Harvest #8 (Week B) should include beets, cabbage, celery, swiss chard, kale, radicchio, italian dandelion greens, cucumbers, zucchini, lettuce, scallions, garlic scapes, fennel, cilantro, basil, dill, and parsley. Some items will be a choice. U-pick should include snap/string/green beans, cherry tomatoes, flowers, and herbs. Please bring scissors and any pint and quart containers that you may have accumulated at home. We'd love to reuse them!

It's July. It's a holiday weekend. Stay cool my friends.

This week's workshift schedule:

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

Once again, the weather has been like a yoyo. Made a new favorite salad this week - will be making this over and over again this summer. See below for description. If you want to share something with fellow members or ask a question, please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Fennel, scapes, chard, parsley - made a mussel and chorizo stew last night since it wasn't going to be a good grilling night. The recipe I used did not call for fennel, but any type of seafood goes well with fennel so added it early on with the onion. Used scapes instead of garlic and added them when there was only about 10 min left of cooking time. Also added a nice pile of chopped chard - again the recipe didn't call for it. Garnished with lots of chopped parsley.

Zucchini - made zoodles out of a couple small zucchini and enjoyed with some tomato sauce I had in freezer from last year's bounty. Topped with chopped basil.

Cucumbers - so far I have mostly just been eating them as a snack, except for the wonderful salad below.

Lettuce, cucumber, peas (I grew peas and used some but you can also use green beans, or neither since the recipe doesn't call for either), basil, cilantro, scapes, scallions, chili pepper that was frozen from last year - made a Thai Beef salad that was so delicious, it will become one of this years summer staples. We had made a large steak and had a lot leftover, but you can enjoy this salad with just about any protein of your choice - grilled chicken or shrimp would be particularly good. Please try it and let me know what you think.

Hosted by longtime member Gia Yaccarino on Saturday, July 10th at 12 pm, and Sunday, July 11th at 12 pm.

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

In the barn, everything made sense while you were putting your share into your bags to bring home. At home, it suddenly became very overwhelming once you began unpacking! We have all been there; it is part of the CSA learning curve.

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics! At this workshop we will talk about:
- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)
- How to keep your veggies as fresh as possible once they are in your refrigerator.
- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).
- “Tools of the trade”, which I find invaluable.
- Before you compost: radish greens are edible!
- Composting, composting at the farm; what and what not to include in a compost pile, vermicomposting.
- Solar Cooking

We will share recipes based on farm produce that our families love. And by share – I mean taste and provide copies of the recipes. Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on! This is a casual, enlightening event that will enhance your experience of the CSA. Hope to see you there!