| Newsletter | CSA Week 3 |

Highlights From the Farm
We continue to survive the rains! Humorously the rains have invited a family of Mallards to float between rows at the end of our field. We can’t complain, they are great at managing the slug population. Adaline seems to think she is one of the duck’s hatchlings. We’re hoping, however, that she’ll decide munching on slugs isn’t quite her idea of a good meal! ... 

We finished putting all the peppers and okra in the ground. Just before the rains came. There we lost some that got obliterated by the heavy rain. Thankfully we had sown some other baby peppers… for better or worse their replacements will be sweet lunchbox peppers (those little snacking ones that are so good with hummus), so we don’t think anyone will complain!!
We had our first Farmer’s Market of the season this past Saturday! Mars Hill Tailgate Market. It was a great market. We felt a little clunky as we navigated all the regulations and precautions but all the customers who came out to support us at the market were so patient and kind and generous. And, despite it being a smaller, shorter (hours-wise) and somewhat “slower” market, we made a decent amount, all things considered. We met some great fellow vendors as well and it was a beautiful sunny and relatively cool day. Perfect for our first market of the season bringing lots of cool-weather produce!
Lastly, we are so thankful for Mountain Foods Products. They have shown us so much love. We were able to sell 35 pounds of Spinach to them this week! THIRTY FIVE POUNDS of Spinach!! 🙌🙌🙌
Recipes(NEW) Flowering Broccoli & Broccoli Greens: If you have never eaten more than the central broccoli head, you are in for a wonderful surprise! You can eat the ENTIRE PLANT! The broccoli you get this week or next in your share will likely be either our flowering broccoli-rabe type broccoli along with the greens or a more standard “head” type. With either of these, you can eat every bit of it! The flowers, the stems, the broccolini heads and the large leaves. Just add them to your favorite recipe. We love simply covering them lightly with oil, salt and pepper to taste and cooking with minced garlic and onion in the oven at 375 degrees F until just slightly crispy. 
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RECIPE: 
If you’d like to try it in a delicious recipe try this one on for size (or taste)! 

Storage and Preservation
For General Dehydrating/Drying Techniques & Tips See: HERE or HERE
For General Vegetable Pickling Guides See HERE
For General Vegetable Canning Guides See HERE
Tips on Freezing Food Without Plastic HERE and HERE ​