Week 7: Rainbow Box
Happy Sunday, Farm Friends!
Thanks for being patient with us, we’re a day behind on the newsletter this week. It’s been a busy one! Big events like Flair on the Square take a lot of behind-the-scenes prep, not to mention all the energy on the day of. We brought around 300 stems of zinnias to the fresh market on Saturday and sold bouquets at the Fountain City Festival musical this weekend. We’re so grateful to be part of such a supportive community. Thank you for trusting us to grow your food!
On that note, you can purchase zinnias from us! We’re still working on the logistics, but if you need flowers for an event or would like a bouquet for your table, we would love to help you out with that!
The watermelons are officially harvested! They range in weight from about 3-12lbs and are $1.5/lb, which is anywhere from $7 to $20. Let us know if you’re interested, and we’ll set some back for you! They will make their appearances at markets this week.
Now for the real reason you're here: this week’s share!
Still no salad, but we’re working on it. Same as last week, if you’re not thrilled about the greens we’ve got, just let us know and we’ll make you a discount code so you can choose something else from the online store.
This Week’s Salad Club Share Includes:
Rainbow Chard
Tricolor Green Beans
Mixed Asian Eggplant
Online store is open now and will stay open through Tuesday at midnight.
Check it out here: https://www.thatonefarmerguy.com/onlinestore
P.S. You might see a few new additions pop up throughout the day. Keep an eye out! If you’re hunting for something specific, just reach out!
A Colorful Box, Inspired by the Art Festival!
Prepping for this week’s art festival got us in a colorful mood—so we packed your share with vibrant veggies.
Tricolor green beans will keep their colors raw but cook down to a more uniform shade. Try them in a three-bean salad or blanch and toss with a garlicky vinaigrette!
Asian eggplants come in purple and green varieties, with thin skin and a mild, sweet flavor. They’re perfect for stir fries—no need to peel!
Rainbow chard is one of those veggies that looks too pretty to eat—but you should absolutely eat it! Think of it as spinach’s sturdier, sassier cousin.
Here are a few ways to use it:
Sauté it: Chop stems and leaves separately. Cook the stems first in a little oil, then toss in the leaves. Add garlic or a splash of lemon or vinegar to finish.
Add to soup: Toss in chopped chard near the end of cooking for color and texture.
Eat it raw: Young leaves are great sliced thin.
Make wraps: Blanch large leaves for a few seconds, then stuff them for an easy, healthy wrap.
Feeling Veggie Overload? Try a Sheet Pan Meal
If your fridge is overflowing with veggies, here’s a simple solution: sheet pan meals. Today, we roasted a mix of eggplant, zucchini, cabbage, green beans, dill, and onions (grab some from Jimmy’s Fresh Batch at the Bryan Market!) for easy meals all week long. Just chop, toss with olive oil, salt, and your favorite herbs, and roast at 400°F until everything is golden and tender.
Thanks for sticking with us through the wild weeks of summer farming!
As always, reach out with any questions or kitchen confessions, we love hearing from you.
Matt & Allie
That One Farmer Guy