CSA week #11

Organic weed control

Although for some people weeds are easily taken care of by spraying chemicals on them; that does not describe how we do things here. Since we follow organic practices, there are no herbicides, pesticides, or any other type of chemicals that you can think of… just plain old hand weeding!
We try to minimize what you actually have to do on our hands and knees by laying down black plastic mulch around our tomato plants or pepper plants. This is basically about the thickness of a trash bag and is laid down on top of our irrigation system. When planted in, we just rip holes in it and plant in those spots.
We use newspaper or cardboard on the ground covered in either mulch or straw when we run out of plastic. This is when the mulch that we get from local tree service guys really comes in handy. We get free mulch to help secure the weed control. The cardboard or newspaper itself would work, but unless it stays wet will sometimes blow away. Covering it helps to keep it down and also helps restrict the weeds that want to come through the cracks in between the paper.
We do own hoes and a wheel hoe, which have saved a lot of work this year, but there are still some things that just need to be hand weeded. Thistle, for example, is a perennial weed which means that any little bit of root will just stay in the ground and send off more shoots later in the year. So, using something on the surface like a hoe is not sufficient. You must wait until a good rain has happened to go out there and yank it up, wild blackberry vines and morning glories are the same way.
Overall, we have found that keeping things clean not only increases the production of plants, but also helps to keep down pests. Mowing around our plots has helped also, keeping grass out of the way on the edge and decreasing the grass seeding into the gardens. It may seem like too much physical labor, but keeping the plots clean really is worth it in the end!

What’s included this week?

1. Sweet zucchini relish- keep refrigerated, will last up to 12 months in fridge
2. Cherry tomatoes- great for salads or for snacking
3. Swiss Chard- roast or boil down and add your favorite spices
4. Peppers
5. Spaghetti Squash- do not store in fridge as it will just soften (see recipe below)
6. Lemon basil

Recipe of the Week

Spaghetti Squash Sautee

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups cherry tomatoes halved
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Preheat oven to 350 degrees F. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the baking sheet, and bake 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Sautee onion in oil until tender. Add garlic, and sautee for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Thank you for your support,
Gretel and Steve

CSA week #10

This picture is Katie and Dan at the Athens farmer's market for us. Since we already do Granville on Saturdays, we are fortunate enough to have friends that help us out. Assisting us in spreading the knowledge about local flowers!

Why you should buy local

Although you may be able to find what you want at the grocery store, who knows where it comes from. We get potatoes from Idaho, oranges from Florida and the list goes on. But, if you can buy it from your local farmer, why not do so?
By buying local, not only do you support your local farmer, but your local economy as well. This is back to the way that things used to be before we could package and ship food all over the world. A group of farmers worked together, all growing something different so they could provide for the whole community.
And, if you care about the environment then this decreases your carbon footprint. The fuel it takes to get that produce to its destination adds up quickly. Especially if there is refrigeration involved to store all the produce along the way.
When people think of local things though, they don’t usually think of flowers. We have not been trained yet to start to do so. Our mission is to spread this idea through the people that we encounter, and hope that the idea continues to infiltrate the rest of the flower buying community.
There are many reasons why local flowers are important. Cheap flowers that you find at the grocery store and most flowers used by florists, come from either California or foreign countries. Flower producers outside of the United States do not have to abide by the rules set forth here. This means that they can use whatever chemicals they want on the flowers because a lot of what the import people are worried about is the bugs that it may bring, so as long as there are no bugs, these flowers are allowed in.
Despite the growing conditions for the poor little flowers, what about the working conditions for the people employed by these big flower companies? As you can imagine, flower growers moved outside the country for a lot of the same reason that many companies do: cheap labor, no unions, and no worker’s rights.
Yes, it would be nice to buy local things year round, but unfortunately in Ohio we can’t do that. This takes much planning with preserving your products by drying, canning, or freezing. Really, it’s the effort that counts!

Suggested reading:
Flower Confidential by Amy Stewart
This book is the source of a lot of our information and is a great inside look at the world of flowers.



What’s included this week?
1. Tomatoes
2. Zucchini and yellow squash
3. Peppers
4. Carrots
5. Cauliflower- it may not look pretty, but it tastes good.
6. Flowers picked fresh for you!



Recipe of the Week



Zucchini Carbonara



2 large green and yellow zucchini
1 pound penne
4 large free-range or organic egg yolks
1/2 cup heavy cream
2 good handfuls grated Parmesan
Salt and freshly ground black pepper
Olive oil
12 thick slices pancetta or lean bacon, cut into chunky pieces
A small bunch fresh thyme, leaves picked and chopped



Put a large pot of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle. Add the penne to the pot and cook according to the package instructions.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add cream and half the Parmesan, and mix together with a fork. Season with salt and pepper and set aside.
Heat a very large frying pan, add olive oil and fry pancetta until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper. Sprinkle in thyme and stir everything so the zucchini is coated with, and fry until they start to turn lightly golden and have softened.
When the pasta is cooked, drain it, reserving a little of the water. Immediately, toss the pasta in the pan with the zucchini mix, then remove from heat and add a ladleful of the reserved water and creamy sauce. Stir together quickly. (No more cooking now or you'll scramble the eggs.)
While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan to give you a silky and shiny sauce. Serve and eat immediately, as the sauce can become thick if left too long.



