We hope your breakfasts, lunches and dinners have been filled to the
brim with delicious fresh summer produce, and we will be bringing you
more very shortly!
It's certainly been an unusual August for us, very cool and mild, and
wet. This means that our summer crops are slower to ripen, because
they like it in the 80s rather than the 70s. However, that only
slightly dampens their yield, and the ample rainfall is more than
making up for that. The cool temps mean that fall turnips, radishes,
cabbages, broccoli, lettuce and salad greens are doing great! They
love fall temperatures. Look for them to start appearing in the coming
weeks, starting this week with baby lettuce mix! Yum, the return of
Speaking of weather, last week after CSA pickup we returned to the
farm to find it practically underwater! We had to wade over to the
cooler! We, like some of you, received 4 inches of rain in a few
hours, and then another inch the next day, washing out some of our new
beds and drowning some of our lower lying areas. Luckily it dried out
quickly but it was certainly a scary thing to see waterfalls of brown
water flowing out of the field! Much of our lower field is buffered by
pasture that can absorb water and sediment very effectively, so that
helped us a lot. Hopefully none of you all were too adversely affected
by the rain either!
Every week here we wonder how we will fit all the veggies into the
truck... this week I'm not sure what we're going to do, we're already
stacking crates three high above the cab . . . but this is a good
thing! We are immensely enjoying the bounty of summer, from tomato
salads to sauteed peppers and onions to cabbage slaws and steamed
beans of all kinds. As Billy Joel once said, "these are the times to
remember, cuz they will not last forever." This also applies to
vegetables! Enjoy this summer bounty while we have it.
Speaking of bounty, this week our newcomers are WATERMELONS (which I'm
sure you all know how to eat, so I won't explain) and EDAMAME, also
known as fresh soybeans. We are giving these out still attached to the
plant. The way you eat them is just so simple and delicious, and you
may have encountered it before at a sushi restaurant. Steam the beans
for just a few minutes in water until the shells turn bright green,
and then sprinkle liberally with coarse kosher salt and squeeze the
beans from the shells straight into your mouth. They're creamy,
buttery and salty, and they are the perfect summer snack or appetizer.
Kara's folks are here today, and they helped pick our cherry tomatoes
-- you may meet them at CSA pickup -- if so say Hi!
Without further ado, here's what you'll see in your shares:
Tomatoes (Cherokee Purple, Brandywine, Sungold)
Sugar Baby Watermelons
New Red Potatoes
Baby Lettuce Mix
See you all soon!
Aaron and Kara