Letter from a Farmer,

In mid-July the farm landscape changes. In April and May we are busy with making beds and planting all of our early summer and main summer crops. The farm goes from winter rest to fields filled with veggies. Other fields are growing rye and vetch for straw, oats for straw, and peas and other types of cover crops in preparation for fall veggies. The farm is a sea of green.

Then at the end of May/beginning of June we cut the rye & vetch and oats for straw. Then we put compost on those fields and till them under. By the end of June we mow, chop, and plow under the peas and other nitrogen fixing crops. In July we start to plow under crops we have harvested. We go from green to brown.

Last week we planted two acres of fall crops (cabbage, broccoli, kale, and cauliflower) in the field where the peas used to be. The carrots and beets we seeded the week before are just poking up out of the soil. We will continue to till some of the open fields to get rid of weeds that will cause issues for future veggie seasons. Then we will plant new cover crops. Back to green.

We will continue to plant vegetables weekly until the end of September. But we are shifting gears to weed control time. All this rain and heat are great for plant growth including our favorite weeds we love to hate; pig weed, purslane, lambs quarter, and foxtail grass. We will try to control as many weeds as we can with our tractor tools but our slow growing tiny carrot plants will need some hand weeding, too. And if we miss a week of cultivation the fall cabbages usually require a run through with a hand hoe. Trying not to lose our crops in waves of green weeds.

After weeding season we turn to the root crop harvest. This year in September we will be hosting a sweet potato harvest party. Finally we get to invite all of you back to the farm to enjoy some hours of working side by side followed by our own grass fed burgers on the grill and a potluck. We will get you the date soon so you can save it on your calendars! ~Jody

FRUIT SHARES START THIS WEEK. PLEASE ONLY TAKE A FRUIT SHARE IF YOUR NAME IS ON THE LIST.

IF YOUR NAME ISN'T ON THE LIST AND YOU THINK IT SHOULD BE PLEASE CONTACT THE FARM BEFORE YOU TAKE FRUIT. WE WILL MAKE UP ANY SHARES THAT YOU MISSED. THANK YOU!

Bell pepper and eggplant harvest

Making straw bales

FRUIT: THIS WEEK



CHICKEN #1: Week of July 17

If you can't pick up your egg or meat share a particular week, please contact the farm and we can hold your share and send it another week.

ROXBURY FARM CSA

GRASS FED BEEF

We have beef available to purchase by the cut or by the quarter of a steer

Click HERE to see what cuts are available

Click HERE to purchase a quarter of a steer

Peas as tall as the pick up truck

This week's full share: beets, summer squash, zucchini, snow peas, cucumbers, mini cabbage or kale, eggplant, fennel, bell peppers, parsley, fresh onions, head lettuce, chard, and scallions

FRUIT SHARE: peaches

This week's small share: eggplant, summer squash, zucchini, snow peas, cucumbers, fennel, bell peppers, head lettuce, fresh onions, and chard

head lettuce, new potatoes, bell peppers, eggplant, cilantro, onions, scallions, beets or carrots, cucumbers, zucchini or summer squash, parsley, and chard

COOKING TIPS AND RECIPES

We recommend signing up for the Farm Share newsletter from Alexandra Stafford. It has great cooking tips, recipes, and other helpful items to help you make the most use of your share. Click HERE to sign up. If you have a website, blog, or newsletter as a go to for CSA share recipes please share them with us!

Bell peppers: Store in a cool spot in your kitchen.

Fresh Onions: Store in a plastic bag in the fridge. This type of onion will store for a week or two in the fridge.

Roasted Beet and Fennel Salad

4 beets, peeled and cut into 1/2-inch wedges (1 1/2 pounds)

2 thyme sprigs

2 tablespoons water

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 large fennel bulb with fronds—bulb cut into 1/2-inch wedges, 1 tablespoon chopped fronds

1 teaspoon sherry vinegar

Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.

In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.

Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.

www.foodandwine.com

Roasted Sweet Onion Dressing

6 cloves garlic (unpeeled)

2 fresh onions (peeled and quartered through the core)

1 ¼ cups vegetable oil (plus more for brushing)

½ cup apple cider vinegar

¼ cup lemon juice (freshly squeezed)

Kosher salt

Freshly ground pepper

Preheat oven to 425°F. Wrap garlic cloves in foil and set on a rimmed baking sheet. Brush onions with oil and arrange on the baking sheet. Bake for about 1 hour, until onions and garlic are lightly charred and soft. Let cool.

Peel garlic and transfer cloves to a blender. Add onions, cider vinegar and lemon juice and puree until smooth. With blender on, gradually add vegetable oil until incorporated. Season dressing with salt and pepper. www.foodandwine.com

Ratatouille Stir-Fry

1 medium green bell pepper (about 6 ounces)

1/2 medium fresh onion (about 6 ounces)

2 small or 1 large summer squash or zucchini (about 12 ounces total)

1/2 globe eggplant (about 6 ounces)

1 cup cherry or grape tomatoes (5 to 6 ounces)

3 cloves garlic

1/4 cup fresh basil leaves

5 tablespoons olive oil, divided

1 teaspoon kosher salt, divided, plus more as needed

Freshly ground black pepper

Serving options: Crostini, cooked orzo, or fresh pasta

Prepare the following, placing each vegetable in a separate pile on a rimmed baking sheet as you complete them: Thinly slice 1 medium bell pepper (about 1 1/2 cups) and 1/2 medium onion (about 1 1/2 cups); halve 2 small summer squash or zucchini and 1/2 eggplant lengthwise (quarter lengthwise if wider than 2-inches), then cut crosswise into 1/2-inch-thick pieces (about 2 3/4 cups squash, 2 cups eggplant); halve 1 cup cherry tomatoes; finely chop 2 to 3 garlic cloves; coarsely chop 1/4 cup fresh basil leaves.

Heat a large frying pan or wok over medium-high heat until a bead of water dances when dropped in the pan, 2 to 4 minutes.

Drizzle 2 tablespoons of the olive oil around the perimeter of the pan. Add the eggplant, season with 1/4 teaspoon of the kosher salt, and toss to coat in the oil. Spread out into an even layer and cook, stirring occasionally with a metal spatula, until crisp-tender and browned in spots, 2 to 4 minutes. Transfer to a medium bowl. Repeat cooking the summer squash in 1 tablespoon of the olive oil and 1/4 teaspoon of the kosher salt. Transfer to the bowl.

Reduce the heat to medium and drizzle in the remaining 2 tablespoons olive oil. Add the bell pepper, onion, and garlic, and season with 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and season with the remaining 1/4 teaspoon kosher salt and a few grinds of black pepper. Cook, stirring occasionally, until starting to soften and the juices release, about 4 minutes.

Return the eggplant, squash, and any accumulated juices to the pan. Cook, stirring occasionally, until heated through, about 1 minute. Taste and season with more salt and pepper as needed. Sprinkle with the basil and serve over crostini, cooked orzo, or cooked pasta if desired.

www.thekitchn.com