Dear CSA Members:

About a week ago, I came down to the barn around 4:30 pm to get ready for evening milking. Before I could start my normal routine, four children from the summer camp popped their heads above the barn door and excitedly shouted in unison, "Farmer Dan! Farmer Dan! There's a calf in the field! A calf!" I said thank you and continued readying the barn for the cows to return from pasture.

Within moments, another group of campers appeared, and then another, and then another all with the same breathless announcement of the newborn calf. I replied to them all that first we needed to get the rest of the herd into the barn, and then we would focus on the calf and its mother. So, Theresa and I got the cows and brought them into the barn while 30 or so campers lined the fence eager to see if the calf was mixed in with the herd.

When they saw that the calf wasn't with the herd, they immediately wanted to know where it was and what I was going to do about it. I replied, "Why don't you guys go get it?" And so they did. About ten minutes later a throng of campers and counselors and other people who happened by appeared in the barn yard with an incredibly cute newborn bull calf and a somewhat confused looking cow who had just had her first calf.

It was a memorable moment for us all and it made me again realize how wonderful it is to farm with children around. They bring an excitement and enthusiasm to the farm that is infectious and make the place feel fuller and more open. As I thought about the children bringing in the calf, a connection occurred to me between the children who come to the farm through camp or the visiting students program and the dairy herd with the CSA. The dairy herd doesn't directly relate to the production of your CSA share (although the compost made from the cows' manure is certainly a key ingredient) but I think it does add something to the CSA and the farm to have a herd of animals in addition to vegetables.

Somehow the mixture of all we have going adds up to something new and exciting that is more than just a collection of different farming enterprises. I hope you will all have a chance to come up and see the farm and spend some time with the animals at some point this season. Maybe you'll even be a part of a calf-moving parade!

Farmer Dan Demaine

Looking Forward to

Next Week

Anticipated for August 3^rd

Basil

Chard

Cucumbers

Fennel, for some

Lettuce

Peppers

Scallions

String Beans

Summer Squash or Zucchini

Got the “Blues”?

The blueberries in your fruit share come from Grindstone Farm in the Central NY area.

According to their web site, www.grindstonefarm.com, you can store fresh blueberries in the refrigerator for up to 2 weeks. Wash them just before using or they’ll get mushy. To store in the freezer:

Arrange unwashed and completely dry berries in a single layer on a cookie sheet. When frozen, transfer berries to plastic bags or freezer containers. Remove from the freezer, wash and they are ready for your muffins or pancakes.

Classic Pesto

Past printings of pesto recipes prompted passionate petitions for the “proper” proportions and practices. Please! Pesto perfection rests in the palate of the partaker! (Translation: Adjust according to your preferences.)

4 cups fresh basil leaves (or 1 cup packed parsley leaves)
1/2 cup olive oil
1/3 cup pine nuts (or walnuts)
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender (or food processor or with mortar and pestle). Blend until paste forms, stopping often to push down basil. Add cheese and salt; blend until smooth. Transfer to small bowl. (Can be made ahead. To store, top with 1/2 inch olive oil and chill.) Makes about 1 cup.

Adapted from Bon Appétit, August 2004

Dilled Summer Soup

2 small leeks, sliced
2 tablespoons vegetable oil
1 1/2 pounds zucchini or yellow squash, sliced
3 cups chicken broth
1 cup half-and-half
1 (8-ounce) container sour cream
1/2 teaspoon salt
1/3 cup chopped fresh dill
Garnish: fresh dill sprigs

Saute leeks in hot oil in a Dutch oven until tender. Add zucchini and broth. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until zucchini is tender. Remove from heat; cool slightly.

Process mixture in batches in a blender until smooth, stopping to scrape down sides.

Stir in half-and-half and next 3 ingredients. Chill at least 3 hours. Garnish, if desired. Yield: 9 cups Southern Living, AUGUST 1999

Blueberry Compote

1/2 cup water
1/2 cup sugar
2 (3- by ½ -inch) strips fresh lemon zest
2 cups blueberries (10 oz)
1 1/2 Tablespoon fresh lemon juice

Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature. Gourmet. “Last Touch”; July 2006, Lillian Chou

Cucumber-Dill Soup

2 cucumbers, peeled, seeded, and coarsely chopped

1 green onion, coarsely chopped

1 tablespoon lemon juice

1 (16-ounce) container sour cream

1 cup half-and-half

1 tablespoon minced fresh dill

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon hot sauce

Garnish: fresh dill sprigs

Process first 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour into a large bowl; stir in sour cream and next 5 ingredients. Cover and chill 2 hours. Garnish soup, if desired. Yield: Makes 4 cups

Southern Living, AUGUST 2001