We are very grateful for your support this season and look forward to producing lots of good food! While the spring has been very dry and our surface water has not flowed at all, our well is holding out good and we are irrigating almost an acre every day. We are lucky to have a great, dynamic, and fun crew this year: Adam Rehage, thoughtfully vagabounding from the Chicago area; Daniel Alvarado, a studio arts major and bike mechanic at Colorado College, and Lana Bullard, a hard working mother from Crestone and Sacremento, CA. With this crew, the whole is certainly greater than the sum of the parts. THANKS TO ALL!
Progress continues on the straw bale production kitchen, root cellar, and water treatment greenhouse. As soon as the primary garden plantings are over we will continue work on these fronts to permanently establish this cutting-edge, food-producing community resource that will perform efficiently for centuries. As always, thanks for your patience and understanding during this time of construction.
Please plan to pick up your weekly box from about 11:00 am on, the earlier the better. We have a very small cool cellar to keep produce in, but until we get the root cellar built, the earlier you pick it up the better. Please let us know if you cannot pick up your box on the distribution day. It is our sincere desire to do our best to make a fresh, diverse, and healthy-portioned box for you. Please also be patient, as the bounty really comes in August and September. We would not want anything to go to waste, so please let us know if there is anything you will not eat. Eggs will be available on a first come, first serve basis, and goat milk/cheese may be available (please let us know if you are interested).
In this week’s distribution:
Lettuce Mix, Siberian Kale, French Breakfast Radish, Peas, Naturalized Crestone Rhubarb, Garlic (from 2010, carmelization is normal), Onions, Chives, Goat Cheese w/ dill (complimentary trial), Organic Strawberries (imported)
If you are at a loss with how to use rhubarb, try cooking chopping it down into small chunks, add sugar and cinnamon, and just a splash of water and cooking into a sauce for ice cream, pancakes, toast, or anything else. A Kenyan friend said they have a traditional savory rhubarb soup, so the possibilities are vast. Here’s a recipe for a quick and easy light coffee cake/bread.
2 C flour 2 C chopped rhubarb
2 tsp baking powder 1 C sugar
2 tsp cinnamon, allspice, and/or cloves ¾ C oil
1 tsp salt ¾ C milk/water
Coconut, nuts, etc. Squeeze lemon
Mix the rhubarb and lemon with the sugar and allow to juice out and soak. Mix dry ingredients, rest of wet ingredients, and then combine. Bake at 450 F.