Wednesday, July 10, 2013

WEEK 3, July 10th 2013

Looks like summer finally caught up with us!  July is hot and dry as expected.  This year we are ready for it!  Bryan's brother-in-law, Jeff, brought us a big surprise over the 4th of July.  They delivered the Herbal Turtle Solar Camel designed and built by Jeff's company Mid-America Solar (  It is an old military trailer with a 535 gallon water tank, a solar panel, LED lights, and a pump.  It is completely powered by the sun and works GREAT with our drip lines.  We should be well positioned to keep your produce lush even if we see drought conditions this year.  THANKS JEFF!!!


Garlic Scapes
Green Towers Romaine Lettuce
Lovelock Lettuce
Red Russian Kale
Pea Shoots

This week is full of power greens!  Enjoy those salads!  We should have more lettuce over the next 2 weeks and then we'll likely have a break from it until we see some cooler weather in the fall.  Snap peas, Kohlrabi, Green Beans and zucchini are EXTREMELY close.  We have been watering them and they will be ready next week.

We have a couple large farm projects coming up so if you are interested in helping out let us know!  Also, please remember to bring your boxes back each week.  They are very expensive and we have a limited supply.  As always, please feel free to call us with any questions.  Praise and back pats are also welcome! 

Your farmers,

Bryan and Katelyn 


Caesar Salad
A Girl and Her Pig

We had this for dinner last night and it was killer!

7 whole anchovies, rinsed, soaked and filleted
2 medium garlic cloves
3 tablespoons Dijon mustard 1
/4 cup champagne or rice wine vinegar
1 large egg 1 cup sunflower, peanut or grapeseed oil
a 1 oz chunk of Parmesan, very finely grated
Romaine lettuce
a chunk of Parmesan for grating
Sea salt

Place anchovy fillets and garlic in a small food processor and pulso to a rough paste. Add the mustard and vinegar, crack in the egg, and blend until the mixture is smooth and creamy. With the processor on, gradually drizzle in the oil in a steady stream. Finally, add the Parmesan and blend until it's all well combined. Scrape the dressing into a bowl, cover it with plastic wrap, then put it in the fridge to chill and thicken up. (It'll keep for up to 3 days.) Dress Romaine and top with croutons and shaved Parmesan.

Kale Chips

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