CSA Wk 22, Nov. 1

It's finally here - the end of CSA. I say finally, because for us, this fall has dragged on - it's been cold to pick veggies, and washing them outside in cold water and working out of doors leaves our hands numb. Each week we said "How many more weeks", always guessing lower than what it was. We celebrated the end by having our prep. inside for the first time ever this week after turning to popsicles picking spinach early am :-)

The cold has also made us rethink how we want to schedule our 2011 CSA - we are leaning toward a 16 week program instead of a 22. We would start a couple weeks later in the year, and end several weeks sooner. We haven't decided, but will keep you posted as we progress through the "off season".

We have enjoyed growing your food this year. We loved all your comments thanking us for our work, hearing stories of how you enjoyed your produce. It has been memorable. We thank each and every one of you for supporting us, taking a step in keeping it local and helping agriculture stay true to it's roots in Maine. We wish you a wonderful end to your year!

I encourage you to seek out fresh local produce available all year at small local grocery stores, health food stores, and even co-ops. It's amazing what is available year round that is grown right here in our state. It will always taste better, and will always support a Maine farmer :-) If you want any tips of where you can find stuff, give me an email or call and I will be happy to share where I find all of this great stuff :-)

Here it is - the last list of the year. We feel we went out with a bang and hope you do too!

1/2 size:
Blue Hubbard Squash
Cabbage
Jerusalem Artichoke
Mixed Broccoli Florets
Potatoes
Celery
Kale
Swiss Chard
Spinach
Scallions
Lavender/Lemon Balm
Garlic
Soap

Full size:
Blue Hubbard Squash
Cabbage
Jerusalem Artichoke
Mixed Broccoli Florets
Potatoes
Celery
Kale
Swiss Chard
Spinach
Scallions
Lavender/Lemon Balm
Garlic
Brussel Sprouts
Soap

Lemon Balm is in the mint family and is great added to tea or drinks.

Lavender can be used in cookies or scones, in small amounts. It also is a great scent to add in your closet or bathroom.

Thanks again!

The Farmers 8 Daughters

CSA Wk 21, October 25

Next week, Nov. 1, is the last week for CSA.

1/2 size:
Squash
Beets
Daikon Radish
Broccoli
Lettuce
Sage

Full size:
Squash
Beets
Daikon Radish
Broccoli
Sage
Arugula


Please feel free to pick a pumpkin from the rack outside, as well as many gourds as you would like :-)

CSA Wk. 20, October 18he

Only 2 weeks left of CSA after today - the big question is "what will you get". The sharing in the farm is smaller this time of year as the garden looks barren compared to a month ago. Even though we have lost many of our crops due to the cold (as is completely normal and expected; this year we have pushed the growing season much longer than normal), we are still able to find new and exciting things to share with you.

One new item is called Red Russian Kale. Use like regular kale by removing the greens from their stems. It's really pretty :-)



Another new item is Spaghetti Squash.

This variety looks similar to a melon and has a moist, mellow, nutty flavor. This squash is known for its unusual, cooked, yellowish flesh that separates into long, translucent strings that resemble pasta. Providing vitamin A and vitamin C, it also contains some of the B vitamins. An excellent source of fiber and beta carotene. Spaghetti squash have a hard rind, and unique flesh that separates into strings when cooked. Microwave, steam or bake whole squash, then halve, remove seeds and scrape flesh with a fork to separate. Prepare simply, with oil and spices, fresh herbs and cheeses, or tomato sauce for a "spaghetti"-like dish. Or you can mix cooked squash with steamed greens and onions; add milk or cheese and bake into a gratin. Spaghetti squash will keep, uncut, for weeks at room temperature.

Everyone got those last two items, but there was only enough of the next for 1/2 shares to get. We hope that for the last week of CSA we will have enough for full shares and maybe another round for 1/2. This item is the Brussel Sprout. They are a favorite of mine - one of those veggies that has a taste all it's own. Until I grew these myself, I didn't realize how they even grew. They are on a stalk, which shown here has actually had leaves like at the top removed from the whole thing. They are very big in the garden until you take those leaves off.

Then you find all these wonderful little packages growing up the stalk.
Small, compact and bright green, Brussels sprouts really resemble tiny cabbages (and are in the same family). This little round vegetable offers a nutty sweet flavor. Offering a decent amount of potassium, Brussels sprouts provide dietary fiber, protein, vitamin A, vitamin C, folate, iron, carbohydrates, and some calcium. What a veggie! To prepare, remove any damaged outer leaves; trim stem end; cut an "X" about one-sixteenth of an inch into the stem end for faster cooking. Microwave, steam or boil. Microwave in a small amount of water in a covered dish about seven minutes on High or until just tender. If steaming is preferred, cook ten to twelve minutes. Boiling takes a few minutes more. Do not overcook. Season as desired. To store, remove yellow or loose leaves; place unwashed sprouts in a plastic bag; refrigerate. Although they will keep four to five days, their flavor gets continually stronger.


One last new item that made it's way into full share bags is Napa Cabbage. Producing white leaves at the bottom and pale green leaves at the top, Napa cabbage leaves are somewhat crinkly. Superior in flavor compared to the common cabbage, Napa cabbage is milder. Nutritionally richer than regular cabbage, Napa is higher in calcium and vitamin A. All cabbages offer vitamin C, potassium, folacin and dietary fiber. Some ideas of what you can do with it is steam, stuff, stir-fry, microwave, sauté or braise. Add to soups and stews also.

1/2 size:
Garlic
Spaghetti Squash
Purple Bok Choy
Carrots
Purple Cabbage 1/2
Celery
Russian Red Kale
Brussel Sprouts

Full size:
Garlic
Spaghetti Squash
Purple Bok Choy
Carrots
Purple Cabbage 1/2
Napa Cabbage
Celery
Russian Red Kale
Rose Finn Apple Fingerling Potatoes
Cherry Tomatoes (definitely the last of the year)
Parsley

As I mentioned last week, we would love to start hearing about your interest to join or not to join again next year. We have some decisions to make as a farm, and knowing this in advance will help us in deciding what direction we need to go.

Thanks and have a great week.

CSA Wk. 19, October 11

Last night was our first real threat for a frost here in Southern Maine, and it actually missed both of the Farmers 8 gardens. Saturday was a busy day though in preparation for the "in case". We harvested what we thought would be the last of the tomatoes and summer squash. Some of the tomatoes/cherries may be a little under ripe this week because of that. Just let them sit a couple days if need be.

