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From our field to your table. Growing Season Share 2019- Week #20
Weekly Field Notes 

Farm Talk Notes from your farmer


Today is the 20th week of this year's Growing Season CSA, and it happens to fall on the 20th and coincidentally it is also our Lily's 20th birthday!  You may not see her around much because she is usually out running deliveries during CSA pick-up but Lily has been a big contributor to the success of the farm for the past two years and has just agreed to stay on for a third year.  She is pursuing a bachelors degree at MSU, does most of our seed starting and thankfully she enjoys weeding, picking beans, and harvesting spinach!  If you do see her around be sure and wish her a happy birthday!
         
This past week we re-homed Lewis and Clark.  They've been wonderful pets but the reality is they just did not have enough room to run and brush to browse on.  They went to live in Walnut Grove with a heard of sheep where they have 8 acres to roam and an owner that is versed in vet medicine and goat breading.  It was bittersweet to see them go but we feel much better knowing they have such a wonderful new place to live.

On another note, now that we are 20 weeks in, I'd love to hear feedback from you, especially if you've had a share since the beginning of the season... What are you loving?  What are you missing?  What are you getting to much of?  Any obscure varieties of produce that you think we should consider growing next season?  Usually, the things we aren't providing are due to the constraints of the season or our space but maybe we're overlooking something.  Email me hear your thoughts at alyssa@urbanrootsfarm.com!  I want to know!

We are nearly sold out of Farm to Table tickets for Saturday night but still have quite a few available for Friday.   Find them at  https://urbanrootsfarmsgf.weebly.com/farm-to-table-dinner.html

WANTED:

Any blue pint or quart size boxes!  Thanks!

Full Share:            

Tomatoes (2)
Choice of Arugula, Greens Mix or Leaf Lettuce
Carrots
Choice of Shishito or Lunchbox Peppers
Bell Peppers (2)
Garlic (2)
Kuri or Butternut Squash
Onions (4)
Choice of Squash, Zuc, or Pattypan (2)
Choice of Okra, Beans, Baby Beets, Celery or Leeks
Small Share:

Tomato or Cherry Tomatoes
Choice of Arugula, Greens Mix or Leaf Lettuce
Carrots
Choice of Shishito or Lunchbox Peppers
Bell Pepper
Garlic
Onions (2)
Choice of Squash, Zuc, or Pattypan (1)
Choice of Okra, Beans, Baby Beets, Celery or Leeks
If you got a an unripe watermelon feel free to grab a replacement this week.

Quinoa Veggie Tacos


For Quinoa
  • 1 cup tri-color, white, or red quinoa
  • 1 cup vegetable broth
  • 3/4 cup water
  • 1/2 cup salsa
  • 1 Tbsp nutritional yeast
  • 2 tsp ground cumin
  • 2 tsp ground chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp each sea salt and black pepper
  • 2 Tbsp olive or avocado oil, divided
  • 1 bell pepper, slivered
  • 1 yellow onion, slivered
  • 1 small squash or zucchini, cubed

Instructions

  1. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
  2. Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
  3. Preheat oven to 375 degrees F (190 C).
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
  5. Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!

    While Quinoa is baking heat a can of black beans in a small pot on the stove and in a skillet saute slivered onion, bell pepper, and squash in some olive oil.

    Throw ingredients together on soft tortillas or crispy taco shells and top with your favorite taco toppings.  (My favorites are a sliver of avocado and some homemade picco de gallo)

     

 

Add Ons:
Eggs - No extra today
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - No extra today
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