This week eggplant enters the box, and the crew is so excited about it! We spent the spring doing “beetle checks” three times per week to control the heavy Colorado Potato Beetle pressure we face each season. As its name suggests, this particular beetle aggressively goes after potato crops and can easily wipe out a field in days if left unchecked, and will do the same to an eggplant crop (same plant family as the potato). Long Island has one of the strongest, most well-adapted beetle populations in the country, and East End farmers take this threat seriously. Other organic farms spray approved pesticides and our neighbors at Balsam Farms rely on an ingenious bug vacuum to suck the insects off of their plants – but because we don’t grow potatoes and our eggplant planting is a reasonable size, we pick off the beetles by hand multiple times per week until the plants start fruiting, at which point they’re large and strong enough to withstand the beetles eating their leaves. We’re pretty glad to have finished this tedious part of the season!
Meanwhile, in another field, the crew is currently trellising tomatoes, and we’re expecting cherry tomatoes within the next week or so!
This week’s box:
- Russian Kale
To pick in the field:
- Herb Garden
- The husk cherries are just starting!
This week's recipes:
- A little more about purslane + 45 things to do with purslane
- Some new suggestions for radishes
- Zucchini Parmesan Crisps
This week’s rotating bread share:
- Salty Soured Pickled Rye: this one-and-one-half pound loaf is baked with a combination of bread flour, locally grown rye flour, salt, pickle brine, caraway seeds, and a natural rye starter that was first cultured in Southampton over 15 years ago.
This week’s rotating cheese share:
- Fresh Mozzarella from Villa Italian Specialties
This week’s fruit share:
- Peaches and Blueberries from Briermere Farm