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The First August Week

Updated: Nov 16, 2021

We are excited to officially offer the first-ever Cookie Share! Comrade Cookies are the creations of Emma Hyche, local baker at Devil's Food in Denver and cookie aficionado. The share will run from August to the first week of October and will feature a dozen cookies each week. Ten weeks of delicious, creative cookies for $100. The first week will feature a duo of shortbread cookies: half salted butter-chocolate and half chai-spiced. Think playful spins on familiar classics: a snickerdoodle with graham cracker crumbs, a jam sandwich cookie with homemade jam, a chocolate chip cookie with salty potato chip bits.... and so on. Cookies can be picked up along with your veggies on Mondays and Wednesdays. Gluten-free options are available too! You can click below to buy a share, or bring cash or check to next distribution.

Harvest List: fingerling potatoes tomatillos dragon's tongue beans beets kale cucumber summer squash shungiku the first hot peppers Please note this list is dependent on weather and crop conditions, not guaranteed or comprehensive.

Okra is blossoming in scores. Okra and hibiscus are kin of the same family.

This time of the season, it can be easy for a farmer’s heart to feel arrhythmic when spotting those patches of weeds that have gotten away. Right now, all small farmers are out harvesting at least a handful of items every day of the week, so priorities sometimes shift around mid-summer. Opportunistic weeds flex their muscles, to every small farmer’s chagrin. No matter how meticulous the farmers, there are always at least a few spots that manage to get away. Such is a small price to pay for not applying chemicals. It is also easy, as a farmer, to resent weeds. To anthropomorphize them as millions of tiny opportunistic, jeering micro-villains. . .some being far more nefarious than others (*ahem* goatsheads). When a farmer stands up to stretch after crawling endlessly on hands and knees to remove weeds, it’s easy for her to cast ill feelings upon the merrily successful weeds that cost her precious time and energy. Our first year farming together, we’re holding one another accountable to make daily efforts to work harmoniously with the land rather than feel like we’re fighting it. It’s taken a conscious effort but feels great at the end of the day. When faced with the proliferation of plants like the Canada thistle or bindweed, for instance, it feels better to admire their masterful propagation skills than it does to curse them for the same reason. (I must admit, I am deeply humbled by bindweed.) The mere qualities that make them annoying are the same qualities that should render us all awestruck. Weeds are the swaying, respiring definition of resilience, and ought to be revered for it. Until people started manipulating the land around here to favor certain plants, plants were just plants and there was no such thing as “weeds”. . .many of the weeds that we talk about today were simply timeless fixtures of the native landscape (others have been introduced either intentionally or unintentionally. . . fortunately or unfortunately). Besides a special talent for reproduction, many weeds are edible and/or medicinal, cue lamb’s quarter and dandelion. Some weeds are majestic and beautiful, like mullein. Others bring pollinators to the scene, like milkweed. They say that the only difference between a flower and a weed is a judgment. Please hold us accountable to respect all plants, whether they’re “supposed to be” on the farm or not. They were here first, after all, and known what they’re about for millennia. I guess you could say we’re still figuring that out a little bit every day.

Recipe: CRISPY SMASHED FINGERLINGS WITH ONIONS AND PARSLEY Ingredients: large handful fingerling potatoes 1 small onion a few sprigs of fresh parlsey butter/duck fat/olive oil flakey salt Preparation: Steam a large handful of fingerling potatoes for 8-10 minutes until easily pierced with a fork. Let the potatoes cool slightly. Crush them with the palm of your hand or a jar just enough to expose the inside. Heat a liberal amount of butter, duck fat or olive oil on medium-high in the skillet, and in a single layer, brown each side for 5 minutes, until they are very crispy. Sautee thin onion rounds until golden brown and sprinkle on top of potatoes. Top with flakey salt and chopped parsley.

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