Farmers grow better while listening to music

30 Jul

Apologies to everyone for the tardiness of this newsletter.I hope some of the recipes will still help in the use of the shares. Seth and Juniper and I took a much needed weekend away to attend the Rockygrass bluegrass festival in Lyons. We had a great time listening to music and playing in the river. We got back Monday evening and are just getting back in gear around here. It is always hard to leave our lives at the farm with so many details to translate. We had great help from everyone here at the house and we are so grateful for that. It is so nice to be back in the cool mountain air.

Garden Share

Broccoli Raab



Red Russian Kale

Romaine Lettuce

Red and Yellow Potatoes

Summer Squash

Fruit Share

Apricots – sun glow

Keeping your Greens in Good Shape

Keep those greens crisp and delicious throughout the week by storing them properly. The best way to store your greens is in a plastic bag in the crisper in your fridge. If they look a little limp when you bring them home run them under cold water in the sink, give them a gentle shake and then put them in a plastic bag for storage. The moisture remaining on the leaves will keep them stay hydrated and crisp.

The potatoes and summer squash are from Mattic’s Orchard in Olathe this week. Here is a tasty looking recipe combining our kale (the red veined leaves in the share) and garlic with the potatoes. And another simple potato recipe and a potato salad with dill.

Kale and Potato Enchiladas

Crash Hot Potatoes

Warm German Potato Salad with Dill

Broccoli Raab

Here is some more inspiration to use your broccoli raab with lots of recipe links.

Apricot Cobbler


½ cup butter

3-4 cups fruit and its juices

1 cup sugar

2 tsp baking powder

1 cup unbleached all-purpose flour

1 cup milk


Put butter in a deep casserole at least 9 inches in diameter and place in a cold oven. Preheat oven to 350 degrees. If the fruit is not juicy sprinkle it with some sugar and set aside for a while. Whisk together the baking powder, flour, and sugar in a bowl. Then add the milk and mix well. Mixture will be thin. When the butter has melted and the oven has reached temperature, pour the batter all at once into the dish, then pour the fruit and its juices into the center of the batter. Bake for 50-60 minutes or until the batter is done and the top is golden brown. Serve hot, warm, or at room temperature.



One Response to “Farmers grow better while listening to music”

  1. Readmond Family August 12, 2008 at 3:25 PM #

    THe Kale and Potato Enchiladas were amazing!!

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