It's a bittersweet feeling, that of losing the last of your picking of a certain crop to the weather. Yet at the same time, how long can you keep picking tomatoes! I wasn't ready to give up cherry tomatoes completely, and covered them just in case. There is another threat tonight, so fingers crossed I may be able to keep picking these for another week (they are so sweet and tasty, and I don't want to have to wait 9 months to eat them again!).

The crisp air and the blue skies today make me want to just go outside and take a nap on the grass, but there is so much to do to get ready for winter and for next years gardens. They say a gardeners work is never done, and I believe it!

This weeks shares we still feel are pretty good sized. We still have 3 weeks left of CSA and each week we worry "will there be enough" but this really has been a great gardening season and it keeps a coming. We have however, learned that we probably don't want to push the envelope next year, so will be rethinking the amount of weeks and our price perhaps to suit a normal growing season. FYI in case you are considering signing up again. If you know for sure you would like to do it again next year, let us know now (or let us know if you will not be doing it again next year even). We have a lot of interest in the 2011 CSA!

I have been meaning to tell you about potatoes each time we have given them to you, and why they are dirty. Perhaps I already have and don't remember, but I wanted you to know that we do that for a reason (unlike most of your produce that is washed). The dirt acts as a protector to the skin, and helps prolong their shelf life.

This weeks shares are as follows:

1/2 size:
Red Potatoes
Acorn Squash
Summer Squash mix (definitely the last of the year)
Jerusalem Artichokes *see recipe ideas at the bottom
Scallions
Basil
Broccoli
Swiss Chard
Tomatoes
Cherry Tomatoes
Chinese Greens w/ Daikon Radish
A Handful of Grapes

Full Size:
Red Potatoes
Buttercup Squash
Summer Squash mix (definitely the last of the year)
Jerusalem Artichokes *see recipe ideas at the bottom
Scallions
Basil
Romanesco Broccoli
Swiss Chard
Lettuce
Tomatoes
Cherry Tomatoes
Chinese Greens w/ Daikon Radish
A Handful of Grapes


Regarding the Jerusalem Artichokes, I think I am going to try this recipe this week. Looks easy enough. Will use whatever "herb" I have on hand.
http://www.epicurious.com/recipes/food/views/Mashed-Potatoes-with-Jerusalem-Artichokes-and-Chives-106006
Also considering making this soup. If you don't have leek, use an onion.
http://www.epicurious.com/recipes/food/views/Sunchoke-Soup-with-Pumpkin-Seeds-350413 And last but not least, I can always make pickles. So far, my experience this year is that anything tastes great pickled :-) http://www.epicurious.com/recipes/food/views/Jerusalem-Artichoke-Pickles-351023


Have a great week!

CSA Wk 18, Oct. 3

Too many things on my list of things to do to take time writing the blog this week :-) Here are the lists!

1/2 size:

Squash - all were different varieties
Gourd assortment - these are in a paper bag. NOT EDIBLE!!! Just for decoration
Apples - again, in a paper bag. Not recommended for eating plain, but using in recipes. There could be a worm hole or black area inside. Just cut out. We used 4 bushels of these this past weekend to make 60+ quarts of delicious applesauce!
Beets
Zucchini
Grapes - NOT SEEDLESS
Kale
Lettuce
Tomato
Cherry Tomatoes
Swiss Chard
Herbs - Sage, Thyme, Oregano, Lemon Balm

Full Size:
Squash - all were different varieties
Gourd assortment - these are in a paper bag. NOT EDIBLE!!! Just for decoration
Apples - again, in a paper bag. Not recommended for eating plain, but using in recipes. There could be a worm hole or black area inside. Just cut out. We used 4 bushels of these this past weekend to make 60+ quarts of applesauce!
Beets
Zucchini
Patty Pan Squash - yellow
Tomatillos
Casaba Melon
Grapes - NOT SEEDLESS
Kale
Lettuce
Tomato
Cherry Tomatoes
Swiss Chard
Herbs - Sage, Thyme, Oregano, Lemon Balm

CSA Wk. 17, Sept. 27

Days have really gotten shorter, and all of a sudden, it's dark at 7! When did that happen? The lack of daylight affects many things in nature, not just us humans. The hens don't lay as many eggs this time of year, the birds are not chirping at 5 in the morning, and the vegetables on the plants don't seem to grow as fast.

We have a smaller bag this week as we patiently wait for things to come along in the garden. Even crops like kale and swiss chard seem to need an extra week to grow large enough leaves since last picking.

Our first round of fall spinach is almost ready to pick. We are hoping next week. Brussel sprouts are starting to form on their tall stalks but are still too small to pick. A couple other new items may show up, but we basically are in for the home stretch here. With 5 more weeks of CSA, there will not be as much of a variety. After the first frost (which we didn't get last week and there is no threat this week), we won't have any tomatoes or summer squashes. Cukes are already gone, and I have resorted to opening pickles to serve with dinner. It is definitely fall, and time to "remember our roots". That is root vegetables :-) A lot of your items in fall will be in that form, especially after a frost. Root vegetables can be used in so many different ways. They are great mashed or pureed, boiled in chunks and buttered, also great roasted.....the list goes on. But if you can't use them right away, they store great too.

This is the first week we haven't been able to give different items to our full size share either. So the lists are pretty much identical, but again, full shares pay more, so they do get larger amounts.

1/2 size:

Acorn Squash
Cantaloupe
Cabbage
Beets
Jerusalem Artichokes (mom wrapped these in bacon, dolloped with a bbq sauce and baked them this weekend, and they were very good)
Turnip (this variety is not very bitter at all)
Celery (remember the whole stalk is edible - I just chop it all up, leaves and all, and use in soups)
Zucchini - long or round
Patty Pan Squash - use like a summer squash
Broccoli or Romanesco Broccoli
Cherry Tomatoes

Full size:

Acorn Squash
Cantaloupe
Cabbage
Beets
Jerusalem Artichokes (mom wrapped these in bacon, dolloped with a bbq sauce and baked them this weekend, and they were very good)
Turnip (this variety is not very bitter at all)
Celery (remember the whole stalk is edible - I just chop it all up, leaves and all, and use in soups)
Zucchini
Summer Squash
Broccoli or Romanesco Broccoli
Cherry Tomatoes

With the rain and and the sun expected this week, should be ideal growing conditions and maybe next week will see more variety. Have a good one!

