Wednesday, July 25 


Week Seven

Black Cherry Tomatoes & Red Slicer Tomatoes, Lettuce Mix, Okra, Yellow Squash, Zucchini, Parsley, Basil, Green Peppers & One Dozen Eggs  

Notes: Yellow Squash and Zucchini are from our friends at Rootbound Farm In Oldham County, KY. 

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: We had two hens surprise us with some baby chicks! It takes 21 days to turn an fertilized egg into a baby chick and then six months before they start laying eggs. We don't know yet how many will be hens and how many will be roosters, but we love watching these mommas teach them how to forage! 
Farm Note
Farm Day at Valley Spirit.
Email us to let us know if you can come so we know how much meat to grill! Join us around 2 pm at 1054 McCarty Ln. Campbellsburg, KY with a side dish to share. The Valley Spirit crew will be firing up the grill, serving meat and tossing a salad.
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. See detailed info below. 

Vacation Week!
Put it on your radar, the CSA will take a one week break on August 9th. We tried to be good to ourselves this year by building in a little vacation week. :) Not only will we get break, we hope it's a time for you to catch up in the kitchen, too. We know these veggies can start to pile up week after week, so the thought is you all would be able to use up that squash or eggplant that's be floating around the back of the fridge. :) 

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).  
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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