What a hot one last week. Lots of 5 am starts and then hustling through the hot days to make it through last week. Morgan who has worked with us for the last ten years loves to be hot, but even he thought some of last weeks weather was feeling dangerous.

Somehow we still managed to do it all, with just a few hiccups here and there (Tuesday members, you were supposed to get 3 lbs of tomatoes last week, my bad, I literally just missed changing a 2 to a 3 on the distribution sheet after the yields came in much heavier than anticipated - not to worry, you'll get them this week. Thursday customers who come early, I'm sorry I couldn't get Haley out the door early enough to get everything set up on time, again, entirely my bad. We've adjusted and it won't happen again. Many thanks to Haley for hustling in the heat and to the several CSA members who came to the rescue to give her a break/help load the truck at the end of the day.)

We've passed August 15th, which for some reason is always a turning point for me. Most farmers talk about how August is the hardest month, but I always feel like May-July is the hardest. Maybe it's because we also do a spring share and seedling sale, plus we are planting/caring for all summer, fall and winter crops too. In August, lots of crops have already had their final cultivation, it's just trying to keep the deer and rodents away until harvest, which can be stressful, but is not time consuming.

We are still planting, though! On Friday we planted 2000 bed feet in scallions, zucchini (last planting), rutabaga, kohlrabi, celery and fennel and on Saturday I seeded arugula, 3 kinds of radishes, both for fresh eating and storage (yes, watermelon radish!), sweet turnips, purple top turnips, and the last planting of baby carrots for November/December harvest when they are the sweetest.

We also got all the storage onions and shallots out of the field and into the greenhouse and hardening off tunnel to cure! I felt like we couldn't get it all done last week, so I called Ali and Melissa from our crew down in Franklin/Holliston/Ashland and they both came up for a half day on Wednesday. It was great to have a big team for a big project and to re-connect!

We also finished hand weeding 2800 bed feet of storage carrots last week.

We are still trying to eat well ourselves! On Friday we needed to clean out the fridge so we make "Laksa". I put that in quotes because I know that what I made wasn't really Laksa, probably it was just curry, but it was delicious.

2 TBSP "better than boullion" (cubes would work too)

2 TBSP curry paste

2 cloves garlic crushed

saute in a pot 3-5 minutes to allow the flavors to come out

Pour in 2 quarts water and 1 can coconut milk

Bring to a boil then simmer 15-20 minutes while you cut up everything left in the fridge:

we did:

1 grilled pepper

1 grilled bok choy

12 leaves of arugula left in a bag

1/2 bunch scallion

1/2 bunch radish

4 tiny annoying carrots

1/2 ear of corn, kernels cut off

1 sauteed onion

leftover rice from take-out Chinese on Tuesday

leftover pasta from Wednesday

When ready to eat, fill your bowl with the leftovers you want then ladel broth over the leftovers. It's great! You could use any broth or ramen noodle packet.

SUACE TIME!

We've got a lot of ripe tomatoes that want to be made into sauce! You don't have to can it, you can freeze it (that's what I do because I never can find time to can).

We have 10 pound boxes for sale for $20, or two for $35. A few varieties we have are really meaty and will make great sauce - but really, all of our tomatoes make great sauce!

They will be available for purchase during CSA pick up.

2-3 pounds tomatoes - yes, they keep on coming!

Sweet Corn! 4 ears/share: We hope you enjoyed it last week! This week's ears are a little more mature - definitely good on the grill or lightly boiled then covered with salt and butter!

2-3 pounds Mix: Cucumbers limited amounts of zucchini, squash, eggplant, Red Long di tropea Onions, Ailsa Craig Onions, green/purple peppers and bok choy.

1 pint: cherry tomatoes, shishito peppers, hot peppers, mini sweet peppers

Sweet Peppers: the sweet peppers are really starting to ripen - we'll make sure everyone gets one or two this week!

Choose 2-3 other items (no repeats, some additional limits may apply): red cabbage, green cabbage, arugula, micros, radishes, scallion, carrots, lettuce mix, kale,

If you can't make it, please feel free to send someone else to pick up your share, or reach out to us and we can coordinate an alternate pick up plan.

CSA Pick Up Hours:

34 Rogers Rd, Holliston

Tuesday, 1pm-6pm

93 East Main St (but don't use the main entrance. At the light in front of the Nursery, turn uphill on Legacy Farm road and make your first right. It's a back entrance and you'll see the box truck!)

Thursday, 12pm-5pm

65 Brookline St, Pepperell (but really it's more like 60 Brookline st, just east of where the GPS will take you. There's a big sign and a parking lot.)

Thursday 4pm-7pm

Remember to change the water for your flowers daily, if possible, trim the stems after 3-4 days. Keep the bouquet out of the sun and in a cooler part of the house for longer vase life.