|
Crop
|
Half Share Qty/Price
|
Full Share Qty/Price
|
|
Mixed
Greens
|
½#/$4.00
|
½#/$4.00
|
|
Baby
Bok Choi
|
1bunch/$2.00
|
2
bunch/$4.00
|
|
Sungold
Tomatoes
|
1
pint/$2.75
|
2
pint/$5.50
|
|
Sweet
Potatoes
|
2#/$4.00
|
3#/$6.00
|
|
total
|
$12.75
|
$19.50
|
What’s
Happening on the Farm
Cooler
weather is on the way!! However, I did just read a news story saying that
we are heading into a warm, dry winter… how dry?? As we finish up
this seasons’ CSA, we are already planning and planting for next year
– in the past two weeks, I have seeded the overwintered flowers, and
planted strawberries and garlic. More fall crops have been planted, too,
for sale at our winter farmers market. But without rain, we are unable to
get cover crops planted, and there is a lot of bare ground out there.
Hopefully, Mother Nature will help us out here soon with a couple of days
of steady, gentle rain…
With
all this warm weather, we are not seeing the fall veggies growing with the
vigor they’d have with some cooler temperatures. For one thing, the spinach
is just sitting there, not growing at all, and I’m
having to use a lot of water to get the other greens to keep
growing. Normally, by this time of year, cool night temperatures and warm
days (by warm I mean temps in the 60’s-70’s, not
80’s-90’s!) are typical, which are ideal growing conditions for
all these crops.
So
what you’re seeing in your boxes are more greens of course, and more
(most likely the last) of the Sungold Cherry tomatoes. The sweet potatoes
come from my friend, Gerry’s,
farm, Matzah Rising Farm, which is just a couple of miles up the
road from us. We didn’t grow a crop of sweet potatoes this year
(we’re going to try some for next year though!) and he grew a lot! So
he’s been kind enough to help us out with some variety in the boxes.
There is a mix of two varieties, Beauregard, and Japanese. Of course, these
sweet potatoes were grown with no sprays or chemical fertilizers. In fact, they didn’t even have
irrigation on them, and were completely dependent on the rains…. I
think they came out beautifully all things considered! But that’s why
some of them are on the small side. There will be more of these next week. They store just fine, too.
The
greens are once again a mix of the spicy greens you have been getting.
We’ve been eating a lot of these greens lately, because they are in
abundance. They’re great just raw and as a salad with a nice
viniagrette. Last night I cooked up some bacon, and poured the rendered
grease and the crumbled up bacon onto the greens, which slightly wilted
them, creating a version of the “Kilt Greens Salad” recipe we
had earlier in the spring. I even added a handful or two of the spicy
greens to some soup I made (I tossed it in at the very end, and it wilted
down just enough, but not so much that it disappeared) delicious!
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