CSA pick-up #9

This week’s share includes the following:

2 pounds of new potatoes
1/2 lb beans (Choose between yellow wax, French fillet, or royal burgundy)
3 cucumbers
.4 lbs turnips
1 lb zucchini and/or yellow summer squash
1 bunch of Red Russian kale -OR- Swiss chard
1 pint of cherry tomatoes (on-the-farm CSAers only)
1 lb large tomatoes (on-the-farm CSAers only)
1 green garlic
1 bunch of chives
1 bunch of cilantro -OR- dill

The potatoes this week are a combination on King Harry, Rose Gold, and Yukon Gold varieties…enjoy! If you’ve been following the blog, you know the recent fate of our field tomatoes. For the greenhouse tomats, the rotation has begun. Most of our on-the-farm members will get both cherries and big fellas today, and we hope our end of the week members in Portland and Bridgton will get both, too. If you don’t get tomatoes this week, you’ll be at the top of the tomato list for next week!

Though the past couple of days have been sunny and the fields are again drying out nicely (we hope to till and do more planting later this week), we’re still dealing with the consequences of this wet summer. We’d hoped to give everyone chard this week, but when we began harvesting we noticed that a lot of it was beginning to rot. As for lettuce and salad mix, we’re running into The Gap, that period of time I’ve mentioned in previous posts when we were unable to get into the fields to plant. Our kale is doing great but will need a rest soon; we’ve given it out for three weeks straight now and the plants need some time to work on new growth. All of these examples are a way to pass along the likelihood that your shares in the coming weeks will be on the small side. Though we hope and pray for a long, dry, mellow fall, there is also the very real possibility that the CSA may not be able to make it for a full 20 weeks as planned. We’re taking it week by week, letting the plants lead the way, and we’ll keep ‘em coming to you all for as long as we can. Thanks again for everyone’s patience, understanding, and support.

In other news, we’ve harvested our garlic! For the past several weeks, we’ve included green garlic in the shares. Once the plants begin to die off, however, it’s time to pull them all and hang them up in our little barn to cure for a few weeks. We’re hoping for the best in this wet season. Last year, we lost a lot of our garlic to rot. This year, we have the garlic hanging in the barn with all the doors open and as many fans as we own all trained on them to dry them as quickly and thoroughly as possible. We’re cautiously optimistic that we’ll have better results this time!

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4 Responses to CSA pick-up #9

  1. Joelle Cote-Powell says:

    Let me be the one of the first (if not the first, sorry, don’t have the time to check) to comment on one of these fabulous entries!!

    I want to share a super easy and yummy recipe that can be made with green, wax, or really any ‘long’ bean…I’m sure there is a proper name for this, but you’re smart people and get the idea!

    Sesame Green Beans

    1 pound green beans (or bean of your choice)
    2 tsp sesame seeds
    1 TBLS rice vinegar
    1 TBLS soy/aminos/tamari sauce
    1 tsp sugar
    1/2 tsp crushed red pepper

    Heat 1 inch water to boiling in 2-quart saucepan. Add beans. Boil uncovered 5 minutes. Cover and boil 5 minutes longer or until crisp-tender.

    While beans are cooking, heat sesame seeds in 6 inch skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Stir in remaining ingredients, heat through.

    Drain beans. Pour sauce over beans; toss until evenly coated.

  2. Kate says:

    This week, actually the night you all picked up your CSA here on the farm, I decided to use some of the vegetables you received in your share this week and make one of my family’s favorite dishes/meal – Tex Mex Potato Salad. This is no side dish but a meal in itself.

    Out of this weeks share, I used the potatoes, cilantro and green garlic and then steamed up the yellow wax beans to have on the side.

    Tex-Mex Potato Salad

    2 lbs small red potatoes -steam w/salt (that’s what I do) until tender, cool, cut into the size you want to eat before steaming—don’t know if it will work with all potatoes, but let them cool some before mixing with rest of ingredients otherwise it could be potato mush

    COMBINE in skillet (heating oil first)…ADD spices in hot oil for 15 seconds:

    1 T minced garlic
    1 tsp bottled chili paste
    1 T paprika
    1/2 tsp cayenne (I only use 1/8 tsp or so…depends on strength of your cayenne and one’s own taste)
    2 tsp ground cumin
    2 tsp ground coriander seed
    2 tsp ground (white) pepper…and when no white pepper is available? you know the answer!
    3/4 c olive oil (which I think is a bit too much)

    after the above is added to potatoes, add:

    2 tsp salt (or to taste-I think this is too much…especially if you’ve cooked potatoes with salt)
    3/4 c chopped scallions
    1/2 c chopped fresh cilantro
    1 c freshly grated cheddar cheese (sharp….or whatever you have)

    It should be great!

    (Commentary in parentheses is from my mother)

    Enjoy!

  3. John says:

    Thanks for the recipes, gals! I will also add them to the Recipe page when I have a moment.

  4. Harold McWilliams says:

    Another kale recipe for you, courtesy of the Kripalu Cookbook. This is from memory but nothing is precise in this recipe. I found this recipe after we received tons of kale from a CSA in Massachusetts a few years ago.

    Confetti kale

    1. Wash your kale, cut off the stem ends. Then chop into half inch wide strips.
    2. Dice red pepper–as much as you want to add, proportionally to your kale.
    3. Have on hand a bag of frozen corn.
    4. Saute several garlic cloves in a generous amount of olive oil.
    5. Add the chopped kale and turn it so it all wilts.
    6. Cook the kale for awhile, turning it so that it all wilts.
    7. Add the diced red pepper and cook until reasonably soft.
    8. Add the frozen corn. Cover the pan to finish.
    9. Add salt and pepper to taste and serve–delicious!

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