Farm Journal 6/18/23

This Wednesday is the third week of our CSA (an odd week)

Farm pick up on Wednesday 11 – 7, Northside on Friday 3 – 7, and Squirrel Hill on Sunday 9 – 1.

If you pick your share up a the Markets and haven’t been to our stand yet – Look for the Farmers Grill. We’ve set up a second booth as our seating area. Pick up your share (tell us your name and we’ll give you a tray of veggies to pack up and take home. Don’t forget to bring a bag!), grab a bite and hang out awhile!

We’re stocking raw milk from Le-Ara Farm in Slate Lick. We pick it up fresh on Wednesday morning. Be sure to grab a gallon while picking up your CSA share on Wednesdays. Order ahead and we’ll bring it down to market as well.

Did you say “farm pizza”? 

Why yes!  June 21 from 12 – 7, we’ll have the pizza oven fired up and cranking out those yummy pizzas – topped with fresh farm ingredients! Come on out, make a day of it, and graze away! Now, normally we have pizza on the last Wednesday of the month – but this month is an exception. Then we should get back to our regularly scheduled programing! 

Eating those greens:

This past week we gave out a pound of sausage in the CSA. There’s a three-fold reason for this; first the shares need some “beefing up” since it was so dry this spring and our crops have been slow to grow; second – it’s a great way for you to try some of our farm raised pork. Hopefully, you had a chance to root around in the freezer/cooler – see what choices we have, and give it a try; and third, and most importantly, our freezers are full and we need to move more meat!

This is the beauty of a CSA. We work together! Our members are flexible and go-with-the-flow type folks. For those of you that have been with us for the long haul know that as the season goes, the veggies pick up! We try to have a minimum of 8 items on the list each week. Mid season – we’re easily up to 12 – 14 different veggies from our fields!

Today, I made up a quick dish – and the kids scarfed it down!

1 handful of scapes, chopped

2 cans of Great Northern Beans, rinsed

1 pound of Cheddarwurst sausage links (cut into 1/2″ pieces)

10 stems of kale, chopped.

grated cheddar cheese too!

Rice – cooked

In a dutch oven, sauté the chopped garlic scapes in bacon grease and add the pieces of Cheddarwurst (I usually cut it up while frozen, it’s easier to cut). Put the lid on while the meat cooks. Then, throw in the beans and chopped kale and gave it a stir and a shake of salt (to taste). Put the lid back on for a few minutes. Top with grated cheese, let melt, and then serve with rice.

I imagine this recipe would work with any of our sausages and any of our greens…. like the apple fennel sausage would go really nicely with Swiss chard!

Now…what to name this dish….

Don’t forget that we’re having a sausage sale this month – buy 5 packages of sausage for $45! Enter  5for45 to get $10 off of any bundle of 5 (mix ‘n match) sausages! This sale lasts until the end of June! Then we’ll kick off the Sausage Stuffer Share program in July.

We still have room for some kids in our Lil’ Homesteaders program July 10-14. or July 31 to Aug 4 Kids get the chance to feed the barnyard animals, collect eggs, harvest and eat veggies, play on the playground, and run around! There’s a sibling discount -enter 2kids2023 or 3kids2023 if you’ve got a couple of kiddos that would like to join us!

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