SUMMER CSA WEEK 6

"The Shakers recognize the fact that good food properly cooked and well digested is the basis of good health."  Sister Mary Whitcher



We visited the Hancock Shaker Village in western Massachusetts this past week and were much inspired by the simple and practical beauty everywhere we looked.  The kitchen, outfitted to serve more than a hundred people at a time, is amazing; the herb and vegetable plots equally so.  The two together once created a cuisine of flavorful simplicity, with a reliance on fresh produce and herbs.  I picked up "The Best of Shaker Cooking", quite a weighty tome, and will report back as I try out the simple and enticing recipes.

In the meantime:

In this week's share, the only greens you get are a:

Micro salad (various mild and very tender greens with pea shoots--fantastic!!!! No bite!);

1 lb beans!!!  Green or red, and if I run low, I'll start to pick the yellow;

2 summer squash (zucchini) of any size;

3 cukes!!!! However, please don't feel you have to take all 3 if you feel it is too much;

Baby onions!  Sauteed in butter, salt, and pepper, they make a fantastic sauce for whatever you want:

Blueberries or cherries from Red Jacket Orchards.

At the stand: some big turnips, mixed carrots, broccoli! (cross our fingers--the next crop should be big enough for the CSA!), Red Jacket Grape-Apple juice,and the first peaches and plums from Woodland Farms in South Glastonbury!!! They are nearly 2 weeks late this year, but here they come!!!


Meat lovers!!!!! I'm taking orders for free range no hormone truly pastured chickens, 1 lb. packets of ground grass fed beef, and pastured pig bacon.  I need at least 10 takers for the chickens, and 6 for the beef and bacon.

Let me know.

Thanks!!!!!