6/27 Newsletter
Hi Everyone!
It’s hot outside, but that’s not stopping us from tackling projects around the farm! We’re dialing in on a lot of our processes and things are feeling really steady and bright around here. We’re stoked to share the love with you at pickup on Friday and in this newsletter. Keep reading for your weekly farm updates!
Vegetable Share
We’re harvesting more variety this week as we welcome in summer. While some things might differ as we prepare to harvest later in the week, here are the items you might find in your next bag along with some storage tips:
Snap Peas
Refrigerate in a plastic bag or freeze by blanching in boiling water for 1 minute, followed by an ice bath. Drain and place them in a ziplock bag in the freezer.
Carrots
Hold off on peeling the skin and keep them in an airtight container submerged in water to last longer. The carrot greens can also be used for pesto!
Cucumbers
Store in the crisper drawer of fridge or to make it last even longer, wrap the whole cucumber in plastic wrap and then store it in an airtight container.
Chard
Wrap the stalks in a slightly damp paper towel or cloth and place in an open plastic bag or perforated plastic bag in the crisper drawer of your refrigerator.
Parsley
Fill a jar with about an inch of water. Place parsley, stems down, in the water (like a bouquet of flowers). Store in the refrigerator.
Garlic Scapes
Store in plastic bag in the fridge.
Greens blend
Transfer to a container, lay a paper towel or clean cloth napkin on top of the leaves, then close the lid and store it upside down in the fridge.
Dill
Wash the dill in cold water, remove excess moisture with a salad spinner, and wrap the bundle of dill in several damp paper towels. Place the wrapped stems and leaves in a plastic bag or airtight container. Store in the crisper drawer for up to two weeks
Meat Share
It was great to see you last week. If you’re enjoying your share, tell your friends! We still have more shares available, prorated to start next month HERE! Mark your calendars with this season’s next pickup dates:
July 14
August 18
September 15
October 13
November 17
Egg Share
Want to add more farm freshness to your weekly bag? We have more egg shares available for purchase in our shop HERE! These shares are open to the public now as well, so feel free to pass this info along with anyone you might know that is interested! We should have some extras for sale at pickup each week too.
Add-Ons
Want to reserve honey, coffee, chicken, cookies, or our farm merch for your order this week? Pay in advance in our shop HERE before 8am on Wednesday and we’ll have it packed and ready in your bag to save time at pickup (or to include if we’re dropping off your delivered bag). Don’t worry if you forget…we’ll still have these items available for purchase on-site, but we can’t guarantee they won’t sell out!
Pickup Day Reminders
We’ll be back with your shares this Friday, June 30, at the Shining Mountain High School parking lot. Don’t forget that pickup was shortened to 12:30-4:30pm! Reach out if that isn’t consistently practical for you moving forward and please send us an email if you’re ever running late so we know to wait for you! Any unpicked up shares will be donated. Please remember to clean and return the reusable tote and mesh bags from your last pickup too!
Featured Recipe
Dig into your veggie share and toss together this Spicy Kale & Cabbage Salad recipe by Justine Doiron. Happy eating!
Farm Events
Yoga on the Farm was a huge success! Despite the pouring rain and muddy road, we were mat-to-mat under the gazebo. It was so great to connect with the community and share this mindful practice. Don’t worry if you missed it. We’ll be hosting another class sometime in July! Stay tuned in next week’s newsletter to register.
Thanks for reading this newsletter and being a part of our community! Can’t wait to see you all on Friday.
Yams & Jams,
The Wild Child Farm Team