Dear members and friends,
To our extended community, we want to let you know the news that we recently announced to our membership. We have truly loved our three seasons at Four Winds Farm, two of them as Second Wind CSA’s farmers. At the end of this season, though, we will be moving on, taking the next steps toward starting our own someday farm. Second Wind CSA will continue on next season, and for many seasons to come. Jay Armour, the owner of Four Winds, wants the CSA to continue functioning as it has been for the last five years, as an informal and successful incubator program for beginning farmers to learn how to grow no-till organic veggies and to run a sound business. After three seasons, former Second Wind farmers Sam and Erin felt ready to establish their own operation, which they are currently working on at their newly acquired land and home in Accord, NY.
We don’t know precisely where we will be next season, but we know that we want to learn about raising grass-fed livestock. We have a few great options so far. And we are actively speaking with several excellent candidates to succeed us at Second Wind.
That said, some farming updates! Today brought with it some blustery, ominous weather, and at one point we barely made it back into the barn before a serious downpour overtook the farm. But the rain is good for everything, since it’s been dry for the last few weeks.
We are happy to report that a lot of the peppers finally turned red, and since the weather is quite warm for the next week, we’re going to leave most of the still-green ones on there to see if they’ll redden up for your next share. On the kale front, it is returning after a bit of a hiatus. For those that don’t know, some hungry deer got into our kale patch a few months ago, and ate about half the plants. We’ve given them some rest time to allow them to recover. But, this week, we wanted to be sure to get you all the ingredients you need for delightful kale-leek-potato soup. Lastly, you’re getting some watermelon radishes this week. These are large, winter storage variety radishes, and they are quite spicy! They are also beautiful—deep magenta inside, with a green rim. I like them best sliced, spread with butter and sprinkled with salt. Or dipped in something creamy.
YOUR SHARE THIS WEEK:
- potatoes (blue and white)
- red onions
- baby beets
- Napa cabbage or regular green cabbage
- watermelon radishes
- salad mix
- bok choy
- EXTRA chard
POTATO, LEEK AND KALE SOUP (from Simply in Season)
- Step one: Using 1 medium onion (chopped), 4 cups leeks (diced, white part and one or so inches of green), 1 cup celery (diced, optional) — saute all in oil of your choice in a thick-bottomed pot over medium-low heat until wilted, about 15 minutes
- Step two: Using 2 Tbsp fresh tarragon (chopped, or 2 tsp dried), 1 Tbsp fresh thyme (chopped, or 1 tsp dried), 1 tsp salt (more or less to taste), 1/2 tsp pepper — Add to pot and stir well.
- Step three: Using 4 cups chicken or veggie broth and 3 cups potatoes (diced) — Add to pot and cover, simmering until potatoes are tender, about 15 minutes.
- Step four: As many kale leaves as you like (chopped) — Add and simmer for 5 minutes. Remove soup from heat. Puree with immersion blender in the pot, or blend in smaller batches in a blender or food processor. Return soup to pot and place over low heat.
- Step five (optional): Add milk or more broth to reach your desired consistency. Optional garnish: a swirl of plain yogurt and/or sprigs of fresh herbs, such as parsley, thyme, or celery leaf.