17 of 20

This has been a long and honestly, somewhat tiring week for me. it began with a vehicle breakdown following market last Saturday. Oh boy that made for a long day, but we did finally land safely back at the farm just past 11:30 pm. With a 3:00 wake up that was over a 20 hour day. I have so much thanks for our friends in Nashville, our neighbors, and some fine strangers that teamed together to have us fed and shuttled back home. A little bleary eyed we have had a busy week of farm work. This time of year is the grand great final push. We are still managing and harvesting from our summer plantings, but we have to get the fall gardens planted and maintain those as well. With pretty small windows between these continuous unseasonable rains, we are doing quite well. Emerging fall greens and roots, transplanted kale, it all looks wonderful. This is going to be an information packed newsletter. As the season draws to a close, I always have items to keep you informed of.

LAMB: We have processed more of this year’s lamb. We will have it available for pick up on either August 31st or any week there after. Please order asap, most cuts will sell out quickly. We will have lamb chops, boneless legs of lamb ( a new cut for us to carry),ground lamb, stew meat, ribs and shanks available. I have sent an email out with pricing details, but please let me know your orders as soon as you can! For the few of you new to our CSA, we raise our lamb exclusively on pasture with no medication or intervention of any kind. This is the finest in grass finished lamb, I have to encourage you to try some, it will make a lamb lover out of you!

PORK: we have restocked most cuts of pork. We still have left pork chops, spare ribs, breakfast sausage and italian sausage. As with the lamb, the pricing went out in a previous email, please let me know if you need more information.

FALL EXTENSION we are in the final weeks of the main season. we remain thrilled about our fall extension! Hoorah! With a full 10 weeks between the main season and Thanksgiving, we have decided to do our longest Fall season ever: 9 weeks. We will take off one Saturday, date to be announced. so we will keep you posted on the details. Cost for the half is $185, the full is $370 and the family is $450. Wishing you all a great week ahead, and hope you all enjoy the transition into fall that approaches

Brown Butter Pasta with Tatsoi

back again, this is an all time favorite for tat soi!

8-16 ounces pasta, preferably curved or with ridges1/2 stick unsalted butter4 – 8 ounces tatsoi1/2 cup chopped sageFreshly grated parmesanLemon wedges

Cook pasta to al dente in salted water. When pasta is almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Add salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. The lemon really makes this dish!

 

week seventeen in your basket:

green beans

peppers

tat soi

swiss chard

herb choice

garlic

 

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