Austin 2016 Fall Farm Share/CSA – Week 8

The garden is slowly healing from the storm 2 weeks ago and we had a decent harvest this week.  We harvested beans and tomatoes before the Saturday night freeze and the greens are coming back.  This week’s bok choy, arugula and endive are from our friends at Bernhardt’s farm in Elgin.

We’re thankful for all our members and your patience as we recover from the storm.
Have a wonderful Thanksgiving!

Here’s our expected harvest this week, though shares may vary:

Full Share: Mizuna, Beans, Tomatoes, Kale, Arugula, Bok Choy, Endive, Rosemary

Half Share: Mizuna, Bok choy, Beans, Tomatoes, Kale, Rosemary

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Fall Season – Week 7 Storm Damage

Yesterday afternoon a severe thunderstorm hit our farm.  4 inches of rain in 45 minutes, fierce winds, and large hail.  Thankfully the large hail did not last very long and did not seem to damage structures.  Our laying hens, turkeys, and livestock are OK.  The wind and hail  did cause significant damage to our fall garden.

All greens are a loss at this point.  Maybe they will come back since the roots seem OK.  We were able to harvest some of the squash, tomatoes, peppers, okra and eggplant that were not too badly damaged.  We’ll deliver those this week to our farm share/CSA members.  The harvest will be much less than usual and we appreciate your understanding.  We will assess over the next few days and keep our members informed.

Here’s a look at some of the damage

Tomatoes

Tomatoes

Yellow Squash leaves twisted by high winds

Yellow Squash leaves twisted by high winds

Lettuce chopped by the hail

Lettuce chopped by the hail

Chinese Cabbage, hail and wind damage

Chinese Cabbage, hail and wind damage

Swiss Chard

Swiss Chard

Squash

Squash

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Austin 2016 Fall Farm Share/CSA – Week 6

Here’s our expected harvest this week, though shares may vary:

Full Share: Swiss Chard (double portion), Mizuna (double portion), Kale (double portion), Okra, Onions, Tomatoes, Sweet potatoes or pumpkin, Peppers (double portion), Rosemary

Half Share:  Swiss Chard, Mizuna (double portion), Kale, Okra or tomatoes, Onions, Peppers

Peppers this week are courtesy of our friends at Taylor Farm in Lexington.

Blessing Falls Week 6 Fall Season Share: Rosemary, onions, okra, tomatoes, chard, peppers, mizuna, pumpkin, kale, squash

Blessing Falls Week 6 Fall Season Share: Rosemary, onions, okra, tomatoes, chard, peppers, mizuna, pumpkin, kale, squash

Recipe

Here’s a delicious recipe we love to make with our kale! You can substitute linguine for the bucatini pasta and bacon for the prosciutto if you can’t find those items. You can also add onion or tomatoes to this recipe.

Creamy Kale Pesto Bucatini

FOR PESTO
2 cloves garlic, roughly chopped
4 cups kale, roughly chopped and packed
¼ cup pine nuts
½ cup olive oil
½ cup ricotta cheese
½ tsp. kosher salt

FOR PASTA
1 lb. bucatini
1 tbsp. olive oil
4 pieces prosciutto, thinly sliced and chopped into fine pieces
½ oz. heavy whipping cream, at room temperature
Kosher salt
Black pepper

INSTRUCTIONS
1. Bring a large pot of salted water to boil over high heat.
2. To a food processor, add garlic cloves. Pulse until finely minced. Add kale and pine nuts. Pulse until combined. With food processor running, slowly stream in olive oil through the top chute opening. Once mixture is combined, transfer to a bowl. Add ricotta cheese and salt. Stir to combine.
3. In a large sauté pan, heavy olive oil over medium heat. Add prosciutto bits and cook until slightly crisped, about 4-5 minutes. Add heavy cream, stirring constantly. Allow to cook, stirring occasionally, until the heavy cream bubbles up slightly.
4. Meanwhile, cook bucatini until al dente. Drain pasta, reserving about ½ cup pasta water. Add pasta directly to sauté pan with prosciutto and cream. Add ½ cup of the kale pesto and a few splashes of pasta water, stirring until combined. Add more pesto or pasta water if desired.

