2016: CSA Box Week 19

During the off-season we travel to visit as many farms and conferences as we can to learn what other farmers are doing, how they’re increasing the quality and efficiency of their operations, and what inspiration we can bring back to our own farm. All farms face challenges based on location, weather, soil type, clientele, economic circumstances, etc. and it’s always a thrill to see how other farmers face their unique set of circumstances. Small farms also tend to be a reflection of the personalities and styles of the farmers in charge – which is another reason why no two farms are alike. Yesterday we had the opportunity to tour the Golden Earthworm in Jamesport through a tour put on by the Amagansett Food Institute. What an extraordinary operation! With a 2,100 member CSA, 70 acres in production, and 20 years of farming experience, the Golden Earthworm is massive in scale compared to ours, but there are always so many things to be learned from our neighbors. In particular these farmers specialize in the use of specialized, precise field equipment that enables them to achieve extreme efficiency in the fields. We aspire to be as organized as Matt and Maggie, the farmer-owners there, who manage 20 employees and more than 40 pick-up locations, not to mention their CSA membership of more than 2,000. Despite the rain, I have a pep in my step today thinking about what the future holds for Amber Waves and how we can continue to improve and borrow ideas from our neighbors – a CSA that size isn’t in the cards for us, but we do love their field management style! We love knowing that Long Island is a place of agricultural ingenuity and varied farming styles, and we’re honored to be part of that community!

This week’s box:

  • Sweet Potatoes
  • Butternut Squash
  • Baby Kale salad greens
  • Tokyo Bekana (Asian green great for salads or quick sauté)
  • Parsley
  • Hakurei Turnips (cut in half and saute in butter…you won’t be sorry)
  • Radishes
  • Garlic
  • Cayenne Peppers
  • Cute Mini Bell Peppers
  • Broccoli

This week's recipes:

This week’s bread share:

  • Carissa’s 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 cheese share:

  • Sigit (Gruyere-style cheese) from Mecox Bay Dairy

This week’s fruit share:

  • Peaches & Apples from Briermere Farm

In the fields to pick:

  • Shishito Peppers
  • Lunchbox Peppers
  • Flowers
  • Raspberries (until this rain..)
  • Herb Garden