FarmShare August 2, 2017

Busy week
We are all a little distracted this week, because Stephanie, our illustrious Assistant Livestock Manager, is getting married this weekend. We have been talking wedding plans for weeks, and are finally starting to work towards making the wedding happen. We have already started on harvesting the flowers to make the special day even more special. Even our littlest farmer gets to participate - Stephanie asked Willa to be her flower girl! So, please excuse our distraction and excitement.

Flower Bouquet tips
If you have been harvesting bouquets, and have not been happy with the vase life of your flowers, try these tips:
- Make sure to remove any leaves on the stem that will be below the water line in the vase.
- Get your flowers into cool water as quickly as possible, giving the stems a fresh cut just before you put them in.
- Change the water daily. You can try adding a teaspoon of vodka to the water to discourage microbial life.
-Try storing the arrangement in the fridge overnight; I find the flowers easily keep a week if they have been well-chilled, but keep more like 4 days without chilling.

Sauteed Carrots
4 cups sliced carrots (about 1 1/2 lbs)
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Scrub the carrots and cut them diagonally in 1/4-inch slices. Place the carrots, 1/4 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
-recipe from Ina Garten

Asian greens with garlic sauce
1 1/2 lb small bok choi
1 tbsp peanut oil
2 tbsp coarsely chopped garlic
2 tbsp soy sauce
Bring a pot of lightly salted water to boil. Trim ends from bok choi. Blanch until just tender, 1 minute. Drain and set aside on a plate. Heat oil in a wok or skillet over medium high heat. Add garlic and cook 1 minute until lightly browned. Add soy sauce and 1 tbsp water. Pour overgreens.
recipe from Saveur

Summer Squash/Zucchini
Cucumbers or Eggplant
Sweet Onions
Bok Choi

Mints, Oregano, Lovage, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram, Parsley, Cilantro, Borage, Lemon Basil, Basil, Lemongrass
Sweet Peas, Yarrow, Calendula, Bachelors Buttons, Amaranth, Sunflowers, Black-Eyed Susans,
Shasta Daisies, Cleome, Zinnia

Important Dates
August 16: Fresh chicken pickup