This week is the 12^th and final week of our 1^st session CSA.  We hope that you have enjoyed the produce in the first session.  This was our first time doing a CSA from our farm and we feel ready to add a few more subscriptions to the 2^nd session – please let your friends know about your experience with us.   The 2^nd session will start the week of August 22.  You can expect sweet corn, Pink eyed purple hull peas, tomatoes, squash, eggplant and other summer vegetables along with the  fall varieties such as kale, lettuce, cilantro, radish, bok choy, cabbage, pumpkins and sweet potatoes.

  During the next two weeks we will be replanting some summer squash, cucumbers, summer lettuce and other varieties along with getting the fields ready for our fall crops, which we will start transplanting and seeding on August 15.  We are also trying out two new markets on Tuesday one in Kennesaw and one in Smyrna.

  This week we are harvesting the first cantaloupes and winter squash. Enjoy!

This week’s CSA:

Cantaloupe

Winter squash (Butternut)

Watermelon

Green Beans

Crowder Peas

Okra

Heirloom tomatoes (Rutger, Sun gold, Green Zebra)

Eggplant

Bell Peppers

Hot peppers

Summer Squash (crooked neck, patty pan, zucchini)

Potatoes

Recipes:

Roasted Butternut squash

Ingredients

1 medium butternut squash, halved lengthwise and seeded

2 teaspoons butter

2 teaspoons brown sugar

Salt and pepper

Directions

Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. Place 1/2 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 25 minutes, until flesh is fork-tender.

SMILEY FACE TOMATO

CRIMSON SWEET WATERMELON

SWEET CORN IS ALMOST READY!