Cadence is the daughter of a CSA member in Rochester. And although we asked her daily if she was completely crazy, she worked through the most excruciating jobs we could throw at her with a bizarre calmness. Rhys would like me to mention that Featherstone does not typically allow volunteers to work on the farm (they need experience and a penchant for 12 hour workdays), but he does say that he is happy that Cadence worked with us and that you all are welcome to come visit the Farm August 13th for the Salsa Class and September ??? (maybe 10th?) for the Harvest Hoe-down party

News from the Farm
by Cadence Nelson

“If you were any kind of produce, what would you be?”
This was one of the first questions I was asked during my stay at Featherstone, and has been on my mind quite a lot. It’s one of those questions that requires you to delve deep within your soul and contemplate the very essence of your being and the meaning of your existence.

I started volunteering at Featherstone to fulfill school requirements and to get out of the house. They all told me that I was crazy. (“Who wants to work on a farm for free? It’s just long days of hard labor in the hot sun!”) But I would do it again in an instant. There is nothing quite like sleeping in a cabin without electricity or riding on the back of a flatbed truck with seven Mexican guys and 1678 ears of freshly picked sweetcorn (I counted), to set one’s priorities straight.
And although some days were hot and some of the labor was hard, none of the days were long, despite many hours of cleaning onions and boxing tomatoes. It was during these times that could really think about
my life goals. I was always shocked at the end of the day by how quickly time passed. So now, after two weeks, I find it difficult to leave the landscape, these people and this way of life that I find so comforting and rich. I’ve certainly learned something about organic farming, but maybe I’ve also learned something about myself: and not just that I’m an avocado. So if you feel the need to examine your life and reevaluate your goals, I recommend that you visit Featherstone Farm and while you are there, ask yourself: What kind of produce are you?

Varieties
By Sarah Libertus

Due to the nature of farming, the produce in the box may change with the weather. Please feel free to contact me if you need any additional assistance with what is in your box.

Bintje Potatoes- These are a yellow fleshed potato similar to the ever-popular Yukon. Although we grow Yukons as well, Jack tells a story of meeting a woman from Copenhagen who said that in a national survey, the Bintje won hands down for the best potato ever in taste and creaminess. I like the name and I use them in everything from mashed dishes to potato salads to stews. They keep their structure and are quite creamy. Continue to keep them in the refrigerator.
Sweet Corn- I hope that you like the sweet corn and I hope that you are eating it immediately. However, if you are unable to get to it now, this corn is great frozen. Boil the corn in salted water quickly (3-4 minutes), submerge immediately in an ice water bath. Holding the corn on end at a slight angle, use a sharp knife to cut off all of the kernels. Place these into a Ziploc bag (a sandwich bag holds about three cups). This corn can be your link to summer come the cold frosty days ahead.
Sweet Onions- I am sending a mix of the red and yellow, because they are so pretty. I have had many e-mails regarding CSA members loving using the greens as they would green onions. So if you haven’t tried that yet, don’t toss them out, but chop finely and top your favorite chili with them.
Sungold Cherry Tomatoes- These are our Farm’s favorite snack. I had a family visiting the farm last week from Illinois and the kids claimed a deep hatred of all things tomato. I coerced a couple into trying these orange beauties and made Sungold lovers out of each one. Sungolds: the tomato that changes your perspective on life.
Fresh Garlic- I have heard many great raves on the fresh garlic this season. The juiciness of these bulbs lend themselves to great compound butter: thinly slice two cloves, sprinkle with coarse salt, then using the flat side of a knife squish the garlic into a fine paste. Mix garlic with a half a stick of butter and other herbs (basil, cilantro, oregano or thyme are good choices- dried or fresh). Put into cute dish, refrigerate and serve with crusty bread (or even on corn).
Eggplant- I love these eggplants. They are always smooth and sweet. I never peel them (nor salt them) as they seem to keep their shape better and the peel doesn’t taste bitter. A simple dish: get preferred oil hot (peanut or vegetable are good choices) add the eggplant that has been cut up into 1 inch chunks and let brown on each side. Then add garlic, shallots and tamari (or soy sauce). Top with the chopped greens from the onions and serve hot or cold. It is a salty savory dish that is easy and very pretty.
Cucumbers- As I said last week, the drought hurt our cucumber crop, but we wanted to get at least one out to you from our fields. These are a seeded variety and a great slicer. Slice thinly, toss with vinegar (your choice) pepper, salt and refrigerate. Very tasty, very summery.

I just got this from a CSA member, Amy Chen. There are no exact measurements with it, but it looks great (and I love all the Featherstone references).

CORN SALSA
Grilled Featherstone corn (taken off the cobb)
Grilled Featherstone serrano pepper chopped fine
Featherstone tomato diced
Featherstone basil chopped roughly
red wine vinegar
good olive oil
ground black pepper
salt
Mix olive oil into vinegar slowly. Add everything else. Mix and refrigerate until cold enough. Great on many things (w/ chips, w/ pita and hummus, on grilled veggies and meat...) or by itself.
A great summer dish for all those family potlucks.

GRILLED POTATO SALAD WITH CHERRY TOMATOES, BEANS AND BASIL
1 and a Half lbs of potatoes (Bintjes!)
Light olive oil
Salt and pepper to taste
1/4 lb fresh beans: green, yellow or Romano
1/2 pint cherry tomatoes (Sungolds!)
Champagne Vinegar
12 Nicoise or Gaeta olives
Prepare a grill. Preheat the oven to 400 deg. Toss the potatoes in a little olive oil in a shallow baking dish and sprinkle with pepper and salt. Cover and roast until tender (35-40 minutes). Cut the potatoes in half, skewer them (not necessary if you have a vegetables grilling pan that the potatoes won’t fall out of). Roast potatoes and clean beans: trim and cut into 1 inch long pieces. Blanche beans. Skewer half of the tomatoes and place on grill for 10 minutes. Cut all of the cherry tomatoes in half. When potatoes are done, place potatoes, tomatoes, beans, olives in bowl and toss with dressing.
Basil-Garlic Vinaigrette
2 Tablespoons Champagne vinegar (you can substitute white wine vinegar or even apple cider vinegar, but try the Champagne if you haven’t used it before. It is typically available where you would find the rest of the vinegars.)
6 Tablespoons of extra virgin olive oil
1/2 cup fresh basil leaves
1/2 teaspoon salt
1 garlic clove coarsely chopped
Combine vinaigrette ingredients in a blender (or food processor) and blend until smooth.

AUGUST 13th 1-3 p.m.
SALSA MAKING CLASS-

• Please bring a recipe to share, cutting instruments (knives, food processor, blender) and a container to take home your salsa. I will provide a couple of recipes, basic ingredients and chips.
• Please do not bring any pets. All children must be supervised by a parent at all times.
• We will meet at the Green Barn (first parking area) at 1:00, then we will go out in the fields and pick what we need (tomatoes, onions, cilantro, hot peppers). These plants are growing throughout the farm so if you are interested in picking, you must be here promptly at 1:00, because we will be driving to the different farms.
• If you have a special ingredient that we do not grow (i.e. bananas) you will need to bring those ingredients as well.
• Feel free to call me at 507-452-4244 if you need any additional information. This will be fun and hopefully not too hot. Feel free to bring your swimsuit if you would like to take a dip in the pond.

See you there!