CSA Newsletter – Week 14 – 2018

by jennifer on September 19, 2018

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THIS IS THE LAST DELIVERY FOR THE HEIGHT OF THE SEASON SHARE FOLKS.
If you wish to continue on for the next 4 weeks, let me know by Sunday.
The cost for a large share is $116 and the small is $88.

WHAT’S IN THE BOX:
carrots
garlic
shallot
sweet onion
corn
orange bullhorn pepper
kohlrabi
red bullhorn-large share only
potatoes: Ozette or Amorosa
Italian zucchini
crookneck or patty pan
basil, dill, or cilantro
beets or chard
green beans or broccoli

ELABORATIONS:
Shallot: Shallots are like little onions with a complex, buttery flavor. They are often minced and added to vinaigrette dressing for salads, or sautéed in olive oil as the base of a soup. We make a marinade of equal parts olive oil and balsamic vinegar, 1 shallot, 1/2 tsp salt, and 1 TBLS rosemary and use it for steak, chicken, zucchini, potatoes, carrots, peppers, winters quash, and other veggies cooked on the grill.
Potatoes:
Most of you got Ozette, but we ran out at the last minute and had to sub in Amorosa (red ones) for a few of you. We will make sure you get Ozettes next week! They look like ginger or Jerusalem artichokes with their gnarled and knobby appearance. This particular potato has an interesting 2-fold story. It was brought to the Olympic peninsula around Neah bay in the late 1700’s by Spanish explorers. The Spaniards eventually left, but the Makah tribe in that area continued to grow them ever since. Their amazing flavor and unique story landed them as an entry in the Ark of Taste. Here is an article that goes into a little more depth about it. These potatoes are great for oven roasting, potato salad, pot roast, beef stew, or any other soup calling for potatoes. The second cool part of the story is that the only reason we started growing them was we had a CSA member couple who did not want to garden anymore, but wanted us to continue to grow out the Ozette potatoes they had received and cultivated from friends on the Olympic Peninsula. We started with 5 lbs, saved and replanted the harvest, then saved and replanted the harvest until we had enough to offer to CSA and sell at market. You have the Randall-Duffys to thank for these tasty spuds! I love the exponential nature of seeds and tubers.  A two inch chunck of potato becomes a dozen potatoes. One clove of garlic becomes a head of many cloves. One pod of beans becomes 10 plants which produces a hundred pods possessing hundreds of new seeds. It is really quite magical.

Summer crops are waning, hence so many either/or in the box this week. We will be rotating many crops around for the next few weeks. New crops are on the horizon, however. Kale, rutabaga, leeks, winter squash, parsnips, and colored carrots will start to appear.

This week we hope to get all of the winter squash harvested. And next week will be garlic planting and cover crop spreading. It is always a scramble at the end of the season trying to juggle our usual daily tasks, with giant multi-day harvests, shifts in crew (school, winter jobs, etc), and unpredictable weather. Plus we are all getting a little tired….

That’s all for today.

-Jen

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