WEEK 19- SOL FOOD NEWS
Hey hey G’day, CSA! What a wonderful world it is, and we are so thankful for our community farm. We realize it’s been a while since the last newsletter, but we wanted to really build up some interesting news for this one. We’ve got lots to talk about, mostly the bright future of Sol Food Farm!
First, a garden check-in: Lettuce hasn’t looked this fabulous since the spring, tomatoes had a great week in the heated daytimes, and corn is swaying from the breeze as well as from the weight of the ears! There is only one more succession of lettuce in the greenhouse, and then it’s empty! Delicata and butternut are finishing their term in the fields, and the winter garden is happy, loving the cold nights and the fog- making a special un-seasonal appearance this morning.
And the farmers- we had a far out time hosting the CSA appreciation brunch. What a bunch at brunch! Thanks to everyone who came, and to the chickens and veggies for their input. About 25 folks, of all ages, and most who walked to the farm, enjoyed the sunny morning. Farmers harvested in the early morn, and Leo was at the stove’s helm while Brandy mixed up the B.Mary’s on the patio. Special thanks to housematey Jill and the AMAZING Brian…
And speaking of Brian, let’s segue into next year news: Brain is joining the Sol Food legacy, brining with him a fresh new vigor and finally: some straight male energy around here! Many of you know that space has been created because Leo will be leaving Sol Food and the community to pursue an apprenticeship in biodynamic orcharding and to reunite with former Sol Foodist and his life-love, Andy. All of these changes have been made with care and grace, and the positive growth of Sol Food Farm.
IN THE BOX
Lettuce- Salad Bowl
Herbs- Parsley, Scallion, Basil, Dill
Onion- Cippolini
Zucchini
Cucumber
Peppers- assorted. Gypsy (yellowish) are sweet, Andy’s (long and red) are hotter.
Greens- Collard or Red Russian Kale
Tomatoes- Heirloom and Dry-Farmed Early Girl
Recipe
PEPPER RELISH- Great on sandwiches or burgers!
3 to 5 Gypsy or other sweet peppers, cut in 2-inch chunks
1 large yellow onion, cut in 2-inch chunks
1 cup cider vinegar
1/2 cup maple syrup
1 1/2 tsp dry mustard powder
1/2 tsp hot red pepper flakes or 3 Andy’s peppers
1 Tbsp finely chopped peeled fresh ginger
4 medium cloves garlic, smashed, peeled and minced
2 tsp cardamom seeds
Pulse peppers and onion in food processor (or mince). Cook all ingredients over medium-high heat, stirring frequently, until liquid is reduced to desired consistency!
FINAL NOTE- Newsletter’s late because Brandon broke the computer downloading old episodes of Hee Haw…whatever that means.