To all good partners,
It’s been a fantastic growing week out on the farm. A nicely timed rain (good touch, weather!), and cascades of sunshine have turned our fields into a lush kingdom. The flip side of such weather is, of course, those plants out of place— eager beaver thistles, lamb’s quarter, velvet leaf— altogether, the formidable obstacle of thriving weeds. Brandon has been scouring our 2 acre plot with a scythe, slicing every blade of grass that presents itself, every leggy thistle gone to flower. I prefer my two hands for the job, relishing the cathartic release of pulling up a 5 foot tall lamb’s quarter after a bit of a struggle. After a week full of weeding, the field looks good and trimmed like a young’n fresh out the barber shop. I couldn’t be more proud. Now our veggies can rest a bit easier with the knowledge that we beat up on all their competition!
Anywho, here’s the news in box world this week.Full share: Celery Potatoes Cucumbers Summer squash Green onions Thyme Broccoli/Cauliflower Carrots Collard Greens Oregano Half Share: Celery Potatoes Cucumbers Summer squash Green onions Thyme Broccoli/Cauliflower Kale
Some notes on storage: The potatoes should be kept dry as best as possible, since moist conditions will cause them to rot sooner. Also, if you don’t want to use the thyme right away, you can string it up to dry for later. The same goes for the oregano. Broccoli and cauliflower will lose moisture through their leaves, so if you don’t plan on eating them for a bit then it’s probably best to prune the leaves off and keep them wrapped in plastic. Besides for that, greens like kale and collards will have their best chance on maintaining leaf integrity in a plastic bag in the crisper drawer of your fridge as well.
So, I hope ya’ll enjoy this week’s box! I’ll be putting some ideas for what to do with cucumbers and collards up on the recipe page.