Hey guys it’s me Celeste .
It’s been such a roller coaster with the barn .I remember when I started working for Sarah, Pascale and I were packing everything for you , and slowly we started to open the barn adding hygiene rules and limiting the amount of people in the barn . After, we loosen up a little bit and now I’m so excited that we will be able to open the bar to the public ( don’t forget to leave tips ) but it is time for me to say Goodbye , enjoy your freshly cut herbs and veggies and never take it for granted because who knows with this drought maybe next year will be hard to farm .
Last week , was my last week working in the afternoons in the CSA which means I will no longer be around telling you what to do (LOL) I will be only working in the morning in the wash station with Kelsey and Sarah J. The reason why is because I’m officially in my third trimester, Yes I’m very pregnant. And summer veggies are starting to get heavy for me to carry and my beautiful baby bump is on the way. Since the beginning of the year Sarah J. suggested it will be better for me to be more careful with what I do , carry and move around the barn/farm and I agreed, I have never been a mom before so I better listen to the expert.
Which means that I’m definitely going to miss it and
The plan is for me now to focus on the flower field with weeding , direct seeding , harvesting , and drying the flowers. Which I think will be perfect; I will be able to nourish every minute of my pregnancy surrounded by beautiful flowers until the end .
I’m very grateful with all the support the James’s have given me and my husband Jesse ( He also works here in the farm ) in this new journey of our lives, they have been very patient with mood swings and hangriness.
Here I share a picture of myself 28 weeks pregnant , due in November .We also decided to not know the gender of our baby ,because whatever it is I’m gonna love it with all my soul and being. (Also , Gender Reveals are annoying)
This Week’s Pick List:
Eggs
Red Gold New Potatoes
Candy and Red Long of Tropea Onions
Evergreen Hardy Scallions
Yaya Carrots
Rhonda Beets
Pink Beauty Radish
Solaris Fennel
Diamond, Money Maker, Beatrice, Purple Shine, and Shimoda Eggplant
Dark Star, Yellowfin, and Cocozelle Summer Squash
Mideast Peace, Silver Slicer, Sweet Marketmore, and Addis Pickle Cucumbers
Taiwan Flat and Caraflex Cabbage
Emiko Napa Cabbage
Rainbow Lacinato and Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Parsley, Basil, Cilantro, and Dill
Head Lettuce
Caiman Tomatoes
Aura, Glow, and/or Jimmy Nardello peppers
Melons or watermelons (we hope!)
Albion Strawberries
Pick your own: padron and shishito peppers, cherry tomatoes and tomatillos, jade and dragon langerie beans. Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Here I share a simple Recipe which you can also add an Avocado and it will taste just as fine.
https://www.jocooks.com/recipes/pico-de-gallo-recipe/
8 Roma tomatoes seeds scooped out, diced small
1 jalapeno diced fine
½ red onion diced
¼ cup cilantro fresh, chopped
¼ cup lime juice from about 2 limes
½ tsp salt or to taste
½ tsp pepper or to taste
Chop the ingredients: Dice the tomatoes and onion into small 1/4" cubes. Dice the jalapeno as fine as you can get it, and chop the cilantro well.
Mix the ingredients: Add the chopped ingredients to a bowl and pour in the lime juice, then season with salt and pepper. Toss everything until well combined and let the ingredients sit together for at least 10 minutes before serving.