This week’s harvest: eggplant (Group B), green beans (Group A), carrots, turnips, beets (try roasted root veggies, yum), chard, kale, dill, cilantro, basil, zucchini, tomatoes, onions, and cucumbers.

Hello everyone, Peter here, giving Linley a break from the rigors of writing our CSA letter for week 9.  We are officially half way through the CSA season and I’m 60% sure I’ve memorized 87% of everybody’s names.  I have really enjoyed my weeks managing the CSA pickup at Linda’s Café. Being somewhat of a farming/daddy-daycare hermit my first few years in Durango it has been a treat meeting everyone, sharing recipes, and talking about the farm.  This has easily been the most rewarding year of farming for me on a personal level and I believe it’s directly related to my increased interactions with our diverse CSA community.  I think it’s very important for a farmer’s well being to know and interact with their customers.   Coming from a fisheries background with no knowledge of growing I was happy the first couple of years sequestered on the farm following Linley’s directives, knowing in theory our goal and mission to provide local organic veggies was worthwhile. However my increased role in the exchange and hearing the (so far) positive feedback has driven home the fact that I really do enjoy growing food for people.  While I would trade the heat and dirt in a second to be back underwater, I wouldn’t trade the smiles on your faces at CSA pickup for anything.  Thank you!

This weeks recipe: SALT (in moderation of course)

Sometimes we get caught up in finding recipes for how to use/prepare all of the veggies from the farm and forget that this stuff tastes pretty good all on its own.  Don’t get me wrong, I love the recipes we’ve put out as well as the ones you’ve all shared with us but sometimes simple is good.  So I’ve got two simple ones to share with you this week, both of which my mom made for me while growing up in the Midwest.

Take your tomato and slice it thick.  Pick a salt: Himalayan pink salt, Hawaiian sea salt, or maybe just plain old kosher salt and grind some (lots) peppercorns on top.  Add a leaf of basil or dill if you’re feeling particularly adventurous.  Eat.

Slice your cucumbers.  Spread peanut butter (or almond butter, sunflower butter, tahini) on your favorite cracker (we used Ritz).  Place the cucumber slices on top of the cracker and then finish with your favorite seasoned salt. Eat.