Whoops, forgot to hit the “publish” button Monday night…sorry.
Full Share: Salad mix, summer squash, cucumbers, fennel, red cabbage, cauliflower, romanesco (cauliflower), daikon radish, and true siberian kale.
Half Share: Everything in smaller quantities, minus kale
Hello CSA members!!
Summer is back! After an odd cold front last week, and a few nights that just dipped into the 30’s (39 to be precise), we are back in high pressure and it’s hot! It’s the time of year when we struggle with what to include in your shares because so many things are ready. Those plants that can wait have been put on hold, and those that can’t, namely cauliflower, have been included this week. As we cross over the half way point of the CSA, a few things happen. First, as a farmer, the pressure and stress begin to subside because we can see all the crops out there and can visualize the shares for the remainder of the season. Second, for the first time since April, the farm begins to shrink. Old crops are tilled in, and new ones are not planted at the same rate as they disappear. So, more patches of soil are visible, soon to be filled with an assortment of cover crops for fall. Will it be buckwheat, peas, oats, Sorghum Sudan grass, or vetch? All depends on the day I guess.
Of all the questions we received when we moved our entire farm operation to a completely new location, do you want to guess which one was the most common. “Are you nervous?” nope. “Why are you moving?” nope. “Are your carrots still going to taste good?” ding ding ding. We have a winner! Yes, indeed, the concern for our carrot crop runs deep and wide. That’s a lot of pressure to live up to. Fortunately, the carrots looks and taste great so far, so we have high hopes for the season. Here’s a shot of the earliest plantings in the carrot patch
The carrot patch… coming soon to a share near you!
And the transplanted corn experiment continues to impress:
Head high, and the ears are forming
So, this week’s share contains some unusual suspects. I’m guessing the most unfamiliar one will be the Romanesco cauliflower, with its crazy geometric shapes. Take a moment to look at it…quite fascinating. Cook it much like you would normal cauliflower or broccoli…our preference is steamed. Sure, add cheese if you like. Last time I checked in on the Daikon radishes, they were an inch long, so I was shocked when I saw the photo Rebecca took. Those things are legitimate. They are terrific grated on salads, or used in asian dishes such as spring rolls or stir fry. Lastly, fennel. I always prefer to slice the bulb thinly and marinate it in oil and vinegar, but more and more people are grilling or roasting it. If you’re Italian, maybe you’re up for this. Or how about a little fennel history with three recipes included.
It’s an exciting week, as we are finishing up with cauliflower and cabbages, and moving into the realm of eggplants, carrots, beets, and other warm weather crops for the rest of the season. Enjoy the share, the weather, and this beautiful state….see you at distribution!
