Hey there folks! Hope y'all are staying cool, and full of farm fresh veggies. You may have heard on the local news this week, that it isn't the easiest time to be a farmer here in the valley. Many of our local farms have been affected by a toxic algae bloom in Utah Lake, that has now worked its way into the Jordan River and its irrigation canals. Luckily for us, and for you, all of our water comes from the SLC culinary water system and is NOT affected by the algae bloom. But, our thoughts are with our fellow farmers that are scrambling to get water onto their fields at the hottest time of the season. We hope they are all able to find some temporary solutions and are able to save their crops. If you would like more information you can read about the current situation on the Salt Lake Tribune, Jordan River Commission, Department of Environmental Quality websites, and follow this link for updates from the DEQ on the bloom and it's affects.
In lighter news things on our farm are plugging right along. We have some fresh items in the shares this week: the first of the bulbing onions and basil!!! yay!!!!, for some lucky folks the first of what looks to be a banner harvest year of shishito peppers, and some of the old staples. We are hoping to see some beans and summer squash in the coming weeks, and maybe even some 'maters and eggplants sometime in the near(ish) future. Summer crops are creepin' into shares, we hope you are ready.
Finally, we are excited about an upcoming event in our neighborhood next week. Join the Glendale community for a conversation about Climate and Food Security:
Tuesday, July 26th
7 - 9 pm
Glendale Branch Library
1375 South Concord (1240 West)
see details in info box below...
Carly, Coleman, Andy... and all our fabu work-traders Your B.U.G. Farmers
Climate Change and Food Security
Glendale, with its fertile soil, big lots, the Jordan River, and proximity to downtown, has become a center for Urban Agriculture. This is an invitation to Glendale residents (and others) to meet at the Glendale library and discuss gardening issues.
On Tuesday, July 26, 7 – 9 pm, we will meet in Meeting Room B of the Glendale Branch Library, 1375 South Concord (1240 West), watch the video of a lecture by Prof. David Battisti from the University of Washington about Climate Change and Global Food Security, and discuss what this means for gardening in Glendale.
The youtube link of the lecture is youtu.be/KPfJvZ9TfPQ. The lecture starts at minute 7:30 and is 50 minutes long. Then follows a 20 minute Q and A period with the audience at the University of Edinburgh on Nov 4, 2014, which is also worth watching.
Climate change affects crop yields in many different ways: higher CO2 content, higher temperatures, more pests and pathogens, more intense rains and longer dry periods, stronger wind, hail, and thunder storms, less regular or predictable weather patterns, rising sea level, etc. Prof. Battisti discusses these factors one by one and concludes that, unless Greenhouse gas emission are drastically reduced, food security will be severely impaired by 2100, with some important detrimental effects taking hold already by 2050.
Most surprising results: The beneficial effects of more CO2 in the atmosphere are small, and higher temperatures not only reduce the average crop yields of wheat, maize, and rice, but also enormously increase the volatility of the crop yields.
A little flower sneak peek. The flowers in Sugar House are very close to being ready to harvest, the single-flowered baby's breath (pictured above) has been getting some maintenance pruning in hopes that we are encouraging a lot more flowers. Have you ever seen anything so cute?
VEGGIE SHARE: WEEK 9 (A)
Cool season crops are over until fall, and the warmer season crops are creeping their way into the shares. More roots of all kinds this week, with the alliums really shining. You will have bulbing onions in your share this week, and we were so excited to get them out to you that they are not cured. Be sure to take your onions out of your totes, chop off the green top, and store in a cool, dry place out of direct sun. This will help them last quite a bit longer.
MICROGREENS - You are getting a pretty fat sack of microz this week, and you might be wondering what to do with all of these yummy greens. Try this link if you are stumped for some delicious suggestions. Or, if you are more into simplicity, try eating them the way we do on the farm - by the handful. These little babies are packed full of nutrients, and have a fresh, slightly spicy kick. They are wonderful as a topping on any dish, I especially like them on top of a scrambled egg/omelet or on a stew. They also blend in well into a smoothie, and that hides their spiciness if that's not as much to your liking. These are best eaten raw, and also mix in wonderfully with a fresh salad.