CSA Wk. 16, Sept. 20

We have our first threat of a frost this week. With the full moon coming, the temps are expected to drop Tuesday night, and old bed sheets and blankets will dot the landscape trying to save peoples precious plants. I'm not ready to let my stuff die, but since I don't have old sheets, will raid my sewing material bin and see what I can find. Should look interesting out there if nothing else :-)

Half shares received tomatillos this week. They were written about maybe a month ago when full shares received some. I mainly use them in Mexican cooking. They do make a great green salsa, but can be sliced on burgers or sandwiches. I made yummy soft tacos with them a week or so ago, using shredded chicken, cabbage, onion and feta along with the tangy tomatillos diced up. I can't forget the chipotle hot sauce I doused on either :-)

The knobby white & purple things you'll all see in your bag this week are called Jerusalem Artichokes, or sunchokes. They are not in the artichoke family at all, but actually the sunflower family. They were found to be growing in Native American gardens in the early 1600's, and were brought back to Europe by the explorers. If you look out towards my garden you will see very tall plants with small yellow blossoms. Go about 8-10ft. down, under the ground, and the roots are what you see in your bags. They are similar in taste to a water chestnut and can be used like one. They can be eaten raw, in salads, and are described as "nutty". They can also be cooked, and used like a potato in recipes and soups. They can also be pickled. It is best not to peel them but to just scrub them to clean them, as most of the nutrients are directly under the skin. Also, if you plan to cook them, the skins may darken due to the high iron content. They are also high in potassium. There are lots of recipes on the internet for them. Pick your favorite.

Everything else should be familiar to you.


1/2 Size:
Carrots
Jerusalem Artichokes
Broccoli or Romanesco Broccoli
Chinese Greens
Chard
Kale
Tomatoes
Cherry Tomatoes
Summer Squash or Zucchini
Tomatillos (Green tomato looking, with husks)
Cantaloupe
Basil
Garlic


Full Size:
Carrots
Jerusalem Artichokes
Broccoli or Romanesco Broccoli
Mesculen
Spinach
Green Beans (the last of them for the year)
Eggplant
Chinese Greens
Chard
Kale
Tomatoes
Cherry Tomatoes
Summer Squash Medley
Cantaloupe
Basil
Garlic

Until next time!

CSA Wk 15, Sept 13

Although the calender still says it's summer, it felt an awfully lot like fall to me this week, and I love it! It is so much easier to work out in the garden in this type of weather. This time of year there is still plenty to be done out there. Of course there is the constant harvesting, but there is still even weeding (don't want those weeds to go to seed). Some plants need to be pulled and dragged to the compost pile. Some crops need an extra dose of fertilizer (manure), and some things still need to be planted.

Fall spinach is coming along nicely, though not ready for picking. The second broccoli crop is thriving, and set out some beautiful heads this week. The vines on the pumpkins and squashes are starting to wither, and those will continue to ripen until bright orange. Summer squash is coming to end, as well as cucumbers. The cold nights really do them in, regardless of no frost. But it is September, and that is a thing we must face, that soon we will loose many things to a frost. Tomatoes being the hardest to let go of. Let's glory in them while they are still here. Everyone got a large container of cherries this week, and bag with many tomatoes too. Eat up!
With seven weeks left to go in our CSA, we start to worry that maybe we won't have anything to put in your bags. But then we are reminded that brussel sprouts are still growing, as well as root crops. But if you see your bag start getting smaller, remember that we had the summer of glut with fresh veggies :-)

I want to include a recipe this week for a Greek coleslaw that I must say is one of my favorite salads. It uses many items in your CSA this week, though one important one we have bad news about. Peppers. Though we set out over 30 plants, and they look lush and beautiful, they didn't blossom until recently, and the fruits will more than likely not have time to grow. The same thing happened with our eggplants. It's always something! We may try and put a hoop house or some ground cover over them as it gets colder, hoping to extend the season, but we shall see. So many things to do, so little time!

I come and go a lot these days. With boy kids in different sports, I'm not sure to be here when you come to pick up. Sorry I haven't seen some of you in a couple weeks. I hope you are well.

Enjoy this weeks share.

1/2 size:
Russet Potatoes
Sweet lightning squash
Red cabbage
Cukes
Beans
Romenesco Broccoli
Chard
Kale
Cherry Tomatoes
Tomatoes
Chives

Full size:
Round White Potatoes
Sweet lightning squash
Red cabbage
Cukes
Green Beans
Broccoli
Chard
Kale
Cherry Tomatoes
Tomatoes
Chives
A variety of a Summer squash variety
Pole beans

Greek Coleslaw
( a recipe by Tammy Locke, "copied" from a salad Wild Oats used to sell in their deli..just experiment with amounts on things, 1/2 it...whatever...it's the flavors together that are great regardless of the amounts..used dried herbs instead of fresh)
1 red cabbage
1 red pepper
1 green pepper
1 cuke
cherry tomatoes
kalamata olives
feta cheese
basil
oregano
dill
red wine vinegar
olive oil
lemon juice
garlic

CSA Wk 14, September 6

Well, I don't know about you, but I hope we never have to repeat a week of heat like last week. It was unbearable in my opinion, and in the tomatoes opinion too. A lot of them actually blistered in the heat...like the juices on the inside got too hot, and thinned the skin and enlarged. I suppose it will probably burst or scab over at some point, but they will not be pretty tomatoes at that point. But you just cut that part off, and they are still good for making sauce or salsa. I have frozen 25 quarts of sauce this past week! On to making salsa this week. I hope I am an inspiration that you too can store up for the winter as I've mentioned several times :-)

There are a couple new items this week. It's nice that just as the cool fall air hits us, we are greeted by cauliflower in the garden, as well as cantaloupe and turnips. Unfortunately, there is not enough cauliflower to go around, so full shares got that, but everyone got the other two items. We've started to harvest a small amount of mesculen, and we hope that we will have more of that soon. You never can tell with fall. The shorter days, cooler nights definitely have an effect on slowing down of crops, but some things do really well. We have put in lots more spinach and carrot and hope for another round of those.

You may have noticed that I have some large trees to the right of the farmstand. That is an old orchard that would have been used here on the farm, probably 100 years ago. The house is dated to be almost 200 years old, but the trees don't seem that old. Anyway, one of the biggest trees out there grows a pear that tastes like an Asian pear that I've seen in the markets. They are crunchy, have a different texture than a smooth pear, and are a little more tart. I've included a dozen in everyones share for you to try. They may not all be at their prime ripeness (the winds have blown them off the tree) but the ones that are a little hint of yellow are best. You can eat them plain, but can also use them in recipes like scones or muffins. I make a pear/crystallized ginger scone; that is an awesome combo, and I've made pear danish with pears out there too!

