The crush of June planting is finally over, the greenhouse is clear of starts, our plants are growing in the ground, the CSA is finally here, and now it’s weed season!  The cycles of the farm year, while challenging and exhausting, are what make farming fun. The majority of the share this week is coming off of our Mancos Lane plot, where we make use of the high tunnels, greenhouse and the infrastructure that was set up from last season along with the city water we use for our greens to get an early jump on the season.  Crops at 32^nd St that are nearing harvest include kale, basil, tomatoes and radishes, while the rest is planted in late summer and fall crops.

When we rented this new plot we envisioned our members becoming more connected to the farm, so whether it be this week or later in the season, we’d like to encourage you all to come out and spend some time with us on the farm.  Look around, pull some weeds, harvest some kale, grab some strawberries, or just check out the family of bald eagles nested behind the hoop house.  Providing our members with delicious produce, grown without pesticides or insecticides, is important to us and our farm, buts it’s also important to us that you, our members, can share the experience.

Without further ado, your shares this week include: lettuce, arugula, spinach, kale, beets, radishes, chard, onions, and cilantro! With our radishes about a week away from harvest, we decided to go next store to our neighboring organic grower John Essen for his delicious radishes.  Also this week, for those who can’t get enough greens, you have the option of picking from one of our kale beds to supplement your share.  Welcome (back) to Adobe House Farm and thank you for supporting locally grown produce! We look forward to seeing you from 3-6 at 821 E 32^nd St.

Your growers,

Linley, Peter, and Reid

This recipe comes highly recommended from our work/share Leslie Blood.

Recipe of the week “Turns Out I Like Beets!” Hummus

• Four beautiful beets cooked and peeled (cook them wrapped in foil at 375 for about an hour and peel them once they have cooled)
• Two tbsp tahini paste
• Zest from two lemons
• Five tbsp lemon juice
• One clove garlic
• Pinch of salt
• A few grinds of fresh pepper

Throw it into your food processor and let’er rip.  I think this would be amazing with chips, in veggie wraps and on salads.  I plan on trying all three if I do not eat it all directly from the jar with a spoon.