May 27th Whole Farm CSA

Full Share: Carrots, Radish, Beet Greens, Bok Choi, Broccolini, Lettuce Mix

Half Share: Carrots, Radish, Beet Greens, Bok Choi

Flower Bouquet: Ranunculus, Aronia Berry Stems, Monarda, Geums

Starting the week of June 8th, we will be transitioning to our summer pick-up schedule! You can pick-up your share at the farm on Tuesdays from 12pm to 6pm or Saturday mornings from 9am to 12pm. Please let us know your preference when you grab your share this week or send us an email. As always, if you cannot make it on designated pick-up days your share will be waiting for you in the walk in cooler! Make sure to say hi to our sheep when you stop in this week as well, they are grazing right behind the market stand!

Our first flower bouquets are making an appearance this week, featuring ranunculus from our greenhouse, monarda and geums from our perennial flower field, and aronia berry stems from our berry fields! Speaking of flowers, we got two new rows planted on Monday and lots of buds are starting to pop, so get ready for some beautiful summer bouquets! Our vegetable crew was busy today getting cucumbers and basil planted in the greenhouse, and with that the last of our hot weather greenhouses are planted!

Preparations for our pumpkin patch have started this week, and we are planting close to 50 different varieties of pumpkins. Big pumpkins, little pumpkins, warty pumpkins and classic pumpkins, there will be a pumpkin to suit everyone! We grow our pumpkins in partnership with Headwaters Farm out in Three Forks, where the slightly warmer climate helps them thrive. The seedlings start their life in our greenhouse and when they are ready to transplant they are brought over to Headwaters, where they fill up close to 7 miles of row space! Once they are harvested in the fall, they are brought back to Rocky Creek Farm and set up for the pumpkin patch.

Our friends over at Ale Works have our carrots on special tonight - poached in butter and honey, served alongside confit garlic and lemon aioli, and topped with chives and tajin. Here’s a recipe for similarly delicious honey roasted carrots:


Sweet Roasted Baby Carrots

INGREDIENTS

  • Carrots

  • Olive Oil

  • Butter

  • Honey or Maple Syrup

  • Salt

  • Minced garlic

  • Chopped parsley and cracked black pepper for topping

PREPARATION

  1. Melt the butter and mix together with the oil, honey, garlic, and salt

  2. Toss the carrots in the glaze

  3. Spread the carrots in a single layer on a baking sheet

  4. Roast the carrots at 400º for 30-40 minutes, they should be soft when you pierce them with a fork. Top with parsley and the cracked black pepper!

If you’re feeling adventurous, try out this recipe for carrot top pesto! https://www.carolinescooking.com/carrot-top-pesto/

Jacy Rothschiller