September 8th Whole Farm and Summer CSA

Full Share: Caraflex Cabbage, Ginger Gold Apples, Sweet Corn, Cherry Tomatoes or Saladettes, Garlic, Sage, Snow Leopard Melon, Red Leaf Lettuce, Red Long Onion

Half Share: Caraflex Cabbage, Ginger Gold Apples, Sweet Corn, Cherry Tomatoes or Saladettes, Garlic, Sage, Snow Leopard Melon

Bouquet: Gladiolus, Snap Dragons, Brown-Eyed Susan, Ammi, Bells of Ireland, Cosmos, Zinnia, Explosion Grass

The weather has finally cooled down and it’s starting to feel a lot like fall on the farm! Last weekend we fired up our cider press for the first time and it will be up and running again this weekend! We’re soaking up the last tastes of summer while starting to welcome in new fall produce - sweet corn, juicy tomatoes, apples, and melons are all making their way into your share this week!

Winter spinach was seeded today and will provide leafy, delicious greens all through the cold season! Soon our moveable greenhouse will be rolled over these beds to help protect the plants as temperatures drop. Today, we’re pulling out all of the slicing tomato plants to make room in another greenhouse, where we’ll soon be transplanting kale, chard, herbs and bok choy! After a light frost last night, Thursday is looking like it will be the perfect time to harvest winter squash! With increased bear activity in the fields, we will also harvest pumpkins and gourds tomorrow.

Last week, Jacy hosted a flower workshop for a group of Eagle Mount moms, and they spent a wonderful evening in the flower field learning how to harvest and design their own bouquets! Each mom went home with a beautiful arrangement, and it was such a fun way to spend an evening surrounded by flowers!

Elote (Grilled Street Corn)

INGREDIENTS

  • 4 ears corn, husked

  • ⅓ cup mayonnaise

  • 1 teaspoon fresh lime juice, plus wedges for serving

  • ½ teaspoon lime zest

  • ½ teaspoon chili powder or ancho chile powder

  • ⅓ cup Cotija cheese

  • 2 tablespoons chopped fresh cilantro

  • Sea salt, to taste

PREPARATION

  1. Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes total. Remove from the grill.

  2. In a small bowl, stir together the mayonnaise and lime juice and zest.

  3. Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to taste with salt and serve with lime wedges for squeezing.

Jacy Rothschiller