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What MAY be in your share this week:
(you can click on each vegetable to learn more!)
Dear Katchkie Farm CSA Members,


Sometimes when planning a menu the best place to look for inspiration is in the past. In honor of July 4th, we decided to research some favorites that Americans have been enjoying for centuries. Not surprisingly, foods like roast pork, potatoes, peas, and ice cream that are suited to be cooked or eaten outside have remained popular since the first Independence Day celebrations. In 1837, novelist Frederick Marryat described the pig roasts of old New York:


"But what was most remarkable, Broadway being three miles long, and the booths lining each side of it, in every booth, there was a roast pig, large or small as the center attraction."


While other historical Forth of July recipes like turtle soup have fallen out of fashion and Broadway is host to far fewer pig roasts nowadays, it's a pleasant idea that our food traditions have not strayed too far over the years. 


What do you eat on the 4th of July? Let us know at @KatchkieFarm on Facebook or Twitter

New Feature!: Tips and Tricks from Our Members
"I was anticipating [last] week's delivery for its parsley & garlic scapes, which would be EXCELLENT in this recipe for chimichurri sauce.  For those who may find 8 garlic cloves too strong, they can always throw in fewer and use the garlic scapes. No "treadmill" effect here - just some good eating!"
- Lydia Andrews, again!

Send your moments of culinary genius to Suzannah at

Field Notes from Kristy:


"It's great to have Adam our new farm worker writing about his first year experience on the farm. His comment, "I will continue to learn new things every day this summer and into the future" is a line that resonates with me and one passed down from my great grandmother, to my father, to me and now on to my children. It is so true and such a positive and motivating way to look at life, learn something new every day. When life and work become routine and structured and repetitive it can become difficult to recognize what there is new to learn every day.


Freshly weeded carrot beds


"That's not to say I don't have a lot to learn working on the farm since this is only my second year but there is a lot of repetition. For instance, in a job like weeding which is overwhelmingly repetitive if you can imagine weeding beds 300 feet in length with 2 to 3 rows of plants to be weeded around in each bed and even more difficult, imagine anything new to be learned from doing it more than one time. Well one thing indeed that I am learning about is stamina. One experience I had while actually seemed to fly by as I crawled along on my hands and knees through the dry dirt I was seduced by the warm sun on my body, the soft breeze carrying with it the sounds from around the farm from innumerable different bird songs to the different sound of the tractors, insects buzzing, cars sounds, animals, peoples muffled voices and so on and on till before I knew it the job was done, well at least that one bed and for that day because the weeds will return.


Harvesting cucumber


"Another day however while weeding, I had a completely different experience. It was raining and I was bundled in slicker gear and boots and as I moved steadily through the bed bent at the waist, in one hand a knife I used to stab into the earth and loosen the soil while the other hand gently pulled the plant till root and all released from the ground. One after another, on and on in kind of a trance, a dance, creating a rhythm and when someone yelled "lunch!", it was amazing that for a moment I didn't want to stop, there was more to be done but then there will always be more and the moment was over. Until next time and whatever the new experience will be..."

Links We Love
Use this site for good eats, even while traveling!

Name your child Quinoa and receive $10,000 of free food?!

How to: cook a week of vegetables in one afternoon

CSA Coordinator Suzannah geeked out at a food conference last weekend. Read her paper abstract here!

A recipe for fried guacamole

Flowers after the rain

Seasonal Recipes 


Shaved Summer Squash Salad with Parmesan, Parsley, and Fennel Seeds
Beet Wellington with Creamed Onions and Charred Garlic Scapes
Kitchen Sink Smoothie