1st week of July

*Special days and hours for the July 4th Holiday*

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Wednesday, July 2, 3-7pm

Thursday, July 3, 9am-7pm

Closed Friday & Saturday, July 4 & 5

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Regular hours resume next week.

A Week at the Farm

This week we’ve started to harvest and cure the garlic.Our longest-growing annual crop, it is planted in October by breaking apart a bulb into the little cloves and planting them point-up in anticipation of a July harvest. Some weeding along the way occurs too. ;-) Also this week we are continuing to set up and run drip irrigation tape. Not only does it use a lot less water than sprinklers, it mostly waters the vegetables and not the weeds.

To pick up from last week with introducing the faces behind your food, here are some more snapshots:

• Bob has been here for several seasons, almost from the beginning. He's a great all-arounder, skilled greens harvester and weed manager.
• Eric, another old-timer, does all of the smaller-spaces mowing with a walk behind mower, and his enthusiasm for it never fades. He is also is a good scout and notices anything that is out of place or needs to be repaired.
• Brian is an industrious worker and weeds fear him. He is also a great handyman and works with tools and repairs and organizing.

Gardening Workshop

Saturday, July 12, at 10am (July 19 raindate)

Home gardening: pruning, composting, patio gardens, vermicomposting, organic gardening, & natural pesticides/herbicides, presented by Tom & Susan Smith, Master Gardeners, from the Lancaster County Extension Center. To attend, please sign up on the sheet here at the barn.

Rain Barrels and Water Conservation Workshop
Saturday, August 23,10 am

Water Conservation at Home: inside the house and out, including cisterns (rain barrels), presented by Matt Kofroth, Watershed Specialist with the Lancaster County Conservation District.

Serving Suggestions for the Harvest

• Eggplant: slice and put on the grill or skillet. Brush with olive oil, soy sauce, and black pepper. Mmm!
• Garlic scapes: milder than bulb garlic, it is great in pesto, stir-fry or salads.
• Beets: excellent grated raw in salads, roasted coated with olive oil, or steamed 'til tender.
• Radish: adds a nice "kick" to salads.
• Cilantro: prominent in Vietnamese cooking and also salsa—great in soups, salads, anywhere.
• Swiss Chard: cut off ribs, steam lightly and add garlic, oil and parmesan cheese, nuts etc.

Have a great July 4th weekend!
Scott

Kale Recipe
Olive Garden Zuppa Tuscana
(From shareholder Kerry Bushong - Thank you Kerry!)

SERVES 4 -6
3/4 cup onion, diced
1 slice bacon, diced
1 1/4 teaspoons garlic cloves, minced
1 ounce chicken bouillon (can use two cans of chicken broth instead)
1 quart water
2 medium potatoes, cut into 1/4 cubes (or two cans of canned potatoes)
2 cups chopped Kale
1 1/2 cups spicy precooked link sausage
3/4 cup heavy cream

Directions:
1. Place onions and bacon into large saucepan and cook onions over medium heat
until they are almost clear. Add garlic and cook for 1 minute.
2. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
3. Add remaining ingredients and simmer for 5 more minutes then serve. Does well if it simmers in the crockpot.