Here's to cooler weather!!!

1/2 size:
Garlic
Gillfeather Turnip
Gold Nugget Squash
Cantaloupe
Cucumbers
Beets
Cherry Tomatoes
Beans - either green string, purple string, or yellow romano
Squash - either a green zucchini, striped zucchini, round zucchini, or yellow summer squash
Broccoli or Romanesco Broccoli
Asian Pear
Rosemary

Full Size:
Garlic
Gillfeather Turnip
Golden Hubbard Squash
Cantaloupe
Cucumbers
Beets
Cherry Tomatoes
Beans - either green string, purple string, or yellow romano
Squash - either a green zucchini, striped zucchini, round zucchini, or yellow summer squash
Broccoli or Romanesco Broccoli
Mesculen Lettuce Mix
Tomatoes
Cheddar Cauliflower
Asian Pears
Rosemary

Happy Labor Day!

See you next week!

CSA Wk 13, August 30

After finishing packing up bags today, we washed all of our picking bins. It was so colorful, we wanted to show you :-)

Ever wondered what it would be like to get a CSA bag every day of the week? That's basically what the garden has been like for me the past two weeks. I pick, pick, pick, but there is always more. It's a bit overwhelming actually, but I have put so much hard work into it, I refuse to let any much of it go to waste. Last week we had meals revolving around it, but this week I decided to store up. Which means we haven't been doing much in the realm of meals as I have been too busy doing this to actually cook.

The rows are 3 jars deep, some double stacked. And this is just what I've been doing with the cukes. You may have noticed a big crock jar of pickles in the CSA fridge too. I've got more to go!

I've also been freezing beans, and a new project a friend turned me on to, making veggie burgers for the freezer. There are pictures and a "recipe" below if you are interested.

Another full week. We'll see how long it lasts, until it dwindles down and your bags get more of the size they were in the spring.

1/2 size:
Russian Banana Fingerlings
Small Watermelon - Some are yellow skinned, some green, some striped
Cukes
Zucchini
Carrots
Cabbage - some purple, some green
Beans
Rainbow Swiss Chard
Kale
Broccoli
Radishes
Chinese Greens
Cilantro - the first time this has appeared in the CSA. It is used fresh in a lot of Mexican cooking. Sometimes in other ethnic foods, the dried seed pods of this plant are used, and it's called coriander. I add this to slaws and all sorts of other dishes, with some lime and onion, for a great Mexican flair.

Full Size:
Russian Banana Fingerlings
Small Watermelon - Some are yellow skinned, some green, some striped
Cukes
Zucchini
Zuchetta - this is a light green, long summer squash. It is an Italian heirloom seed, and is like a firm zucchini without the seeds. It is superior, in my opinion, to all other summer squashes :-) You can use it as you would zucchini, but expect it to be firmer, crisp, not mushy.
Carrots
Cabbage - some purple, some green
Romanesco Broccoli - like a cross between broccoli and cauliflower, with a funky shape.
Beans
Yellow Romano Beans
Sugar Snap Peas - I found this special treat after posting they were done for the season. I went to pull the plants and found enough to share.
Rainbow Swiss Chard
Kale
Chinese Greens
Cherry Tomatoes Tomatillos - these are basically a green tomato in a husk, but they never "ripen". They are used in Mexican cooking primarily. Make a salsa verde along with your cilantro.
Tomatoes
Cilantro - the first time this has appeared in the CSA. It is used fresh in a lot of Mexican cooking. Sometimes in other ethnic foods, the dried seed pods of this plant are used, and it's called coriander. I add this to slaws and all sorts of other dishes, with some lime and onion, for a great Mexican flair.

I also threw a package of organic lo mein noodles in your bags (I had MANY in my pantry) and would be great added to a stir fry with your Chinese greens and peas or something like that :-)

Veggie Burgers

I started with 3 big zukes and 3 summer squash. I shredded it along with 6 carrots and 2 onions.

I used the food processor to chop up a bunch of rainbow chard and kale (without the ribs) and a bunch of garlic, basil, oregano, and chives. Then I mixed that with 4 eggs and a bunch of breadcrumbs, some salt and pepper.

It isn't a real recipe, but if you can cook, you just adjust it to what you have. This was A LOT of veggies, and it made 40 of these.

CSA Wk 12, August 23

This weeks shares all have some new items I want to take time to write about. They are as follows:

Squash - Carnival, Sweet Lightning, Acorn, & Gold Nugget - Attractive & Edible! They will store for several months if you don't feel like using right away, and still maintain an excellent eating quality. Their flavor is all somewhat similar. These can all be cooked by cutting into quarters, scraping out the seeds, then roasting until soft. A little butter and maple syrup added before roasting makes them extra special. Yummy!

Kohlrabi - this can be one of those intimidating vegetables if you haven’t seen it before. It has the look of a spaceship, with a taste like crunchy broccoli stems with hints of radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up. The round bulb is a swollen stem that grows above ground. Kohlrabi can be eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain. If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.

The cherry tomato mix contains several different varieties as you have witnessed. New this week is one called Green Doctor, and as you may have figured out by now, it is green. I didn't want you to think we were picking you unripe produce so wanted to explain that. Each variety has a unique flavor, and some are sweeter than others. I love to cut them in half, rip up some basil, add some fresh mozzarella, and then S&P, EVOO and it's a delicious lunch or a side dish for dinner. I have also added that exact thing to pasta to make it a main course at dinner.

Full shares got a new carrot variety. Unlike the regular elongated carrot, this variety is spherical and about one and one-half inches to two inches in diameter. Orange in color, the flavor is wonderfully sweet. Round carrots are especially prized in gourmet cuisine.

