I just want to remind you all to try to read through the letters (or the blog) because questions you may have will often be answered – so please try to give them the once over in order to save yourself and me unnecessary frustration. There are handy tidbits in the side-bar too.
Sometimes we like to give you a lot of something, like squash or cukes because we have them and it’s fun. Should you ever feel overrun, just look at it as an opportunity to share with your friends or make something and freeze it.
You should, hopefully, be able to enjoy new lettuce every week…but once and a while we have a gap in production. A member sent me a link last week to a site about how to store various vegetables called Garden Guides http://www.gardenguides.com/419-storing-vegetables.html I thought it was a pretty comprehensive list, though at first glance, it is really for “fresh food snobs” like us. I notice they say a cucumber will keep for a week in the fridge (which is true and when it is best), but the cukes you see in the store are already at least a week old…so, they’ll really “keep” quite a bit longer (wink). I’d be delighted if you all want to post this type of info on the new blog..I think this is helpful info for all who are interested. Thanks!
Speaking of cucumbers, we grow regular slicers (and ours, though super fresh, will not keep as well as those from the store because we tend to harvest them when still bumpy and spiny), picklers, which are the shorter, stripy cukes and just as wonderful for salads as they are for pickles, lemon cukes which are small, round and yellow (slice in wedges for the real lemon look), and an almost seedless type named Diva, which look mostly like a regular slicer, but are perfectly smooth skinned.
A footnote to last weeks glimpse of summer squashes is they can all be used interchangeably and I left out the Golden zucchini and the patty pan types. There are never too many of the patty pan or scallopini types, but should you get some, they are squatty, round, kind-of UFO shaped pale green or bright yellow, and very sweet.
I know there is still confusion about the kale varieties so I posted a picture of what we are harvesting right now on the blog. I think everyone is familiar with the regular Winterbor kale with it’s showy frills and very deep green color. There is also a reddish version of called Redbor which I haven’t seen yet this year, but will appear at some point. We also grow the Dinosaur or Tuscan Kale which is long and narrow, lance shaped without frills but nice puckery leaves. Lastly, there is the Red Russian Kale which has a smoother, flatter leaf with deeply lobed edges and a purplish stem.
There may also be snap peas or shell peas this week. Not sure what you’ve got? Bite into one, if it is crunchy and delightful, eat them whole. All you need to so is snap off the top and sometime the side string comes with it and eat raw or steam very briefly. If you cannot chew the pea pod up easily, then it is a shell pea and the peas inside need to be removed from the pod. Enjoy.
We’ve had several CSA members visiting the farm this week. It is very pretty right now and I am always delighted to have folks see where their food is coming from. We’ll organize a pot luck later in the summer for those who need an invitation. Please shoot me an email the day before you visit so I may leave out a map of the farm in case I cannot be here. You are welcome to pick food while you are here; we ask only that you are considerate and fair with the quantities you take. (No, I am not referencing anything in particular, just trying to head off any confusion).The Pileated Woodpecker was across the street this morning, calling out the nestlings. It was pretty neat to listen to over a cup of coffee. We have numerous new calves this month and they are most delightful running about in the pasture. I am very excited about the potatoes this week, as I Glenn harvest enough for dinner on Wednesday. They are in full blossom and are quite spectacular looking—the first small ones tasted great too!!!