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Austin 2016 Fall Farm Share/CSA – Week 5

Here’s our expected harvest this week, though shares may vary:

Full Share:  Mizuna (double portion), Chard, Kale, 2 Onions, Rosemary, Sweet potatoes (double portion), Chinese cabbage, Pumpkin, Winter squash, Tomatoes, Okra

Half Share: Mizuna (double portion), Chard, Kale, Onions, Rosemary, Sweet potatoes, Okra

Blessing Falls week 5 Fall season share: (clockwise from top left) Kale, mizuna, okra, onions, Rosemary, tomatoes, sweet potatoes, chard, pumpkin, Chinese cabbage

Blessing Falls week 5 Fall season share: Kale, mizuna, okra, onions, Rosemary, tomatoes, sweet potatoes, chard, pumpkin, Chinese cabbage

Recipe

Mizuna is an Asian green and works well in a chopped salad or stir fry.  We also featured a recipe for Mizuna back in week 3 of the Spring season.

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Austin 2016 Fall Farm Share/CSA – Week 4

Here’s our expected harvest this week, though shares may vary:

Full Share: Sweet potatoes (double portion), Sunflower sprouts, Rosemary, Pumpkin or melon, Eggplant or tomatoes, Malabar spinach, squash, Basil, Peppers, Onions, Okra, Black eyed peas (double portion)

Half Share: Sweet potatoes, Pumpkin or melon, Rosemary, Basil, Peppers, Onions, Okra, Black eyed peas

Sweet Potatoes are from our friends at Fruitful Hill Farm.

Blessing Falls Farm Share, Fall 2016 Week 4: Onions, sweet potatoes, sunflower sprouts, tomatoes, squash, Rosemary, peppers, basil, black eyed peas, okra, Malabar spinach, melon (or pumpkin)

Blessing Falls Farm Share, Fall 2016 Week 4: Onions, sweet potatoes, sunflower sprouts, tomatoes, squash, Rosemary, peppers, basil, black eyed peas, okra, Malabar spinach, melon (or pumpkin)

Recipe

Sweet Potato Pie!

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Austin 2016 Fall Farm Share/CSA – Week 3

Full Share: Basil, Rosemary, Sunflower sprouts, Okra, Black eyed peas, Pumpkin, Peppers, Onions, Squash or Cucumber, Winter squash,

Half Share: Basil, Rosemary, Sunflower sprouts, Okra, Black eyed peas, Pumpkin, Peppers, Onions

Blessing Falls - Farm Share Fall 2016 Week 3 (clockwise from top left) Pumpkin, sunflower sprouts, tomatoes, okra, Malabar spinach, melon, winter squash, onions, black eyed peas, squash, basil, Thai chilies, Rosemary

Blessing Falls – Farm Share Fall 2016 Week 3 (clockwise from top left) Pumpkin, sunflower sprouts, tomatoes, okra, Malabar spinach, melon, winter squash, onions, black eyed peas, squash, basil, Thai chilies, Rosemary

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Pasture Raised Pork Available – Fall 2016

redwattle

Red Wattle Heritage Breed Hog on Pasture at Blessing Falls Farm

October 4 update: Our fall pork is sold-out.  Please contact us to be added to the waiting list or to be notified early about our 2017 pork.

Our heritage breed, pastured hogs are about a month away from being ready.  These are the Red Wattle breed and have been raised with full time access to our pastures where they can graze, root, run, and just lay around – to be a true pig.  They are kept in with electrical fencing which we move regularly to give them access to fresh grass.  Pigs cannot live on grass alone so we supplement their food with conventional (non-organic) corn and hog feed.

As with our beef, our pigs are free of antibiotics, synthetic hormones and implants.  These are not vaccinated and have had no drugs of any kind.  They are handled gently, never hit or abused in any way. They were born a few miles away on a local farm that practices these same humane, natural, sustainable methods.

