Harvest Newsletter, June 2012
Week 3 of 18
Farm News: Happy Solstice! Summer officially arrived this last week and with it comes the transition to the heat loving veggies. The tomatoes in the new high tunnel are looking very good and a few are starting to ripen. It will still be a week or so before we can get enough to send them out consistently, but it won’t be long. In the field the broccoli and cauliflower are ripening and we hope to send out one or the other this week. The green beans are looking good and are only about a week away from starting. The zucchini plants are looking extremely healthy and we anticipate a great crop once we take the row cover off (once the vine borer moths are done for the season).
In other news, I will be setting up a book and DVD lending library to our CSA members, a few of which were donated by the Nicollet County Historical Society. Material will be food and farm related and will be available for check out. I’m really excited about this because I think we have some really fun and thought provoking material to share. In the near future, look for an e-mail with a list of material and details on how it all works. I hope to have this done sometime this week.
This week’s harvest includes: New Veggies – Spinach (Corvair), Broccoli (Bay Meadows), Cauliflower (Fremont), Bok Choy (Joi Choy), Cucumbers (Corinto and Tasty Jade…longer ones), Swiss Chard (Rainbow Improved), Green Lettuce (Waldman’s), Red Lettuce (New Red Fire), Peas (Sugar Ann), Green Kale (Ripbor and Winterbor), Lacinato Kale (Lacinato and Toscano), Cilantro (Santo), Basil (Genovese), and Radishes. *Variations in harvest may happen due to unexpected issues.
Share Box Logistics:
- Please be sure you take your share box, each one is labeled with member’s last name.
- Should your box not be at the drop site, call us at (507) 720-5364, which is our new cell.
- Check out the Extras Box there might be something you might really like.
- Thanks for remembering to trade your empty share box clean for the full one.
Recipes and Tips
Checkout the website for previously sent newsletters, etc. Facebook will also continue to have pictures posted weekly, thanks to Sarah one of our members! Also if your feel like you are overwhelmed with Kale, herbs, or any of the produce (except the salad greens) we strongly encourage you to process or freeze for use in soups, pastas, or stews during the post CSA season. Pesto is also a great way to process and freeze herbs and use some greens. Bok choy is great in cold salads or sautéed. Be sure to use the basil, within 3-5 days because it browns easily.
An easy way to freeze herbs is to add chopped herbs to softened butter. Then scoop herbed butter onto unbleached wax paper and roll into a log. Place log(s) into a freezer container and remember to date the package.
Cheesy Kale Chips (from Eat More Vegetables by Tricia Cornell)
- 1 large bunch kale
- 1 tablespoon oil
- ¼ cup finely grated Parmesan
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper or ½ teaspoon red pepper flakes.
Heat oven to 400 degrees. Remove ribs (tough center stems) and slice leaves into 2 inch pieces and place in a large bowl. Pour all ingredients over kale and massage well with hands, every piece oiled. Line 2 baking sheets with parchment paper and spread in a single layer. Place kale in oven, and reduce temp to 250 degrees. Bake about 20 minutes, stirring kale and turning pans halfway through. Keep an eagle eye towards end, to ensure crisp, not brown. When completely cooled, store in airtight container up to 3 days.
For visuals if something is unfamiliar in your share box/harvest newsletter check out:
• www.highmowingseeds.com (the column on the left side of the website provides a list of vegetables, etc)
• www.johnnyseeds.com (Product Index)
• www.seedsavers.org (scroll to the bottom, and click on Helpful Links)
Remember to return your box clean and exchange it for the full share box. Thanks in advance!
Happy eating! ~ Lupita, Adam, and Adán