Full Shares: Basil, Cilantro, Salad Mix, pointy green cabbage, Graffiti cauliflower, snap peas, green curly kale, summer squash, and Purple Peacock sprouting broccoli.
Half Shares: Same in smaller portions, minus kale and cilantro.
Hey team!
July in Montana is tough to beat. It’s nice to have the smoke gone from our skies, and things on the farm are looking good. The summer squash is in full production and the corn is head high (I know, it’s hard to believe). Rebecca just walked in from shutting down the hoop houses to inform me that there are acorn squash that are mature already. We’ve had some worry free weeks this month, which is always much appreciated during the farm season. I was beginning to think it would just be sunny and warm all summer, but then a cold front slated for Wednesday or Thursday had to interject. Can it frost in mid-July? Technically, I’m not even allowed to say that “F” word, but the reality is it’s Montana, and the weather can and does do crazy unexpected things in all months. We think the probability is low, but we will still take precautions and start schlepping the row cover around.
While discussing food freshness with one of our CSA members, it became apparent that we should mention a few things about keeping your produce fresh once you get it home. The food you receive has typically been harvested within 24 hours of you receiving it, so it should last a really long time…if it is stored properly. The most important thing to point out is that refrigerators pull moisture out of food (i.e., they dehydrate food). Most vegetables prefer to be kept in a plastic bag with a little bit of moisture to keep them crisp. There’s also that thing called a “crisper drawer” that works well for vegetables once you get all the beer cans out of it. That holds for every item in your share this week, although the summer squash and basil does not need to be refrigerated. In fact, the basil will do better at room temperature with the stems in a jar of water just like flowers. Keep it out of direct sunlight, and it should last a week. If you put it in the fridge, it will likely wilt and get a purple-ish hue to it, which is from cold damage.
Rebecca also wants me to mention that the round and star shaped squash are just another variety of summer squash that can be cooked just like the zucchini and yellow straight necks. One of my favorites as a kid was sliced yellow squash sautéed in white wine, and sprinkled with chopped basil and shredded parmesan. And the Graffiti cauliflower will retain it’s bright purple color when steamed (versus other forms of cooking). I’ve included a recipe to help out with the cauliflower and basil. I just spent 15 minutes looking for a good pointy cabbage recipe, but they all seem to be british and include bacon and butter. So, if you love bacon and butter, the internet is full of amazing options. Otherwise, the french finally helped me out with this one.
Hopefully you’re all getting out to enjoy the summer, and we’ll see you at CSA pickup!
