2013 CSA week 6
August 28, 20132013 CSA week 6 July 10th
Sorry for the late and short note, but my current gypsy farmer status has me running more ragged than normal. The task of running back and forth between the two farms has thrown any semblance of time management I once had into complete chaos. Once we fully relocate at the end of this season I won’t know what to do with all the time I’ll gain. In the meantime the mantra is repeated as I drive North, assess, work, drive south, assess, work. “all worth it in the end” This week the first real fruits of summer show their face in the box in the form of cherry tomatoes. These tasty little morsels are a mere tease of the flavors that will soon follow. Green beans and red onions also make their first appearance of the year. No lettuce this week as the heat, while welcomed by many crops can cause lettuce to bolt prematurely. The next few rotations look good and this should be a temporary blip in availability. The farm continues to hum along at it’s own pace and the crew continues to grow in response.
The seeding of fall crops continues as we look to ensure an adequate supply of crops once the summer days have passed. Radicchio, frisee, kale, collard greens and broccoli all into the propagation house in large quantities. We’ll begin the large direct seedings of fall and winter root crops next week.
For those who haven’t wanted to commit to a big bag of coffee every week but curious about the offerings from Downpour Coffee Roaster you can now purchase half shares of their rotating varieties. Check out their website for more info. http://www.downpourcoffee.com/
Enjoy the sun and stay cool.
In the Box
1 bunch Rainbow Chard
1 red Onion
1 lb Cherry Tomatoes
1/2lb Green Beans
1 small Cabbage
1 bunch Basil
2 lbs Fava Beans
2 lbs Potatoes
RECIPES:
Green Bean and Cherry Tomato Salad from Chez Panisse Vegetables by Alice Waters
1/2 lb Green Beans
1/2 lb Cherry Tomatoes
1 Large Shallot (sub in red onion)
1 1/2 tbsp red wine vinegar
Salt and Pepper
3/4 cup good olive oil
Basil
Top and tail the beans and parboil them in salted water until tender. Drain and immediately spread out to cool. (The beans retain more flavor if you avoid shocking them in cold water.) Stem the cherry tomatoes and cut them in half. For the vinaigrette, peel and dice the shallot (or onion) fine and put it into a bowl with the vinegar and salt and pepper. Whisk in the olive oil and taste. Adjust as needed with vinegar, olive oil, salt and pepper. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor. Garnish with ribbons of basil or other fresh herbs. A trick for cutting basil for garnish, roll up the leaf from tip to stem then slice across the roll for thin strips.
This entry was posted in General. Bookmark the permalink. ← 2013 CSA week 5 July 3rd 2013 CSA week 7 →Comments are closed.
-
Sign-up now for the 2023 Season
Support a local family farm while providing your family with fresh seasonal produce!
Please feel free to contact us if you have any questions.
