Week 17 - A Warm Equinox
Dear Spoon Full Farm Family,
Tomorrow, the day will only be as long as the night. It’s going to be a wonderful night, because we are having our harvest dinner (with many of you in attendance!), yet the brevity of the day poses a challenge. There are so many things to do in the dwindling daytime.
I am quite busy finalizing the presentation that will precede the harvest dinner, called “Our Transition from “Conventional” Export Hay to Regenerative Local Food.” Essentially, the presentation will describe the challenges, failures, and delays that we have encountered as we completely change the purpose and nature of this cultivated land we work on, which we call Spoon Full Farm. It is wild to remember that we only began this project in February, 2017. We have come far, and have a long, long way to go. For me, our greatest success has been this CSA program, and the feedback we have gotten from you all. Every word of appreciation, every smile, and yes, every critique, brings the original, beautiful purpose of this project to mind, to reinvigorate our passion and motivation.
In lieu of a long blog post, this week, I am simply attaching two photos, taken by drones, and then listing the produce in your box, as well as several relevant recipes.
Spoon Full CSA Week 17 Produce Roster (Bold items in whole boxes, only):
Heirloom Tomatoes (or cherry tomatoes)
Walla Walla Sweet Onions
And here are some relevant recipes:
”Do at Home Onion Rings” for the Walla Walla Sweets! Add some thyme to the batter for extra deliciousness.
Devilish Walla Walla Eggs (Spoon Full kitchen original)
Pink Pickled Onions (Spoon Full kitchen original)
Shaken Cucumber Salad (Spoon Full kitchen original)
Spoon Full Farm Team