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From our field to your table. Growing Season Share 2019- Week #18
Weekly Field Notes 

Farm Talk Notes from your farmer

    Nearly without fail, each evening as I turn from locking the pack shed door I glimpse bats flying across the farm heading west.  And as I scratch my many mosquito bites I bless those bats and thank them for their large buggy appetites.  

   I ran out to our satellite plot to check on our winter squash and sweet potatoes this past weekend and found them thriving!  Last year between weeds, deer and voles we had a miserable harvest but cross your fingers this year is better.  We've been a little better at managing the weeds, there is now a large dog that lives on the property that helps discourage deer if only we can find an organic solution for the voles.  If you know any owls, please ask them kindly to head out that way.  Alongside the butternut and sweet potatoes we are also growing some spaghetti squash and red kuri.  We tried an early ripe one yesterday and it was delicious! Super excited for more.  They will probably be an option in the next week or so.  Today in our share we have Pattypan Squash which if you have not had before is another type of summer squash.  I've included a recipe for it below.  

Fall Farm to Table Dinner tickets are live! (And we've already sold quite a few, so don't titter if you want them!)  They can be found at https://urbanrootsfarmsgf.weebly.com/farm-to-table-dinner.html

Full Share:            

Tomatoes (4)
Bell Peppers (2)
Quart of Lunchbox peppers or Shishito Peppers
Patty Pan (2)
Leeks  (2)
Head Lettuce (2)
Carrots
Okra or Green Beans
Red Russian Kale
Small Share:

Tomatoes (2)
Basil-Pesto Bag
Pattypan
Head Lettuce
Carrots
Bell Pepper
Lunchbox or Shishito Peppers
Leek
  
Group A- Melons
Red Kuri and Butternut coming along nicely!

Garlic Herb Pattypan

Ingredients

  • 5 cups cubed pattypan squash (about 1-1/4 pounds)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley

Directions

  • Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Carrot Ginger Dressing

Is anyone else so excited to have lettuce back on the menu?!!  I have been craving it hardcore and finally this week the head lettuce was big enough.  We always go through a summer lull on greens so I should know to expect it but still it makes me appreciate them all the more.  

Time: 5 minutes
Servings: 8

Ingredients

  • 1/4 cup + 2 Tablespoons rice wine vinegar
  • 3 Tablespoons avocado oil or olive oil
  • 1 large carrot
  • 1 clove garlic
  • 1/8 onion
  • 1/2 inch ginger peeled
  • 1 Tablespoon Sugar or Honey
  • 2 teaspoons tahini
  • 2 teaspoons fish sauce
  • 1 teaspoon sesame oil
  • salt and pepper to taste

Instructions

  1. Roughly chop carrot and onion.
  2. Add all ingredients to a high speed blender.
  3. Blend on high for a few minutes.
  4. Refrigerate for 1 hour.
Add Ons:
Eggs - $5
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - $8
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