Open House at the Farm This Saturday

Yikes, the weather forecast for the week is for highs to be near 94 and little chance of rain.  I think we are all getting accustomed to the drought, but darn it seems way too early to be in the mid 90s. Fortunately here at the farm we have been blessed with some moderate rain showers over the past week or so; nothing measurable but enough to keep the dust down to some degree. If you come to our open house this coming week, you'll see where we have begun plowing up some of our spring crops to make room for some of our summer plantings.

Speaking of our open house, it will be held at this coming Saturday between 4 & 7. It is open to all so please feel free to bring your family and friends. The open house will be held at our "ol' school house" which we relocated to our farm several years ago.  Originally built in 1912, we have modified it to have a working kitchen, dinning area and rest rooms. Depending on the weather, we may have most of our  activities outside, i.e.  pickling/canning demonstration and our "pot luck" dinner. We need to plan so we ask everyone to send us an email to csa@woodduckfarm.com  if you're coming (RSVP).     PLEASE LET US KNOW HOW MANY WILL BE IN YOUR PARTY, Adults and Kids. We're going to smoke some BBQ treats and will have plenty of water, ice tea and apple juice. When you enter the front gate, bear to the right and drive on down and we'll be waiting for you.

What Should You Bring?

·         This is a potluck, so if your last name begins with the letters

                  A~I = a side dish (slaw, beans, casserole, potato salad etc.)

                  J~R = fruits, salads or breads

                  S~Z = Desserts

·         Be sure to bring chairs and of course your family! 

·         Coolers welcome - filled with beverages of your choice.  Please drink responsibly!

·         PLEASE NO DOGS

R.S.V.P. by Wednesday, May25^th

csa@woodduckfarm.com

If you would like to help with any of our open house planning please let us know!

 What to do with Kale and Squash? We received these recipe below from two of our CSA members  

I wanted to share a SUPER easy and delicious Kale recipe. I made these just now and they are incredible! Apparently, you can do this with a lot of different greens but Kale is the most popular. 

Thanks,

Jennifer

Kale Chips 

• about one bunch of kale, rinsed and dried
• Olive oil
• Salt, to taste

Directions:

1. Preheat oven to 325 degrees.
2. Make sure the Kale is dry- try a salad spinner if necessary. Cut the tough ends off the kale, and pull bite sized pieces off the inner stems. 
3. Place kale chips in large bowl. Toss in about 1 tablespoon of olive oil. Lighter is better! Then sprinkle in sea salt. Salad tongs work great for tossing. 
4. Put the kale pieces in a single layer on a baking sheet, using parchment if available.
5. Bake for 12-15 minutes or until crisp, watching the baking around 12 minutes to ensure they aren't burning and to check to see if they are crispy enough for you! 
6. Experiment! For more smoky or spicy flavor, lightly dust the kale chips with paprika or cayenne pepper power.

  
Summer Squash casserole

Ingredients

• 1 small Vidalia onion, chopped (about 3/4 cup)
• 2 pounds yellow squash, cut into 1/2 to 1-inch cubes
• Kosher salt and freshly cracked black pepper
• 1 cup good quality mayonnaise
• 1 1/2 cups grated Gruyere cheese
• 1 1/4 cups crushed Ritz crackers, divided
• 1 1/2 tsp. fresh thyme, chopped
• 1 to 2 Tbsp. olive oil

Preheat the oven to 350 degrees F.

In a heated skillet, add olive oil.  Add the onions. Cook until lightly brown. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese, 1 cup of the crumbled crackers, and thyme. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.

Kristina

Below are a few photos over the past  two weeks.

It takes a lot of manpower to pick wash sort and pack our CSA boxes.  We do everything outside, so tents are required to protect the veggies from the sun.

 Lots of Baby Carrots last week. More coming this week.

 

 Week of May 17th Full Share Above which included cucumbers, microgreens, salad mix, baby carrots, cauliflower, radishes, snow peas,onion, rainbow swiss chard and russian  banana potatoes.

 Week of May 12th, Full Share Above, 2 bags of Salad Greens, Summer Starburst Squash, Cheddar Cauliflower, Broccoli, 2 heads of Cabbage, Radishes, Beets or Salad Turnips, Snow Peas, Onions