CSA week #4

Berry picking, caught red handed! These are the berries that were used in my berry jelly... yum!

What’s been going on?

This year we have been focusing more on the flowers since that seems to be what we are good at. We have attained some helpers that assist with the weeding, daily farm chores, and the produce. This allows us more time to devote to the flower part of the business. We have been really fortunate for the help though and couldn’t be doing what we are doing this year with out them.

Since a lot of fruits are in season now, I have been working hard at trying to preserve some of them for the winter time. The hard thing is, they taste so good, that it is difficult for me to keep them on the shelf. We’ve already blown threw the first batch of peach plum preserves and have moved onto the mixed berry jelly. New this year for me, I canned a lot of applesauce and turned some of that into apple butter. Yes, it is apple season, but only the early tart ones.

We finally got some rain that was well needed and deserved. These plants have been suffering through these 95 degree days, and needless to say, so have we. We try to wake up as early as possible, but are at least out in the field by 7 am. When it gets that hot during the day, it is worth waking up early to beat the heat. During the hottest hours of the day, we typically try to make our deliveries or prepare bouquets in the garage so we are at least not in the blazing sun. We have definitely entered into the dog days of summer.

The transition from spring to summer always begins the waiting game where you know you as a farmer have done everything you need to for those healthy plants, and now you just have to be patient with Mother Nature as to when your tomatoes turn green, your peppers come on, and your squashes start growing. In the meantime, we are just trying to keep everything weeded, which is a never ending battle when you don’t use any chemicals. Your hands become the best tools you’ve got!

Overall with the lettuces and other spring crops we grew, it was a good spring. Besides having all of our lilies eaten, everything else produced well and got us ready for the madness of the summer. So, let the craziness ensue!

What’s included this week?

1. Green tomatoes- slice hamburger style, dip in raw egg scramble, then in cornmeal or flour… place in frying hot oil and brown on each side. Enjoy immediately, well once they cool down enough that is.
2. Kohlrabi- good raw or sautéed in a stir fry, or treat it like cabbage in the slaw recipe below
3. Carrots
4. Kale
5. Sweet corn
6. Basil

Recipe of the Week

Kohlrabi Slaw

3 kohlrabi heads, peeled
2 carrots
1/2 cup buttermilk
2 fluid ounces plain yogurt
2 fluid ounces mayonnaise
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chives, chopped
Kosher salt, as needed
1/2 teaspoon black pepper

Shred or finely chop the kohlrabi and the carrots (depending on how chunky you like your slaw) and put into a colander. Toss with a couple big pinches of salt and let sit for at least an hour to pull the juices out of the kohlrabi, just so you don’t have soggy slaw. Whisk all the ingredients for the dressing together in a large mixing bowl. Put the veggies into the dressing and toss until well covered.

If you prefer vinegary slaw, sometimes I use olive oil and balsamic vinegar, and honey instead of sugar to sweeten. You will basically follow the same 3 parts oil to one part acid as the dressing from last week. So, if you got creative with a dressing last week and found something you liked, don’t hesitate to try it on this slaw as well!

Thank you for your support, Gretel and Steve