CSA Week 14

Howdy friends! 

My oh my we are half way through August and I can't believe it! Things are good on the farm. Tomatoes are making a come back and we didn't do a thing to them just started harvesting a little more frequently and we're staying ahead of the pests. But here is what we are dealing with folks: 

And believe it or not, our peppers are finally putting on fruits again! I can't make any promises but we are hoping we'll have some in the next few weeks. Some of the summer stuff has almost completely wound down. Namely the cucumbers and squash. It's been realllllllly wet and we've been waiting for it to dry up enough to get our beds prepped enough to plant our fall crops. We're feeling a little behind but it always seems to work out. We should have a nice dry spell this week. So yay! Here are a few photos from this week: 

Lizzie (I) will be leaving for Colorado Wednesday through Monday to see her friends and her dad. So Jesse, Devan and Tony will hold down the fort! I'll still be checking email and what not and will be available to answer any CSA related questions. Or other questions for that matter. Like what's the difference between a butterfly and a moth? Yes. I know the answer. 

I wanted to let you know about a couple of upcoming events! 

On Friday, September 9th from 7-11pm we'll be hosting 4 bands at our farm! Come join us for a farm potluck and live music from the Mid West! Featuring: Dubb Nubb (St. Louis, MO), Karen Meat (Des Moines, IA), Curt Oren and Nora Petran (Iowa). 


On Sunday September 25th from 4-8pm we'll have Australian folk-duo The Weeping Willows, plus a couple of awesome local Nashville acts, Todd Henkin and Ed Masuga! Also a potluck. It will be a beautiful time to see the farm. 


Without further ado, here is your week 14 CSA! 

1-2 Onions 

1-1.5 lb Tomatoes 

Cherry tomatoes 

1.5lb combined Squash and cukes 

1 Spaghetti squash 

1 bunch of Basil 

1 lb Eggplant 

0.5-0.75lbs Okra 

1 bunch Holy basil 

1 bunch Sweet potato greens 

1-4 Hot peppers

Sweet Potato Greens

Roasted Tomato SPAGHETTI SQUASH Pesto: 

I made a really delicious dish with mine. I Roasted it on 375 for 45 minutes. Just cut it in half long ways and put face down on the pan. I threw some tomato chunks in with it in a casserole dish. I combined them after letting them cool for a bit. While they were roasting I made some basil pesto and added that to the squash and tomatoes. And voila! You have Roasted Tomato spaghetti squash pesto! 

I often substitute spaghetti squash for regular pasta. It's delicious! 

Thanks everyone for your patience!

Love, your farmers, 

Lizzie and Jesse and friends and animals.