Week 4, Watering, and Weeding
Welcome to Week 4!
We want to start by saying thank you to everyone who reached out with your support, kind words, hugs, and prayers. We're taking things one day at a time, and the farm gives us a reason to keep moving forward each day.
Sorry this newsletter is a little later than usual. We've been busy at the farm preparing for the extreme heat headed our way this week. Matt spent much of the day cultivating because we'll be doing a lot of watering to help our crops beat the heat. It's important that everything is under control so the water reaches our vegetables, not the weeds!
Our online store is open, and we've added a few fun new crops, including green onions and sugar snap peas. If you're a Just Salad or Salad Club member, this is a great week to take advantage of your Free Choice option.
Link to the Online Store: https://www.thatonefarmerguy.com/onlinestore
Please place your orders by 5 p.m. Tuesday for delivery this week.
This Week's Salad Club Share Includes:
One 5 oz bag of spinach
Green onions
Arugula
Just Salad Members: Unless we receive an order or hear from you, you'll receive your regular bag of salad mix.
Spinach is one of the most versatile vegetables you'll find. Enjoy it fresh in a nutrient-packed salad, sauté it as a simple side dish, or toss it into an omelet, pasta, or soup for an extra boost of greens.
If you still have some salad mix left from last week, try mixing in the spinach and arugula to add even more flavor and texture. Arugula has a delicious peppery, slightly nutty taste that we think would pair especially well with grilled steak. Another one of our favorite ways to use it is by making a pesto and tossing it with pasta. It's simple, fresh, and perfect for summer.
Green onions (also called scallions) are one of those vegetables you'll find yourself reaching for all week. Slice them onto tacos, baked potatoes, eggs, salads, burgers, or stir-fries. You can use both the white and green portions, and if you have a grill going, try grilling the whole bunch until lightly charred, they become sweet and incredibly flavorful.
This season has reminded us that life can be both incredibly beautiful and incredibly difficult at the same time. Through it all, we're grateful to spend our days growing food for this community. Thank you for sticking with us, cheering us on, and making That One Farmer Guy part of your week. Stay cool, drink plenty of water, and we'll see you again next week with more from the field
With greens and gratitude,
Matt and Allie
That One Farmer Guy