CSA Share this week
- Sweet Corn
- Potato – Yukon Gold
- Spaghetti Squash
- mini sweet pepper
- Hot Pepper
- Summer Squash
Link to main directory : Vegetable Directory or click on the listed veggies above
For more information about your weekly veggies, you can find storage and usage tips on the Vegetable Directory. This can be found from the menu on the website or the link above. We also have Pinterest boards for all veggies.
Quick Tips & Recipe ideas: Potato: -3# Yukon Gold – mashed, roasted or in soups Potato Leek Soup Leeks – in the allium family, relative of garlic and onion; tips for cutting and using Sweet Corn -this is the last of the sweet corn from the 2nd planting. Temperatures are bit cooler, heat up that oven for some Jalapeno Corn Bread. I tried a new recipe this weekend Black Bean and Corn Salad I boiled the shucked corn for 5 minutes and placed in cold water to cool and cut off the kernels. Very quick and easy recipe Spaghetti Squash – we haven’t grown this for a few years now; the harvest was not as great as anticipated. This will be your only spaghetti squash this season. The skin is not eaten, must be roasted and scooped from the skin in stringy strands, can be used a replacement for pasta or on its own. How to roast- video Kohlrabi: It stores quite well for several weeks, so no rush to use. Store in the fridge loosely wrapped. They must be peeled to be eaten and can be eaten raw in salads, slaw, or sticks to dip. Also, cooked in sautés, roasted, steamed, boiled, stir fry. Super versatile veggie. Cut off the root end to make it easier to use a peeler to remove the outer skin. Can also be boiled and mashed with potato, a classic is potato kohlrabi soup. Yes, you can use it with Kohlrabi, Potato, Leek Soup Summer Squash: great on the grill; cubed or sliced or chunks in a quick sauté with some chopped up tomato, quick pickle, shredded, baked goods, cut in 1/2 and oven baked with variety of fillings (ex. taco boats) Garlic: Have you ever roasted garlic? So delicious The temperatures are going down it is roasting season How to roast garlic Scallions: store in the fridge lightly wrapped roots covered in a damp paper towel; thinly slice and freeze in a baggie, no blanching, super easy and you can grab a handful to add to mashed potato, frittatas, omelets, nachos or any other dish. Radish: sliced into salads, quick pickle, added to stir-fry, creamy radish dip is a big hit for non-radish fans, spiciness mellows with cooking, stores well, no rush, store in a container with a little paper towel to absorb excess moisture and to avoid drying out. If you ever need to perk them up, add them to a bowl of water in the fridge, just be sure to change the water daily.
Farm Update: We had our annual organic inspection this weekend. We have been a certified organic farm since we started in 2005. Each year we complete our renewal certification application in January and then we have an inspector visit our farm at anytime throughout the growing season. We must maintain records of purchases, seed orders, field inputs, any products used in our production, harvest records, financial records, and planting records. At our inspection, we walk the farm with the inspector and review all of our documentation to be sure everything is in order. We can adjust any changes that were made in our plan since our application. It generally takes and hour or two. We are certified by NOFA-NY Certified Organic, LLC. If you would like to know more about organic certification and what is required you can visit the website. We are also certified by The Real Organic Project which makes an additional distinction in the organic growing standards that we only grow in soil.
Joe has started to get some cover crops planted in the areas that will not be planted again this season. He is putting a mustard cover crop where the garlic was grown. This will help to reduce any bloat nematode populations from getting out of control. We always want to plant mustard after alliums as this is the family that is adversely effected. Cover crops help us keep our soil healthy and fertile. The cover crops will grow over the winter to benefit our soil. Keeping the soil covered and alive for next season, they will grow into the spring and then will be incorporated into the soil to add organic matter that helps feed the soil and our crops.
Thank you for supporting our small farm!
If you have any questions, please do not hesitate to ask. Feel free to email or text.
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