Jorge is moving back to Mexico on Saturday. While we are sad to say goodbye and we will miss him, we are excited for him. Jorge joined us on the farm in 2013, even before we started the CSA. While he knows how to do most everything on the farm, his main love and focus has always been the cows. He certainly knows the cows and the pastures better than anyone else. I am certain they and the land will miss him as much as we will. We are grateful for the great care Jorge has given to all the animals, for the systems he has put in place, and for his work ethic and steadiness. While he is not the most talkative, we will also miss his jokes, his sharp comments, and his music. Most CSA members do not get a chance to interact with Jorge and probably won’t be able catch him to say goodbye, but as you drive by the cows, please join us in thinking of him and wishing him un buen viaje.
This Week’s Pick List:
Eggs
Red Gold New Potatoes
Candy and Red Long of Tropea Onions
Evergreen Hardy Scallions
Yaya Carrots
Rhonda Beets
Pink Beauty Radish
Diamond, Money Maker, Beatrice, and Purple Shine Eggplant
Dark Star, Yellowfin, and Cocozelle Summer Squash
Silver Slicer, Sweet Marketmore, Salt and Pepper, and Addis Pickle Cucumbers
Taiwan Flat and Caraflex Cabbage
Emiko Napa Cabbage
Aura, Glow, and Jimmy Nardello peppers
Tomatoes
Bastan Poblano Peppers
Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers
Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Regiment Spinach
Parsley, Basil, Cilantro, and Dill
Head Lettuce
Melons and watermelons
Albion Strawberries
Pick your own: padron and shishito peppers, okra, cherry tomatoes and tomatillos, jade and dragon langerie beans. Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Melon, Cucumber and Cherry Tomato Salad, from nytimes.com
1 small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces
8 ounces cherry tomatoes of different colors, halved
2 medium English cucumbers (about 12 ounces), peeled and cut into 3/4-inch pieces
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, plus more to taste
Small handful of basil leaves
Small handful of mint leaves
Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.