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Heifer Ranch CSA Vol. 6 / Issue 9 June 22, 2012

As the sun goes, the garden must follow. Accordingly half of the spring gardennow lies in its natural statethe broccoli, cauliflower, arugula, andcabbage bedshave all been mowed and incorporated into the soil. The potatoes and onions wereall harvested this week and put into storage. It is strange to see what has until nowserved as the Ranchs primary garden for the season sown in a cover crop and super

charging until next year.However, the solstice

turn brings bustling activity tothe Ranch, both vegetativeand human. This is the busiestweek of the summer here interms of programming. TheRanch is host to 422 youth

this week with most coming infor at least an overnight stay,others passing through for afield trip, and nearly a hundredhere for the weeklong Alter-native Break (AB) program.

So far this week the ABpar-ticipants lent their much appreciated hands to the potato and onion harvest as well asplanting squash, cukes, and zukes out in the summer garden. The AB program focus-ses on exploring the issues surrounding hunger and poverty and sustainable solu-tions. This includes a night in the global village, as well as hands-on classes and servicelearning. Much of what we do would not be possible without the help such groupsoffer, and the success of the spring garden is a fitting tribute to all those who havegiven their time.

Your farmers,Ryan, Brittany Marie, Hannah, Kenny

This ASB group made our onion harvest possible.

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4 medium to large tomatoes, coredand coarsely chopped1/2 medium onion, coarsely chopped1/2 medium green bell pepper,

stemmed, seeds removed, and coarse-ly chopped1 clove garlic, minced1/2 teaspoon coarse salt1/2 teaspoon freshly ground blackpepperDirections:In a large bowl, mix all ingredients to-

gether along with 1/2 cup water untilwell combined. Transfer to the jar of ablender; blend until pureed.Transfer to a medium saucepan; bring to a boil over medium heat. Reduce heat to asimmer and cook for 10 minutes. Remove from heat and let cool. Serve warm orcold.

2 tomatoes, diced2 medium cucumbers, peeled and diced1 large onion, diced1 tablespoon lemon juice1/2 teaspoon saltDirections:In a medium serving dish, toss the tomatoes, cucumbers and onion with lemon juiceand salt. Super easy, super yummy summer salad!

The results of an ASB class about food production and food sys-

tems, made with herbs and goat cheese from the Ranch!