Hello from Broad Wing!
Our last week with high school helpers is moving fast and there's lots of accomplish. A really good cultivation of the whole farm is a big priority and we're prepping beds for strawberry planting, which will happen next week. We have some planting to do but also some ripping out of crops who have finished their glory days. These include some of our first tomato succession and our second round of cucumbers.
With the farm being as small as it is this year, every bed is very precious and once a crop stops performing well, we are trying to get it mowed or composted and flip the bed right away so we can get fresh life growing to feed you. Flipping the bed includes removing all the above-ground crop residue to compost, or tilling this in, adding compost and adding some organic dry fertilizer if necessary. Then we use the homemade tilther that Sean built to very shallowly work in these amendments.
All of our butternut squash is harvested and curing in the prophouse and will be ready for you once the CSA comes back from vacation September 5th. The weather switch that's coming at the end of the week will continue to encourage the many lettuces we have flourishing in the field. We hope you have a great week.
A reminder: the list below is our CSA harvest list! We intend to give you the share below but are often still harvesting Thursday morning, so it is subject to change depending on field conditions.
Onions: Cured onions for your kitchen. Store in a dark and cool place.
Head Lettuce: Finally head lettuce is back! Store in a bag or wrap in damp cloth and keep in fridge.
Tomatoes: Mix of cocktail size campari, slicers, heirlooms and cherry tomatoes Store on your counter unless you are turning them into sauce. Storing in the fridge messes up the texture of tomatoes. Cherry tomatoes are ok to put in fridge however.
Basil: The basil is beautifully flourishing. Good time to make a batch of pesto! Take advantage of this and buy some extra bunches. But remember: Don't store it in your fridge! It gets cold-damaged under 40 degrees or so. Keep it on the counter in a vase until you use.
Eggplant: Store in fridge in crisper drawer until ready to eat, within the week.
Sweet Pepper: A mix of heirloom jimmy nardellos and sweet italian frying peppers for roasting grilling, chopping fresh and topping dinner with. Store in fridge in crisper drawer until ready to eat.
Pole Beans: Flavorful green pole beans. Store in a bag or damp cloth in your fridge and eat within the week.
Carrrots: Snack, roast, grill, or shave. Store in fridge until ready to eat.
Cucumbers: Store in bag or crisper drawer and eat within the week. Could be the last ones!
Microgreens: A sampling of our microgreens. Great for garnishing any dish, or adding to salad. Keep in their bag in a nice cold fridge until ready to eat: best within the next 5 days.
Ground Cherry: I know these are in the Upick, but it takes some effort to gather a nice amount of them and we wanted to make this snack very accessible. I snack on them (i.e. today while doing restaurant deliveries!) and also have tossed them in sautees with rice and meat where a little sweet flavor is welcome. There are numerous recipes for pies and other desserts but you will need to supplement the pint you get tomorrow with some additional picked from the Upick garden! You can store on your counter or in the fridge. Unlike other tomato family members, the texture of ground cherries is not much affected by refrigeration.
Heavenly Sauteed String Beans with Garlic: Yup, heaven on earth in your kitchen. It can happen on a daily basis.
Jamaican Callalloo: https://healthiersteps.com/recipe/jamaican-callaloo/. Here's a wealth of information about Callalloo greens that the Lion's Share will receive tomorrow. It comes with a recipe for cooked Callalloo with onions, garlic and hot peppers. It's simple to cook callalloo though -- you can do anything you would normally do with kale. The flavor proflie is slightly different as you'll see, but will still work with a basic oil and salt cooking prep. You can eat stem and leaves.
Delicata Squash: My favorite preparation for delicata squash is to cook it in crescent moons. Slice in half lengthwise and scoop out the seeds and inner pulp. These can be composted, or you can extract the seeds and roast with salt and oil to make a snack. Slice each half into 1/4 inch thick crescent moon shapes. Toss these slices with oil, butter, or coconut oil and sprinkle with some salt and a little pepper if you like. Spread out on a baking sheet and bake at 425 degrees for 15 - 20 minutes till golden brown and tender.