Welcome to the first summer distribution!

The cool weather from early spring till July gave us a late harvest start. Even though the garden looks promising, there are just a few vegetables to start: garlic, lettuce and few zucchini for this week. We will buy organic produce from David Asbury Pumpkin Patch Farm in Longmont to supplement this week's share. This is a challenging garden year, so far. This week our irrigation pump broke and the garden had to wait for water until it was fixed. The greenhouse that starts the basil plants for us lost their roof (and plants) in the May tornado. We got basil from another greenhouse and just planted it, so the basil harvest will be later than usual. We are in full swing of weeding season now. Some areas in our garden constantly have bindweed growing back and it is hard to keep up with it. Thanks to the volunteers who came out to help weed the garden at the July Farm Day. The next Farm Day is scheduled for August 9th. If you have time to come help weed anytime, call to let us know.

We have Slow Down and Eat "a sustainable food experience" flyers available at each pickup site. As a Cresset member you are eligible for a $10 discount, just let them know when you order tickets.

Julie Whitman, a barter member, has created a canvas Cresset Community Farm Shopping bag for you to tote your veggies. Check out the sample at your pickup site. If you would like to support the farm and Mother Earth by using a reusable bag, send a check for $5/each to Cresset Community Farm and we will send your bags to your site.

We do have a Yahoo group for sharing recipes and questions. Email Tina Schinner at tina_tyg@hotmail.com for information on subscribing. If you have a recipe you'd like to share with the other 149 members via the newsletter, you can send it to Tina also.


URSULA'S TIPS
We've harvested all the garlic and it's in the process of drying. The garlic tops can be chopped and used as you do garlic cloves in salads, cooking or infusing oil or vinegar. We use the fermented vegetables in salads or on sandwiches like pickles. They are made with last year’s harvested vegetables in January by members, mostly barter share members, for members.


Sautéed Greens
1 bunch greens
Garlic, chopped
Olive oil
1/2 t salt
1/4 t pepper
1 t honey or sugar
Splash of vinegar

Wash the greens and stack them. Roll them up tightly and then slice thinly. Heat the oil in pan over medium heat. Add the greens, salt, pepper, garlic and honey. Stir often until tender and bright green, taking care not to burn. Add splash of vinegar. Enjoy!

IN THE SHARE
Lettuce
Garlic
Zucchini
Kale
Cilantro
Beets
A jar of fermented vegetables (either this week or next week at your pick up site.) Please refrigerate and return your jars when you finished it.

CALENDAR
Sunday August 3rd - Ice Cream Social 3 - 6 pm. Bring a topping to share.
Saturday August 9th - Farm Day 9-12:30(?)
Saturday August 16th - Slow Down & Eat at Sunrise Ranch 1-7 pm
Saturday 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