2012 CSA share #17

Harvesting husk cherries

It’s been all about the roots around here, and as October rolls in, that’s as it should be.  I spent much of last week and a fair amount of time so far this week dig, dig, diggin’:  carrots, beets, parsnips, and potatoes.  The last 30 or so feet of potatoes were plucked from the ground by Anna, Sue, and I last Friday morning…hallelujah!  The beets and parsnips will be done soon, too, and we’re grateful for the weekend’s rain if for no other reason than that it softened the ground up some for easier veggie extraction.  For these last two weeks of the CSA, folks, we intend to send you all home with lots of roots!  They will keep in the fridge for a long while, and the onions and garlic should be fine at room temperature (and out of direct light) for weeks, too.

On the flip side, I harvested all I could from the pepper and eggplant beds in Field 1 before cutting the plants down.  A killing frost will be coming soon, and it was time to let those go.  We still have peppers and eggplant growing in our greenhouses, and those should be fine for a bit longer with the added insulation.  Anna and Brittany spent some time after harvest working on the tomato beds, too…cutting twine, cutting down the plants, and pulling stakes.  Fall clean-up has begun in earnest…

Anna and Brittany cleaning onions in the greenhouse

CSA share #17 for the 2012 season includes the following veggies:

2 lbs of Purple Viking potatoes
4 lb bag of carrots and beets
Choice:  1 pint of husk cherries -or- 1 bag of white yams (Friday CSAers:  farmers’ choice between husk cherries or Beauregard sweet potatoes)
Choice:  1 lb of sweet peppers -or- 1 lb of eggplant  (Friday CSAers:  farmers’ choice)
Choice:  1 cabbage -or- 1 bunch of chard -or- 1 bunch of kale  (Friday CSAers:  farmers’ choice)
1 bunch of leeks
1/2 lb bag of Tat Soi (also known as Asian spinach)
1 hot pepper
3 heads of garlic

What, yams?  Yes!  They are actually a white variety of sweet potato, for actual yams are not grown in the US (as far as I know).  The names “yam” and “sweet potato” are used interchangeablely, though the former is an African native and the latter comes from Central America (and is not very closely related to the potato, either).  There’s a good overview of the differences here, if you’re curious.  We grew sweet potatoes in a couple of beds in Greenhouse 1 this season, and although the overall yields were disappointing, we have just enough to give most of you a nibble.  Friday folks will get the Beauregard variety, a more traditional orange-fleshed sweet potato.  Also in the share this week is Tat Soi, an Asian green similar to spinach but a little spicier.  It can be eaten raw in salads or cooked in whatever context you would normally use spinach for.  Enjoy!

Anna and Brittany harvesting leeks

As the farm season winds down, yoga is starting up!  Sonya will begin teaching her Monday evening classes again, beginning on Oct. 15th.  Check out the website’s yoga page for more information!

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