Hello!
I'm working from afar this week and even though I planned what was in the shares last week and was talking to our crew this week it was very exciting when they sent me the photos and I think for a second I felt what folks experience when they get their share. It is such a different experience when you are thinking constantly about the share, hoping it all works out on the production side, that it is a good combination of ingredients and enough value and so on that I think we sometimes lose sight of the final product...what a beautiful box of vegetables!
On a similar note, your farmers are already starting the planning and visioning for next years crop plan and CSA contents (it is a bit crazy how early you have to do it but things like garlic are already selling out!) If you have any crops that you would love to see more of, varieties you hate or can't get enough of let us know! The more of our community that we can put into the crop plan, the better. Email me: j e n @ o u r t a b l e . u s
I'm working from afar this week and even though I planned what was in the shares last week and was talking to our crew this week it was very exciting when they sent me the photos and I think for a second I felt what folks experience when they get their share. It is such a different experience when you are thinking constantly about the share, hoping it all works out on the production side, that it is a good combination of ingredients and enough value and so on that I think we sometimes lose sight of the final product...what a beautiful box of vegetables!
On a similar note, your farmers are already starting the planning and visioning for next years crop plan and CSA contents (it is a bit crazy how early you have to do it but things like garlic are already selling out!) If you have any crops that you would love to see more of, varieties you hate or can't get enough of let us know! The more of our community that we can put into the crop plan, the better. Email me: j e n @ o u r t a b l e . u s
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SWEET CORN: Finally!! I promised we would have it eventually and here we are! It might feel like fall but oh boy we've got sweet corn. It is so good! We did a variety trial this year so we have at least ten different types. Variety trials allow us to help agricultural researchers and seed companies pick the most suitable genetic/seed populations for a specific area (while also selecting for size, flavor, yield, et cetera..) and at the same time let's us test varieties in our own little microclimate, with our soil. It is a fun thing to participate in and a win-win situation. If your corn is missing some kernels (usually at the top) it doesn't mean anything is wrong with it–corn is wind pollinated and when there are kernels that are missing it means that not ever silk was pollinated. This can be due to many factors but always happens when you aren't growing a huge field of corn and can also be effected by rain and humidity.
KALE: Lacinato and ruffled types! This kale is young and tender and delicious!! You can definitely use this kale raw for a salad or braise it, sauté it, add it to a dish.
JIMMY NARDELLOS: These sweet peppers are here again, but in larger quantities!
MIXED BEETS: Chioggia, white, orange and red beets for a fun mix. You can cut these up into wedges and roast them in the oven with a little bit of olive oil and spices of your choosing...fun and easy! If you want to store the roots in your fridge for a while make sure to get the tops off. Like most roots you can use the greens for cooking also!
HAKUREI TURNIPS (Mini only): These guys have returned from Spring! Absolutely delicious fresh, these are great on toast, in a salad or munched on alone They can also be roasted or grilled but there is really no need. The greens are also tasty and tender and should definitely not be thrown away (I love braising the greens with a little oil, garlic and maybe some chorizo-- you can make a yummy slaw with both root and green also)! If you want to store the roots for a couple of days remove the tops and store separately.
RADISHES (Large only): Pink beauty radishes. FCrispy and mildly spicy, you can use the greens as well (try pesto). With this cozy weather a traditional French breakfast (toasted bread, butter, sliced radishes and salt) sounds perfect. You can also toss them in a salad or pickle them for later.
SALAD MIX (Large only): A wonderful salad starter–full of flavor with gorgeous colors and textures
BASIL (Large only): It might be getting cold out but we still have basil!
STOCKY RED ROASTER (Large only): Heirloom sweet Italian peppers, much akin to a red bell pepper but superior flavor!!
PURPLE BUNCHING ONIONS (Large only): This variety, deep purple, is crazy beautiful! Use like a scallion or spring onion.
KALE: Lacinato and ruffled types! This kale is young and tender and delicious!! You can definitely use this kale raw for a salad or braise it, sauté it, add it to a dish.
JIMMY NARDELLOS: These sweet peppers are here again, but in larger quantities!
MIXED BEETS: Chioggia, white, orange and red beets for a fun mix. You can cut these up into wedges and roast them in the oven with a little bit of olive oil and spices of your choosing...fun and easy! If you want to store the roots in your fridge for a while make sure to get the tops off. Like most roots you can use the greens for cooking also!
HAKUREI TURNIPS (Mini only): These guys have returned from Spring! Absolutely delicious fresh, these are great on toast, in a salad or munched on alone They can also be roasted or grilled but there is really no need. The greens are also tasty and tender and should definitely not be thrown away (I love braising the greens with a little oil, garlic and maybe some chorizo-- you can make a yummy slaw with both root and green also)! If you want to store the roots for a couple of days remove the tops and store separately.
RADISHES (Large only): Pink beauty radishes. FCrispy and mildly spicy, you can use the greens as well (try pesto). With this cozy weather a traditional French breakfast (toasted bread, butter, sliced radishes and salt) sounds perfect. You can also toss them in a salad or pickle them for later.
SALAD MIX (Large only): A wonderful salad starter–full of flavor with gorgeous colors and textures
BASIL (Large only): It might be getting cold out but we still have basil!
STOCKY RED ROASTER (Large only): Heirloom sweet Italian peppers, much akin to a red bell pepper but superior flavor!!
PURPLE BUNCHING ONIONS (Large only): This variety, deep purple, is crazy beautiful! Use like a scallion or spring onion.
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