BEETS (GOLDEN, CHIOGGIA, OR DETROIT DARK RED) - We loove beets! They are just so darn beautiful, versatile in the kitchen, as well as super nutrient dense. Here is a good article about How To Roast Beets& The Health Benefits of Beets. For a quick preparation of the roots, just grate them raw and add them to a salad, or make a slaw by combining them with grated radishes, ribbon-sliced kale/chard/beet greens with a lemon/lime juice based dressing. You could also try making Sharon's (BUG Farms founder) famous and yummy beet butter by combining the beets with cashews/walnuts/pecans, a little oil (sunflower/coconut/canola), a little liquid sweetener (maple syrup/agave), and a touch of salt & vanilla and blend in a food processor or blender. So good on cookies/dessert/toast/etc or mixed in a smoothie.
HAKUREI TURNIPS - A B.U.G. Farms favorite. Even if you aren't normally a turnip fan, these sweet, delicious, mild flavored turnips. Perfect for fresh eating (we eat the big ones like apples on the farm), grated on a green salad with your eggs in the morning or sliced with butter. You could try cooking them like potatoes, roasted in the oven, creamed in a soup or if you are in a decedent mood this Cardamon Turnip Galette from our friends at Copper Moose.
SHISHITO PEPPERS - These thin skinned, mild peppers are the perfect side dish to any meal. Best when pan fried in a small amount of oil in a hot pan, and sprinkled with salt. They have a great flavor, and are an easy snack. Beware - one in every ten can be hot, which makes for a fun game around the table.
KOHLRABI - What?! What is this crazy little alien? The name comes from the German /Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. Part bulb, part bundle of greens, kohlrabi may seem one of the more intimidating items in your CSA this week, but it offers a delightful combination of familiar tastes. "It’s got the texture of a radish and the sweetness of jicama, with a slight hint of broccoli," says food editor Sarah Carey. "The edible leaves are like a milder version of collards." Along with other cruciferous vegetables, kohlrabi is member of the brassica clan and is packed with vitamin C and potassium. What to do with this semi-rare treat? Follow this link to The Kitchn for 5 Ways to Prepare Kohlrabi for info on prepping, eating raw, frying, roasting, steaming, or kohlrabi soup.
GARLIC - We've grown a strong sentimental attachment to these modified leaves, that we sowed over 9 months ago, and waited, ever so eagerly throughout the gestation period to finally pluck from the soil. Enjoy these crucial kitchen staples on everything, or use them to fend off your local vampires. If you have never tried fresh, local garlic these will be a spicy treat like no garlic you have had before. Look for these in your CSA for weeks to come, we plan on keeping you stocked with garlic most of the season.
BUNCHING GREENS - This week we have bunches of Blue Vates, Lacinato, Red Olympic Kale or Collards in your shares. Each CSA Share will have one bunch of these greens. Kale and Chard are both considered to be some of the most nutrient dense foods, we are proud that they are a CSA staple! Here is a web article listing the Top 10 Health Benefits of Kale to make you feel even better about eating this green. It is very versatile, wonderful enjoyed both raw and cooked. Here is a good article from eatlocalgrown.com about 10 Ways To Prepare Kale for more cooking ideas and video cooking tutorials. These bunched greens are best stored in a plastic bag, or upright in a glass of water in the fridge with the stem end down like a bouquet. Chard is similarly versatile. Use it as a braising green, throw it in your frittatas or at the end of cooking your scrambled eggs for an vitamin boost. Use it as a substitute in recipes that call for beetgreens or to jazz up a recipe that normally calls for spinach. Or, you can use any of these in your morning juices and smoothies. Mix it up!
MINI EARLY JERSEY WAKEFIELD or RED EXPRESS CABBAGE - We are so excited to have these conical beauties and/or round red ladies in shares this week. Cabbage is delicious eaten raw and can be grated and tossed into a traditional coleslaw which can serve as a side dish or topping for burgers, barbeque and even grilled sausages. Sauerkraut and kimchi are popular ways of preserving cabbage over the winter. Make several small batches with different vegetables and seasonings to pair with your meals throughout the year.
