Week 8 2016

2016csavol8-cartoon

Have a great week. We look forward to farming with you this season.
Peace, your farmers, Christine, Adam, Sadie, Delia, Ashlyn, Mary Kelsey and Uncle Kurt 😉

What’s in the share this week:
This list is what is in a full share this week. Things may change between Monday and Thursday and Individual and Salad share will get differing amounts and may not get everything on the list. Green beans, Zucchini, Summer Squash, carrots, green onions, pickling cukes, cucumbers, lettuce, peppers and eggplant
Farm Fresh Raw milk for Sale
We are very lucky to have two milking cows – Annie and Maggie – both give us plenty of milk each and every day and we would like to share that with you and anyone else would like to have raw milk. We sell it $5 a half gal. We also can do a sliding scale if needed for the milk. You can buy milk at CSA pickup or anytime out of our barn fridge next to our house at 34 quaker.
EGGS FOR SALE
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown eggs– with the brightest yellow/orange yolks you ever seen. The eggs are $6.00 a dozen. $3.00 half dozen

***FRESH CERTIFIED ORGANIC WHOLE CHICKEN AVAILABLE AT THE FARM TODAY $5.75 POUND**

ReCipeS: (from Rodale Organic Gardening)

Dill Refrigerator Pickles

Yield: 1 quart
5 medium cucumbers
1 tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt)
1 cup cider vinegar
1 cup water 1 head dill or small bunch dill leaves or 1 tbl dill seed or 1 tbl pickling spice
1 clove garlic (optional)
3 black peppercorns (optional)

1. For the crunchiest pickles, select firm, dark-green pickling cucumbers that have not started to ripen to white or yellow. Cut them into spears or slices, as desired. To increase the crunchiness, you can sprinkle the cut cucumbers with a couple of tablespoons of salt, let them sit for 2 hours, and then rinse and drain before proceeding, but this step isn’t absolutely necessary.

2. Place the dill in the bottom of a clean quart jar, peel and crush the garlic clove (if using), and drop that in along with the peppercorns (if using), then put in the cut cucumber. Mix the salt, vinegar, and water in a separate container, stirring until the salt is dissolved, then pour it over the cucumbers, filling the jar right to the top. Pop on the lid and put the jar in the fridge.

Sweet Refrigerator Pickles

Yield: 1 quart
3 cups sliced cucumbers
1 cup sliced onions
1 clove garlic, peeled and sliced (optional)
1 tablespoon pickling salt, sea salt, or kosher salt
1 cup cider vinegar
1 ¾ cup white sugar or ⅞ cup honey to taste
1 tablespoon whole mustard seeds
1 teaspoon ground turmeric
½ teaspoon celery seed
2 cloves, whole

1. Prepare jar and veggies as for dill pickles. Combine the remaining ingredients in a stainless steel saucepan, bring them to a boil, and simmer until the sugar or honey is dissolved.

2. Put the veggies into the jar and pour the vinegar mixture over them, stirring to make sure all veggies come in contact with it. Cover and refrigerate. Reuse Refrigerator Pickle Juice
Last, but not least: After you chase down the last (homemade or store-bought) pickle in the jar, STOP—don’t dump that juice! It’s all ready and waiting (and in a jar already, no less) for another batch of refrigerator pickles. Just slice or chop up fresh veggies and drop them into the jar. The pickle juice should completely cover the veggies. If it doesn’t, take out some of the veggies or add a bit of vinegar, and shake. Screw on the lid and put it back in the fridge. Let the juice soak for a few days, and continue to reload the jar as long as the pickles’ flavor continues to please you.

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