CSA week #13

Farm cooperative: Working together just like your momma taught you

Through this year, we have realized that we may not be able to do everything on our own, despite how much we would like to. So, we are working on putting together some type of cooperative so that a gathering of farms could provide for a CSA. This year our flower business has expanded so much, that we are just running out of space to grow produce.

We have been in conversation with other growers to see who wants to be involved, and to gather a large variety of things to be provided to the CSA. Then, we could be responsible for spring and fall cool weather crops, soap, and pork; and find another farmer to grow the summer crops so we can focus on our flowers during the busy season. Until we figure this out, I don’t think there is anyway that we would be able to expand the CSA beyond what it is right now.

We will keep you updated on the progress as we have just begun to spread the idea around through our farmer friends in hopes to collect a large array of different types of products that our customers would be interested in. Since we already have a support system built up of interested CSA members, that has been a plus in our conversations with the other farmers since they wouldn’t be starting from scratch. And at this point, working together just seems like the best thing to do rather than abandoning the whole idea of the CSA when we have worked so hard to build it to what it is now.

We will let you know before the end of the season what the plan is for next year, so you can start saving up for the winter payment for the CSA. Being a returning customer, or being early will result in a discount on the price. Once we get established too, we would like to figure out some way to take food stamps or honor senior coupons to ensure more equal access to our produce. That may be a project for next year though, once the cooperative is established. But in the meantime, thanks for your support and continued interest in our farm!

What’s included this week?
1. Bell peppers
2. Soap
3. Onions
4. Tatsoi- an Asian spinach, eat it raw or braised
5. Beans
6. Sweet Corn

Recipe of the Week
Stuffed Peppers
(I love this recipe because you can do lots of variations from whatever is in your fridge)
4 red, green or yellow bell peppers, tops sliced off and chopped up
2 cups leftover rice or couscous
1 cup leftover meat, either ground or chopped up
1 teaspoon dried basil
1 tablespoon chopped parsley
1/2 cup chicken stock
2 scallions, chopped (or ½ of an onion, diced)

Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender. I also like to melt my favorite cheese on top too, so in the last 10 minutes of baking, just add it on top and let it get all gooey on top…yum!
Thank you for your support,
Gretel and Steve