Full shares also got pattypan squash, which is a summer squash variety. They can be light green or yellow, and look like a flat spaceship (not like the kohlrabi that looks like one with legs). They can be used just like any other summer squash. One of my favorite recipes with summer squash in a casserole on Martha Stewart's website. It was originally in a magazine and my sister found it, maybe 8 years ago, and I make it every year over and over again.
http://www.marthastewart.com/recipe/squash-casserole

No chard this week (not sure if you meet that with tears or jeers). I made that chard/sausage lasagna recipe I posted a couple weeks ago for our family reunion this weekend and needed 6 lbs, so used it all up until it grows back :-)

So here are the actual lists:

1/2 Size:
Squash
Kohlrabi
Red Potatoes
Beets
Cukes
Garlic
Cherry Tomatoes
Tomato
Basil
Beans - some got green string beans, some yellow Romano beans
Kale
Zucchini
Round Zucchini

Full Size:
Squash
Kohlrabi
Red Potatoes
Beets
Cukes
Garlic
Cherry Tomatoes
Tomato
Basil
Beans - some got green string beans, some yellow Romano beans
Broccoli
Kale
Zucchini
Round Peresian Carrots
Summer Squash
Patty Pan Squash

Until next time!

CSA Wk 11, August 16

We are officially half way through our CSA for the year. This week brings new items, but also sees an end to others. The ebbs and flows of gardening :-)

It's raining outside as I type. The morning rain is always welcome to me. I love to wake up to the sound of the pitter-patter on the roof. We have had a very dry summer as you all know. Though we haven't complained much, because we all love the nice weather, we had only received under a tenth of an inch of rain this August so far. Things were really starting to dry out, as witnessed by many brown lawns. Our big problem hasn't been with keeping things alive, but we have not been able to get anything new to grow. Things we have seeded in the last few weeks have not germinated. Historically, fall is our rainiest time of the year, so perhaps in the coming month as we draw nearer to fall, we will have better luck :-)

We have been doing the picking on Sunday mornings as that has worked better with our schedules. Sometimes the bags may be ready Sunday afternoon if you happen to be driving by and want to check. We have been doing them here at my house too, and the shade of the big nut tree has been nice. We have a good time together doing this. Yesterday was hysterical as we were packing, as radishes were being rinsed in a kiddie pool and Chinese greens were laid on a beach blanket. I guess even the veggies were thinking of these last summer days and trying to soak them in :-)

This week's bags were very full!

1/2 size:
Scallions
Zucchini
Swiss Chard
Cukes
Beans
Broccoli
Romaine Lettuce Head
Beet Greens
Kale
Radishes
Peaches
Chinese Stir Fry Mix
Sage

Full Size:
Onions
Zucchini
Summer Squash
Swiss Chard
Cukes
Pickling Cukes (make a batch of pickles!)
Beans
Shell Beans (the pink/cream swirly things. You take these out of the pod and then boil them for about 30 minutes. They will turn grey, but don't be deterred by this. I like to add garlic to the pot while they boil. When they are about done, I transfer them to a saute pan with EVOO and the garlic. A summer delicacy not grown too often these days.)
Sugar Snap Peas (the last of them until/if we get a fall crop)
Broccoli
Broccoli Rabe (last for the year)
Romaine Lettuce Head
Beet Greens
Kale
Radishes
Peaches
Chinese Stir Fry Mix
Sage

A couple recipes we've found over the past couple weeks that maybe you would want to give a try. I love that you can find them in a real magazine, but then sometimes get them online too. Easier for sharing :-)

One with Zucchini from my sisters Rachael Ray magazine

A swiss chard tart from a Sept. 20101 Better Homes and Garden publication

A similar dish from a favorite cooking blog, Smitten Kitchen

Pickles are easy to make, don't take a lot of ingredients, and preserve the cucumbers for a later date. But you can also use zucchini to make pickles, and many other veggies for that matter. Here is a recipe for Bread & Butter Zucchini pickles I found on a blog recently that I may give a try.

As always, if you have any questions, don't hesitate to email or call. Have a great week.

CSA Wk 10, Aug 9

Another amazing week of weather. It's been perfect for our vacation at the lake, and the rain we got helped to keep the soil in the gardens moist.

We laughed this morning while picking and packing the CSA, and putting the excess in the farm stand, that at one point we didn't think we would have enough produce to fill both. The gardens are both doing amazingly well, and it is incredible how much stuff is being picked daily.

New this week in your bag is a fingerling potato. If you have never had these, you are in for a treat. They have a very different starch content than regular potatoes, and are "creamy". They can be prepared any way regular ones are, but often cook faster as they are small. I like them boiled with butter, lemon and fresh herbs, but my sister loves her split in half, roasted with EVOO, S&P. Either way, you win.

Also for a treat this week you have some of our organic peaches. There are additional ones for sale in the stand if you want to buy more to make a recipe or can. Let's just keep this a little secret between us though....as in, if you see my Dad, DON'T tell him :-) He is very funny about the peach trees, but they are LOADED this year and we just had to share some with you.

I don't really have time to scan and link some of the things I have seen in magazines that I mentioned, but I am printing the grill primer for veggies that I told you about from Cooking Light July 2010. It will be on the stand where you bags go so grab one. Also there is a bin of LARGE overgrown zucchini (whoops, we missed those ones when picking). Help yourself to one if you are a person who wants to freeze or use in baking.

This weeks shares are as follows:

1/2 size:
Garlic
Fingerling Potatoes
Zucchini - Round, Striped, Regular
Green Beans
Lettuce
Cukes
Chard
Kale
Beets
Sugar Snap Peas
Tomato
Peaches
Basil

Full Size:
Garlic
Fingerling Potatoes
Zucchini - Round, Striped, Regular
Green Beans
Lettuce
Cukes
Kale
Beets
Sugar Snap Peas
Tomato
Peaches
Basil
Yellow Summer Squash
Broccoli
Cabbage

In other farm news, we did end up getting a chick from our hen. Only one though :-( Oh well, better than nothing. If you look really hard in the bottom right hand corner, you can see the little "guy" (won't know for a couple months if it is a boy or girl).



Have a good week!

CSA Wk 9, August 2

Wow, I can't believe it is August already. The summer seems to be flying by. This past week was very busy for me, as seems the summer seems to be that way for a lot of people, but mostly it was because we were preparing for one of my sons b-day party. At the same time, we were planning for a trip "to camp", which for us brings us right down the road to Little Sebago. While we are enjoying a vacation there this week, my mom and sister will really be pulling the weight in the harvesting of the garden at my house (on top of their own gardens). They will be working hard assembling the CSA for you, while I bask in the sun on the lake :-) Thanks guys!

