Still under construction, and it always will be. I plan to be a part of the building process for many years to come.
It is appropriate today on the anniversary of 9-11 that I give you a short report on my trip this week to Washington, DC, as a representative of the Wisconsin delegation of the National Farmers Union. 250 Farmers Union members from all across the country converged on DC Sunday through Wednesday to lobby individually with our elected representatives and also meet as a group with the directors of the USDA and EPA. My short report is: “Wow.” There are a lot of extremely smart, savvy, dedicated and receptive folks in DC – despite the general public’s feelings to the contrary. Yes, the wheels of policy and justice turn slowly, but a lot of that has to do with making sure we all have a voice in the decision-making process. I’m hooked on democratic participation now and you can be sure I’ll be spending more time in Madison, in DC, and in the public buildings of my own county and town speaking out for family farms and for rural community issues. “The world belongs to those who show up,” National Farmers Union President Roger Johnson told us delegates as we prepared to venture into offices on Capitol Hill. I plan to show up.
And speaking of showing up, thanks so much to all of you who came out to see us at the Overture Center Farm To Fork celebration last week. It was a wonderful event, made even more so by your supportive presence in that big group of people! As I said in my talk: “It takes a community to raise a farm” and you are the community that keeps this particular farm on the land. Thanks for making Lafayette County, greater Madison and Wisconsin a good place to grow food. We’ll endeavor to keep doing our best, with your help. We can’t imagine anything we’d rather do.
This week’s box is HEAVY, so please be sure to carry it from the bottom. It’s peak week for tomatoes and broccoli, as well the first of the string beans, so carry it holding the bottom! Bon appétit and viva local food!
Basil – Grew slow this week, so maybe not so much pesto for dinner this time! Try just slivering and use in a basil/tomato salad with feta or fresh mozzarella and olive oil drizzled with balsamic.
Cilantro – Very generous bags this week! Think salsa, curry and fish tacos! Here’s a great link for using it all up: http://food52.com/blog/7732-one-bunch-of-cilantro-6-summer-dinners.
Tomatoes – Lots of gorgeous cherries and heirlooms this week. PEAK WEEK! It’s a good week to make some salsa or sauce.
Head Lettuce – Such a treat to have crisp sweet lettuce – this will get even better as we move into fall.
String Beans - First harvest! We should get you lots of beans in the next box, too, as we’ve still got yellow and purple ripening on the bushes now.
Broccoli – These tremendous heads are tasty and sweet. We like both florets and stems cut into 1-inch pieces and steamed. Dress with a little tamari, sesame oil and sesame seeds. Delicious!
Summer Squash – Tapering off – lots of bugs in the field means these are growing back slower. But they’ve had a good run and we are grateful for all we’ve gotten for the past month.
Eggplant – Enjoy sliced and sautéed in an omelette, or enjoy by itself sautéed with Asian or Italian flavors. Both cultures LOVE eggplant, as do African and Indian cuisines. We like eggplant in everything this time of year, and we especially love babaganoush spread. See our Pinterest page for some good recipes.
Peppers – Our peppers are just starting to straggle in this week. It may seem awfully late for these fruits, but in our little valley the cold nights all season long contribute to slow growth.
Onions – A few more for your salsa and sauce projects this week.
Garlic - You need this in everything right now!
SAVE THE DATE!
WARM AND WOOLY FALL FESTIVAL HERE AT THE FARM
SUNDAY, OCTOBER 5, 3 TIL TWILIGHT
And speaking of showing up, thanks so much to all of you who came out to see us at the Overture Center Farm To Fork celebration last week. It was a wonderful event, made even more so by your supportive presence in that big group of people! As I said in my talk: “It takes a community to raise a farm” and you are the community that keeps this particular farm on the land. Thanks for making Lafayette County, greater Madison and Wisconsin a good place to grow food. We’ll endeavor to keep doing our best, with your help. We can’t imagine anything we’d rather do.
This week’s box is HEAVY, so please be sure to carry it from the bottom. It’s peak week for tomatoes and broccoli, as well the first of the string beans, so carry it holding the bottom! Bon appétit and viva local food!
Basil – Grew slow this week, so maybe not so much pesto for dinner this time! Try just slivering and use in a basil/tomato salad with feta or fresh mozzarella and olive oil drizzled with balsamic.
Cilantro – Very generous bags this week! Think salsa, curry and fish tacos! Here’s a great link for using it all up: http://food52.com/blog/7732-one-bunch-of-cilantro-6-summer-dinners.
Tomatoes – Lots of gorgeous cherries and heirlooms this week. PEAK WEEK! It’s a good week to make some salsa or sauce.
Head Lettuce – Such a treat to have crisp sweet lettuce – this will get even better as we move into fall.
String Beans - First harvest! We should get you lots of beans in the next box, too, as we’ve still got yellow and purple ripening on the bushes now.
Broccoli – These tremendous heads are tasty and sweet. We like both florets and stems cut into 1-inch pieces and steamed. Dress with a little tamari, sesame oil and sesame seeds. Delicious!
Summer Squash – Tapering off – lots of bugs in the field means these are growing back slower. But they’ve had a good run and we are grateful for all we’ve gotten for the past month.
Eggplant – Enjoy sliced and sautéed in an omelette, or enjoy by itself sautéed with Asian or Italian flavors. Both cultures LOVE eggplant, as do African and Indian cuisines. We like eggplant in everything this time of year, and we especially love babaganoush spread. See our Pinterest page for some good recipes.
Peppers – Our peppers are just starting to straggle in this week. It may seem awfully late for these fruits, but in our little valley the cold nights all season long contribute to slow growth.
Onions – A few more for your salsa and sauce projects this week.
Garlic - You need this in everything right now!
SAVE THE DATE!
WARM AND WOOLY FALL FESTIVAL HERE AT THE FARM
SUNDAY, OCTOBER 5, 3 TIL TWILIGHT
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