Full Share: Red Potatoes, Red Cabbage, Carrots, Zucchini, Summer Squash, Cilantro, Parsley, Cucumber, Lacinato Kale, Sugar Snap Peas, and Purple Peacock Broccolini
Partial Share: Red Potatoes, Red Cabbage, Carrots, Zucchini, Summer Squash, Cilantro, Sugar Snap Peas, and Purple Peacock Broccolini
Hello CSA members!
It appears summer is in full swing in our beautiful valley, both with the weather and the visitors. Here on the farm, things are peaceful and quiet, insulating us from the bustle of the tourist season going on around us. That is, until we head to farmer’s markets! You probably expect I’m going to segue into some dissection of the conflicted and bittersweet emotions that we all feel as our valley gets discovered by the rest of the world. Nope. I’m going to talk about tomatoes. Rebecca and I just rolled in from a late evening trellising session in the high tunnels. With the summer heat, the tomato plants grow like crazy, but it is too hot in the tunnels during the day to get in there to do anything about it. So, we pick away at it where possible….a few rows in the morning, a few at night, some on the weekend. Not perfect, but just enough to keep the plants somewhat under control. At this point, they are 7 feet tall and loaded with fruit (which increases the difficulty rating of the trellising). I believe we are on the cusp of having enough to give out to CSA. Hopefully, week #13 will be our lucky week.
The conundrum of the day is what to do with the new red potatoes. You see, there are two “age classes’ for potatoes. Most potatoes you find in the store have been harvested at the end of the growing season and placed into storage. A process that sets the skins and allows them to keep for long periods. But “new” potatoes are potatoes that are dug straight out of the field and eaten. They are tender and delicious, far superiors in flavor to stored potatoes, but the problem with new potatoes is that their skins are extremely delicate. Just the process of harvesting them and placing them into a bin can cause lots of damage to the skins. And then washing inflicts more damage. This damage is all superficial, and in no way affects the flavor of the potato, but it does not look great. But what are the options? Leave the potatoes in the ground until fall? No thanks. Give dirt covered potatoes to our CSA members? Not going to make us any friends. So, washing them it is. I will do my best and be as gentle as possible, but I’m just giving you fair warning that your potato skins may not be perfect. As for red potatoes, many a traditional recipe pairs them with parsley, so you are in luck, as both will be gracing full shares this week. The apprentices have been busy picking sugar snap peas, so those will be back in the shares this week as well. And the first cucumbers of the season are ready as well, and will be in full shares this week. Given our salad mix and head lettuce is in between plantings, it would be a great week for cucumber salad or cole slaw.
I know this will likely not be a popular statement, but I’m really enjoying the cabbages this year! For real, they are so tender and sweet. Cut one in half, and then use a chefs knife to slice it as thinly as possible. Add balsamic vinegar, a small scoop of Vegenaise, and a pinch of sea salt, and you have instant delicious and tangy cole slaw that is not the mayonnaise-laden variety you grew up with. You can even grate in some carrot for some extra flavor. As for the new potatoes, they are delicious roasted. Or, even better, smashed! (no one will care what the skins look like!)
Try to stay cool out there!
Todd and the Two Bear Farm Crew
