Specifics on each item:
Corn: A crop we were excited to try for the first time this year for you all. We have been able to harvest enough for the full shares this week. The rain impacted this crop as well, one by leaching nutrients from the soil and two by providing optimum conditions for weeds to grow and stopping us from being able to hoe them due to consistently wet, soupy soil. So, long story short, we don’t know if we will have enough for the regular shares or not next week. We hope to, it sure is good. We won’t give up though, and will try again with the corn next season. We did have to cut some of the very tops of the ears, as they are prone to attracting a pest called the corn earworm (which is also known as the tomato fruitworm when it attacks tomatoes). Put the ears of corn in the refrigerator. Also, the sooner you use the sweeter they will be, as they start to lose their sweetness as soon as they are harvested onward.
Blueberries: Our blueberry plants this season have a lot of berries on them, which is kind of unusual. They must have really liked the wet weather, and are thriving. We therefore were able to harvest up to half of this week’s blueberry delivery from our patch, with the other half being harvested by us at a nearby organic u-pick patch. You will want to put these in the refrigerator.
Tomatoes: We are just starting to harvest our second planting of tomatoes, and thankfully, they still look pretty good. We are seeing some mild disease issues, and we are hoping for dry weather so they won’t escalate. You should see more slicers and cherry tomatoes in the weeks to come. Remember, they ripen faster in the paper bag so depending on how ripe they are or when you want to eat them, you can play around with manipulating their ripeness by keeping them in the bag or taking them out.
Butternut Squash: These guys should store for a good couple of months on your counter. No need to refrigerate them, and in fact, they will sweeten up more as they sit on your counter.
Poblanos, Shishitos, Green Tomatoes: We continued to hand out these items to folks who requested them this past winter. We will continue to do so until everyone receives at least one week of each item they requested, and perhaps two.
Potatoes: For some reason we had a mega harvest of potatoes this year. Therefore, since we have lost so many other things from the rain, you have received potatoes a lot more weeks than normal this year. Keep in mind that they are a storage crop, and that you can be enjoying them in October if you want to. Store them in your hydrator drawer in the bag they come in.
Sweet Peppers: You will want to put these in a plastic bag and then into the refrigerator for best storage. The plastic bag will hold in moisture, thus keeping them from becoming limp or dehydrated. These guys are just starting to produce and look fabulous, so you should be seeing plenty more of these sweet peppers over the next few weeks.
What’s going on at the farm?
We are back after last week’s break with some new items we hope you enjoy. Our biggest task right now at the farm is bed prep, which means we are using the tractor a lot to work up the ground and prepare the optimum planting medium. We broadcast organic fertilizers after we have worked up the soil, then either direct seed or transplant plants we had previously started in trays. We are trying to make up for some of the earlier losses from the excessive rain we have received. We lost both plantings of green beans, yet have just put another one in the ground in hopes of having them for at least the last week of shares in September. We are planting another round of summer squash and cucumbers to also try to accommodate for the loss of those plantings. Again, we won’t see them for a good few weeks though as they grow. Too late to start melons so we just have to accept their loss for this year and dream of watermelon seed spitting fights for next year. We are also busy planting some fast growing baby greens we hope to have for you all later this month. In addition to all of this, we are doing a much larger fall planting for our new fall CSA, that I will provide more information on in the next couple of weeks. All in all, we stay busy!
Thanks for all of your support over the past few weeks. Let me know if you have any feedback, thoughts or concerns. All the best, Elise, Beth and Lacey
For those of you who received poblanos:
Chiles Rellenos Jose
Whole or halved hot or semi hot chiles
1 pound Monterey Jack cheese, cut into thin strips
5 large eggs
¼ cups flour
¼ cups milk
½ tsp. salt
½ pound grated cheddar cheese
½ tsp paprika
Seed the chiles. Slip strips of Monterey Jack cheese inside chiles. Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees 45 minutes. Makes 6-8 servings.
From Asparagus to Zucchini Madison Community Supported Agriculture Coalition