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Middle Way Farm 2015 CSA - Week 13
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What's in the Share - Week 13 (odd)

For Delivery Wednesday, August 26


Standard Share
Also available for custom order unless otherwise noted
 
Basil - a few springs (Available for custom order as bunches)
Beets, Green-top - 1 bunch - $2.50/bunch or 2 for $4
Cucumber - 1 cuke - $1 each or 3 for $2.50
Edamame - 1 bunch of 2-4 plants with pods - $4/bunch

Lettuce, Spring Mix - 6 oz. bag - $3.50/bag or 2 for $6
Onions, Candy - 1 pound - $2/pound

Green Beans - 3/4 lb - $3.50/.75 lb quart
Pepper, Green - 1 pepper - $1 each or 3 for $2.50
Tomatoes, Sungold Cherry - 1 pint - (Standard Share only)
Tomatoes, Slicing - 3 tomatoes - $2.50/pound or 2 lb for $4

Tomatoes, Roma - 3 romas - $.75 each or 3 for $2
Tomatoes, Juliet - 1 pint - $2/pint or $3.50/quart
Watermelon, Red or Yellow Flesh - 1-2 melons (depending on size) - $6/melon order (May request up to 2 melon orders)
 
Available for Custom Order
 
Basil, Purple and Green - $2.50/bunch or 2 for $4
Beets - $3.50/1.5 lb bag or 3 lb for $6
Carrots - $3.50/1.5 lb bag or 2 bags for $6
Cilantro - $2/bunch
Collard Greens - 1 bunch - $2.50 or 2 for $4
Eggplant - $1.50 each
Pepper, Hot - 1 pepper - $.50 each or 3 for $1
Kale, Winterbor (green curly) - $2/bunch or 3 for $5
New Potatoes, Red Gold - $3.50/2 lb bag or 2 for $6
Parsley - $2/bunch or 3 for $5
Sunflowers - 4-5 stem bunch - $4
Zucchini - $1 each or 3 for $2.50

Zucchini, Baking - $1.50/large zucchini or 3 for $4
Available for Bulk Order 
 
Basil - 4 oz. - $6.00 ; 8 oz. - $10.00
Beets - 6 lb - $10.00
Beets, Small Pickling - 3 lb - $6.00
Carrots - 6 lb - $10.00
Garlic (smaller heads) - 1 lb - $7.50
Tomatoes, Juliet - 2 quarts for $6
Tomatoes, Slicing - 5 lb for $8.50

Berry Patch Farm Fruit Share
 
1 pint of red raspberries 

Every other week share -  ODD Number Week

Sandy Hill Farm Egg Share

Every other week share - ODD 
Number Week

Plant Starts Available for Custom Order

All plants are $2 each or 3 for $5

Perennial Herbs 
Rosemary - tender perennial
Garden Sorrel - early season, perennial lemony green
Winter Savory - perennial version of summary savory

Parsley 
Flat leaf - Italian type

Aloe Vera - $9
Medium size clay pot & plant

Farm Field Day in Three Weeks! 


Announcing our annual farm field day and open house. This event is a chance for CSA shareholders and farm customers to see where and how their produce comes to them and enjoy company and good food with friends, community members, and fellow local food eaters. Kids are welcome - there are lots of fun places to explore on the farm and we'll have some lawn games and balls available to play with. Middle Way Farm coexists alongside the Grin City Collective artist residency, which will be in the midst of its fall session during the field day. There will be chances to informally explore the property along with the formal farm tour led by Jordan. RSVPs are appreciated but not required!
 
4-7 pm, Saturday, September 12
3633 Hwy 146, Grinnell

2/3 mile north of Grinnell on Hwy 146. Second farmstead on the right after leaving town. Head towards the big blue barn and you'll see the Middle Way Farm sign.

Come for all or part of the day. Hope to see you there!

Farm Tour 
4-5 pm 
Tour will start shortly after 4 pm once everyone has gathered
See the whole Middle Way Farm operation from greenhouse to field to the wash, pack, and cooler area. See produce in the field, learn about our growing methods, hear about this season's successes and challenges, and find out what we're learning about and trying next year!

