Weekly news from the farm!!!



Greetings Everyone,

As the cool weather continues, we’ve been waiting to open the greenhouses later in the morning in hopes of keeping the thai basil a little warmer so that it continues to grow and thrive.  It’s been a very dry month here at the farm, so we’re thankful that Carl got our pump fixed, because we’ve been irrigating every other day.   That means, if the groundhogs stay away from the field, we’re hoping that we’ll have broccoli at the end of this month.  Our most recent call to action might be expressing our opinion to our representatives that we disagree about the EPA rollback of restrictions for the Oil and Gas industry in releasing methane gas. It is an endless job protecting Mother Earth, but we all must be vigilant because Mother Earth doesn’t have a voice, so we must be her voice!!!

You will probably need to white list our email to receive correspondence from us because we have changed our email from farmer@MountainHarvestOrganic.com to Farmer@MountainHarvestOrganics.com (our email is organics plural).

Your Farmers (and cleaning staff), Carl and Julie

NOTE: Your’re receiving this eNewsletter because you’ve either been a subscriber to MHO in the past OR if you’ve registered for our newsletters from our website.  Feel free to unsubscribe if you no longer wish to receive this eNewsletter!

CSA Shareholders: You can access our online store using this link, if using a desktop you will log in by clicking the icon of the person in the top right hand side of the web page, if you are using a phone click on the menu icon and choose the login option. All orders need to be placed by Tuesday at 8 AM so that we will know what to harvest for your share! Please return your boxes because we re-use them.  Orders will be ready each Wednesday after 8 AM. 

What is new and abundant this week!
Fall Greens are starting to mature!!! One great thing about the cool summer temperatures is that all the greens for your share seem to be growing well. We’re excited this week to include Baby Bok Choi as part of our meals, because when it matures in summer along with peppers, this favorite vegan salad that we eat as a main meal always is a delicious and refreshing!   This Chinese cabbage is high in both Vitamins A and C.  We enjoy it sautéed, steamed, or even roasted. Popular among CSA Shareholders is this Simple Bok Choy Salad so easy yet DELICIOUS!   Folks who are trying to sneak greens into their children’s (or adult’s) meal find these egg foo young mighty tasty and a good way to pack greens into ones diet! Like so many veggies, it is great roasted or grilled.
Collard Greens are here!! We quit growing these delicious greens in Spring because it seemed as though the spring pests had a particular liking for these, so we’re always excited for their return in fall.  We are growing them in our greenhouse because normally they will grow and thrive all winter long providing a lot of nutrition for us.   Collards are the greens that are highest in calcium. This recipe for these greens with caramelized onions is one we frequently make. This recipe for collard greens and dumplings is excellent because we love dumplings! We make this colcannon casserole that is warming and a one dish meal. Perhaps substitute collard greens for cabbage in dumplings? Or maybe use your collard greens for making wraps because you can fill them with seasonal veggies!. Simple, delicious and healthy!
Delicata Squash is in the online store!!!This  This squash is a winter squash so it has a hard skin. Delicata has a fairly thin skin so it works very nice sliced and roasted or stuffed. This squash is excellent as a main entree when stuffed with wild rice, with kale and sausage, or with tomatoes, peppers and corn.  An easy “go to” side that works for almost all of our winter squash varieties is by either roasting or grilling them. This squash is tasty simply baked, and while many recipes suggest using sugar for basting the squash pulp, we feel winter squash is sweet enough that we normally baste with olive oil, garlic, salt and pepper. You might be interested in this simple recipe for slice and roasted squash rings because it highlights the flavor of the squash.
A new succession of summer squash plants are fruiting!!! We missed a harvest day so the summer squash being sold this week are larger than normal, but these plants are young and the fruits are growing quickly so they won’t have large seeds. These are perfect for throwing on the grill.
This Weeks Farmer’s Choice Shares

Above is a Thai Curry, an awesome warming vegan dish!!! We included yellow squash, zucchini, asian eggplant, candy onions, satina potatoes, garlic, fresh poblanos, fresh serrano. 

This week’s Farmer’s Choice Share includes: (share contents are subject to change based on our actual harvest.) We’re offering both a Farmer’s Choice Veggie and Farmers’ Choice Veggie & Meat Share.  Items common in both shares are listed first, followed by items specific to the veggie share the finally the veggie/meat share. The Farmer’s Choice Veggie & Meat share normally has smaller portions of vegetables. ) The following are included only in the veggie share:
  • Onions: Onions: Mixed Yellow Candy and Red bulbs.  We’re starting to take our onions down from the curing racks!
  • Greens:    Baby Bok Choi/Choy.
The following are included only in the meat share
What’s Happening on the Farm
In between cleaning, hoeing, planting, we’re organizing!!!  Above you can see we are quickly filling up the shelves we just finished building.  I’ll tell you, a farm can never have too much storage space. 
A planting of radishes, turnips, arugula, mizuna and red mustard greens seeded and hoed.  Let’s hope these mature into deliciousness for your shares.  
As big as this praying mantis is, our hope is that it’s eating a lot of bugs in the pepper greenhouse where we spotted it!

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