Summer is here in force…pretty warm out there, eh? It might just be the day for that first swim of the summer… We hope everyone had a happy 4th of July weekend. Sonya stayed here on the farm and enjoyed some alone time while Lydia and I traveled over to Vermont to spend a few days with family and friends. It was back to reality this morning, though, and harvesting, harvesting. We had another excellent morning working with a large crew. Workshare CSA members Tonya Watson and Abby Tusing joined Sonya, Andrew, Christina, and I, plus wonder WWOOFer Rosy, to bring in the fruits and veggies for everyone.
The share scoop is below, but here’s a peek at what’s to come. Zucchini will be along soon…there are some little ones developing nicely in the new hoophouse. The sugar snap peas and cherry tomatoes are starting to come in well, and we’ll have much more of those in the weeks to come…snow peas, too. Also looking even further down the road…the potatoes are beginning to flower! In the meantime, the third CSA share of the 2011 season contains the following:
1/4 lb bunch of garlic scapes
1 bunch of scallions
CHOOSE ONE: 1/2 lb bag of salad mix -OR- 1/2 lb bag of arugula
CHOOSE ONE: 1 bunch of Swiss chard -OR- 1 bunch of Red Russian kale
CHOOSE ONE: 1 bunch of French Breakfast radishes -OR- fennel -OR- kohlrabi
CHOOSE ONE: 1 head of Napa cabbage (a.k.a. Chinese cabbage) -OR- 1 bok choy
1 bunch of herbs: Sage -OR- Parsley
1 pint of strawberries
For folks who did NOT get strawberries at the Week #1 pick-up: a choice between 1 pint of cherry tomatoes, 1 bag of sugar snap peas, or a flower bouquet
I mentioned garlic scape pesto last week, and this past weekend, my sister and I collaborated on an amazing batch of pesto that featured loads of scapes, spinach, walnuts, Romano cheese, and plenty of olive oil…it was fantastic tossed with pasta….wonderfully zippy! For those of you choosing arugula this week, a reminder that it’s amazing lightly cooked, too. I love putting it on pizza. Kale is great on pizza, too. Red Russian kale may well be my favorite green because of its flavor and versatility. It’s tender enough to be great raw, and as for cooking, we add it to just about everything…soups, chili, burritos, enchiladas, and more. I’ve been throwing a leaf or two into morning smoothies, too.
I want to say a few words about our eggs. We have around 40 laying hens this season which is far less than the hundred or so we had last year. Also, our CSA membership has nearly doubled. In short, we’re short! We’re motoring through our egg supplies quickly on Tuesdays and Fridays, to the point where CSA members have asked us to hold eggs for them on pick-up days. We’ve stopped taking eggs to our farmers’ markets for now as we try to get as many eggs as possible to our members. Figuring out our egg situation has been tricky over the years. We can move a lot of eggs at this time of year but tend to avoid having too many hens at once because the eggs are much more difficult to sell off in the winter. It’s feast or famine, and we decided early on this year not to purchase any chicks or pullets so that we could either process or give away the hens we have now at the end of the season and go animal-free this winter (we hope to do a little traveling, and the logistics are much easier if there are no critters to make arrangements for.) We apologize to everyone who loves our eggs for the short supply this season. We’ve also decided that we don’t want to slide down the slippery slope of holding eggs for people on pick-up days. It would be one more thing for us to keep track of and could lead to some hard feelings. For now, we’re sticking with a “first come, first served” approach to the eggs, so if you want eggs, try to get to the pick-ups early! Again, apologies all around…we realize how good they are and wish we had enough for everyone who wants them.
Finally, a reminder: Come one, come all, to the farm’s upcoming potluck on Saturday, July 9th from 6-9 PM!!