We expect these to weigh around 250 pounds.  We’ll sell them by the half or whole.  A half should give you about 60 pounds of packaged pork in your freezer.  You can have the half processed any way you like, including cured ham and bacon, pan and link sausage, along with pork chops, ribs, roasts, hocks, lard, etc.  Since this is our first pork, we’ll offer halves at the introductory price of $4 per pound (plus processing costs paid to the butcher), based on hanging weight.  A half hog’s estimated hanging weight should be around 75-85 pounds.  When your half is ready, you’ll pick up directly from the butcher – at either their main shop in Westphalia (15 minutes east of Temple) or from their Hutto shop for an additional convenience fee.  For more on processing costs and hanging weight vs. live or packaged weight, see details on our grass fed beef.  The processing costs are similar to beef though hogs yield a higher percentage of packaged pork vs. hanging weight than beef does, typically about 75%.  You’ll get even more usable pork from a pig if you can use the feet, lard, head, and organs.

We have a very limited amount of pork this year (it’s our first year, and if it goes well we hope to raise more hogs in 2017).   You can reserve a half with a deposit of $80.  Just contact us and we’ll get back with you regarding the deposit details.

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2016 Thanksgiving Turkeys

Bourbon Red and Spanish Black turkeys at Blessing Falls Farm

Bourbon Red and Spanish Black turkeys at Blessing Falls Farm

Our turkeys are now 3 months old and out on pasture.  These are heritage breeds – Bourbon Red, Royal Palm, and Spanish Black, like we’ve raised in the past.  They should be a good size for your Thanksgiving holiday table in a couple months.  As heritage breeds, they won’t be huge like some conventionally birds you find at the supermarket.  We expect them to be between 7 and 12 pounds.  We offer these as live birds but will also process them for you at your request at no extra cost.

For Fall CSA/Farm Share members, we can deliver your turkey with your weekly share on November 16 or 19.  For others, you can pick up your turkey at Svantes Restaurant in Round Rock on either of those dates or can come by the farm to get yours.

Pasture raised turkeys at Blessing Falls Farm

Pasture raised turkeys at Blessing Falls Farm

The price is $8/lb and a $25 deposit will secure your turkey, with the balance payable before delivery in November after we know the final weight.  We have a very limited supply this year so let us know soon if you are interested.

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Austin 2016 Fall Farm Share/CSA – Week 2

We’re enjoying another (final?) blast of summer weather in late September this week here in central Texas.  This unseasonable taste of August is setting back our plans for cool-season greens.  We’re preparing to plant as soon as the hot weather breaks. Earlier attempts simply scorched and withered as soon as they germinated.  Meanwhile, the grasshoppers are thriving with the hot weather and we’ve had some damage from them.  These are the challenges of summer gardening in Texas which make every year very interesting!  We had hoped to be past them by now, but we have to adjust and take what comes.  We appreciate our members’ support and hope you enjoy this week’s harvest.

Here’s our expected harvest this week, though shares may vary:

Full Share: Melon or pumpkin, Tomatoes, Eggplant or extra Winter Squash, Malabar spinach, Squash, Winter squash, Cucumbers, Okra, Basil, Peppers, Black eyed peas (double portion), Onions, Sunflower Sprouts

Half Share: Squash, Cucumbers, Okra, Basil, Peppers, Black eyed peas, Onions, Sunflower Sprouts

See last week’s post for a photo – the harvest hasn’t changed much

For a recipe idea, Sunflower sprouts are a delicious topping for almost any dish. You can dress up salad, pasta and pizza with these nutritious little sprouts!

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Austin 2016 Fall Farm Share/CSA – Week 1

Our 10 week Fall season begins, after a 4 week break following 20 consecutive weeks of our Spring and Summer seasons.  The harvest still looks a lot like summer.  We’re planting and working the cool weather greens and varieties, but the hot weather continues which means summer varieties continue to thrive.

