CSA Newsletter – Week 9 – August 13, 2014

by jennifer on August 13, 2014

10563186_883429405020067_1095780344374668413_n(1)Hi,
Sorry I have been neglecting the weekly newsletter lately. This is the most hectic part of the season for us. Everything is so abundant and growing like mad, it is hard to keep up with both field and office work. We are still planting a little for fall, weeding and watering A LOT, and the harvest takes longer and longer each week as more and more crops are ready. Everyday feels like a mad race to get it all done. Keeping the cooler organized is like a nightmarish game of tetras, but played in a dimly lit 35 degree room. Stuff goes in, stuff goes out. Pile it here, scoot it there, repeat and repeat. I often feel like a mole when I come out of there, recoiling from the light. Jim is constantly making lists, delegating tasks, and trying to get 10 things done at once. Sometimes we have to negotiate over who gets which crew member. A typical conversation between us goes something like this:
“I need Matt for greenhouse work.”
“Yeah, well I need him to move pipe. We have to get this line on.”
“Fine, then give me Lauren.”
“But I need her for….”
Luckily, our crew is a delightful and capable bunch. They all have their special strengths. We are able to get most things done and their positive attitude and dedication to the farm make the harder days much less stressful.

Today’s rain is a welcome relief. Everything needed a good soak. We will still need to keep up with the daily irrigation, but the last seeding of carrots and beets will germinate sooner with a little moisture. Apparently there were a few forest fires sort of near here. We could see the smoke from one fire Sunday night. It seems as though they are mostly under control now. The river is also lower than I ever recall seeing it. Yeah, a little rain is a good thing.

Here is the run down of today’s box content:
savoy cabbage
carrots
beets or chard
green beans
Russian banana potatoes
dill & cilantro or Italian parsley & basil
slicing cucumber
pickling cucumbers
lemon cucumber-small shares
green finger cucumber-large shares
red tomatoes
green zucchini
Italian zucchini
yellow crookneck
green pepper
kohlrabi
broccoli or Asian eggplant

Rotational: (but not necessarily one or the other, we are moving them around independently)
sungolds for some
yellow flesh watermelon for some

Further elaboration of crops:
Savoy cabbage: A funny story…. Either me or one of my workers accidentally seeded an absurd amount of savoy, rather than kraut, cabbage. Of course they all look the same as little seedlings, so we didn’t notice until they were a month in the ground. So, here you are. Enjoy this accidental offering. Savoy cabbage is a little sweeter and more tender than traditional head cabbage. Use it in a stir fry, or in a stuffed cabbage recipe. Sorry, you are going to have to Google one, as I don’t have one on hand. (How did ever we get by without Google?)
Russian Banana potatoes: These are a delightful fingerling variety. They have a nice dense and waxy flesh. They are good steamed, oven roasted, or pan fried.
Yellow Flesh Watermelon: We will start rotating these little gems around. This week farm, Thursday market, and all weekend CSA folks will get them. The variety is Yellow Doll. Like most everything else, they are a good 2 weeks earlier than usual.
Asian eggplant: Can’t remember if I mentioned it in a previous letter. They are a long, cylindrical eggplant that is sweeter and creamier than Italian eggplant.
Cucumber: Feeling overwhelmed by cucumbers? We have been enjoying them with chopped tomatoes and cottage cheese. A perfect side dish, or even main dish if you are feeling too hot to cook. If you have a juicer or vita-mix, add them to your juices. Slice them up into a jug of water and keep in your fridge for a refreshing beverage.

Remember, if you are sitting on a ton of veggies, make a quiche, or two, or three and freeze them. Some winter night you will be very glad you did.

Your frantic and ridiculously busy farmer,

Jen

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