Full Share: Salad mix, eggplant, summer squash, sweet peppers, carrots, tomatoes, string beans, onions, and hakurei salad turnips.
Half Share: Same but in smaller quantities.
Hello CSA members!
I’m glad it’s finally September, because this fall-like weather has been persistent, and it was a bummer to say summer was coming to an end in August. But now, it’s September, so it feels better. We’ve asked a lot out of the farm this year, given it was a horse pasture 12 months ago, and it has given us a great year…but frankly, I thinks it’s pooped out. It’s unfair to ask so much out of a first year farm, so now we will begin the process of amending soil, improving drainage, and building fertility for next year. During the dog days of July, we planted a large part of our field with Buckwheat to add some organic matter…it’s looking great!
Buckwheat cover crop in bloom.
Rebecca and I have always entertained the idea of holding a catered dinner at our farm, and this year we are going to take the leap. As a trial run, we have agreed to a fund raising dinner for the Center for Youth Restorative Justice (CRYJ) at our farm on Thursday, September 18th. If anyone is interested in supporting a great cause while enjoying a wonderful mediteranean-style meal from the Cuisine Machine, with beer pairings offered by the Bonsai Brewing Project and Great Northern Brewery, please visit the CRYJ website for more info.
So, we’ve been piling on quite a few carrots in the CSA shares the last few weeks, and while many of you love it, I know more than a few of you probably have a backlog in your fridge right now. First, if you keep them moist and sealed up in a ziplock, they will keep for months. Second, I have some advice on the best way to eat them. Behold, the cheese slicer.
How to eat 9 carrots in one week…
You can grate them, slice them, or eat the carrot whole, but I think the best texture and thickness is produced by a simple cheese slicer. This one I happened to pick up in Norway at a gift shop located right on the arctic circle (it used to have a reindeer antler handle), but i’m sure you could find one closer to home. I love making a salad with our salad mix, then slicing an entire carrot on top and adding some balsamic vinegar and olive oil. Tonight I also added some thinly sliced red onion, toasted sunflower seeds, and green beans sauteed in olive oil and garlic…delicious!
As the days and nights start to cool down, the idea of firing up you oven is no longer quite so unpleasant as it was in July. So, maybe this is the week you try roasting some hakurei turnips? Or how about this recipe for carrots, beans and turnips?