Here’s our expected harvest this week, though shares may vary:

Full Share: Melon, Tomatoes or Eggplant, Malabar spinach, Squash, Winter squash, Cucumbers, Okra, Basil, Peppers, Black eyed peas (double portion), Onions, Rosemary

Half Share: Squash, Cucumbers, Okra, Basil, Peppers, Black eyed peas, Onions, Rosemary

Blessing Falls Fall Week 1 Full Share (clockwise from top left) watermelon, black eyed peas, winter squash (acorn pictured), onions, squash, peppers (Thai chilies pictured), Rosemary, basil, Armenian cucumbers, okra, tomatoes (or eggplant), Malabar spinach

Blessing Falls Fall Week 1 Full Share (clockwise from top left) black eyed peas, winter squash (acorn pictured), onions, squash, peppers (Thai chilies pictured), Rosemary, basil, Armenian cucumbers, okra, tomatoes (or eggplant), Malabar spinach, watermelon

Recipe

Try out this tasty black eyed pea salsa dip this week with your onions, peppers and, of course, black eyed peas! This recipe could also be delicious with cucumbers!

To prepare your black eyed peas for this recipe, first shell and rinse the peas. Place peas in a pot with just enough water to cover and simmer until soft. Simmering time will vary with your preference of softness.

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Beef Bone Broth Recipe

Bone broth provides great nutrition and many health benefits.  And bones from our 100% grass fed, naturally raised beef cattle have none of the drawbacks and concerns from conventionally raised cattle.  With no grain, no antibiotics, no synthetic hormones you know you’re getting pure broth from cattle raised on pasture on a stress free family farm – rather than drugged, force fed cattle raised in feedlots, standing in their own manure with thousands of other animals.

Here’s the recipe we’ve use for bone broth.  We found it unnecessary to roast the bones and have made it without leeks, and still find it tasty and wonderful – great for sipping daily, or save the broth for your recipes.

We sell our beef bones in convenient 3-5 lb packages, perfect for your crock pot and perfect for this recipe.  Enjoy!

Beef Bone Broth Recipe

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Austin 2016 Summer Farm Share/CSA – Week 10

This is 10th and final week of the Summer season for our CSA Farm Share.  Hard to remember 20 weeks ago when our Spring season began and the cool temperatures were slowing down the garden growth.  How we’d love a couple days of that right now!

As the Summer season ends, the start of the Fall season is just a month away.  We’ll have a limited number of shares available during the 4 week gap for those who can pick up at Svantes in Round Rock or who live in Taylor, Hutto, Pflugerville, and Round Rock.  For Fall, we’ll offer our usual full delivery route from Bee Cave to Elgin, Austin to Liberty Hill. If you haven’t signed up for Fall, we urge you to do that now and take advantage of the discount for those who sign up and pay before the season starts.  Contact us if you’re interested in the “gap” mini-season.

Here’s our expected harvest this week:

Full Share: Squash, Cucumber, Basil, Onions, Melon, Okra, Winter squash, Black eyed peas, Extra melon, Tomatoes or eggplant, Pea sprouts, Peppers

Half Share: Squash, Cucumber, Basil, Onions, Melon, Okra, Winter squash, Peppers

Check back later this week for a photo as we harvest and pack shares

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Austin 2016 Summer Farm Share/CSA – Week 9

Here’s our expected harvest this week:

Full Share – 2 Melons, Onions, Cucumbers, Okra, 2 Winter squash, Rosemary, Peppers, Squash, Marigolds, Tomatoes, Eggplant or extra peppers, Sunflower or pea sprouts, Basil

Half Share – Melon, Onion, Cucumber, Okra, Winter squash, Rosemary, Peppers, Squash, Basil

Blessing Falls Summer Week 9 Full Share: Small melon, tomatoes, marigolds, large watermelon, eggplant, onions, okra, Rosemary, basil, peppers, sunflower sprouts, winter squash, cucumbers, squash

Blessing Falls Summer Week 9 Full Share: Small melon, tomatoes, marigolds, large watermelon, eggplant, onions, okra, Rosemary, basil, peppers, sunflower sprouts, winter squash, cucumbers, squash

We are so excited that everyone will get a watermelon this week! Some of our melons are actually a yellow variety so if you happen to get one of them, just know that it’s ripe and supposed to be yellow!

