Lettuce round 2, ready to eat!
Welcome to the third week of the CSA. I am delighted to be growing food for you, especially the kale. I enjoyed meeting everyone that I have so far, and I’m looking forward to meeting more of you in the near future.
The kale got a little out of control (which doesn’t help with pests!), so we had to clear out some leaves and let it get a little more air.
Things are going well on the farm. We finally got some good rain. All of the beds on the farm are now full. It’s a great feeling to have so many plants growing. Of course soon some beds will be completely harvested and we’ll be planting again. Yay, more food! We seeded most of the fall crops and they are hanging out in the greenhouse. The tomatoes are ready to be staked, so today we spread straw around them, and it is a beautiful sight to see the green vines contrasting with the golden straw. I can’t pick just one favorite food, but tomatoes are definitely up there.
Spreading straw on the field of tomatoes.
Scapes!
This week you’ll be getting kale, chard, escarole, garlic scapes, braising mix (a mix of different mustards, kale, and tatsoi–great for a quick saute!), lettuce, hakurei turnips or radishes, and broccoli raab or spinach.
Escarole Soup with Rice: http://cooking.nytimes.com/recipes/1013126-escarole-soup-with-rice
Garlic Scape and Swiss Chard Pesto: http://tasty-yummies.com/2012/07/08/garlic-scape-and-swiss-chard-pesto-gluten-free-vegan
A radish bunch from last week.
Need something to put your pesto on? Alli, Joe and I recently made polenta topped with pesto, mushrooms and roasted veggies, including our radishes and turnips.
P.S. In case you love smoothies and shakes as do I, lettuce is a great addition!
One of our favorites, hakurei turnips! Eat them raw or cooked.
