CSA Newsletter – Week 12 – September 2, 2015

by jennifer on September 2, 2015

Large share week 12

Finally we got our rain. The air is fresh and the soil is once again a spongy perfection, as opposed the dusty brick it was starting to resemble. Everything is soaked to the bone, but in a good way. We can take several days off of irrigation duty and rejoice in reduced fire danger. I think the land and the life forms upon it all breathed a collective sigh of relief.

While most of the crops will benefit from the rain, a few won’t fare so well. Many of the tomatoes split with the sudden increase in water. Hopefully, the next round of fruit will hold up better. The basil is also looking a little tired, mostly due to colder nights. We are in a place of transition right now where the summer crops are waning but the fall crops are not quite ready. There will be a little more rotation of crops in the boxes by pick up site, due to harvest quantities being smaller. As crops peter out, Jim will till them in and we’ll soon be planting cover crop and garlic. I swear, the older I get the faster the seasons swirl around. I can’t believe it is already almost fall! We must stuff our faces with summer goodness before it’s gone.

Dirty Produce:
You may have noticed that your produce is dirtier than usual this week. The heavy rain caused soil to splash up on to the plants. Some veggies like beans and basil, do not hold up well once washed so we elected to not overly wash and handle your food.

What’s In the Box:
Carrots
Beets or chard
Green onions (scallions)
Red onions
Garlic
Summer squash
Basil or Italian parsley
Slicing cucumber-large shares only
Lemon cucumber
Rose finn apple potatoes
Lettuce
Green or red pepper
Green and/or yellow beans

If you got parsley in your box, I highly recommend steaming your potatoes, toss with melted garlic butter, and then sprinkling chopped parsley on top. It is soooo good. Basil folks can cut your fresh basil into ribbons and sprinkle over just about anything, I have been trying to utilize fresh herbs more by adding them to the food on my plate rather than in the cooking pot.

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