Recipe

We love this refreshing watermelon slush! It’s a delicious way to use your huge watermelons!

Watermelon Slush Recipe

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Austin 2016 Summer Farm Share/CSA – Week 8

Fall planting continues as we hope for a little rain this week.  We’re grateful for the showers in the area that have reduced the temperatures a little and the clouds that shade the ground and slow the evaporation.  We’ve had just a few sprinkles so far, which is more than normal for July.  A downpour would be a wonderful extra blessing.

Here’s our expected harvest this week:

Full Share – Sunflower sprouts, Squash, Cucumbers, 2 Winter squash, Large Melon, Okra, Peppers (double portion), Tomatoes, Eggplant, Garlic, Onions, Basil,

Half Share – Sunflower sprouts, Squash, Cucumber, Winter squash, Melon, Okra, Peppers, Onions, Basil

Blessing Falls Summer Week 8 Full Share: Tomatoes, sunflower sprouts, watermelon, cucumbers, eggplant, peppers, garlic, onions, squash, basil,  okra, winter squash

Blessing Falls Summer Week 8 Full Share: Tomatoes, sunflower sprouts, watermelon, cucumbers, eggplant, peppers, garlic, onions, squash, basil, okra, winter squash

Recipe

Spaghetti Squash with Herbs and Feta

Ingredients

  • 1 medium sized spaghetti squash
  • 1 t. extra virgin olive oil
  • 1/4 t. garlic powder
  • 1/8 t. black pepper
  • 1/4 t. kosher salt
  • 1 T. fresh flat leaf parsley
  • 1 T. fresh basil
  • 1 T. fresh oregano
  • 1 t. lemon zest
  • 1/3 cup feta cheese, crumbled

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil and spray it with cooking spray.
  3. Cut the spaghetti squash in half lengthwise, spray the flesh with cooking spray, and sprinkle with salt and pepper.
  4. Roast the squash on the middle rack of the oven for 35-40 minutes.
  5. Remove the squash from the oven and let it cool long enough so that you can handle it.
  6. Using a fork, scrape the flesh out and put it in a bowl.
  7. Add the remaining ingredients to the squash and stir everything together.
  8. Serve immediately.
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Austin 2016 Summer Farm Share/CSA – Week 7

Our Texas summer heat is in full force now and the garden is fighting its way through as best it can. Some veggies are thriving in this weather such as melons and Armenian cucumbers. Others are struggling. Tomatoes and peppers don’t fruit well in this heat. The plants have a great root system that has been established since the spring so when the weather begins to cool they will be ready to fruit again.

This week our harvest is less than usual due to the heat. CSA members experience the ups and downs of the farm together with us and understand how weather patterns effect the harvest.  We’re supplementing shares this week with some produce grown by some of our local farming friends. Your potatoes were grown by Skinny Lane Farm in Elgin and some of the okra and spaghetti squash were grown at the Bernhardt’s farm also in Elgin.

Fall planting had begun this week as we look forward to cooler temps. In the meantime we are doing everything we can to beat the heat! We are growing some sunflower and pea sprouts to supplement shares in the coming weeks!  We trust you’ll still have plenty for your summer meals.  Thanks for participating with us in this farming season!

Here’s our expected harvest this week:

Full Share: Tomatoes or Eggplant, Squash, Cucumber, Melon, Potatoes, Basil, Okra, Peppers, Onions, Winter squash, Rosemary

Half Share: Squash, Cucumber, Melon, Basil, Okra, Peppers, Onions, Winter squash, Rosemary

Blessing Falls Summer Week 7 Full Share: Armenian cucumber, tomatoes, melon, winter squash, peppers, basil, garlic, onions, squash, Rosemary, potatoes, okra

Blessing Falls Summer Week 7 Full Share: Armenian cucumber, tomatoes, melon, winter squash, peppers, basil, garlic, onions, squash, Rosemary, potatoes, okra

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Austin 2016 Summer Farm Share/CSA – Week 6

All the new turkeys made it through the week.  They’re growing and trying to fly.  We’ll move them out to the pasture coop next week.  It’s shaded and offers protection from chicken hawks and owls.   In a few more weeks after they’re too big for a hawk to take down, we’ll open the coop and let them free range.

