Man is it hot outside! We are recording 98 degrees in the SHADE on the farm, which means that when we're out in the field weeding at noon, it's at least 105. Homemade lemonade is what we live for right now.
So, there's good news about the heat, and bad news. The good news: HUGE broccoli, zucchini, scallions, beets, etc. The not so good news..... oppressive heat forces asian greens, bok choy, mizuna, etc to bolt and flower. So, no more of those will be appearing in the share. However, we've got such a smorgasbord of veggies for you this week we don't think you'll mind.
So besides the heat, we are now seeding and transplanting for our fall cabbage and broccoli crops, and will begin direct seeding more turnips, carrots and beets very soon! We have almost gotten our weeds under control, but now we're starting to think of them, in the words of a fellow farmer, as “beneficial insect habitat.” It makes it easier for us to rationalize sitting inside than weeding right now. Next week we will also get our new walk-in cooler online! So everything will be extremely cold! And we will probably spend more time in the cooler than the field....
We are also on the lookout for a tractor! Our rototiller died a good death (lots of smoke and things breaking) while hilling our potatoes, and we will need to replace it. If any of you have suggestions or have seen tractors on the side of the road for sale, let us know!
Also, a little thing we meant to say earlier: because we are such a small-scale CSA, we don't have the facilities to properly triple-wash all your veggies. We “field cool” them with clean, potable water to keep them fresh before you pick them up, but they do need to be washed before eating to clean out dirt, insects, etc. Usually they are pretty clean but you should give them a rinse! It will also revive them a bit.
Another wee note: if you keep your vegetables moist in a closed plastic bag or container in the crisper with the humidity set to high, they will keep much better!
As of today, we have 35 CSA shares, over our initial goal, which means we're feeding about 75 people a week! We never thought this would be possible, and we really have to thank you folks for believing in us. I know it's quite a leap of faith, and we hope to make sure you continue to reap the rewards of your investment for the rest of the season and beyond.
Alright, I've talked long enough. Here's what you're getting this week. As always, please remember your reusable bags!
green onions wow so good right now! Saute the bottoms, eat the tops raw on almost anything!
Broccoli extremely, almost illegally, huge heads of broccoli. And some smaller ones. Eat raw or lightly stirfried.
Zucchini three kinds! The romanesca light green one is very tender and nutty.
Beets greens are delicious too! Just like chard....
hakurei sweet turnips These are getting really big, but they are still good chopped finely or grated raw, and Kara has been stir frying them and they are divine that way.....
lettuce Lettuce hates the heat, but it has survived!
Spinach last week of spinach until fall! Enjoy it this week....
kale our curly kale is great for making kale chips! Toss in olive oil, shake on spices and some salt, and bake at low temp until crispy....
rainbow swiss chard makes it easy to get 5 colors in each meal....
collards wow these are huge, eat some of them and use the rest to fan yourself during the heat wave.
garlic scapes last week of garlic scapes, stir fry like green beans!
Kohlrabi peel, eat raw like an apple, grate, make a “kohl slaw,” carmelize (this is delicious) or dip into delicious things like hummus.
Parsley potato salad, tabbouleh, rice, quinoa, etc all taste better with chopped fresh parsley. True Fact. Short story: once, before she was a farmer, Kara HATED parsley. Now, she loves it! Let it grow on you.
OK, see you this afternoon! (Or Monday)
Aaron and Kara