Greetings!

It's finally here!!! Week 1 of our 2018 Summer CSA Program! I know I've bugged you A LOT but if you still haven't done these 2 things- PLEASE do so now!

  1. Install our app! It will (eventually) be linked with our weekly newsletters, have recipe links, and will send important notifications (like hey! we are are running early or late, or we have an abundance of something and it's on sale!) you get the idea! Password for the CSA area is farm2018
Iphone users- get the app here

Android Users- download it here



2. We also have created a private Facebook group just for our CSA members- where you can see video farm tours, photos, and other helpful information as well.



A few things we have found to aid in your CSA or farmstand experience:

Olive oil
Vinegar (all kinds are useful, but if you're short on pantry space, we recommend Balsamic, white and apple cider vinegar's)
Salt & Pepper
A box grater (I have used mine way more than I have ever thought!)
A good recipe website: Even though we provide you with recipes, there are soooo many ways to prepare different vegetables, even just a Google search can get you in the right direction!
An OPEN MIND! you may be experiencing some new veggies that you have either never tried or possible never even seen before! Even though we offer a swap table, we believe half the fun of the CSA program is trying new things 😊


What to expect at pickup.
Pick up is at Woodbury Floral Designs-
15 Hollow Rd., Woodbury CT. Pick up time is 1:00pm-6:00pm on Tuesday. If you can not make it in time to pick up, please notify us at 203.266.9149 so we can make other arrangements. ALL baskets not picked up on your pick up day will be donated to the Woodbury Food Bank.

Our check off system will be a little different this year- it will be on a computer and allow us to track pick up trends and enter any important data regarding your upcoming pickup.

The first week, we will provide you with a basket of veggies- and we ask that you bring back the empty basket the following week in exchange for another full one. We are trying to keep a closer eye on the baskets this year as the expense of them really adds up.

We will provide you with a weekly list of what's in the basket as well as recipes that coordinate with them. We try to get this out as early as we can as we know everyone likes to plan ahead.

If there is anything in your basket you or your family doesn't eat, we do offer a swap table where you can exchange 1 item for another- if it is in the swap table.

We like to thank all our members by offering a 10% discount on anything in the shop! Whether it's more produce, our farm raised meat, sauce, syrup, spices, or flowers and gifts- it's our way of showing you our appreciation for your patronage.
What's new in the shop?
Did we mention that our CSA members receive a 10% discount on everything in the shop as well? Great timing as we are bringing in lots of new items! The "good old standby's" remain- Arethusa ice cream and cheeses, our spice line, pastas, maple syrup & honey- but other products that have caught our eye over the off season are arriving! Taza chocolates is a small chocolatier in Massachusetts that creates stone ground dark chocolate organically sourced directly from cacoa farmers in Mexico.

Our relationship with Harney & Son's Tea in Millerton NY is continuing and we have added many new tea blends, including iced teas; as well as an organic line of juice, soda and sparkling water. These should all be arriving next week!

Since we started carrying tea, everyone has been asking for coffee. Thanks- in part, to our good friend Carole Peck, she has introduced us to Saccuzzo Coffee Company- which roasts, grinds, and blends their coffee beans right in CT!

Amanda's "New" Adventure
Don't worry, I'm not going anywhere!
But I would like to introduce everyone to
a company called Beautycounter. Their mission is simple: "To get safer beauty products into the hands of everyone"

Being married to a farmer, and running the CSA program for 6 years now, I have realized how important it is for so many of us to eat healthy and know how our food is raised. Over the past few years Mike & I have been struggling to grow our family and we have been going through the IVF process for almost a year now. Writing this seems almost strange- infertility seems like the topic that's "taboo" to talk about- but it affects so many women (and men!) that I think it's time to talk about it! In a nutshell, this is why I decided to join Beautycounter- after being so conscious about what goes into my body- isn't it time I start thinking about what goes ON my body as well? Over 1500 harmful or questionable ingredients have been left out of their products- AND they actually work. I would love to share more with you! Learn more about The Never List on my website here and what little things you can do to make the switch to cleaner and safer beauty. I'd also love for you to join me on Wednesday, June 20th at 7:00 pm to sample and see their products in person! (I'll bring the wine!)

~Eat Healthy, BE Healthy!
Amanda
What's in the Basket!
Share for 2:
Romaine Lettuce
Beets
Asparagus
Kale
French Breakfast Radishes

Family Size:
Same and garlic scapes. (everyone will get scapes next week :) )


Care for this weeks ingredients:

Lettuce: Wash or at least rinse with cold water upon returning home from your CSA pickup. Greens wit quickly after they have been cut from the field, a quick cold bath will help them become turgid again. Wrap in dishtowel or paper towels and store in the crisper section of your fridge.

Beets: Removing the greens when you return home will, or in the next day will allow them to not draw moisture from the beet bottoms. The greens should be used within 2-3 days, and the beet bottoms will last a week-two in the fridge. Treat the greens the same way you will the lettuce to keep it from wilting.

Asparagus: Storing the bunch upright in a shallow dish or cup of water is the best way to keep asparagus in the fridge. "Snapping" the stems before cooking will leave you with the most tender pieces.

Kale: Treat same as lettuce. Before using, the leaves can be ripped off the center stem for more tender leaves, but not necessary. Kale is also great to use in smoothies or juiced raw.

French Breakfast Radish: Care the same way as beets- the tops can be eaten, although have a little prickly feel. Our rabbits and chickens love the tops too if it's not your thing.

Garlic Scapes: Can be left in the fridge for weeks.


Thank you for your support of our Farm. We are excited to begin a new season and glad you're along to watch how we GROW
[The Farm @ Woodbury Floral Designs], [15 Hollow Rd. ], [203.266.9149],
[thefarmwoodbury.com]