Usually I talk about the weather here, because let's be honest that's
all we really think about, but since it's been so damn bucolic around
here, I'll skip right to more interesting farm news.
This has been the week of breaking things! Because we haul around so
much stuff, from vegetables to manure in the back of the truck (in
between washings, of course) the leaf springs on the truck gave out,
and the tires are so bald you can't regrow them with rogaine. So the
truck was in for repairs. Then, to top that off, our pump is giving
out nasty, sputtering noises occasionally, which is quite ominous.
Finally, right before we started prepping beds for our fall plantings,
our walk behind tractor decided to seize its clutch up permanently, a
part that must be hand crafted in Italy by a man with only a raw hunk
of steel and a piece of sandpaper, judging by the two weeks it will
take to arrive here in Ithaca and be inserted into our tiller again.
Also, our hose nozzle broke and so did my glasses, but those are minor
things, however they fit into my little trend here so I'm including
What this means is that we are scrambling to ensure that all our fall
crops are planted on time! Already carrots, kale, lettuce, scallions
and beans are planted, and because we don't take broken for an answer,
we are renting a tiller and will have everything planted by tomorrow,
come Hell or high water. The CSA must be fed! Also, I'd be pretty
upset myself if we didn't have fall cabbage and broccoli!
Anyways, that unseasonable hot and then unseasonable cold and lots of
rain in between means the tomato crop is a bit slow to start ripening
this year . . . should have a small amoutn for everyone next week, but
this week we only picked enough for a few meals . . . . as much as
we'd love to bring a few we want to make sure we have enough for
everyone! Keep on dreaming!
Just a note: we will be bringing LOTS of eggplants and zucchini in the
foreseeable future. Here's the absolute BEST way to eat these things
-- cut them into thin, wide strips, marinate them in salt, pepper, soy
sauce, olive oil and lemon juice for an hour, and then grill, turning
frequently until they are a tiny bit charred. Our friend Chris made
this for us the other night, and it is awesome!
ALso, here's a funny article I saw on Facebook, and I immediately
thought of you all: a nice primer on how to make the most out of your
veggie share. However, I disagree strongly with the title, our
vegetables are NOT scary. You may find something useful in it, though.
Without further ado, our vegetables for you this week:
Red and White Cabbage (so good we like to call it summer lettuce)
Lettuce Heads (last week for lettuce for a little while! it will be
back in a few weeks, until then, eat lots of other kinds of salads!)
Kohlrabi (not really a root, I know, but you can use it like one!)
Thanks, and see you all soon!
Kara and Aaron