MILLSAP FARM ELSEWHERE
CSA Week 5!! We are five weeks in – if you need to change pick up locations or your share size let us know!
Farm News: The Millsaps are headed to the river!
June 6, 2017
The Millsaps are headed to the river!
One of the things we love about our farm is that we don’t have to drive to work; we are living in the middle of our work. On the other hand, one of the risks of farming is that we will never set our work aside, and lose track of the other things in life that matter. I’ve become more and more aware that until we step away from the farm, and our home, we tend to get stuck in the rut of working constantly. One way we try to guard against that is taking vacations away from the farm as a family. Today we are headed to the river for the rest of the week, going to enjoy a beautiful camping trip on the Buffalo with our family. We love going to the river, it’s a great adventure, and also a perfect way to cut ties with the hustle and bustle of the farm and get away for a bit. We return to the farm rejuvenated, with our priorities reset, ready to dive into summer work and play on the farm. Our community makes this possible; of course, we absolutely couldn’t do this without Kimby and Cammie, David, John, Elsa, Caitlyn, Eric, Debbie, Erick, and many others who carry on the farm labor while we are gone, and of course our CSA members are a big part of the equation as well; without your support, financial and otherwise, we would not be able to take a vacation. So thank you for being a part of this community, and thank you for allowing my family to spend time together having an adventure.
What’s in your share?
Herb choice (dill, cilantro, Mint, Rosemary)
Bread by B&B Boulangerie this week
Cucumber or Squash
Notes & What do I do with….
These come with or without greens – today you have a nice amount of leaves attached. Cut off the leaves and use them in a sautéed greens mix (kinda like collards).
The round green veggie now needs it’s outer skin cut off either use a veggie peeler twice or a sharpe knife.
What’s left is a crunchy, sweet broccoli/apple vegetable. My (Kimby) favorite way of eating these is sliced raw, or grated into a Kohlrabi Slaw.
You can also roast Kohlrabi or add to soups or sauté in a stir fry.
You can use this raw in a salad (with asian ginger dressing!)
The easiest way of using this veggie is stir fry. Either by itself with some garlic as a side or in a mix with other veggies – just a short time in a hot pan wilts these cabbages perfectly. Add a little soy sauce and you’ve got a great meal!
Blueberry Basil Salad Dressing
1/2 cup fresh blueberries
1/8 cup fresh basil, chopped
2 tbsp raw apple cider vinegar
2 tbsp olive oil
1/2 tsp honey
pinch of salt
Place all your ingredients in a bowl and blend until smooth. I like to use an immersion blender (that thing comes in handy often.) Serve on greens or keep in fridge for future use.
Good for 1-2 weeks if kept sealed and chilled.
Japanese Ginger Salad Dressing
1 cup olive oil
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste
In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
Thanks for choosing us to be your farmers!
~Millsap Farm Crew