Week 6: From Our Field to Your Table
We're coming to you a day early this week. We have a busy day of farm work planned for tomorrow, so tonight is about listening to our bodies and giving ourselves a chance to rest. It hasn't been easy to slow down, but this last month has taken a lot out of us.
We know we've said it before, but we'll keep saying it because we truly mean it: thank you. Thank you to our family, friends, customers, and community members who have supported us, lifted our spirits, offered a shoulder to cry on, and helped ease the day-to-day burdens. Your kindness has carried us through more than you'll ever know.
I'm sure many of you are tired of hearing about the recent Cyclospora outbreak, but we wanted to briefly touch on it. If you follow us on social media, you may have already seen our post.
The recent guidance about avoiding pre-cut salad, green onions, and peas can sound alarming, but it's really about being mindful of where your food comes from and how it's handled, not avoiding those foods altogether.
Food safety alerts like this seem to be happening more often, and they're a good reminder of how important strong food safety practices are. We're thankful to provide fresh, safe food to our community. From our field to your table, we follow strict food safety protocols every step of the way. Knowing who grows your food and how it's produced truly makes all the difference.
You can find our produce by pre-ordering through our online store, shopping at St. John Produce, or stopping by to see us at the Defiance Farmers Market.
Please place online orders by 5 p.m. Tuesday for delivery later that week.
Link to Online Store:
www.thatonefarmerguy.com/onlinestore
This Week's Salad Club Share Includes:
• Summer Crisp Leaf Lettuce
• Beets
• Turnips
Summer crisp lettuce is one of our favorite lettuces to grow this time of year. It combines the sweetness and tenderness of leaf lettuce with the crisp texture of romaine, making it perfect for summer salads, lettuce wraps and sandwiches.
Beets and turnips are two vegetables that really shine in the kitchen. Roast them together with olive oil, salt, and pepper for a simple side dish, grate them into salads for extra crunch, or pickle them to enjoy for weeks to come. We're suckers for anything pickled! And don't forget the greens. Both beet greens and turnip greens are delicious sautéed with garlic, stirred into soups, or added to your salad.
As always, thank you for supporting our little farm. Every share, every order, and every conversation at the farmers market helps keep local agriculture growing. We hope you enjoy this week's harvest, and we'll talk again soon.
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Quick Refrigerator Pickle Brine
Ingredients
• 1 cup white vinegar (or apple cider vinegar for a slightly sweeter flavor)
• 1 cup water
• 1 tablespoon kosher salt
• 2 tablespoons sugar or honey (optional, but it balances the vinegar nicely)
Optional Flavor Additions
• 2 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon dill seed (or a few sprigs of fresh dill)
• 1 bay leaf
• A pinch of red pepper flakes for a little heat
Instructions
Wash and slice the roots into thin rounds, matchsticks, or wedges.
Pack them into a clean pint or quart jar.
In a small saucepan, combine the vinegar, water, salt, and sugar. Heat just until the salt and sugar dissolve, no need to boil.
Add any herbs or spices to the jar, then pour the warm brine over the vegetables until they're completely covered.
Let the jar cool to room temperature, then refrigerate.
The pickles will start tasting great after 24 hours, but they're even better after 2–3 days. They'll keep in the refrigerator for about 3–4 weeks.
Add a few slices of green onion from a previous share. They add great flavor to the brine. These pickles are delicious on burgers, tacos, salads, or alongside grilled meats.
Keep in mind, the beets will turn everything bright pink! If you pickle the two roots together, the turnips will absorb the magenta color, making for a beautiful jar that's as fun to look at as it is to eat.