Thank you for your support,
Gretel and Steve

CSA week #9

The benefits of farmers working together

At our local farmer’s markets, there are a variety of things sold. We would like to take the opportunity to introduce you to some of the other things that are available locally. All the different farmers bring a feeling of community and makes the market a place where ideas are shared, products are sold, and friends are made.
You would think that the farmers may not get along since we are competition for each other. However, there are those that we have developed a strong bond with through being with them at the farmer’s markets and sharing tips for the business. It is actually quite beneficial for us to share things.
We believe strongly in supporting farmers who do things right. We were both vegetarians for years, but began eating meat when we met the farmers that were raising it. This allowed us to be confident that they were being treated properly. Not eating meat did not stem from being against killing animals, but being against treating them unfairly while they were alive.
So, how does this benefit you? Well, first off we have access to advice that we may not get otherwise so maybe tomato production goes up because we work on a new way to tie them up. Or, salad greens are more prolific due to a new way of planting and harvesting them that we learned.
Most of all, this is beneficial when we need to provide something that we may not have. The farmer’s markets forbid buying and reselling anything, which we totally agree with because you are claiming the product is your own. The CSA, though, allows us to expose you to other things that are available locally. It also allows us the opportunity to help out other farmers as well as the consumer. We will always inform you if something comes from somewhere else, but we just enjoy being able to have that variety in your packages.
Overall, befriending other farmers is a win-win-win situation for everyone involved. It will also give you access to resources that you may not know were out there for you. Because although you may love us, there are other things to experience locally, so check them out!

What’s included this week?
1. Ripe, delicious cantaloupe from Henson Farms- enough to feed a party, so cut it up and enjoy!
2. Tomatoes- see recipe below
3. Basil- also in the recipe
4. Bunching onions
5. Cucumbers- this is the end of them for the season

Recipe of the Week

Caprese Salad

3 large tomatoes
1/2 bunch fresh basil, hand torn
3 tablespoons extra-virgin olive oil
Salt and black pepper
3 balls mozzarella

Cut the large tomatoes into 6 or 8 wedges and put them into a bowl. Add the basil leaves, olive oil, and salt and pepper, to taste. With your hand, gently mix everything together and squeeze the tomatoes a bit to release some of their juices. Cut the mozzarella into bite sized chunks and add them to the tomatoes. Gently toss to blend everything together and serve immediately.

Thank you for your support,
Gretel and Steve

CSA week #8

Heirloom Tomatoes and Seed Saving

Some people might ask why we grow heirloom tomatoes, they look so different! Believe us; they are worth taking a chance on a different looking tomato. The variety of colors and tastes, allows people with all different taste buds to enjoy these tomatoes.
Heirloom means that this is a type of tomato that has been passed down through the generations. These are tomatoes that have been around since at least World War II. The seeds have been saved and passed down so that the traditional varieties continue. These tomatoes have not been modified by science, so your tomatoes are in their truest form.
Saving seeds is something that you can do at home. Anything that is open-pollinated can be saved, which means that it occurs naturally and is not created by man. That is just another reason why heirloom tomatoes are superior, less dependence on buying seed or plants when you can just produce it yourself!
To save tomato seeds, to remove as much gunk as possible and put them into a cup full of water. The rest of the pulp attached to the seeds will separate from the seeds in a few days, making them easier to clean. Put a paper towel over top of the jar to discourage any bugs from being interested.
After the separation has occurred, rinse the seeds off by placing them in a strainer and running cold water over them. Then, set them out on newspaper or cheese cloth to dry. Using a paper towel just makes them stick to the fibers and then they are difficult to get off.
Once they are dry, place them in into a jar that you can close so they can be stored in a cool, dry place until next year. You may also use a Ziploc bag, but a jar decreases your use of plastic. Next year, just plant the seeds when you are ready.
You can follow these instructions for saving other seeds as well, but most will not need the soaking if you can get the seeds clean without that step. If you use seeds from things that are hybrids, or man made, then they will not produce something true to the plant next year. You will end up with something like it, but not exactly what you had before. And, if you need any help saving your seeds, there are lots of resources out there, even seed savers exchanges. Happy seed saving!

What’s included this week?

1. Heirloom tomatoes
2. Cucumbers
3. Bell peppers
4. Squash
5. Kale
6. Bread and butter pickles made fresh on Sunday (see the picture above). They have been canned so if you don’t get to them right away, store them in a cool dry place for up to 2 years. The date is on them just in case you forget. Refrigerate after opening.

Recipe of the Week

Garlic Bruschetta

1 cup diced ripe tomatoes
2 tablespoons chopped lemon basil leaves left over from last week
2 teaspoons olive oil
1 clove chopped garlic
Salt and ground black pepper
1 loaf French bread, sliced into 1-inch thick slices and toasted
*you can also add chopped mushrooms or onions, really anything to your taste

In a small bowl, combine tomatoes, basil, olive oil, and garlic. Mix well to combine. Season it to taste with salt and black pepper.
Spoon tomato mixture onto toasted bread slices and serve. We also like to put the bruschetta on the bread, sprinkle some cheese over top, and put it back in the oven for melting. Heirloom tomatoes make for some great bruschetta!

Thank you for your support,
Gretel and Steve