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Week 8

bouquet of mixed flowers

Hi Everyone.

Here's to another week at the farm! I feel like we're right at the cusp of High Summer, and I really love this time of year.

Everything is growing at full tilt right now, and the harvest is really starting to get going. Normally we think of harvest time as being in the fall, but it really starts mid-July, and ramps up through August and September, and begins to wane and slow down into October before it's all finished in November. Of course, we do all we can to cheat the season by starting things in the greenhouses early, or mulching outdoor crops to protect them from the cold in late Fall, but in general, that's how it works around here.

It's so great to collect the first summer squash, pick the first tomato or two in the greenhouse, or work through the first row of beans. And it's all starting right now! We don't have tomatoes quite yet, but they're starting to ripen, so it won't be long.

In your bags this week:

Salad Mix: We recommend a second wash before you consume - all the rain we had caused a lot of dirt to splash up onto the lettuce. We washed it once at the farm, but it may need a second rinse and spin.

Bulls Blood Beet Greens


Early Shallots or Scallions

Snow Peas

Sugar Snap Peas

Summer Squash (!)

Herb Bundle: Thyme, Oregano, and Chives


Pictured in order: Thyme, Oregano, Chives



Also, remember to mark your calendars for Open Farm Day 2016, which will be on Saturday, July 30th. For more information, see the post from last week or go to the events website.

Here are some recipes to try with some of the veggies you received this week.

1) Cooked Beet Greens, from

1 gallon water 3 1/2 Tbsp Wegmans Fine Crystals Sea Salt 1 tsp Wegmans Minced Garlic in Olive Oil 6 cups (about 10 oz trimmed) beet greens 1/2 lemon

  • Bring water and salt to boil in large stockpot.

  • Add garlic and beet greens; return water to boil. Simmer 4-6 min, or until tender.

  • Quickly strain greens onto plate, retaining a small amount of cooking water.

  • Serve greens with drizzle of retained cooking water and squeeze of fresh lemon juice.

Chef Tip(s): Sprinkle greens with Italian Classics Grated Parmigano-Reggiano Cheese.

2 lbs chicken thighs or breasts Salt & pepper to taste 2 Tbsp vegetable oil 1 cup chopped onion 1 large carrot, sliced (or multiple smaller ones) Snow peas, sliced in thirds 1 hot pepper, seeded (if you wish) and chopped 1 Tbsp finely chopped peeled ginger 2-3 cloves garlic, finely chopped 1 1/2 cups unsweetened coconut milk 1/2 cup golden raisins 1 Tbsp curry powder (or more, to taste) 1 tsp salt cooked rice (Basmati is especially nice)

  • Heat the oil in a large skillet or wok over high heat, add the chicken and brown on both sides. Remove from the pan.

  • Add to the same pan the onions, carrots, peas, hot pepper, ginger and garlic and cook until the veggies are soft, about 5 mins.

  • Add and bring to a boil the coconut milk, raisins, curry powder, and salt.

  • Add the chicken back, reduce the heat and simmer 20 minutes for breasts, 25 minutes for thighs, or until the sauce is thickened and the chicken is cooked.

  • Serve over rice.

Have a great week full of great food!


Sarah VanNorstrand

for Lucky Moon Farm

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