As I step out early Monday morning to milk the goats I see in the distance the dark sky. I race with Edward to the milking area and think that I could milk both goats before it starts to rain. Just as I'm half way through milking Ofelia the wind started to pick up quickly and then the rain began. I lead Ofelia back to her barn space as Edward follows beside us and latch on the hook to their fence. Before I knew it Edward and I ran into the barn and took cover from the storm that quickly took down trees, roofs and power lines.
Most chickens survived although their 20 by 10 foot pens were destroyed. Electric fencing lay under old broken trees that allowed the chickens to scatter about the farm. The worst of the storm didn't damage our vegetable crops but did change our landscape of mature trees. As they once stood proud with branches to tie a swing on or shade for our picnics, their simplicity of just being there in our view is now being sawed and put into piles for wood chips.
Clean up continues on the farm and memories will soon come to new trees that we plant every year and watch them grow.
This week's vegetable share is for members who ordered a Full or Half Vegetable Share and/or a Seasonal Fruit Share.
Your Vegetable Share this week:
Arugula
Mustard Mix
Cauliflower
Cucumbers
Garlic
Red Russian Kale
Red or Green Scallions
Savoy Cabbage
Your Seasonal Fruit Share this week:
Red Raspberries
Black Raspberries
Blueberries
Sour Cherries
Sour Cherry Clafoutis
Ingredients:
For the Crusts:
1 stick unsalted butter, room temperature
2/3 cup confectioners' sugar
2/3 cup confectioners' sugar
1 large egg yolk
1 cup all-purpose flour, plus more for surface
Coarse salt
For the Filling:
2 large eggs
2/3 cup creme fraiche or sour cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Table salt
6 ounces sour cherries (about 1 1/4 cups), halved and pitted
Method:
1.Make the crusts: Beat butter and confectioners' sugar with a mixer on medium speed until smooth. Add yolk, and mix until combined. Add flour and 1/2 teaspoon coarse salt; mix until just combined. Press dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
2.Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, re rolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears. Trim excess dough flush with edges of rings using a knife. Prick bottoms of tart shells all over with a fork, and refrigerate until firm, about 1 hour. Meanwhile, preheat oven to 325 degrees.
3.Bake until pale gold, pressing down dough if puffing, about 20 minutes. Let cool.
4.Make the filling: Raise oven temperature to 375 degrees. Gently whisk together eggs, creme fraiche, granulated sugar, vanilla, and a pinch of table salt. Divide mixture evenly among tart shells, and carefully drop cherry halves, cut sides down, into each. Transfer to oven, and bake until just set, 17 to 19 minutes. Let cool.
Recipes! Recipes!
Our Mustard Mix is our custom blend that is frilly and spicy! Enjoy this in a salad with a citrus vinaigrette, liven up any sandwich or slightly saute these greens and it makes for a nice side with roasted chicken or scrambled egg breakfast, enjoy!
![]()
![]()
Tuesday morning was filled with steel t-posts pounded in the ground that led to the afternoon of twisting and tying up tomato plants so they don't hang on the ground. With nearly 1500 tomato plants planted this season in the field t-post pounding and twine tying the tomatoes will take days to complete but well worth the time to enjoy the true flavor of our summer tomatoes.
![]()
![]()
![]()
 |
| Our hoop house cucumbers are crisp and flavorful! |
Tuesday morning was filled with steel t-posts pounded in the ground that led to the afternoon of twisting and tying up tomato plants so they don't hang on the ground. With nearly 1500 tomato plants planted this season in the field t-post pounding and twine tying the tomatoes will take days to complete but well worth the time to enjoy the true flavor of our summer tomatoes.
Despite the road being closed at Millburn and Hunt Club Road our farm stand will still be open! Please come and see our selection and savor this week's harvest. Although we don't have enough tomatoes for our CSA members this week we do have some that will be for sale this Thursday 4-7pm and Saturday 8-2! We'll also have a small quantity of Armenian Cucumbers that are truly delicious! If we haven't seen you yet this summer come on by soon and meet your local farmers!
Tania and Chris Cubberly along with their crew: Armando, Joe, Francisco, Michael, Charlie, Elliott, Sherman and Mario.
