Box 13: The Salad Strikes Back

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Howdy!

Alas, the time has come to write my final newsletter for the season. In less than 2 weeks I will be leaving the farm to finish my schooling, relegating Brandon to the role of solo farmer for the remainder of the season. This will give everybody who hasn’t done so even more reason to visit the fields: the man will need some company!

I believe it is appropriate to reflect upon all that I have learned this season (a ton! both on and off the field, from plants and people), as well as convey my gratitude for everybody who enabled me to gain this experience. Indeed, the name “Community Supported Agriculture” could not be a better descriptor for what is going on here. It takes a community to support this sort of farming: from the members who share the risks of a growing season with us, the generous folks who have shared their land and water with us (not to mention their home and humor!), and the dear friends that have come out to lend us a pair of hands when we needed help the most. No way could we have managed this season nearly as successfully if it weren’t for the involvement of so many kind and supportive people. Thanks you all so much!

All that aside, here’s what’s popping out of your box this week (watch out!)

Lettuce Mix

Edamame

Winter Squash (Jester – Full Shares only)

Peppers (bell, hot, and sweet!)

Fennel

Turnips

Yard-long Beans

Onions (Red Zeppelin)

Cucumber or Summer Squash

Tomatoes (mixed and cherry)

Thai Basil

This is an especially exciting transition week since we are starting to see our summer squash production peter out just as our winter squash is getting ready for plucking. If all goes well, full shares will be getting Jesters this week, and every box after this will have a winter squash in it. It is best to store winter squash in a cool, dry location where temperature does not fluctuate much. It will keep for months if stored in such conditions. When you do cut them open for roasting, a good tip is to cut lines into the slices you will be roasting (not through the skin, but close up to it) and drizzle it with olive oil so that the oil enters into flesh of the squash and doesn’t just pool or drain off the surface. Also, don’t forget that the oven-roasted or pan toasted seeds are quite delicious as well!

Another exciting development in this week’s box is the coexistence of salad mix and salad turnips. Cut thinly, slices of these turnips are a delightful addition to any salad; a refreshing, mild mustardy flavor that beds well for a nice vinaigrette. For anyone that will soon be going apple picking, this recipe for an apple-turnip-lemon salad looks like a surefire palette pleaser!

It’s been an absolute pleasure growing food for you all. I hope the food experience that Brandon and I have tried to create has not only provided many delicious moments and shared meals, but has also helped foster a stronger connection to the unique place and climate that we live in, and the special offerings of this rich land.

Enjoy the rest of the season, there is plenty of great food to come!

Kevin

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