Fifth CSA - Week of July 7th
Hi everyone! I hope you had a wonderful holiday and enjoyed the nice weather we had.
Full Share
Two lettuce heads, arugula, snap peas, broccolini, daikon radish, cucumber, garlic scapes, basil and carrots
Half Share
One lettuce head, arugula, kale, cucumber, garlic scapes and carrots
Strawberries for sale!
$5 for half pint.
Vine ripe!
This week a message from our Educational Farm Camp Leader, Adam Kaminsky:
“Connecting youth with agriculture and nature in the Gallatin Valley”
With Farm Camp under way for a second season I am reminded of the magic that a child’s perspective can bring upon the world. Camp brings children ages 4-11 onto the same farm I work, sweating and sunburned with tired feet, to become farmers, naturalists, and artists. Upon arrival campers’ eyes tell a story of wonder and curiosity at our unique landscape of wetlands, fields, crops, and animals; and their muddy shoes and tired grins at the end of the day are evidence of newfound confidence and wisdom. The camper’s journey reflects my own personal journey through discovering my passions. In college, I studied biology and art, but felt a deep need to work with the land upon arrival into the adult world. Having grown up in Vermont with amazing small organic farms in every direction, I decided to work here at GVB, and have loved the opportunity to simultaneously work hard with my hands while also marveling at the biological processes involved in growing food, admiring the beauty and wonder of the natural world while being outside for the entire sun cycle, and of course, tasting the delicious bounty that is the result of all of our hard work. My hope is that campers at Farm Camp can find this same intersection of passions as they dive headfirst into the world of Rocky Creek Farm.
Other tidbits and happenings from around the farm are lots of irrigation, more road construction and piglets! We have our pump going almost nonstop to water the produce that we have growing for you all. Things are looking healthy and putting up a good fight against the weeds. The road construction did begin again as they are digging us a concrete drainage for the spring run off. Lastly, we officially have more piglets on the farm! They are Mangalitza; A Hungarian breed of domestic pig. It was developed in the mid-19th century for royalty.
If you are searching on what to do with a daikon radish, the preferred way I like them is fermented in kimchi. David Chang, the famous chef of Momofuku, has an amazing quick kimchi recipe for cucumber which can simply be exchanged for those daikon radishes. I like to use the Pasilla pepper from Town and Country’s spice section with chili pepper flake so its flavorful and not as spicy. Here’s a link to the recipe: https://www.foodandwine.com/recipes/quick-kimchi-cucumbers
Thanks for reading,
Alley (Market Stand Manager)