storms, we weed and plant and race the rain to finish our work. We're
in-between crops; our spring veggies are beginning to senesce, and our
heat-loving summer crops are climbing vigorously. And it's just about time to
begin seeding our fall brassica crops, a reminder that whatever season
you're in, the next is just around the corner.
We are enjoying nights filled with fireflies and the occasional cold beer,
delicious salads and herb-filled sauces, and jumping in ponds and
discovering toads under rocks and mother frogs with thousands of babies on
their backs and FINALLY getting around to fixing all the broken equipment that
we duct-taped together during planting season. It all blurs together.
The time of year where I am stooped low picking summer squash, cucumbers,
eggplant and beans for hours on end, while Kara sweats in the high tunnel
collecting ripe red tomatoes, is almost upon us. When even waking up at 7
in the morning is hot. When the pond starts to be less cool and refreshing
to swim in, when the inevitable summer drought takes hold for a few weeks.
The very first cucumbers and summer squash have arrived this week, and
though the cucumbers are too few in numbers to provide you all with a
share, the summer squash will be there in limited numbers. Heavy rain
has given all our crops a boost this week! Tomatoes the size of
baseballs, cabbage the size of kickballs, and big bushy bean plants,
baby peppers and fattening onions all love this June deluge.
This week we will have garlic scapes! This is a one week only crop for
us, they are the flowers of the garlic plant, and are absolutely
delicious. They kind of taste like a garlicky green bean, for the
uninitiated. We like sauteeing them or making salad dressings using
finely chopped scapes. Or try wilting them on the grill, very good
that way too.
Regretfully, an awful pest called the Swede Midge has cut our broccoli
harvest short, and has affected our red Russian kale as well. We are
exploring different pest management strategies for our fall planting
so it doesn't happen again.
NOTES FOR THURSDAY PICKUP:
Sarah of Crosswinds Farm will again have her pork, chicken and
homemade spreadable cheese for sale. I can vouch for the deliciousness
of it all, and it's a perfect compliment to our vegetable shares. Try
some this week! She accepts cash and local checks.
We will also have your Wellspring Forest Farm shiitake mushroom shares
and your Wide Awake Bakery bread shares. If you have not and would
like to sign up for either of these CSAs, they are still offering
shares and you can sign up at their respective websites.
ALSO, IMPORTANT: Attached to this e-mail is sign up information for
Black Diamond Farm's fruit CSA. If you would like to receive delicious
fresh fall fruit at pickup this year, please consider signing up!
Farmer Jackie will be at our pickup answering questions today and
offering shares, please say hi!
Kohlrabi Salad with Green Onions, Parsley and Frilly Mustard (From the
book Vegetable Literacy)
--Toss grated or julienned kohlrabi with chopped parsley, green onion
and mustard and salt. Add oil and lemon juice, toss again. Serve! (You
could also add radishes, garlic scapes and more to this salad!)
Chimichuri Sauce (adapted from somewhere on the internet)
--I believe this is some sort of South American sauce that is intended
for topping meat, but can be really used on anything. It's so awesome,
I now have a jar in the fridge at all times, just in case. Chop up
equal parts parsley and oregano, a few garlic scapes, some chili
flakes to taste, and blend this with either lemon juice or vinegar,
plus oil and salt and pepper. It should have the consistency of pesto.
Also makes a great dressing if you thin it out with more oil and
Miso Braised Turnips, Radishes and Greens (adapted from somewhere on
the internet, thanks Christie for the recipe!)
--Chop turnips and radishes. Cook veggies in butter and salt to taste,
stirring occasionally until softened. Add 1 cup broth and sugar;
simmer. Cook, stirring frequently, until the turnips are tender and
the liquid is almost completely evaporated. When the turnips are
tender, stir in the greens, cover and cook, stirring occasionally,
until wilted, 2 to 3 minutes. Remove the pan from the heat. Add a
blend of mashed miso and butter and gently stir until the veggies are
The veggie forecast is below:
Tat Soi (don't let a little bit of flea beetle damage keep you from
really enjoying these excellent greens)
Hakurei Turnips (last week! )
Kohlrabi (see above recipe)
Thanks, and see you soon!
Your farmers, Aaron and Kara