Here’s our expected harvest this week:

Full Share: Melon, Peppers, 2 Squash, Okra, Tomatoes, 2 Onions, Basil, winter squash, Lemon balm, Cucumber, Marigolds, Eggplant or extra peppers, Garlic, Rosemary

Half Share: Melon, Peppers, Squash, Okra, Winter squash or tomatoes,  Onions, Basil, Cucumber or extra peppers, Lemon balm, Garlic

Blessing Falls Summer Week 6 Farm Share: Okra, marigolds, tomatoes, squash, lemon balm, peppers, garlic, basil, Rosemary, Armenian cucumber, peppers (or eggplant), winter squash, watermelon, onions

Blessing Falls Summer Week 6 Farm Share: Okra, marigolds, tomatoes, squash, lemon balm, peppers, garlic, basil, Rosemary, Armenian cucumber, peppers (or eggplant), winter squash, watermelon, onions

Recipe

Waste not, want not! Watermelon Rind Pickles!

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Austin 2016 Summer Farm Share/CSA – Week 5

poultsThe turkeys arrived safe and sound and are settling in well.  Three of the original 16 have died, which is about the usual attrition rate the first week, unfortunately.  A fourth is growing slowly but is eating OK so hopefully will strengthen.  The rest are growing quickly, running around, and look very healthy.  These are heritage breeds – Black Spanish, Bourbon Red, and Royal Palm and will be raised on pasture.  As you can see we won’t have a great many this year so let us know soon if you’re interested in reserving a turkey for Thanksgiving.  We’ll get back to you about a deposit after these are safely past the 3-4 week period when they are most fragile.

Here’s our expected harvest this week:

Full Share: Okra, Potatoes (2 lbs), Basil, Squash, Cucumber, Onions, Eggplant, Peppers, Tomatoes, Garlic, Edible marigolds, Melon, Garlic chives, Rosemary

Half Share: Okra, Potatoes (2 lbs), Basil, Squash or cucumber, Onions, Eggplant, Peppers, Tomatoes, Garlic

Blessing Falls Summer Week 5 Farm Share: Marigolds, cucumber, potatoes (from Skinny Lane Farm), tomatoes, melon, onions, garlic, eggplant, garlic chives,  squash, Rosemary, Thai chilies, basil, okra

Blessing Falls Summer Week 5 Farm Share: Marigolds, cucumber, potatoes (from Skinny Lane Farm), tomatoes, melon, onions, garlic, eggplant, garlic chives, squash, Rosemary, Thai chilies, basil, okra

Recipe

This week’s share will feature Basil.  Here’s a post from an earlier season sharing several ways to cook with basil along with tomatoes and garlic.

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Austin 2016 Summer Farm Share/CSA – Week 4

We’re expecting our turkey poults to arrive this week.  They are of various heritage breeds and should be just days old when they arrive – in the mail!  Hopefully we’ll have a photo next week.  After these are a few weeks old, we’ll take orders to reserve your holiday turkey.

Winter Squash?

We have “winter” squash in our summer shares this year.  You may ask: Winter?  in June in Texas?  Well winter squash just means a variety that will keep for several weeks or even a couple months in cool, dry storage.  They are usually harvested in fall and stored.  That way you can have garden produce even in the dead of winter.  They grow year-round and we have them now and should continue to have various types through the fall.  So if you have extra produce in your share, you might set aside the winter types, knowing you can use them at your leisure.  Many summer vegetables won’t keep long so it’s best to use them quickly, while these winter varieties will give you more flexibility in meal planning.

