Ryan learning how to operate the tractor and Elise pounding in t-posts for the tomatoes!
Hello CSA-ers!
This rain, although a nuisance when it comes to most things related to summer farming, has given your farmers a moment of calm! We have been hustling all spring to catch up after such a slow and wet start and now that we are caught up (kind-of, not really) we are forced to take a moment. Today we plant the last of our winter leeks, eggplant, more basil and our weekly lettuce planting-woohoo! As we finish off the last of our huge planting pushes we move forward into trellising, cultivating, harvesting, weeding, weeding and more weeding.
We've gone through a lot of changes this year especially losing several of our long-time farmers who went off to start their own farms as well as Mallory who did a lot of CSA admin (you may have corresponded with her before). We've managed to make it through and are attempting to do a lot of different things on this farm with fewer people than before. While it might seem crazy, we are trying to get this farm closer and closer to success!
Don't forget that you can add-on milk, eggs, meat and more on the CSA store weekly (cutoff is Sunday, midnight).
This rain, although a nuisance when it comes to most things related to summer farming, has given your farmers a moment of calm! We have been hustling all spring to catch up after such a slow and wet start and now that we are caught up (kind-of, not really) we are forced to take a moment. Today we plant the last of our winter leeks, eggplant, more basil and our weekly lettuce planting-woohoo! As we finish off the last of our huge planting pushes we move forward into trellising, cultivating, harvesting, weeding, weeding and more weeding.
We've gone through a lot of changes this year especially losing several of our long-time farmers who went off to start their own farms as well as Mallory who did a lot of CSA admin (you may have corresponded with her before). We've managed to make it through and are attempting to do a lot of different things on this farm with fewer people than before. While it might seem crazy, we are trying to get this farm closer and closer to success!
Don't forget that you can add-on milk, eggs, meat and more on the CSA store weekly (cutoff is Sunday, midnight).
SNAP PEAS: More of the bestttt!!! Not a ton but heck, we are happy we have any. The gophers are huge fans of these guys so every year they typically eat the whole plant before we get anything from them.
RED AND GREEN GEM ROMAINES: Gorgeous set of lettuces for a salad. These gems just don't compare, so sweet and tender.
PAC CHOI: A favorite spring green! If you've been with us many seasons you've definitely had some of these guys. From the pak choi (also known as bok choy or Chinese cabbage) family, a mild and sweet mustard green with thick stems that are good cut up raw in a salad, or lightly sautéed with butter, salt and pepper flakes.
CHARD or MUSTARD GREEN: Reversing the order from the first week! This time if you got chard last week you'll get mustard greens (Gold Frills or Ruby Streaks) this week and vice-versa (mostly)! The rainbow chard is a classic - great for sautéing or eating raw. I recommend adding it to a dish (ala spinach) like lasagna or enchiladas or just sautéing it with some onions, garlic and a little bit of oil and maybe some lemon at the end. You can also throw it in fresh pasta, add it to a soup...really the options are endless. I often de-stem the chard, dice the colorful stems and use them in a different dish (delicious in a little olive oil and seasoning alone). Mustard greens have a nice little kick to them and a great curly leaf-they can be eaten raw in a salad but if you don't like the spice then I recommend sautéing.
SCARLETT QUEEN TURNIPS: A very earthy turnip with beautiful skin, great pickled, in a salad or roasted! The greens are great to use as well (sauté!) Need some ideas on how to use them? Try this salad recipe or the following Braised Turnips with Mustard sauce recipe from Vegetables Everyday:1/2 Tbsp unsalted butter, About 3/4 pounds turnips, peeled and cut into 3/4 –inch cubes, 1/3 cup chicken or vegetable stock, 1 Tbsp heavy cream, 1/2 Tbsp Dijon mustard, 1 Tbsp minced fresh green onion, salt and pepper. Melt the butter in a large sauté pan. Add the turnips and cook, turning occasionally, over medium heat until lightly browned, about 8 minutes. Add the stock and cream. Cover the pan, reduce the heat, and simmer until the turnips are tender, 15 to 20 minutes. Remove the cover, raise the heat to high, and cook until the liquid in the pan reduces to a glaze, about 2 minutes. Stir in the mustard and onions and season with salt and pepper to taste. Serve immediately.
