Greetings Folks!

Happy Summer! With highs soaring into the mid-nineties this past week, it sure does feel like summer and its time for your farmers to beat the heat...in more ways than one. After a hot morning on the farm, there is nothing better than a lunch time wallow in the cold mountain water of the Poudre River. With only a 12 hour travel time from the top of Cameron pass, the water will take your breath away and leave you feeling as crisp and perky as a chilled kale bunch. Ok, bad farmer joke, but I swear that is what you feel like. Then its time to do some serious cooling on the farm. To keep things like head lettuce and broccoli from going to seed, farmer Nic has to double down on the evaporative cooling which actually works for farmers too. A wet long sleeve shirt goes a long way on a hot afternoon. Aside from trying to stay cool, your farmers have been busy harvesting like crazy. For some reason, our vegetables are behaving some what like the weather this year...unexpectedly. Some things are early, some things are late and some things are just surprising. Either way, it is making for an extra busy June.

We are having a serious broccoli glut on the farm this week and it is equally as beautiful as it is abundant...so come and get it! Spring broccoli can be hit or miss, but apparently this stuff liked that snow storm that we got in May. I love it roasted or sautéed at on high heat, but in this weather, do it on the grill. Just marinate it in some soy sauce and balsamic and throw it in your grill basket on high for 20 min or so. It is awesome. Be sure to eat the stalk! It is nutritious and tasty and can be chopped up and grilled with the broccoli OR do 'em fried...check out a good recipe here.

It's finally time for the great escape! Garlic scape that is. Many of you have been asking and they have finally arrived. The scape is the seed stalk of the garlic and is magically delicious. Sorta like garlic favored asparagus. Many folks grill them or make pesto with them, but they are lovely chopped into a curry or stir fry too. We have a limited supply because the heavy snow knocked over a lot of our garlic and it never really stood back up. They will be available this week only. Speaking of this week only, last week for sugar snap peas. They have surprised me a lot with continuous yields and that is great news for you pea lovers. Get em while you can, we only have them once per year! Finally, other surprises this week include cauliflower. It is not usually ready until July and so I was surprised to see their heads peaking out at me while I was drowning in broccoli. Some heads are more like art installations than actual food, so treat them gently. Roasted cauliflower is my favorite, but I think I'm going to try it grilled this week, maybe marinated like a steak as I can not make my house warmer than it already is. Don't forget the parmesan and garlic, it takes the cauliflower to the next level.

Looking forward to seeing many of you real soon!

Katie

This Week's Harvest

Kale

Collards

Chard

Salad Mix

Head Lettuce

Spinach

Arugula

Salad Turnips

Radishes

Garlic Scapes

Sugar Snap Peas

Broccoli

Cauliflower

Zucchini

Baby Fennel Bunches

Beets

Spring Onions

Farmer's Journal