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