Sunday, July 20, 2008

Week 4 newsletter...

One of our members suggested we post the newletter information so if people wanted they could read it here and not take one. I think that's a great idea! Of course no pressure for anyone who wants to one to take home and read...
Here is the farm newsletter for WEEK 4 - 2008 SEASON

On the Farm this week
This week we have harvested the first of our summer squash. We are sure in no time you will be absolutely sick of these! Although we do have a few different varieties in so you will see a diversity of shape, size, and color. The first this year are the Costata Romanesco zucchini which we describe below. The second type (a “normal” zucchini) are not far behind but the crows seem to like gouging holes in them, so we will have to see how many we actually get, enough I’m sure to satisfy everyone.

This week we realized how BIG our tomato plants were getting! Our belated efforts at staking had mixed results, so some of these may just get mulched and allowed grow as they like!
The Green Beans have been taking their grand old time to grown enough to offer them to everyone, but we expect next week we will have them available. The cherry tomatoes are starting to get the slightest blush of red on them, so in a couple weeks we should start to have those as well. The peppers are starting to finally take off, about time! We have a handful of peppers now, I’d expect 3 or 4 weeks will see peppers in the shares. And once they start they will not stop until after the first frost!

This season is turning out to be our best yet, in spite of getting off to a slightly slow start. There are lots more wonderful varieties you will see in your shares in the next 14 weeks!
In your share this week:
× Green Onions
× Spring Onions
× Red Lettuce
× Beet Bunch
× Zucchini

This week's produce notes:
-Mature beets can be stored without the tops for up to three weeks in a plastic bag in the refrigerator crisper.. When cutting tops from beets, leave at least 1/2 inch of the stems and at least two inches of the tap root on the beets. If you want to use the tops store them separately, and use as soon as possible.

We know everyone has had a LOT of beet greens. You can store them for winter by freezing them. First blanch by boiling (at a rolling boil) for 1 minute – do this in small quantities. Then quickly cool (ice water bath works.) Drain and pack in freezer bags.

Quote of the week:
“My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it.”

-Michael Pollan

Heirloom spotlight - Costata Romanesco

The name means “Ribbed Roman.” This zucchini can reach up to two feet in length and is prized for it’s firm texture and good taste, even as it get larger.

These are HUGE plants, with individual leaves reaching 15x18 and a plant reaching up to 4 feet high, yet they still yield relatively low when compared to modern varieties.

This week's Recipies:
The key to eating locally and seasonally is to cook from your ingredients and not your recipes, but these may help provide a starting place.

Finally there is a member only's farm even coming up. Please check your email for details. I hope to get the emails out by Tuesday evening.

1 comment:

Kari said...

Thanks for posting the newsletter on the blog! Great Idea!