- Green-Top Carrots
- Beets
- Green Onions
- Cucumbers
- Broccoli
- Head Lettuce
- Garlic Bulb
- Tuscan Kale
- Basil (for members who didn't receive it last week)
This Week's Fruit Share:
- Blueberries
- Black Raspberries
- Red Raspberries
- Sour Cherries
Announcements
This year's CSA Member Tomato Jubilee will be held on Sunday, August 28th from 1 until 4 p.m. This is an opportunity for CSA members to pick tomatoes for freezing and canning. We welcome you to pick your own tomatoes, feed the chickens, see the sheep, meet your farmers and take a stroll through the vegetable fields. During the Tomato Jubilee the first 10 lbs are free for CSA members. All additional tomatoes are only $1 per pound for members. (There is a total limit of 25 pounds per CSA share.) If you know other CSA members who are planning to attend, please consider carpooling in order to help reduce the number of cars on the farm. Also, we are looking for volunteers to help out during the Jubilee this year. If you are interested in volunteering, please email Peg at info@sandhillorganics.com.
News from the Farm: Storm Update
We began the day on Monday like we always do. Jeff, Matt, Tyler and I sat around the kitchen table sipping cups of strong coffee and sorting through the day's priorities. One glance at the radar revealed that we were in for a big storm. Matt sighed with exasperation, "Why does a dry spell always have to end with a violent storm?" We figured we had a couple of hours before the storm would hit so we decided to start by harvesting lettuce and digging carrots. We chose those crops because head lettuce can be particularly vulnerable during driving rain, and carrots are difficult to dig in muddy conditions.
The crew arrived and we all headed out to the field to begin the lettuce harvest. Less than 30 minutes later Matt's voice crackled over my walkie-talkie. "Get the crew into the packing shed now." I looked over my shoulder and couldn't believe how dark the western sky had grown in just a matter of minutes. We raced back to the packing shed, unloaded the lettuce, and got under cover just in the knick of time. I ran across the driveway and dashed into the house to close the windows. By the time I got back to the garage, the rain was driving everything in a horizontal direction. As the minutes dragged on I thought about all those thousands of plants out there in the fields. "This is really bad," was all I kept thinking.
When it was over, the first thing I saw was the remains of our newest hoophouse. It now resembles the carcass of a beached whale with its giant ribcage splayed in every direction.
On my way out to check on the laying hens, I was not surpised to see that many crops, including this sweet corn, were bent over at a severe angle. I'd seen this happen before, and I reminded myself that oftentimes plants are able to right themselves over the course of several days. Still, I felt sick at the thought of the amount of produce we might lose.
By Tuesday morning, things were looking a little brighter, both literally and figuratively. Luis began to clear away fallen tree limbs, and the rest of the crew went out to continue the lettuce harvest that had been abandoned the day before.
While many of the heads had indeed been ruined, we were suprised by how many made it through the storm unscathed.
Several other crops took the same beating that the lettuce did. The tomato plants look pretty rough right now. However, we're fairly certain they will bounce back eventually, though it's a little too early to tell. Other crops, such as the green onions, look as if nothing at all had happened. This morning the harvest crew made up for lost time and moved quickly from lettuce to green onions, and then on to beets, kale and carrots. These last three also fared pretty well. The good news is that this week's share really shows no evidence of the storm, and with some careful harvesting over the next couple of weeks, upcoming shares will look equally nice. It seems that this storm will probably have a relatively small lasting impact. What a relief!
Beets are one of nature's superfoods. They are high in vitamins A and C as well as calcium, iron and folic acid. For an easy and healthy way to prepare beets, leave the skin on and cut them in halves or quarters, being careful to leave a bit of the root and about an inch of the stem on. Then steam or boil them until they are tender and can be easily pierced with a fork. Transfer to a cutting board and allow to cool before gently rubbing the skins off. Slice or cube them and toss with a light dressing. In our house we like to grate raw beets on top of a salad for dramatic color and great cruncy texture. The flavor of beets seems to go particularly well with foods such as walnuts, goat cheese, lemons and oranges.
Tuscan kale is a vegetable that goes by many different names. Some folks know it as dinosaur kale, others as lacinato kale, and still others know it by its Italian name, cavolo nero. This particular kind of kale is quite attractive to insect pests, which can make it tricky to grow. It is worth the effort, though, because Tuscan kale is considered the kale with the best flavor and texture. Just like other types of kale, you should cut out the rib of each leave and discard it along with the stem. My recipe recommendations for this week's kale are a Healthy Breakfast Frittata from the Whole Foods website and a wonderful recipe for Tuscan Kale Chips from Fairfield Green Food Guide. For something even simpler, saute garlic in a little olive oil, then add chopped kale and a little bit of water or broth. Cover the pan and cook until the kale is tender. Allow to cool and drain off excess liquid. Season kale with salt and a splash of balsamic vinegar. Stuff whole wheat pita pockets with kale and crumbled goat cheese for a healthy and delicious lunch. And finally, don't forget that you can find lots of other great recipes on our website.
This Week's Recipes
Broccoli Stir-Fried with Ginger & Garlic
Super-Easy Vegetable Lasagna
Swedish Pickled Beets
Asian Chicken Salad Wraps
Grandma's Cherry Pie
Blueberry-Carrot Picnic Cake
Next week's harvest (our best guess)... zucchini, new potatoes, cucumbers, sweet onions, lettuce, savoyed cabbage, peppers, beans, cilantro, apricots, blueberries, and more.
