CSA Week 8

Why yes we are missing a post for week 7!  How astute of you to notice.  We decided to leave the farm in some capable hands and take a quick vacation. We spent 5 days in Bozeman, MT where Dave and I lived for 8 years. I hadn’t been back since we moved back to North Dakota and we thought it was a great time to take Eva.

It took some planning to make it work. We wanted to be in Bozeman for Sweet Pea Festival the first weekend in August, not a super time to be away for any farmer, large or small. We carefully planned out arrival dates and butcher dates for the broilers so that they would all be gone by the time the farm sitters were in charge (the broilers are the most involved stop on the chore round.) All the planning and hand-wringing while getting things ready to leave were so worth it!

Hyalite Reservoir | Square Peg Food Farm

Square Peg Food Farm

Kids woodworking area at Sweet Pea Festival

 

Square Peg Food Farm

Making musical instruments at Sweet Pea Festival

We were able to take in many beautiful sights and hikes and lots of great music and art at the Festival! Sweet Pea does a great job organizing many different kids activities and we ended up coming home with a chair and sistrum that Eva helped to put together.

I suppose most of you are here to see about some vegetables, though. As sometimes happens, in my last minute rush, I didn’t get a chance to photograph today’s share. The tomatoes have just started ripening, the green beans are slowing down for a few moments and the zucchini are still a bit elusive so it was a choice between those three items and my one purple sweet pepper (Iko Iko is the variety.)

The corn is just starting to ripen, each share has a half dozen with more to come! This is the ‘early’ variety that I chose, it is not as sweet as some that are still waiting to ripen. I tend to like the less sweet varieties, hopefully some of you do too. It was great with a little salt, pepper and butter.

The beets were looking quite nice and the green onions are lovely, each share contains 1 bunch of each. Three cucumbers and one green bell pepper round it out. We finally hit the moment in summer when some of the more exciting produce is ready to eat. The peas have also slowed down, but I do expect to have more soon.

As always, thanks to each and every one of you reading, for your support of and interest in local foods. We could not be here, doing what we love, without your support.

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