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CSA #13


Dear CSA-ers,

Sorry for the delay- With this crazy weather we have had some issues with our internet. Rural living comes with its satellite and wireless internet issues.

This week’s preassembled bag will include: Fennel, Dill, Chives, Spring Mix, Baby Carrots, Summer Squash, and Swiss Chard. Custom orders can be placed between now and Tuesday evening on the website at: https://magneyfarm.locallygrown.net/market
As of Friday’s Summer Solstice, we’ve officially entered the summer season. From here on, days will get progressively shorter until Winter Solstice in late December. At this point in the year, our summer crops like tomatoes, peppers, and eggplants should really be ramping up. Look forward to seeing them in the coming weeks. A quick reminder that we will not be delivering on July 4th. We take this week off every year as a midway point on the year and a truly deserved respite during our busiest season. We will still be at Farmers Markets on Saturday the 6th as the vegetables won’t slow down during this time. So, stock up now, or plan to come see us at the markets.
For agriculture, especially in-soil, organic agriculture like we practice, the seasons and weather have significant effect on crop growth. This past week has presented a truly challenging amount of wind and rain. Rain delays planting and can erode soils where plants have not had time to establish their roots. Some of the more violent windstorms have ripped whole plants out of the ground. Additionally, many of our pest problems become more significant with wet weather. The good news is, we have not yet had any structural damage due to severe winds, and thus far our tunnels remain undamaged by the weather. Admittedly we are struggling with the outdoor grow spaces right now though. We humbly ask the you please be patient and understanding with our selection.
This week’s featured vegetable is fennel. Our fennel crop has reached maturity and looks very strong. This crop is relatively new to us, although it traces its origin seaside to the coastal regions of the Mediterranean. Likewise, it has been used in Mediterranean, Mideast, and European cuisine for millennia. Fennel is strongly aromatic and anecdotally associated with bravery and vision. Culinarily, all parts of the plant can be used. The wispy leaves are used as fragrant seasoning, while the decadent “bulbs” may be braised, grilled, roasted, sautéed, or even juiced. The plant has good amounts of Vitamin C and Potassium. For your convenience, we have included a recipe for Summer Squash with Goat Cheese, Fennel and Dill. We hope you enjoy this unique vegetable, so rarely available in the United States.
Summer Squash with Goat Cheese, Fennel and Dill

Ingredients:

• 1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer
• 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil, for dressing
• 2 teaspoons fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 3 ounces fresh goat cheese, crumbled

Directions:

• In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.

As always, we wish you and your family the best during this coming week. We’re always happy to share the joy of fresh local eating with you, and we encourage you to share our CSA program with your friends and neighbors. Thank you so much for being with us.

Sincerely,
The Magney Legacy Ridge Farm Team