Dear CSA members:
Well, after another long morning of harvest, we are ready to send some beautiful produce out into the world for your consumption. In the news this week, Danny had a birthday. To reward his hard work and positive demeanour, we got him his very own ipod, which one of our friends didnt want anymore because he got a better one. Now Danny will not converse with us because he is too busy listening to Richard Simmons latest aerobics podcast. Everyone wins!
We found some manure. In face we found loads and loads of it, very nearby. The hard part is finding a way to get it here, and then finding a way to spread it. So, a massive dumptruck will be bringing it to the farm, and we are getting a manure spreader to distribute it throughout the farm.
You may ask why we would want to do that, and even more so, why we would want to tell you about it. Well, the manure will be composted to create a rich fertilizer for our fields, which will result in even more and more beautiful produce for next year. So you can count on some real nice brassica heads, such as cauliflower and cabbage, for your shares next year.
We’re excited to start applying it on some new fields that we’ve opened up for next year. We’ve already planted a half-acre plot of buckwheat, as a cover crop, in anticipation of our garlic crop that we will be planting in the late fall. Another great crop for next year!
Hi, Rozzy here! As we enter mid-summer, the tomatoes and peppers are ripening, and the beans and summer squash are growing rapidly; we find ourselves spending less time weeding and more and more time harvesting all of these delicious veggies. In your share this week, we are happy to provide you with the first tomatoes of the season! In your share you will also find basil and beans. Here is a recipe that combines all of these local items:
Green Beans with Tomatoes and Herbs
2 tblsp. extra-virgin olive oil
1 clove garlic, minced
about 1/4 teaspoon red pepper flakes
1/2 cup sliced onions
2 teaspoons dried oregano
1/2 teaspoons dried thyme
1 pound green beans, ends clipped, beans ut in half
1 sprig rosemary, leaves torn off the stem
15 basil leaves, diced
2 medium tomatoes, cut into wedges
salt to taste
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; saute until fragrant. Add onions; saute until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done (aprrox. 10 min.). Stir in rosemary, basil and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt. Enjoy!
– recipe from Asparagus to Zucchini: A Guide to Cooking Farm- Fresh Seasonal Produce
In your share this week:
1 bag of mesclun mix (lettuce, mizuna, joy choi, arugula) (150g)
1 bunch of basil
1 bag of beans (320 g)
1 pound of potatoes
1.5 pounds of carrots
2 pounds of tomatoes
1.5 pound summer squash
1 bunch of swiss chard