I was reminded by Sonya this morning as we harvested to “stop and smell the roses”, as the saying goes. No roses here, and now it’s a bit hazy and overcast, but the morning was lovely…cool and sunny, all the greens soaked with dew. Son was struck by the number of birds out and about this morning, the sounds of their wings gently stirring the silence. By this point in the season, your intrepid farmers are pretty beat…we’ve been going full on since April, and, especially this week as we’ve all been battling head colds, we find ourselves rather exhausted. However, a few moments looking around on a morning like this one, a few deep breaths before settling into the rhythm of the harvest, and we remember why we do this. Why? Because it’s the best job in the world! It’s week #16, and your CSA share this week includes the following:
2 lbs russet potatoes
1 bunch of leeks
1 bunch of celeriac
1 daikon radish -OR- 1 bunch of French breakfast radishes
1 bunch of broccoli raab
1 head of Napa cabbage
1/2 lb bag of salad mix
1 head of garlic
1 bunch of oregano -OR- sage
1/2 lb bag of pears (half share members only)
This is officially it for the potatoes, folks, so savor them! Now, what the heck is a daikon radish? It’s an asian radish, popular in Chinese, Japanese, and Korean cooking. It can be used raw, sliced or grated into a salad. It can also be cubed and added to your favorite stir-fry. Alas, there’s a gap on our ever-evolving recipes page where daikon radish should be, and I will try to remedy that shortly. In the meantime, try searching for daikon at the Epicurious website, an informative and recipe-packed site that Sonya loves. Finally, we hope everyone is loving the broccoli raab. We remain pleasantly amazed by how well it’s doing and have no choice but to pass along the bounty to you all. If it’s too much of a good thing all at once, though, you can chop up the raab and freeze it. Apparently, blanching is not necessary as long as you use the raab within about six months.
This is long, long overdue, but I want to write a bit about the conditions of the grassy area in front of the barn where everyone parks when they pick up their shares here at the farm. By now, I’m sure you’re aware of The Dip. Last season, there was hardly a bump at all where the road meets the grass, but all of the rain earlier this summer created a heck of a rut there. A couple of people have mentioned that they’ve actually damaged their cars when pulling in or out. We’re mortified by this and plan to get some crushed rock in there next spring to fill the gap. In the meantime, unless your vehicle has plenty of clearance, we recommend parking on the side of the road and not pulling in! Thanks and sorry for the inconvenience!
September is fading fast, and the farm has seen a number of changes recently. The greenhouse has been weeded, cleaned up, and more or less put to bed for the winter. We’ve been busy mowing down crop residue, too, then spading the beds and in some cases sowing cover crop seed (oats and peas, winter rye, or vetch, depending on what we plan to use those beds for in the future). The chickens have been on the move as we haul their coop around the fields to empty beds. There, the gals can eat up the weeds and crop residue and give the soil a healthy application of poop for next year’s crops. Also, a big, big thanks to Glenn Bolduc, our neighbor and friend and fellow farmer, for his weekend delivery of several dump truck loads of composted cow manure. We’ll be spreading that pile of love around Field 1 very soon. (Check out Glenn’s work at Spruce Bay Farm.)
Have a great week, everyone, and enjoy the veggies!