Weekly news from the farm!

Greetings Everyone,

Last week we noticed that our oakleaf lettuce didn’t keep very long, while our lettuce normally keeps for a couple of weeks, we think the issue was a combination of rain and heat, creating a lot of humidity which contributes to the rot.  We were able to get some lettuce for our sandwiches, but we had to throw away layers around the head. If you’d like us to replace any lettuce that you had, please email us.  We’ve been receiving daily rain showers that has been preventing us from getting our ground prepared for fall transplants.  That means we’re getting a bit nervous about having a production gap between Summer and Fall, but are hopeful to get some ground worked up later this week.

This week we were pleased to help our guests pick some flowers so they could make a bouquet for the Barn Loft! It made us so happy to hear their comments on how impressive it was seeing all the pollinators feeding on our flowers. So perhaps while we’ve noticed a huge decline in our pollinators, our guests seem to think we have quite a few, so we’re hopeful that our population will recover.

Here is a link to the online store to place your order.

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!  All orders are due by 8 AM on Tuesday.  Pick-ups in Spring Creek are either Wednesday from 1pm – 8pm OR Friday from 8am – 8pm. 

You’ll find sweet corn in the online store!Farm Fresh Sweet corn is a delicacy when it can be shucked, and eaten raw, right off the cob. This is a reminder that you may find some corn ear worms in the ear because we don’t spray. To cook farm fresh corn, get a pot of water boiling, shuck and clean your corn, and once the water is boiling you will want to boil the corn for 2 – 3 minutes.  If you don’t happen to eat all of your corn the day you’ve received your share, consider this Southwestern Corn and Black Bean Salad because it is refreshing that we have as our main entree. We also make these corn crepes because they are delicious wraps for your favorite greens. If your’re having a party, or you have “snack night” like we occasionally do here at the farm, this corn dip is fabulous. Growing up fishing with my father, our fish meals were frequently accompanied by these popular corn fritters (hush puppies) which are delicious.

French Filet Beans are Back!   This succession just matured and some of the beans may have some spots from the wet and humid weather.   You’ll find a mix of yellow, purple and green haricot beans that range from four to seven inches long and are harvested when the pods are very small.  They are especially tender and have a well-developed bean flavor with a French flair. Haricot is the French term for one of the long, slender green beans. The purple beans will turn green when cooked. A popular recipe for CSA Shareholders are these beans cooked with ginger and garlic. This rustic Italian salad is one we are excited for when beans, tomatoes and potatoes are available. This simple yet delicious salad is one we frequently have for a main meal. This simple recipe for vegan Szechuan Green Beans is our “go to” recipe for every day meals. This popular recipe for these beans is easy and delicious.

You’ll find Magic Molly Fingerling Potatoes in the online store! Plumper than most fingerlings, these oblong shaped tubers have a dark-purple skin and solid, dark-purple flesh that retains its color when boiled. Tubers have an excellent earthy flavor, especially when roasted. We use this potato for hasselback potatoes, but don’t let the name of the recipe name fool you into believing it is a â€œhassel”  to make, it is so simple and delicious that we find ourselves making almost monthly.  Fingerling potatoes are also well suited for roasting with herbs and garlic and for skillet roasted potatoes!   This fingerling potato salad is sure to satisfy your potato craving  and the NYTimes suggests this grilled fingerling potato salad Creamy, smooth texture with exceptional flavor lends itself well to salad with thinly-sliced red onions and chunks of crisp cucumbers. This Japaneese potato salad is just another standout recipe that  this potato is well suited for.  When roasting, we love mixing this potato with the French Fingerlings, Magic Molly Fingerlings for the color combination as well as for variations of flavor and textures. While we scrub our potatoes, and cut the spots out, we nearly always leave the skins on.

Above is simply sweet corn boiled for a couple minutes, no salt and no butter, it is so good just like it is!  Also, Szechuan Beans made with the French Filet mix.  We had a salad, but ate that for breakfast, this meal was our dinner! 

This week’s Farmer’s Choice Share includes: (share contents are subject to change based on our actual harvest.)

We’re offer both a Farmer’s Choice Veggie (FCV) and Farmers’ Choice Veggie & Meat (FCVM) 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. )

• Lettuce:   Romaine for the FC Veggie and Summer Green Leaf for the FC Veggie & Meat Share.
• Tomatoes:  Slicing Tomatoes and Cherry Tomatoes. The FCV share will have a large portion size of slicing tomatoes!
• Scallions:  These are amazing grilled!
• Carrots  Great for a salad! 
• Sweet Corn:  4 ears for a couple meals!!! So great boiled and served with beans.  
• French Filet Beans:   Fabulous just sauteed in a skillet! FCV share will have a larger portion size!
• Basil:  Genovese which is great for pesto or chopped in your salad for extra flavor.

The following are included only in the veggie share:

• Sweet: Peppers A mix of Rainbow Bells and Italian Roasting 

The following are included only in the meat share

• Beef: Ground (Hamburgers) Great for stuffing peppers!