Here’s our expected harvest this week:

Full Share: Squash, 3 winter squash, Basil, Okra, 2 Tomatoes, 3 onions, Eggplant, Peppers, Melon, Cucumber, 2 Garlic

Half Share: 2 winter squash, Basil, Okra, Tomatoes, 3 onions, Eggplant, Peppers, Garlic

Blessing Falls Farm Share Summer Week 4, Cucumber, squash, tomatoes, watermelon, eggplant, okra, onions, garlic, peppers (Thai chilies), basil, tomatoes, winter squash (acorn)

Blessing Falls Farm Share Summer Week 4, Cucumber, squash, tomatoes, watermelon, eggplant, okra, onions, garlic, peppers (Thai chilies), basil, tomatoes, winter squash (acorn)

Recipe

We love pickled red onions and we are planning to make some homemade this week! Here’s an easy recipe you can try too:  Quick Pickled Red Onions

Updates Throughout the Week

Check out our Instagram (@blessingfallsfarm) or Facebook page to keep up with our farm.

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Austin 2016 Summer CSA/Farm Share – Week 3

This week we’re having a “Five Day Farm Feast”.  Our goal is to eat from our farm’s produce, eggs, and meats as much as possible, making everything from scratch for five days.  Breads, sauces, pestos, yogurt, sour cream, cheese – all from scratch.  We’ve done this in the past for single meals so are stretching ourselves to several days now – breakfast, lunch, and dinner.  We’re allowing some exceptions (seasonings, coffee, chocolate!) but trying to use only what we’re harvesting or have preserved from the garden along with our own turkey, venison, and grass fed beef.  We’re also allowing milk, wheat, and pork since we’re either raising these now or intend to within the next year.  Please check out our daily Facebook updates to see some of these meals.

Here’s our expected harvest this week:

Full Share:  Tomatoes (double portion), Okra, Peppers, 2 Cabbages, 3 Onions, Squash, Cucumber, 2 Winter squash, Rosemary, Basil, Eggplant, Cantaloupe, Beans or extra cantaloupe

Half Share: Tomatoes, Okra, Peppers, 2 Cabbages, 2 Onions, Winter squash, Rosemary

Blessing Falls Farm Share, Summer 2016 week 3 (clockwise from top left): Cherry tomatoes, cantaloupe, Rosemary, onions, cucumber, basil, okra, eggplant, green cabbage, jalapeños, red cabbage, summer  squash (lemon), slicing tomatoes, winter squash (spaghetti)

Blessing Falls Farm Share, Summer 2016 week 3: Cherry tomatoes, cantaloupe, Rosemary, onions, cucumber, basil, okra, eggplant, green cabbage, jalapeños, red cabbage, summer squash (lemon), slicing tomatoes, winter squash (spaghetti)

Recipe

Here’s a favorite we just had in our “Farm Feast”.  It uses the cabbage and onions in your share, plus ground beef for those who have added beef to their weekly order.  You can also add rosemary or basil as seasonings.   Beef and Cabbage Stir Fry

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The Third Plate – Book Review

In The Third Plate: Field Notes on the Future of Food, author and chef Dan Barber shares his insights into the global food ecosystem. Barber’s compelling stories are rich in history and read somewhat like a mystery, as he takes the reader on various treks searching for rich food traditions around the world. So many of these traditions are being lost in our modern, fast-paced, push-button society and Barber shows how this is such a shame and how these traditions can be restored and nurtured.  From fish to pork to grain to kitchen to table, this book has something to interest everyone – whether amateur gardener, budding chef, soil scientist, sociologist, economist, or anyone up for a fascinating story.

Unfortunately, the narrative also has more than a dash of profanity, including the speech of Barber himself. It’s unnecessary and ruins the book. He should have left that out and this book would get a full five stars from me. Though the author admiringly wants to restore traditional food, he unfortunately contributes to the vulgarity and crudity of modern society by propogating profanity. If the author cooks half as well as he writes, his meal must be truly wonderful! But I would skip the meal time conversation seasoned with four letter words.

More details and reviews on The Third Plate

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