CSA pick-up #10

We’ve reached our 10th pick-up of the season!  How ’bout that?  This week’s share includes the following:

2 pounds of new potatoes
1/2 lb beans (Choose between yellow wax, green provider, or royal burgundy)
3 cucumbers
.3 lb bag of baby Swiss chard
1 lb zucchini and/or yellow summer squash
1 kohlrabi
1 head of garlic
1 bunch of scallions
1 bunch of parsley
1 bunch of basil
1 pint of cherry tomatoes (for those who didn’t receive any last week)
1 lb large tomatoes (for those who didn’t receive any last week)

The potatoes this week are mostly Carolas with a few Rose Gold mixed in with some of the bags. I also want to say a couple things about the basil. First off, and this applies to most of the herb bunches we pass along, we’ve found the best way to keep it fresh is to put the basil in a small glass of water and store it right on the kitchen counter. Treat it, in short, like a little flower bouquet. If you put your basil in the fridge, the leaves will quickly blacken. For the same reason, wait to wash your basil until just before you use it. You may notice some brown or black spots on the leaves. These spots are the result of that pesky summer rain that keeps cropping up, and they do not affect the flavor of the basil at all. Enjoy!

It’s been another mostly hot and dry week, and we’re very grateful! Once again, we were able to use the tractor and spader to get some beds ready and do some planting. This week we’ve either transplanted or direct seeded the following: lettuce, brassicas for the salad mix (arugula, mizuna, Red Russian kale, tatsoi, mustard), snap peas, daikon radish, Swiss chard, Red Russian and Lacinato kale, turnips, spinach, and broccoli raab. Whew! We’re planting much more than we usually do at this time of year in the hopes that the late summer and fall will be mellow and fairly dry and that we have a late first frost! Keep your fingers crossed!

Also, thanks to those folks who commented on last week’s CSA blog post and passed along recipes! They all look great and will soon be added to the website’s recipes archive. Keep ‘em coming!

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