Everyone should be able to locate their labeled bags in the fridge per usual. Someone may or may not be at the stand that evening. My house is always a flurry of activity whether I'm there or not. People will be in and out to work in the gardens, mow the lawns, clean, sometimes build things, even monitor the chickens, making sure they have food/water and collecting eggs. Also, watching to see if we have chicks hatch out this week!! Some of you have heard the story of how I had a hen start to nest on eggs 3 weeks back. Problem was we don't have a rooster, so the eggs would never have hatched. Mom brought up 8 eggs from her hen house (which has a rooster) and we tucked them right under her to see if we could get us some chicks. It has been an interesting saga, as over the 3 week time, two other hens decided they wanted to set on a nest of eggs too. They had to be blocked from the first hens clutch, so I have put a wire "cage" to keep them from bugging her. First hen seems very content to just sit there and hatch out the chicks. We will see what happens this week.



I wasn't sure if I would have internet to make the blog, so compiled this post together days ago :-) There may be an item that is on the list that wasn't in your bag, or they may be an item in your bag that wasn't on the list. If you have any questions regarding your bags, please feel free to call me at 671-0936. I will have phone service.

Bok Choy has been given out once this year, without any explanations. Everyone got it this week, so I will write a little about this cool plant. It has been rinsed, but you will want to gently pull back from the bottoms of the stalks, and remove each one. Expect dirt, hay, and maybe even bugs (they seem to love this type of layered item to hide in). Then you will want to wash them, and then slice off any undesirable part, though the whole stalk is edible. Its nice to cut it on the diagonal. It is very versatile and lends well to any type of cooking (steaming, boiling, sauteing, etc.) I love to use it in soup. It doesn't break down too soft, kind of like celery, so adds a nice crunch. But it is also great in stir fries, which would work great with your baby corn, and even your peas. The baby corn was a fun experiment this summer for my mom. She always likes to try new things in the garden.

And just an FYI that if you have a round ball that is stripey or a long squash that is stripey, they are all zucchini. We just grow a mix :-)

1/2 size share:
Romaine Lettuce
Kale
Onion
Scallions
Potatoes
Baby Corn
Bok Choy
Cukes
Zucchini
Tomato
Green/Yellow Beans
Sugar Snap Peas
Tomato

Full size share:
Romaine Lettuce
Beet Greens
Swiss Chard
Onion
Scallions
Potatoes
Baby Corn
Bok Choy
Cukes
Zucchini
Green/Yellow Beans
Sugar Snap Peas
Tomato
Broccoli
Carrots
Celery - this is a lot different than what you find at the grocery store. This variety has way more flavor, and isn't meant to be stuffed with cream cheese HEHE. It is great diced up to use in recipes, and the leaves and trimmings are always great for making soup stock.

I found a couple recipes this week that looked of interest. I am trying to give you ones that are with the stuff you get over and over again so you don't get burnt out and know what else you can do with them :-) I know you have received kale and chard a lot, but according to a fairly new rating system Whole Foods uses, they are two of the top ten healthiest veggies on the planet so you should be eating them weekly HEHE

Here is yet another way to use chard :-)
http://smittenkitchen.com/2010/04/creamed-chard-and-spring-onions/#more-6145

This recipe for kale calls for a dry cheese called ricotta salata, which I don't think is easy to find (though sometimes the NG Village Store has it). I would suggest making it with feta if you can not. Sounds very similar to something I picked up at the Whole Foods salad bar the other day ;-)

Enjoy your week. See you next!

http://www.epicurious.com/recipes/food/views/Lacinato-Kale-and-Ricotta-Salata-Salad-236940

Zucchini Recipe

I told you I'd been perusing magazine for recipes using veggies. This one from the July issue of Cooking Light looks like a winner for my family.



Also planning to make this with chard at some point, albeit not as easy as the first recipe, but it looks delicious. In the reader reviews, someone mentioned making it into a full size pan. That's what I'm going to do.

http://www.marthastewart.com/recipe/individual-swiss-chard-and-italian-sausage-lasagna

Rampant Rapini

An interesting article and a couple recipes I found today while reading the April issue of Eating Well.

CSA Wk 8, July 26

For the first time this year, my knees got wet when I was kneeling down to pick vegetables. This is a good thing! The rain this week/weekend came overnight, didn't ruin daily plans, and gave us a good soaking that is carrying over to these hot days we continue to have. The breeze last night was amazing though. I was picking a bunch of produce from 7-10 PM, and I couldn't get over how gorgeous it was outside. The moon was nearly full (if not completely, didn't check on the calender to see) and it felt like fall, which is, coincidentally, my favorite season :-)



The garden here at Intervale has really kicked in, and nearly half of the produce this week is from it. I am thrilled by this, to see the bounty that can be reaped from my hard work. I'm sure my mom has felt the same every week from her garden, but she doesn't write the blog to express that :-) I've told her she is welcome too, but she keeps passing the buck HEHE


This week we see a return to broccoli rabe and sugar snap peas. This is because of that succession planting we told you about in the beginning of the season. Mom's peas have completely died out, but mine just started producing. She has already replanted, with hopes of a late summer/early fall crop, and I will do the same when mine die out. It's a total cycle.



I have been getting magazines out from the library lately, ones I've never really thought to read, but looking for recipes myself to use with all of this awesome produce. I've found Vegetarian Times, Eating Well, Cooking Light, and Bon Appetit to be very useful. I will try to post links and/or scan them in to share with you if time allows. For instance, I saw a whole article about grilling veggies, and I was amazed at things they were grilling. Things like radishes, who knew! I will try to locate and post it for you.



So here is the run down for this weeks shares. Bags are brimming :-)



1/2 Size:
Basil
Garlic
Cukes
Sugar Snap Peas
Beans
Easter Egg Radishes
Beets (Remember the Attached Greens Are Edible)
Lettuce Mix
Rainbow Swiss Chard
Tomato
Broccoli Rabe
Broccoli
Bitter Greens (This is a bag of greens that have gotten to big to call lettuce and are more bitter. They are not bad, just approach them differently than in a salad. Try sauteeing them and using them in a pasta dish.)

Full Size:
Basil
Garlic
Cukes
Sugar Snap Peas
Beans
Easter Egg Radishes
Kale
Beets w/Attached Greens
Beet Greens
Lettuce Mix
Rainbow Swiss Chard
Broccoli Rabe
Tomato
Cherry Tomatoes
Zucchini
Cabbage

If there was something you were really hoping for that is not in your bag, remember it may be available in the stand for sale. There is currently granola in there, and possibly by the end of the day there may be some baked goods (depends on what kind of a baking mood we are in). There are also some soaps/body products Mom makes so be sure to check them out.

Have a great week!

The Long & Winding Rows

This is a sampling of the garden at Intervale Road. It has since been mulched, and the plants have grown (why does it take so long to get around to doing these blog posts anyway!)

