CSA Newsletter-Week 15-September 26, 2012

by jennifer on September 26, 2012

Ahhhh, another blissfully sunny day. Part of me wants to run around and get a bunch of stuff done, while the other part wants to curl up in a sunny window like a cat and nap the afternoon away. Lucky for you my conscience won’t allow the nap. Not today, anyway.

When Does the Season End?
Several members have asked how much longer deliveries will go. This is the last week for Height of the Season shares, while Main Season shares will go through the week of October 17th (so if you are a weekend person it ends the 20th or 21st.)
If you are a Height of the Season person and want to continue getting the boxes for the next 3 weeks, let me know. To finish out the main season it will cost $81.00 for regular shares or $64.50 for small shares.
We also still have a few more spaces left for the Fall Share. Follow the links for registration instructions.
Sign up online.
Sign up via snail mail.

Fall Chores:
Every fall there is a long list of big jobs to do before rain and/or frost hits. That has been our focus lately. Each week from here on out, the crew starts shrinking as folks move on to other fall/winter work and travel. (Though this year we are excited to have Isaac, Lauren, and Jonathon stick around all winter.) So, while we have a big crew, we need to get crackin’ on that list! So far the weather trend has made the scheduling of said tasks a more relaxed affair. The list includes: cleaning and bagging the onions, planting garlic, digging all the potatoes, harvesting the winter squash, harvesting and threshing the dry beans, seeding cover crop, taking down trellises, putting away tools and supplies that we are no longer using, and generally tidying the place up before all the crew leaves. As of this writing, the onions are done, the garlic is 2/3 planted, and Jim is spreading cover crop as I type. We are leaving the squash out as long as possible to allow more of it to ripen. The dry beans are ready. We are just waiting for a part to arrive for our crazy thresher. The potatoes will get dug tomorrow or Monday. The trellises will wait as the tomatoes are still going gangbusters. The tidying will just be a slow and constant process.

Due to disease issues, we cannot save our own garlic seed and thus have to buy new seed every year. There seemed to be a wide spread crop failure with the Music garlic (the kind you got in your box today) so we are forced to try 2 new types that purport to be similar. One is Italian and the other Russian, both with purple striping and strong flavor. Add those to the early Chinese pink that we also plant, and we will have quite the International garlic patch.
Cover crop:
Cover crop refers to a planting of a crop that will just get tilled in when it matures, rather than get harvested and hauled away. They are typically grasses or legumes.The benefits of cover cropping are many: building organic matter, improving soil structure, mining soil nutrients and then releasing them in a more readily available form, providing beneficial insect habitat, protecting soil from heavy rains and wind, and much more. Our winter cover crop of choice is a mix of crimson clover and rye. The rye provides lots of organic matter while the clover helps fix nitrogen and attracts beneficial. Both send our masses of roots that help break up the soil. We seed in September and October and allow it to grow until April or May, when we want to open up ground for planting the veggie crops. I am always astonished at how fast it grows in the spring; how it can go from knee to hip in a matter of weeks. We do some summer cover cropping as well; mostly buckwheat and Sudan grass. Both help suppress weeds and make for a nice friable seed bed when tilled in.

What’s in the Box:
Red cabbage
Beets or chard
Curly kale
Italian eggplant
Red tomatoes
Sungold cherry tomatoes
Candy onions
Red cippolini onions
Storage onions
Potatoes-either Yellow Finn or Ozettes
Purple kohlrabi-regular shares only
Scarlet queen turnip-small shares only
Rotational: Broccoli

Recipe Ideas: I have been hounding my crew for a few weeks now to give me some recipes to share with you. They are all always talking about food and what they made for dinner last night. Lauren offered the first submission. This is a super simple and very tasty way to eat kale.

3 TBSP Olive oil
1 bunch kale
5 cloves garlic, roughly chopped
1 TBSP balsamic vinegar
1 TBSP lemon juice
1 tsp salt.

-Wash, de-stem, and tear kale into pieces.
-Heat oil in a pan and brown the garlic. When crisp add kale. It will crackle-this is okay.
-Sprinkle lemon and balsamic over kale and toss. Add salt and toss again.
-Stir frequently for about a minute until kale turns bright-don’t let it get mushy!
-Serve immediately.

Eggplant Bake
Sesame Cabbage Kale Salad

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