Potluck Dinner
5-7 pm

We'll provide a few main dishes (including vegetarian/vegan) and beverages. Please bring a salad, side dish, dessert, or drinks to share. Local ingredients are encouraged but not required! Make a label for your dish with the dish's name, your name, listing ingredients and origins, and any allergens to be aware of. Bring your own tableware if possible to cut down on clean-up but we will have tableware available. Dinner will be picnic style outside as long as the weather is good. 

Bonfire 
7 pm - late 
After the dinner and clean-up, those who would like to stay later can hang out around the fire as we enjoy an early autumn night on the farm!
Place Your Custom Share Order!

What's New in the Share

Candy Onions - Although it looks like a pungent yellow onion, candy onions are more like a white onion with  a sweet, mild flavor that is very versatile and good for both cooking or raw use. They store fairly well at room temperature (not as well as yellow or red storage varieties). 

Edamame - Unlike the hundreds of thousands of acres of soybeans growing throughout Iowa, edamame is a type of soybean meant to be eaten fresh from the pod. In Japan, where soybeans were a staple food long before they become one of America's primary agricultural commodities, edamame is a bar food equivalent to peanuts in the US. The fresh edamame pod is steamed or boiled and then the soybean is eaten out of the pod and the pod discarded. The pod itself should NOT be eaten. These will come to you as a bunch of several plant stems with the pods still attached to the plant. Strip the edamame pods off the stems, discard the stems, and rinse the edamame in cold water. Bring a pot of lightly salted water to boil (like you were going to cook pasta) and once it boils add the edamame. Cook for 5 minutes (do not overcook or they will become mushy), then drain and rinse in cold water to cool. Pour into a serving bowl and top with generous pinches of a coarse salt. Serve immediately while still hot. This is a delicious snack or side dish with lots of protein. It can also be refrigerated and eaten cold or reheated. 

Watermelon - I hope you all enjoyed the melons last week, I tried each of the three varieties at home and thought they all were sweet, juicy, and delicious, particularly the yellow flesh melons. There are enough melons still ripening for one more week in the share! If you would like more than one melon, you may request up to two melons, but there is limited availability, so if supply is short you may only end up with one. I will adjust your order total accordingly if that is the case. 

An edamame plant in the field, full of pods.

RECIPE OF THE WEEK

With tomato season in full swing, its time for caprese salads! This is one of my favorite ways to eat tomatoes (and basil). The balsamic vinegar is my addition to the classic caprese combo of tomato, mozzarella, basil, and olive oil. 

Caprese Salad

Any type of tomato sliced or whole cherry tomatoes
Fresh mozzarella cheese, cut into slices or chunks in the case of cherry tomatoes
Basil leaves
Olive oil
Balsamic vinegar
Salt & pepper

On a large, shallow plate, layer alternating slices of tomato and mozzarella with a basil slice in between. Drizzle with olive oil and balsamic vinegar. Season with salt & pepper. Alternatively, you can toss all ingredients together in a bowl and eat it like a salad!

What's on the Horizon...What's on the Way Out

It looks like we are moving into peak harvest of tomatoes. I am offering bulk orders of tomatoes for anyone who wants to can or freeze hopefully for the next few weeks until they begin petering out. With the cooler weather, the tomatoes may ripen more slowly than is desirably, which could reduce the weekly harvest. The juliet tomatoes may be unfamiliar to some, but they are simply a mini-Roma tomato that is great for freezing, making sauce, etc. 

Unfortunately the cherry tomatoes are going to be limited this year. I will do my best to make sure everyone gets some, but it may be in smaller amounts than is desirable and they may not always be available for custom shares. 

I harvested delicata squash this week and will make them available in the shares next week after they have had a chance to cure in the greenhouse. These are great, small fresh eating winter squash that you can eat with the skin on. 

Radishes, arugula, and baby kale looks like they will be ready next week, with kohlrabi and turnips soon to follow. 
Nick Emery, one of Grin City artists in residence, installing the greenhouse heater with an assist from the tractor. Nick, a former builder and now full-time artist, worked for Middle Way Farm during his stay on the farm, helping me complete multiple carpentry, repair, and greenhouse projects. 
Copyright © 2015 Middle Way Farm, All rights reserved.


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