The bulk order list has really expanded! I meant to send it out sooner but have been super busy, of course. It’s August. But also, the two boys and I went on a trip last week and have spent this week recovering from our vacation and catching back up. The trip was fun! We went to Colorado to visit some family and get up into the mountains. It’s really important to get off the farm now and then, but the projects are waiting for you when you get back. Anyway, this is what is available in bulk for the next couple of weeks in case you need to do any fermenting or catering or pickling.
Available this week:
Garlic $6/pound*
Beet loose $1.80/pound**
Carrot loose $1.80/pound**
Carrot B-grade $1/pound*
Cabbage green $1.50/pound**
Cabbage red $1.50/pound**
Zucchini yellow and/or green $1.50/pound**
Cucumber slicer $1.50/pound**
Potato Red $1.40/pound**
Potato Purple $1.40**
Potato Yellow $1.40**
Onion White $1.80/pound**
Onion Red $1.80**
Onion Yellow $1.80**
* 5 pound minimum
** 10 pound minimum
This is my adaptation of a recipe called Tasty Chickpeas from the Ayurvedic Cookbook. The original recipe is really good, but I don't grow chickpeas so I converted it to be potato based- I call it Tasty 'Taters.
2 pounds mixed potatoes cut into bite sized pieces
1 onion- diced
1 garlic clove- minced
two carrots- diced
2 Tbsp coconut oil
1/2 tsp whole yellow mustard seeds
2 ripe tomatoes chopped
1 tsp curry powder
2 tbsp sesame seeds
1 tsp sea salt
1 tsp coriander powder
1/2 tsp turmeric powder
In a pan or pot with a lid, cook the potatoes, onion, garlic and carrots over medium heat, stirring occasionally, until everything is just soft. You can add a little water to the pan to keep them from browning, but if you leave the lid on and let the water that forms on the inside of the lid fall back into the pan every time you open, there should be enough moisture in the veggies to cook them. It should be a gentle steam, mirepoix style. Set these cooked vegetables aside.
Heat a heavy skillet and the oil to medium-high heat. Add the mustard seeds and shake the pan around for a minute or two. Add the tomato and curry powder. Stir, Stir for another two minutes then add the remaining ingredients. Stir and cook for a couple more minutes. Add the cooked vegetables to this spice mix and stir thoroughly. Put the lid on and cook on low for a few more minutes to meld all of the flavors. That's it. It's excellent with a topping of chopped cilantro or chopped hot pepper or a side of cucumber raita. (If you want to make the chickpea version, make the same spice mixture and add cooked chickpeas to it).
The other morning I went out and took these pictures before I started any of my other projects. It was a nice way to start the day, walking around looking at things in the morning light.
Baby Carrots
Kyle has been working away weeding the newly germinated fall beets and carrots. The seedlings are very small and the weed seeds that germinated with them grow very fast this time of year so this first weeding is crucial in order for the crops to get ahead of the weeds.
This is our personal view of Sundial Mountain from the West end of the field. 8am
Down the cucumber corridor.
We cleared out, dried out and converted our little greenhouse to a curing house for things that need a warm, dry cure. We have been harvesting onions.
Each Tuesday after CSA/Farmstand, I take a box of extra food that I am not going to use at home to the Gospel Mission. They make meals for people and have food pantry distributions. If anyone wishes to donate anything, you are welcome to add it to my box.
See you soon,
Meggie
from the 2021 CSA Archives