CANDELA or PINK BEAUTY RADISHES: Radish season is in full effect! Some folks received the Italian Candela di Fuoco long radish while others got pink beauties. Both are tasty with big greens and a slight kick.
ZUCCHINI or CUCUMBER: We don't have enough of either with this cool weather but we'll just keep sending both out, by the end of the year I'm sure you'll have had your share of both! During cucurbit season I love to always have a little bit of cucumber and squash on hand for whatever I'm cooking/making. The cucumber variety is Socrates! If you have a bit of scaring on your cukes, those are from cucumber beetles when the cukes are just wee lil' babes. Another reason to support beneficial insects that predate on pests like these beetles. The cuke is still perfectly wonderful and crisp, just a little less "pretty." These cukes are seedless, thin skinned and delicious.
MINT: Ahh mint. We are finally growing enough of this herb to be able to send it out to CSA! We love mint here and grow a lot of it for our restaurants. Fantastic in salad, as garnish, for a dressing or in this farmers favorite summer drink.
RED AND GREEN GEM ROMAINES: Gorgeous set of lettuces for a salad. These gems just don't compare, so sweet and tender.
PAC CHOI: A favorite spring green! If you've been with us many seasons you've definitely had some of these guys. From the pak choi (also known as bok choy or Chinese cabbage) family, a mild and sweet mustard green with thick stems that are good cut up raw in a salad, or lightly sautéed with butter, salt and pepper flakes.
CHARD or MUSTARD GREEN: Reversing the order from the first week! This time if you got chard last week you'll get mustard greens (Gold Frills or Ruby Streaks) this week and vice-versa (mostly)! The rainbow chard is a classic - great for sautéing or eating raw. I recommend adding it to a dish (ala spinach) like lasagna or enchiladas or just sautéing it with some onions, garlic and a little bit of oil and maybe some lemon at the end. You can also throw it in fresh pasta, add it to a soup...really the options are endless. I often de-stem the chard, dice the colorful stems and use them in a different dish (delicious in a little olive oil and seasoning alone). Mustard greens have a nice little kick to them and a great curly leaf-they can be eaten raw in a salad but if you don't like the spice then I recommend sautéing.
SCARLETT QUEEN TURNIPS: A very earthy turnip with beautiful skin, great pickled, in a salad or roasted! The greens are great to use as well (sauté!) Need some ideas on how to use them? Try this salad recipe or the following Braised Turnips with Mustard sauce recipe from Vegetables Everyday:1/2 Tbsp unsalted butter, About 3/4 pounds turnips, peeled and cut into 3/4 –inch cubes, 1/3 cup chicken or vegetable stock, 1 Tbsp heavy cream, 1/2 Tbsp Dijon mustard, 1 Tbsp minced fresh green onion, salt and pepper. Melt the butter in a large sauté pan. Add the turnips and cook, turning occasionally, over medium heat until lightly browned, about 8 minutes. Add the stock and cream. Cover the pan, reduce the heat, and simmer until the turnips are tender, 15 to 20 minutes. Remove the cover, raise the heat to high, and cook until the liquid in the pan reduces to a glaze, about 2 minutes. Stir in the mustard and onions and season with salt and pepper to taste. Serve immediately.
CANDELA or PINK BEAUTY RADISHES: Radish season is in full effect! Some folks received the Italian Candela di Fuoco long radish while others got pink beauties. Both are tasty with big greens and a slight kick.
ZUCCHINI or CUCUMBER: We don't have enough of either with this cool weather but we'll just keep sending both out, by the end of the year I'm sure you'll have had your share of both! During cucurbit season I love to always have a little bit of cucumber and squash on hand for whatever I'm cooking/making. The cucumber variety is Socrates! If you have a bit of scaring on your cukes, those are from cucumber beetles when the cukes are just wee lil' babes. Another reason to support beneficial insects that predate on pests like these beetles. The cuke is still perfectly wonderful and crisp, just a little less "pretty." These cukes are seedless, thin skinned and delicious.
MINT: Ahh mint. We are finally growing enough of this herb to be able to send it out to CSA! We love mint here and grow a lot of it for our restaurants. Fantastic in salad, as garnish, for a dressing or in this farmers favorite summer drink.
 always mowing  always cultivating |  pea tendrils on a moody morning  trellising hoop tomers |
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