Wednesday, August 1  


Week Eight 

Big Ol' Watermelon, Rainbow Cherry Tomatoes, Heirloom Tomatoes, Okra, Eggplant, Basil, Nasturtium Flowers, Head Lettuce, Shishito Peppers, Jalapeño Peppers, & One Dozen Eggs  


Watermelon is from our friends at Rootbound Farm in Oldham County, KY. If you're new to edible flowers, nasturtium flowers will be a great introduction. There are many uses for them, but we love to add them a salad for wonderful pops of color. They have a very mild pepper flavor (almost like arugula), and, well, a bit of a floral-ness to them. We recently added them to a tomato panzanella salad for added elegance.      

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: Baker, our beloved dairy cow blissfully chowing down on some very tall Johnson grass. And this week said goodbye to KiaOra, a friend's dog we've dog-sitting while her owners have been traveling. Pictured is her taking a happy stroll around the farm. I think KiaOra had a nice vacation from city life in Nashville. :)   
Farm Note
Vacation Week!
The CSA will take a one week break, next week, 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. :) 
Panzanella Salad.  

This recipe looks good on its own. BUT, it could also just be the foundation to inspire. Further additions, like the nasturtium flowers is fun. Red onion, or the shishito peppers could be added. Grilled our roasted eggplant could be included. You get the picture: start here and end here, or be inspired to try to your combinations.

Mainly, the point of the panzanella is use up older sourdough bread that's gone dry and hard. The juices re-hydrate the bread and with all the summer veggies, you end up with summer on plate. It's a summer salad that goes great with just about any meal, or can be its own meal. 

Its also a dish that gets better after a day in the fridge, so its great to make ahead for a potluck or dinner party where you need to take a dish.  
Noah, one of our CSA members, getting ready to pickle some okra, which is apparently a favorite. :) 
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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