September 4 2013, Week 18

What’s going on at the farm?
Well, as you can see, we have lots of greens right now. We are delighted to have diversity at this point in the season, and hope you can all find fun ways to sauté this week! If not tomatoes, then greens!! We have included some cooking tips and recipes below.
Somehow it is already the time of year to prepare our strawberry beds. We always plant on or around the 21st of September each fall for the following spring’s harvest. Sometime in the next week or two we need to spread compost and fertilizer, lay irrigation and black plastic. Strawberries are always the first crop to be planted for the new season, which marks a noticeable shift in the present year for me. The other noticeable shift is when the main season CSA starts to wind down, as we are, with only two deliveries remaining after this week.
Otherwise we find ourselves hurriedly hand weeding our large fall carrot crop before the weeds get so big we just can’t see the carrots anymore. Progress is being made. Onto the beets next! That’s all for this week, let us know if you have any thoughts, concerns or feedback. We value your feedback. All the best, Elise, Beth, and Trish

Recipes and cooking ideas:
-You can freeze your greens if you can’t eat them all in the next week or two fresh. Boil some water, submerge the greens for one minute, drain, cool, then freeze.
-The Salad Greens Mix can be eaten raw or cooked. Try adding it to a sandwich, or put at the bottom of a plate and add a hot dish on top of it to slightly wilt them.

What's in the box?

Regular Share
Crop Amount  
  • Swiss Chard ( ¾ lb.)
  • Salad Greens Mix ( 3/4 lb.)
  • Sweet Peppers (1/2 lb.)
  • Potatoes (2 lb.)
  • Summer Squash (1 lb.)
Full Share
Crop Amount  
  • Swiss Chard (1 lb.)
  • Kale (1 lb.)
  • Tatsoi (one large bunch)
  • Potatoes (3 lb.)
  • Summer Squash (1 lb.)