I hope everyone has had a really great week. There were so many tasty veggies to cook with last week! Can’t wait to share what we have in store for you this week.
With only three weeks left, now is the time to start bringing all your wax boxes back to us! If they are still in good shape, we can use them to pack our various wholesale orders and save them for CSA next season.
On the farm…
This week we played “catch up” with harvests and projects around the farm. After such an eventful week last week, we needed to devote some time to basic farm maintenance. We also started to close our greenhouses at night, because the cooler fall weather is starting to settle in! I believe they are calling for a 39 degree night next Wednesday; cross your fingers it won’t freeze! Luckily, the cherry tomatoes in our greenhouses will be safe and warm. The tomato plants still look so healthy and strong, so I think we’ll be able to keep harvesting them!
Pearce and I are finally taking two day weekends again. With a little more time on our hands, we decided we needed two days each week to rest and recover from the work week. We firmly believe in work-life balance and when we can give ourselves more of that, we feel truly grateful for the lifestyle we live.
This week, I also had the wonderful opportunity to cater the vegetables for a small dinner that Toxy Free hosted. It was so fun harvesting the veggies from our field, and preparing them in an exciting way to feed the attendees of the dinner! It was a true farm to table experience for me.
One of my FAVORITE ways to preserve food is through fermenting. Fermenting food can seem daunting at first, but once you’ve worked through the kinks, it is by farm the most nutrious, tasty, and sustainable ways to preserve food.
Luckily, to make it easy and inviting, my friends Laura and Behzad, owners of Toxy Free, have created an online class (with lifetime access!!) with TONS of recipes and resources about fermenting your OWN food!
Follow the link below to learn more and to purchase access to the class!
P.S. As a community member of StrongHeart Farms, you get $20 off of the class! just use the code: STRONGHEART20 at checkout for the discount.
In the box….
Edamame, french breakfast radishes, tomatillos, bell peppers, red russian kale, leeks, yellow onions, heirloom and cherry tomatoes, mixed potatoes.
French breakfast radishes, leeks, mixed potatoes, bell peppers, heirloom and cherry tomatoes, yellow onions, and edamame.
I hope you enjoy everything in your box this week!
The French Breakfast Radishes are SO tasty and crunchy. They are a more mild radish, so the spice level is very tolerable. Apparently this variety is traditionally eaten for breakfast, sliced in half lengthwise and fried in butter. I’ve tried it, and trust me, it is the absolute best way to enjoy these!
See you this tomorrow!
Eleanor and Pearce