I’m feeling much more optimistic about the fields this week than last week.  We’ve had a busy week putting up bean trellising, tying up tomatoes and dahlias and of course, always more weeding. And I was most happy to harvest the first of the cucumbers this week.  Am doing an experiment with using grass clippings to mulch the kale and cucumbers.   With these high temps is extra important to keep the soil cool.       

A big thanks to CSA member Joyce for lending a hand thinning the 150 feet of carrots last Friday.  It was a ridiculous hot day for the middle of June, so we borrowed an idea from the Hispanic stonemasons I’ve seen at work and put up a tent over the row where we were working! Ha – at least 10 degrees cooler!

Farm Food Favorite: Strawberry-Vanilla Chia Seed Pudding
In a bowl whisk together 3 cups unsweetened almond milk, 2 tsp. vanilla extract, 3 tbsp maple syrup and ½ tsp cinnamon.  Pour liquid mixture over ½ cup chia seeds and stir until seeds are incorporated.  Make sure to stir it well so that none of the chia seeds are sticking together.  This ensures they’re all able to absorb the liquid and create a pudding-like consistency.  Let sit for an hour or in the refrigerator overnight.  Mixture will thicken substantially.  In morning stir pudding and top with fresh strawberries. Enjoy!

I will see you all tomorrow at the CSA pickup from 10-12 at the Rock House Park.  Please bring a bag for your goodies.

Until next week…

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