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Monday July 23

Week Fifteen & Sixteen!

New this week: Red Onions, Jalapeño, Shishito Peppers, Baby Fennel, White Eggplant, Green Onions, Yellow Squash & Zucchini 

Notes:
We have lots of milk right now. If you'd like to order extra for cheese making or just drinking, just make a note of how much you'd want in the notes section at the end of the order form. 


On the other hand, we have a limited amount of Jalapeños and Shishito Peppers*. We created a "whatever is available" option for the peppers. This means: I'll harvest everything I have, and depending on the orders that come in, will divide the harvest between everyone equally.  

Squash and Zucchini are from our friends at Rootbound Farm. 

*Shishito peppers are an Asian variety with about 10%-25% being spicy. The others are mild. Typically they are blistered, either in a skillet or on the grill over high heat, salted, served immediately, and eaten whole.   



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! 
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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

Week 15 & 16, wrapping things up for a break! 

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.

Double Order this Week: 
Today, you'll place an order for the equivalent of two weeks and we will deliver to you this Thursday the 26th, but not on August 2nd. If you just joined us recently, look for an email from me as this bonus double week is intended for our full-season members. With the double ordering, we may also need to bring milk and eggs to some folks next week, Aug. 2nd. We will be in touch with you if this is the case. Otherwise, the milk will hold up in the fridge for the two week order period, as well as the yogurt and eggs. (If you need something 

Next Season Sign Ups: 
To secure your spot for the Fall just send us a quick email saying you'd like to sign up. The Fall season will officially start with the first delivery on Thursday August 23 and will go through November. Look for bulk tomatoes and melons while we continue with all the summer veggies before transitioning to the greens and roots, like kales, collards, cabbage, brussels, broccoli, winter squashes, sweet potatoes, watermelon radishes, fall carrots, and on and on. :) I'll speak for myself and say the fall is by far my favorite season for veggies.      

Vacations for everyone!
We all will have a two week break between seasons. We also hope this break will give everyone a chance to catch up in the kitchen. Use up that random eggplant or squash floating around the back of fridge, pull the left over chicken bones out of the freezer and try your own long simmered bone broth. In other words, get the fridge cleaned out, organized, and ready for the next season! :)  While we're on break, Valley Spirit will still be going got the St. Matthews Farmer's Market on Saturday mornings. All CSA members get a 10% discount from their market booth to help tide you over!    

JARS, JARS, JARS
We find we are sending out more jars then we are getting back and continue to have to run out and buy more. Can you please take a minute to check your inventory of milk and yogurt jars and return any you might have lying around? Thank you so much! 


Farm Tour and Fun Day
July 29th

Valley Spirit Farm
Campbellsburg, KY

 
THE DETAILS:

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 Pinkelephantfarmers@gmail.com 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!
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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