Mom does a lot of work in this garden, and sister Robin does too. I mentioned last week that Mom does all the work in the garden at her property too (which is just as big as the garden here). I always forget to bring my camera when I go down there though :-)

Some of the rows here Mom hoed and seeded. She is always saying she has a crooked eye, and that her rows are not very straight; therefor the "winding" comment in the title.

When I weed them, it seems to take forever to get to the end of one row. I haven't done a recent measurement, but seems I remember they are 125' "long".

It's also fitting that I used a "Beatles" title for inspiration, as they are the worst pest we have in the garden this year. Mainly, Japanese ones (I don't know if I've ever heard of a British beetle HEHE). They are what leave nice holes on your chard/kale/beet greens. We have not had the woodchuck once this year (he demolished several of my crops last year) and we have seen deer prints a couple times, but we strung a fence of fishing line and we haven't had a deer since. My sister made a good comment though as to why possibly I don't have critters this year. I am in the garden A LOT and last year I was not, so perhaps my scent or just the fact I could be in there has scared them off. Too bad the Japanese beetles weren't afraid of me :-) Man has not figured out an organic way (as far as we know) to take care of these armored bugs.

Not everything we grow has been included in these pictures. You will recognize things you have gotten, or things you haven't yet. But maybe you have never seen what some of the stuff looks like growing, so I wanted to share it with you.

.......Broccoli.........................Beets.............................Glads........

Peas

.......Potatoes..................Onions..................Leeks........

Lettuce (& Grass)

......................Kale..............................Beans....................Rainbow Chard........

Cucumbers

...Brussel Sprouts..............Bok Choy..........Broccoli Rabe....

Corn

............Tomatoes.........................Zucchini/Squash..........................Eggplants.............

More Rainbow Chard (we have LOTS)

More Tomatoes............Tomatillos...................Beans

Basil

Freeze the Surplus

Whether you are sick of the chard, or just haven't had time to use it up, save it for a later date!

Here is a chart I found in a magazine I got out of the library recently. I found it very helpful, as somethings I didn't realize you could freeze, like kale and chard! I plan to do some of these for my family know that I know that. How great to pull a bag of kale out in the middle of the winter to use in a soup! Will go great with my local chickens and stock I've made from them. (If you are interested in buying local, home grown, pasture raised chickens, my friends right around the corner at Morgan Hill Farm do it right. I just helped slaughter 30 for my freezer!).

Happy Freezing!
(click picture to enlarge and then try printing)

*NOTE: Thanks to one of our members for pointing this out. The article recommends using a vacuum sealer. If you do not have one, you can use zip-lock bags, squeeze as much air out as you can, seal almost all the way and then stick a straw in and suck out the rest of the air manually, then seal. I did this for years until I bought a Food-Saver :-)

CSA Wk 7, July 19

Much of my last week has been spent pruning the tomatoes and staking them. The blight I mentioned last week has been removed, and they are looking pretty good. We had a mulching party here this weekend, where we spread old hay over most of the garden.

This is supposed to really help with weed control, as I may have mentioned before. But, it may show up in your produce too. Sorry if there is a stray piece of hay in your kale or chard :-)

Mom tends the garden at their house, but she is up here often too, working hard as a dog right along side of me. I don't know how she does it somedays. It's inspiring. My sister Robin has been helping out a bunch too. I could definitely not do this alone, unless I spent every waking minute out there. We are a team.

Still no considerable rain, but despite this, things are still growing at an alarming rate. Summer squash/zucchini are really close. We had enough zukes to send to the 1/2 shares this week. Some good rain would really move them along. These are things you may get 3 or 4 of each week when they really come in! The cucumbers are starting to come in to, and some of the ones we sent out were from the garden. The ones from the hoophouse are super smooth. You will see the difference if you got garden ones :-) They are so crunchy though. I love me a good cucumber and mayo sandwich this time of year, or just slice them up with cider vinegar and S&P. Mmmm mmmm goood!

We had not been able to open our farm stand yet, as we just weren't getting enough from the garden to supply your bags and that, but today we made the decision to open. This is now where you will be picking up your shares. Sorry if you loved coming in my barn :-) There will be additional produce for sale in the farm stand that you may be interested in. If you look at the list on the blog before you come to pick up, you will know what you have/don't have. Or just ask me when you're here if you need to know. Eggs will also sometimes be available. It's all up to the chickens :-)


I hope you are all enjoying your shares, and finding new ways to use the same ingredients. I have a couple recipes this week that I want to share, but also, if you don't think you can use something right away, you can always freeze it for later use. I will be posting soon a chart that gives instructions for how to do this for many varieties of vegetables.

This weeks shares received
1/2 size:
Radish
Scallions
Lettuce
Kale
Beet Greens
Cukes
Beans
Pt. Potatoes
Carrots
Zucchini
Tarragon

Full size:
Radish
Scallions
Lettuce
Cukes
Broccoli
Swiss Chard
Beans
Qt. Potatoes
Bok Choy
Tomato
Carrots
Tarragon

A recipe for Egg salad, doctored :-)
Another great one for Green beans with lemon....sounds refreshing

Happy Eating!

CSA Wk 6, July 12

Well, the rain came this weekend as anticipated, though not quite as much as we hoped for. The gardens were in dire need of it, and anything IS better than nothing, but the soil still feels dry to the touch. A few good thunderstorm showers would be great this week. Just not in the middle of our BBQ's or anything...in the middle of the nights would be great :-)

We have finally caught up on the weeding, so had some time to spread organic compost the other day. That should help the new garden at Intervale Rd. We are planning to mulch it this coming week, hopefully to help with the new weeds that will come. Unfortunately, weeds grow back :-(

Some bad farm news is that last years blight has made a return on some tomato plants. It is a soil borne disease which attacks the plant, and leaves brown spots and eventually wilts it. Last year the blight was blamed on nursery seedlings, but we grew our own, and still had it. We blamed it on all the rain (think about how many mushrooms grow on your lawn after heavy rain) but this year we haven't had that and yet the blight is still there. We are being proactive about it this year though, so we don't lose the whole crop like last year. One of the things that we are doing is cutting off the parts that have it, and we have also found an organic spray that is also supposed to help. We don't use a lot of spray, but when a whole crop is in danger, we will find the organic solution if there is one. No spray is the best way, but using it is better than losing a whole crop.

