News From The Farm
We had a wonderful time at the Ice Cream Social on Sunday afternoon.  A breeze and some sprinkles cooled us off nicely.   Ursula particularly enjoyed having so many children here this time.  I think everyone enjoyed the wonderful ice cream made with the farm's milk, eggs and cream, and Lawrence's tour of the farm.

The garden is all irrigated and happily growing. Soon we should be able to provided the vegetables from just our garden. We will harvest grain for the chickens soon and will have our own straw for the bedding for the animals at the same time.

Our intention is to have the newsletter with the In the Share veggie list ready before our first pick up on Thursday afternoon. The list contains what we think on Tuesday will be ready for Thursday, Friday and Saturday pick up and there are sometimes last minute changes.

Our next work day is this Saturday, August 9th from 10-12:30.  With a pot luck following.  We hope to see you there. Please RSVP.

Remember as a member of Cresset, you get a $10 discount for the Slow Down and Eat at Sunrise Ranch on August 16th.


Ursula’s Tips (from Dr. Andrew Weil’s newsletter)
"Garlic is one of my favorite foods. It's an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb."


In The Share

• Cabbage
• Potatoes
• Chard
• Peppers
• Zucchini
• Lettuce
• Basil
• Please return your jars when you’ve finished.

Garlic Broth (from Dr. Andrew Weil's newsletter) 6 cups vegetable stock 1 1/2 tablespoons quality extra-virgin olive oil 1 head garlic, peeled and coarsely chopped 1/2 Turkish bay leaf 1/4 teaspoon dried thyme Pinch dried sage and Salt to taste
Instructions: 1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage. 2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste. 3. Strain. Good as is, or use as a base for soups.


Calendar 

• Saturday August 9th Farm Day 10-12:30pm (followed by a potluck)
• Saturday August 16th Slow Down & Eat at Sunrise Ranch 1-7 pmSaturday September 13th Farm Day
• Saturday September 20th Sustainable Living Fair in Ft. Collins
• Saturday September 27th Shepard Valley Waldorf School Harvest Festival Niwot
• Sunday September 28th Michaelmas Celebration at the Farm

Get your friends and family involved - forward this newsletter to them.


"Plant, animal and insect diversity = fertility of soil which = water quality which = Quality of Life"
Lawrence Holmes