The Scoop from the Farm
You think sampling breads and pastries is easy?? Well it’s hard work, but someone has got to do it!
So last week I promised some big news this week. And since I am not one to cry wolf, I will lay it out for you. This will be the biggest thing since sliced bread. Oh, but wait a second, the news is sliced bread. Do I have your attention yet? Good, so let’s set the stage here.
Oh I love this time of year. For most of us, we like to think that the summer time is when the real abundance of fresh foods are around. But I have to tell you that is just not the case. The sweet spot for fresh produce and meats is the fall.
So I sat there thinking about my job as I ate a German Chocolate Brownie that I had generously received as a sample from our baker, Jessica, who wants to add them to our offering. The brownie was amazing and we will be adding them to the web site soon, but I was not thinking about all the wonderful foods I get to eat. I kept thinking about all the incredible people I meet through the farm.
Folks, I need to pause as we head into fall here and give you a little update on what’s around your farm. A few weeks ago I wrote about how the early monsoons and hail wreaked some havoc on our early season zucchini and spring lettuce crops. But there is some really amazing stuff going on that I would like to share so you know more about the farm/business/people you are supporting.
A few housing-keeping notes that I would like to touch on this week. And seeing how the hint of fall is upon us, let’s start with green chile. Within a week or so here we are going to be flooded with green chile. The plants that were slow to take off with the early summer rains have caught their stride and looking very strong right now.
I received a friendly email from one of our members this weekend and it politely asked why in the height of the summer we did not have more items coming from the farm? Fair enough observation so I would like to address it.
I cannot help it, I just have food on my mind like crazy this time of year. So much freshness on both the fruits and veggies side, it is just incredible. With that, I would like to take this newsletter to share with you some tips and tricks that I have learned over the years from chefs and farmers. I also encourage you to jump on our Facebook page and share your food tricks with our members. Personally, I am not a huge Facebook advocate, but I have seen it do pretty cool things with connecting people to new recipes/ideas.
As the summer chugs on here, I have a laundry list of things that I would like to share with you this week. So let’s start with some financial prepayment option. A reminder that we are running our Prepayment option for the next month. Pretty simple setup, prepay $1,000 to your farm account and we will add a $100 bonus to your account as a thank you for your support.
First off this wet morning, members’ feedback on leasing land. I got a few emails that brought up the issue of how we get leased land certified Organic. It is an important question and one that I left out of the newsletter last week. Honestly, I think that I left it out because I take it for granted. Currently, all of the land that we own and lease, we have certified Organic. And this will not change moving forward. We are dedicated to this.
First off this week, what an amazing abundance of fresh flavors this week. I am surrounded by yummy foods everyday and still there are times (like this week) when I am in awe of the flavors of the season. Truly a great celebration for the 4th of July. I wish you all a safe holiday.