folks: You can swing by the farm anytime Thursday after 2 pm to pick up your share. It will be located in our walk-in cooler located at the end of the driveway next to the barn/shed. Inside the cooler your bag will be on the table. You are likely to see a Full Diet CSA share located on the same table, but these will be packed in either wax boxes or black harvest crates--it should be easily distinguishable from your reusable grocery bag. Please just make sure to close the cooler when leaving! :) 
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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