Greetings!   

The weather seems to continue to cooperate and we have a nice selection of produce this week.  The cool weather crops - like cabbage, broccoli, and kale - have been doing well and we'll be able to showcase them this week.

Speaking of weather, we may get lucky and get one more blast of sweet corn in a few weeks, if it doesn't get too cold.  Kay Vaughn at Maize Valley Farm has one more field planted and we are just crossing our fingers for some sweet corn.  As many of you may have noticed last week though, fall sweet corn isn't as "clean" as summer corn.  The ears are large and mature, but they are proned to worms.  This brings up a very important decision for the farmer and I.  Do we spray the corn repeatedly with a chemical pesticide to kill worms or let them be?  I select let it be. You can pick the worms off; you can't just pick the chemicals off the corn.  That's clean corn to me.  

The meat this week is "city chicken."  For those of you who aren't familiar with it, it is not chicken at all.  It is pork cubes.  These pork cubes can be used in many ways.  Some ideas include skewers as well as breading them and pan frying or baking.  I'm going to use mine that way in a stir fry dish with the cabbage, broccoli, and peppers, and serve it over a bed of sauted greens.

 So here is this week's full package:  

Summer Week 18: 

1 lb city chicken (cubed Berkshire pork)

1 head broccoli

1 bunch turnips

1 spaghetti squash

A handful Croation peppers 

1 bunch beets

1 bunch mustard greens

1 head cabbage

1 bunch kale 

Large CSA Share Small contents above plus:

1 head cauliflower

1 lb bulk Italian Sausage

Approx 1 lb onions

8 oz piece smoked cheddar cheese 

Vegetarian Share

Cheese was provided last week, was factored into this week's budget

Vegan Share  (in place of city chicken)

1 head cauliflower

1 yellow watermelon

1 acorn squash