Ummm... did you know we are exactly halfway through the farming season right this second?!?! What!!!!!???? That is crazy to us. Seems like yesterday we were in Carly's kitchen making soil blocks, and planting our first starts. Now we have planted, prepped, weeded and harvested our way through 12 weeks of the CSA with that many more to go. Time sure does fly...
Y'all might not be the most up-to-date on the growing conditions here at the farm, out in the fields or even in our region. This growing season has been one of our most challenging. Between record breaking heat wave (and weirdness that comes along with that - we all went a little heat crazy), loads of pest pressure early in the season, and learning soil at a new space things have been demanding this year. Our most recent scare is tomato related. There are a few different diseases negatively impacting tomatoes across the state. We have talked to many farmer friends that are seeing the effects of these issues. Folks at USU are even saying that commercial growers can expect 20 -50% loss on tomatoes this season from leaf curl alone. We have signs of these tomato diseases on some of our plants, but we have plenty that are loaded with big fat green tomatoes. Farming can be hard, but don't worry - we got this.
We also have a quick reminder for all y'all. We need each and everyone of you to do a quick scan of your home and car for BUG totes. We are getting pretty low on our backstock, and we know some of you probably have some hanging around the house. Please, please do your best to return them every week, or we will have to start following through with our threats and send you home with veggies in a trash bag. Don't make us get weird.
We are back at the Saturday Downtown Farmers Market this weekend. And, definitely thinking about the Tuesday Market. If you didn't make it to the Tuesday Harvest Market last week, make it a priority this week (even if we aren't there!). It might be the funnest market we have been to in a long time. There is a live Big Band Orchestra, free swing dancing lessons, beer!, food trucks, some great vendors and great people. It is worth dragging your butts downtown on a weeknight. Promise.
DOWNTOWN FARMERS MARKET
Pioneer Park - 350 West 300 South
8 am - 2 pm
We are on the north sidewalk, across from Caputos
TUESDAY HARVEST MARKET
The Gallivan Center - 239 South Main Street
4 pm - Dusk
Parking validations for Wells Fargo Building available at info booth
Carly, Coleman, Andy... and all our fabu work-traders Your B.U.G. Farmers
Coleman is like, so happy when we let him go through the box of seconds. Andy contemplates why she still works with us. And, sometimes we find the prettiest part of the farm (yucky weed patch), stuff a wheelbarrow full of veggies, and take pictures... what do you do for fun?
VEGGIE SHARE: WEEK 12 (B)
More of our lovely leeks, anywhere from babies to big fatties, eat them, love them, know that they have been growing for about a million days or at least since March. More taters, shishitos for errone, basil, garlic, onions, squash, hot peppers, holy cow. Totally sick shares. Our "either or" share this week is eggplants or cucumbers or for a very lucky few a pound of our earliest 'maters. We hope in the next couple weeks we can get y'all tomatoes. Fingers crossed.
BEETS (GOLDEN, CHIOGGIA, OR DETROIT DARK RED) or CARROTS (COSMIC PURPLE OR ROMANCE) - 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.
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.
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!
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.
YUKON GOLD POTATOES- A relatively late addition to the varietal realms of this Peruvian-rooted tuber has finally been unearthed from the backyard farmy fields to make its way into your culinary field! Its waxy moist flesh and sweet flavor make it ideal for boiling, baking and frying but these golden orbs will also withstand grilling, pan frying, and roasting. Be sure to store them in a dark cool (not cold) environment for maximum starchy awesomeness.
LEEKS - This week you will be receiving some of our first leeks ever! Most of these were direct seeded in the field and may be on the small side. That is just fine though, baby leeks are sweet, tender, and totally trending the the foodie world right now. Not sure what to do with them? Just google "baby leeks" and about a million, surprisingly simple recipes will popup. Here is one of the least complicated recipes that used very few additional ingredients - French in a Flash, Quick-Braised Young Leeks with Parmesan and Thyme.
JALAPENOS - The first of our hot peppers! So exciting. These little fellas are easily recognized, and are the workhorse, the go-to, the popular kid of the pepper world. Throw your jalapeno into the mix with your fresh garden salsa, dare your friend to eat the whole thing, make some spicy fajitas, do something to celebrate the heat of summer with a hot pepper. Don't worry, we did a double-dog-dare taste test challenge and neither Coleman or Carly (a heat whimp) got spiced out, we even went back for a second bite... when the habaneros are on later this season it will be a different story.
EGGPLANTS OR CUCUMBERS OR TOMATOES - We have a few different kinds of eggplants possibly coming your way. We have long, asian-style eggplants, some italian round varieties and some that are in between. All have a variety of uses. Try slicing them into rounds and adding them to your favorite stir fry; drizzle them with olive oil, a sprinkle of salt and puree for a babaganoush or other eggplant based dip. You can even grill these for a yummy side with the rest of your BBQ dishes.
SUMMER SQUASH - Another lovely and versatile summer veggie, zucchini can be added to a multitude of dishes. The larger ones are useful grated and added to stirfry's or made into a sweet or savory baked good. Zucchini Fritters are also a tasty cooking idea. Grill your zucchinis, cook them in hot oil in a pan until a little past golden, or mix them into your favorite veggie lasagna. We even shred them with carrots, turnips, beets, and hardy greens for a quick and easy salad/slaw.
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: Peaches are finally here! And, if you have done our fruit share in years past, you know they will be here for a while.
SIERRA GEM - We are pretty excited about peach season. Who isn't?! This first batch of peaches in a new-to-us variety, and we are already in love. These peaches are still firm, and if left on the counter will ripen, and soften in just a couple days. This is a freestone variety, making it perfect for baking and canning, and with it's sweet flavor will be a quick favorite in your home.
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 B (this week) HALF SHARE LOCATIONS:
SUGAR HOUSE - 1998 South Windsor Street
WEEK A (next 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
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.
There have been some great recipes on Anne's blog lately. We hope that you all are taking advantage of this great resource. Some recent favorites are carrot top pesto, zoodles (zucchini noodle) with marinara, and a carrot mule cocktail. 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!