It has been such a week for us: we seeded our fall crops in flats,
weeded much of our summer plantings (the beans look great) and seeded
some new kale, cilantro, dill and scallions in the back field. We had
great help today from our work share members, and I don't know how
we're going to fit all the vegetables in the truck (although we
We're approaching tomato season rapidly, and I do believe this year we
are going to have a bumper crop. Each plant in the three greenhouses
is absolutely loaded with green fruit, and our outdoor tomatoes are
flowering heavily right now. About a third of them are late blight
resistant cultivars, so if the dreaded blight rears its ugly head
again, we will still have more than enough to supply your salsa,
sauce, and salad needs for the summer.
It's raining heavily as I write this -- Hurray! This summer has been
very good for vegetables so far, in terms of water from the sky. A
good rule of thumb is that vegetables need an inch of rain a week, and
when we don't get that from the sky we have to start irrigating from
the pond or the growth of the plants suffers. But this year we've
gotten probably more than an inch a week pretty consistently, which
makes our lives easier and your vegetables crisper! Although some
people will argue that drought-ripened tomatoes, peppers and other
crops taste better, I'll take the rain any day.
We have decided to try to feature more recipes each week: if you like
a specific recipe that uses our veggies, feel free to send it along
and we'll feature it. Thanks to those of you who already have.
Kara and I tend to cook with a minimalist, everything-in-the-pot
mentality, which works great with a CSA share: don't do too much to
doctor up the vegetables, and feel free to experiment with different
flavor combinations. This year I have found that I love the
combination of oregano and parsley! Cooking is like an ongoing science
experiment in your life that happens three times a day, and as we all
know the best science occurs when you make mistakes and try new
NOTES FOR THURSDAY PICKUP:
Second payments for the CSA are due this week (or next, if you forget)
if you are paying with a payment plan. Thank you! If you have
questions about what or how much you owe, please ask us and we can let
you know specifically.
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
(which would go really nicely in our "kale-a-bacitas" recipe below!)
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.
VEGGIE FORECAST AND RECIPES (below)
On your dinner tables this week:
Lettuce (iceberg and romaine)
Kale (red, green curly, red russian, dino)
Tendersweet cabbage (so good thinly chopped in salads!)
Summer squash and zucchini
Garlic scapes (limited quantities)
One of my favorite dishes this time of year is amazingly simple, and
I'll bet you have most of the ingredients already in your kitchen:
Dinner salad with dill and beets, with lemon-yogurt dressing
Rip iceberg and Romaine lettuce to almost fill a large salad bowl.
Dice lots of dill (stalks and all) and toss into the lettuce. Add in a
few handfuls of boiled beets (boil till a fork slides in easily),
peeled and cut into wedges. I also love adding in some of Crosswind's
soft cheese with chives.
For the dressing, combine whole milk yogurt (I'm passionate about
Ithaca Milk plain yogurt, available at Greenstar) with lemon juice
(better when fresh-squeezed), salt, pepper. (Note from Aaron --
crunchy bacon would go really great on this too)
This week, Aaron's really excited to have thought of a recipe that has
a pun in its title. (Virginia, this one's for you!)
"Mexican food without salsa seems like heresy until you try it," Aaron
said over lunch this afternoon, between rumbles of thunder and
mouthfuls of kaleabacitas tacos.
Lunch today was actually spruced-up leftovers from Wednesday night's
dinner. Last week we finished our last jar of salsa, canned from 2013
tomatoes, and the tomatoes are just about to start trickling in,
leaving us in a week or two lull without those luscious fruits. Fear
not! We've tested the waters and confirmed that tomato-less tacos are
darn good! We added bacon into the dish for lunch today, but last
night's dinner was vegetarian, using shiitakes for protein instead.
Roughly chop zucchini, summer squash, scallions (use the whole thing,
always!), shiitake mushrooms, and any kind of kale (though we prefer
dino in this meal for its texture and color).
In olive oil, sautee mushrooms, squash and onion. Shake in cumin,
chili flakes, salt and pepper to taste. Once veggies have softened,
add in chopped oregano and kale, cook till just wilted. Serve as taco
or burrito filling.
Thanks, and see you soon!
Your farmers, Aaron and Kara