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)
.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!