Full Share: Broccolini, Cauliflower, Zucchini, Yellow Squash, Garlic Scapes, Salad Mix, Romaine lettuce, Carrots, and Beets
Partial Share: Cauliflower, Broccolini, Zucchini, Garlic Scapes, Salad mix, and Basil.
Hello CSA members!
Could we really make it through July without the high temperature exceeding 85 degrees? I’d be ok with that, it’s just surprising given are past couple of hot and smoky summers. It does make for very pleasant work weather, and the crops are enjoying it. The cool weather crops are thriving at a time when they are typically stressed by heat and bugs. Today we picked over 400 heads of beautiful cauliflower, and the only reason I stopped was I ran out of containers. In spite of the cool-er weather, the warm season crops seem to be doing great. The first tomatoes are ripening, the corn is up to Rebecca’s shoulder (so definitely past most people’s knees), and the squash are looking great.
This past year, I have been working with a local group of sustainable farmers and local food advocates to look at our community food system and to have an honest discussion of opportunities and challenges related to it. And while I have some exciting news to announce on this effort in a future newsletter, I have recently had a realization. Too often we look at what we want to change, or to be different, and we don’t take the time to recognize what is already good, and what has already been done. I’m guilty as charged. So, I’m turning over a new leaf, and I’m focusing on celebrating what we have now, not what we’re working towards later. And as part of that, I’ve decided to host a couple of farm tours to give people a chance to come out and see the farm and how we do things. So, mark you calendars….Monday, July 22nd at 7:15pm and Friday, July 26th at 7:15pm. Only two rules….no dogs, and no tobacco….otherwise, it’s a casual affair. You’re even welcome to BYOB. Come see our farm systems, hear about our organic practices, our philosophy on nutrient dense food, or ask any burning questions you might have (preferably, vegetable related). We’ll be making a post to FaceBook and Instagram, but I thought I’d mention it here as well. I have no idea what the turnout will be…could be 3 people, could be 300….I think we’ll have a good time either way. Plus, it’s the best time of day to experience the farm.
Back to the present, the CSA share once again reflects the fact that we are in prime broccoli and cauliflower season. Did you know that these two vegetables, in addition to kale, kohlrabi, Brussel sprouts, and cabbage, are all the same species? (Brassica oleracea). Yep, a long time ago there was a wild mustard, and when people started to selectively breed it for different traits (leaves, flower clusters, etc.), after many generations we ended up with all these great food crops.
I think that’s quite fascinating. So, I makes sense that you can cook them the same way 🙂 Hopefully you are all finding the garlic scapes to be a flavorful addition to your meals….I’ve heard all sorts of feedback on adding them to egg sandwiches, grilled, sautéed in olive oil, as a pizza topping, etc. The carrots are sizing up nicely….we’ve finally finished harvesting out of our rolling high tunnel, and now are on to the first carrot bed seeded outside in April (bed 1 of 36). I know I’ve mentioned it before, but if you manage to get your carrots home without eating them all, please store them in an airtight container in your fridge so that they don’t wilt. OK…time for bed. See you all at CSA pickup!