This year we also were having a problem with potato and cucumber beetles. We found an organic bacteria that you buy in spray form, and when applied, the bugs consume it. Then they die, therefore ending the cycle of them laying more eggs etc. This has been HUGE for us, as at this point we are too big to pick all the bugs off by hand. We are aiming for a great potato harvest now, thanks to the spray.

Todays half shares got the following:
Basil
Garlic
Mesculen
Lettuce
Rainbow Chard
Cucumber
Broccoli Head
Cherry Tomatoes!!
Peas (There is a mixed bag of sugar snaps and the Chinese peas. See last weeks post for info. on each of them.)

Full shares got the following:
Basil
Garlic
Mesculen
Beet Greens
Spinach (Side note: This was picked from the Intervale Rd. garden. This is the first item in the CSA from the garden so just celebrating a little!)
Kale
Cukes
Broccoli Head
Beans!!
Peas (There is a mixed bag of sugar snaps and the Chinese peas. See last weeks post for info. on each of them.)

The greens sometimes taste a little bitter from the sun, but they are still edible. They are especially good with a dressing that matches their bitterness. This one from Barefoot Contessa is one of my favorites. I mix the vinegars up, using what I have on hand. The mustard and garlic are what give it it's spicy kick.

http://www.foodnetwork.com/recipes/ina-garten/green-salad-with-creamy-mustard-vinaigrette-recipe/index.html

The salad spinner was working a little better this week, but greens still may be a little wet.

Next week we hope to see zucchini, and summer squash shouldn't be far behind. Beans, which were new this week, are taking off and hope to have enough for everyone soon. Many things are getting close! It's exciting to see so much of the hard work coming to fruition, literally :-)

I hope you are all finding time to enjoy this hot Maine summer. It reminds me of summer's when I was a kid, where the mud puddle across the street was about as good a swimming hole as any. That and the rain barrel filled with water from the well. My dad HATED how much water we used with the spraying of each other with the hose, and was always afraid we were going to run the well dry. (As an adult, I can respect that, as I can take into consideration the amount of showers, dishes, laundry, even toilet flushing, that went on in our home. We never once ran that well dry, but he finally put in an above ground pool for us in the mid-80's, and no more hose! The pool is still standing and still used. Mom cools off in it all the time while weeding or mowing the lawn. After picking in the heat this morning, I jumped in to cool down before packing, and was just as thankful for it today as I was when I was 11.

Have a beautiful week!

Farmers 8

CSA WK 5, July 5

Short and sweet today. Going to go cool down on the lake :-)

A note: the salad spinner stopped working this morning so the lettuce is very wet. We apologize for this, but hope you can wring it on your own.

1/2 share list:
Lettuce
Sugar Snap Peas
Garlic
Beet Greens
Kale (Last week I called this chard by accident. The purple/green leafy. Sorry!)
Broccoli Rabe (Read last weeks post if you need to know what it is or what to do with it).
Scallions (young onions, greens and bulb are edible)
Oregano

Full share list:
Lettuce
Sugar Snap Peas
Chinese Peas (For stir fries, steaming etc. the colors are beautiful and stay that way when cooked. This was a brand new trial seed this year, and my mom got her hands on it to test for her job. You shouldn't be able to find these for sale anywhere else, so they are a real treat.)
Garlic
Rainbow Swiss Chard
Broccoli Rabe
Oregano
Scallions
New Potatoes (These are soft skinned, not "cured" like later ones will be. They are delicate in texture and flavor.)

If you have any questions, comment or email. Sorry so short.

CSA Week 4, June 28

Before:


What a rain we had this morning. The garden was a little damp and squishy for picking, but we mucked our way through and found several surprises for you. I mentioned one other week that the rain makes everything very dirty, so pay careful attention for dirt on your items this week. But here is proof that we do actually clean your produce first.
It gets soaked, then rinsed, then soaked again.
It then goes in this beast!

That is my mom's leg/foot. She is a not a hobbit, so imagine an average height woman, and that green machine is about two feet high.
The inside looks like a regular salad spinner.

From there, we dump the clean produce into another bin (or basket) and then bag it.

Beautiful! Only full shares got a bag of these greens this week while we wait another week (hopefully only that long) for our next crop to be ready to pick.

Everyone did get a head of romaine lettuce this week though. There may be a wait before you see that again, as the next crop was just seeded.

The hoophouse is about 10-15 degrees hotter than outdoors, so the cherry and regular tomatoes are growing, and soon we should have some of those. The cukes are doing well, and everyone gets one of those again this week. They are a little bigger than last week, as it was a warm week. The heat really makes things jump ahead. The sugar snap peas were only in blossom last week, but the heat turned them into beautiful delicious peas. If you have never had sugar snaps, know that the whole pea is edible (well except the stem). They don't have stringy shells but snappy crunchy ones, sometimes very sweet. I use them on salads a lot, or just eat them plain.

Full shares got heads of broccoli. That is an item that is known to have bugs. Of course if we sprayed with chemicals and pesticides, it wouldn't, but you don't want that, do you ;-) It may be necessary to presoak broccoli in salt water for about fifteen minutes to rid any bugs that may be hiding in its tightly packed florets.

Something in the same family but quite different made it's way into half shares bags. It is called broccoli rabe (rapini is it's real name). It has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible. The flavor of rapini has been described as nutty, bitter, pungent, and quite delicious. It is a source of vitamins A, C, and K, as well as potassium, calcium, and iron. A common preparation involves sauteing it with garlic over low heat for 10 - 15 minutes.

Everyone got beet greens and chard this week. They are two interesting plants, in that you cut the greens from them, yet they grow more. They do not "bolt" (send up a shoot and go to flower) like other lettuces/greens, so you can keep picking them over and over again and there is always more. Each week we have picked them I have been amazed at that and think I've picked them all, but the next week, the row is full. All the chard comes from about 10 plants. Eventually, when the beets are big enough, we will pull those with the greens attached, but by then we will have a new crop coming ready for picking the greens but not the beets. This succession thing is working out :-)

The curly leafy purple and green plants are chard. This week only the half size share got them. This is another one of the plants that keeps producing more like the two just mentioned. It will go right into fall, and sometimes even through a frost or two.

Full share bags got a white turnip.

Greens are still attatched as they help keep them fresh, but also they are edible, even a delicacy down south. If you don't feel like tossing them, look up a recipe!

Full size shares additionally got spinach and radishes.

Everyone got a bag of mixed basil.

Looking forward to next week. Hopefully this muggy weather will have cleared by then :-)

After:


Have a good week!