BASIL - Among our most favorite of aromatic herbs, this square-stemmed member of the mint family is quite nice eaten raw with sliced tomatoes on toasted bread with butter, or used in soups. Wonderful paired with either cooked soup-beans, or raw with fresh green (or purple) beans. Turn into pesto by adding olive oil, parmesan (optional), salt and pepper, and pinenuts (or walnuts or sunflower seeds as more reasonably priced options). Or, just shower your face with the leaves and soak in the divine fragrance.
BULBING ONION MIX - This is a mixed bunch of the six varieties of onions that we grew this year—Candy, Red Candy Apple and Super Star varieties. Each variety is lovely raw or cooked, caramelized, roasted, pickled or eaten like an apple. You choose. Whatever variety you get in your CSA this week, you won't be disappointed!
RILEY'S FRUIT SHARE: Fruit season is in full swing. This week we have some BEAUTIFUL Rainier Cherries, a farm favorite! Rainier Cherries - Are one of the most popular varieties of cherries in America. These cherries have a skin that is a bright yellow with a bright pink blush. Their flesh is pure yellow has an extraordinarily high sugar content making these little ladies close to a perfect fruit.
CSA PICK UP/DELIVERY DETAILS:
HALF SHARE HOLDERS:Remember you will get a CSA Share every other week based on your pick up or delivery location.
WEEK A (this week) HALF SHARE LOCATIONS:
B.U.G. FARMS HEADQUARTERS - 1364 South Cheyenne Street
U OF U: BRIGHT HORIZONS - 418 Wakara Way, #100
DOWNTOWN - UTAH HUMANITIES COUNCIL - 202 West 300 North
WEEK B (next week) HALF SHARE LOCATIONS:
SUGAR HOUSE - 1998 South Windsor Street
DELIVERY SHARE HOLDERS: Please remember to leave out a cooler with an icepack for your shares. This will help them stay fresh until you get to them. We will be delivering from 9 am - 3 pm, so please have the coolers ready for us by then.
PLEASE REMEMBER TO BRING YOUR BAGS BACK TO YOUR NEXT CSA PICKUP OR LEAVE THEM IN YOUR COOLER!
Nutrition and wellness goddess Anne Dorsey of Milk and Honey Wellness has brought us another amazing recipe this week. Anne has a great recipe using collard greens on the blog this week. Try it with the collards in your shares this week, or substitute another type of bunching green to mix it up.
Don't forget each week you can visit this link to Anne's Blog for a new recipe using fresh, seasonal veggies that will be in your CSA shares, available at the farmers market, or that you are harvesting from your own gardens.
NEW BAGS: Y'all we are so excited about our new, reusable, insulated B.U.G. Farm tote bags. But, we will need your help to make the system work. We have two totes for all our CSA members. Each week we will have your share packed and ready in a tote bag. This week and next week (for Week A Half Shares) you will receive your first tote bag, when you pick up (or your share is delivered) your next packed and ready share you need to bring the first bag back. If you don't we will have to unpack your share and put it into a plastic bag - please don't make us do it. Just bring them back every week, keep 'em in your car so you don't forget, or put them right back in your cooler if you are a delivery share. We don't want to be the jerks, but will if we have to.
Remember to bring back those orange rubber bands too! We can reuse them if you haven't found a million uses for them yet...
We are so excited about Instagram lately, we think it is a super neato way to share information and interests. And, we know you love it as much as we do. So, we are going to host a contest. We want to see what B.U.G. Farms looks like at your house. Whether it is a picture of your share fresh from pick up, a bunch of radishes, your B.U.G. vegetables all cooked up, or maybe one of your favorite Add On Shares of the week - it doesn't matter. Hashtag #bugfarmscsa and you will be entered into our contest. At the end of the season we will have our members vote on our top ten favorite member photos, and the winner will receive a half veggie share for the 2017 season! You can't beat that!