- Tomatoes
- Cabbage
- Yellow Watermelon (from Tipi Produce, an organic farm in Evansville, WI)
- Sweet Corn
- Carrots
- Fresh Basil (for off-farm pickup sites)
- Cucumbers
- Sweet Onions
- Green Beans or Yellow Wax Beans
- Garlic Bulbs
This Week's Fruit Share:
- Nectarines
- Apples
- Blueberries
Field Report
Beans have proven to be a fairly reliable crop through all the weather-related ups and downs we've experienced this summer. They produced well when it was blazing hot and dry, and they continue to produce well now that we're working in ankle-deep mud. The most recent round of storms has fueled a tremendous population of mosquitoes. I must admit that I worry a bit about morale when I see an employee out there picking beans, wearing a swarm of mosquitos like a crown. Fortunately, most of the other crops we're picking right now keep us moving along at a faster pace. It's a little bit easier to stay ahead of the mosquitoes when we're cruising down the rows harvesting sweet corn, cucumbers and peppers. I have to hand it to this group, though. Despite the fact that most of them had not worked on a farm before this year, they are doing well and seem to really enjoy the work, mosquitoes and all. Keeping spirits up during the challenging times of mid-summer is important because we still have a long way to go before the season is over! We're just beginning to harvest tomatoes in large quantities, and we're eagerly anticipating our first harvests of eggplant, tomatillos and red potatoes next week. There are so many good things to look forward to. Thanks for sharing this journey with us!
Notes from the Farm Kitchen
Over the years we've learned that it's next to impossible to grow decent lettuce in the heat of summer. For this reason I've come to rely heavily on cabbage to provide the base of my summer salads. I encourage you to experiment with new flavor combinations when thinking about summer slaws. Here are some combinations I like: cabbage, dill, grated carrots, olive oil and white vinegar; cabbage, mayo, toasted walnuts, apples and cider vinegar; cabbage, onion, bacon, and white wine vinegar (served warm); cabbage, lime juice, canola oil, peanuts, cilantro and chile powder; and cabbage, sesame oil, soy sauce, rice vinegar and sesame seeds. When slicing cabbage for slaw, cut the head into 4 wedges first and then cut diagonally across the wedge.
Contrary to what the name might imply, many varieties of wax beans can be just as tender as regular green beans. The yellow variety we're picking this week is very similar to a traditional green bean and I prepare them in the same way--lightly steamed and then combined with whatever other ingredients strike my fancy. This week it's sliced fresh tomatoes, garlic, olive oil and a touch of balsamic vinegar.
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, 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. Thanks!
- This week we say goodbye to David and Stefan, two employees who will be returning to school this fall. (Hard to believe it's that time of year already!) Thank you, David and Stefan, for all of your hard work this season!
This Week's Recipes
Sweet & Sour Cabbage Salad with Summer Veggies
Chicken Tacos with Crunchy Cabbage and Cilantro Cream
Balsamic and Bacon Braised Cabbage
Teriyaki Beans & Carrots
Yellow Wax Beans with Toasted Almonds
Grilled Nectarines with Blueberries & Vanilla Ice Cream
Next Week's Harvest (our best guess)... eggplant, tomatillos, cucumbers, tomatoes, peppers, potatoes, onions, sweet corn, parsley, peaches, raspberries and more!
