Week 12 summer CSA

What lovely weather today is! It’s been so hot and muggy we appreciate a cool morning and so do the animals and vegetables! We hope you are all having a wonderful summer and maybe enjoying some travel. We will be going to a short family farming conference the last weekend in July. We are looking forward to staying with friends and enjoying some time in fellowship and learning good things to help us grow and live better. There will be come herbal classes by my favorite herbalist, Rachel Weaver, and we can’t wait to attend. She has several books that I find so helpful in keeping our family healthy. The first one I ever got is called “Be Your Own Doctor” and it’s packed full of great info.

We have been really enjoying our hams lately and I have posted before our favorite recipe, but I will recap here….
I make a brine of 3/4 c sea salt and 1 cup maple syrup, and about a gallon of water and mix it up in a stock pot. I then place a ham in it in the fridge. If I put it in frozen I let it brine for 5 days, if it’s thawed I do 3 days. Then I take it out of the brine and bake in the oven at 325 until it reached 160 degrees. You can make a glaze, but I never do. It is so amazing my family never leaves a scrap. We try and do a few at a time so we can also slice it thin for sandwiches the next day. The best part is the brine is reusable (assuming you keep it in the fridge). We like to put a chicken in it next and do the same thing. I have used the brine up to 4 times before dumping it.

Now for the exciting news! The tomatoes are coming in! I’d say finally, but really we are only at the brink of tomato season, but it never comes soon enough for me! Then when it comes, whew it comes! We will have canning tomatoes for extra purchase in the next few weeks. Just let us know if you’d like some (cabin pick up only). We have some kohlrabi still, lots of summer squash, first potato harvest is happening, the onions and garlic are all in and stored in the walk in cooler. That is a huge project and we are always thankful to see it finished. Cucumbers are going strong and peppers. The kale and lettuces are slowing down in the hot weather, but still some to be enjoyed. If you are running out of ideas for all the squash we are blessed with then try this au gratin recipe, it looks great! I for one, can saute it in butter with onions and never tire of it!

That’s it from the farm, hope you are enjoying it all!
The Bakers

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