2017: Week 25

Hi from the farm!

We've only got two more boxes left in this seasons CSA share. It is incredible how fast time flies....it feels like just yesterday it was Memorial Day Weekend and our fields were mostly empty, just waiting to be filled with plants. Our fields are mostly empty now too, but seeded with cover crops like rye and peas to help prevent erosion and add fertility to our soil throughout the winter months. The wet weather we experienced last Sunday prevented us from getting into the fields with tractors to start our garlic planting, but we were able to get in a few beds yesterday before the rain. We will be planting nearly 400 lbs. of garlic seed for next year, enough to make sure our CSA will get some every week. In the early weeks, they will get green garlic (young garlic that hasn't yet matured), followed by garlic scapes (the flowering part of the plant that we must harvest in order for the plant to direct its energy to bulb production), followed by fresh garlic (the first of the harvest is always incredible juicy), and lastly our cured or dried garlic will carry us through the fall and well into the winter. If we're lucky, we'll have enough to last us all the way through to the next years harvest. 

This week's box includes:

  • Garlic
  • Onion
  • Beets (from Bear Roots Farm in Barre, VT)
  • Sweet Potatoes
  • Collard Greens
  • Lettuce
  • Spicy Salad Mix
  • Radishes
  • Bok Choy
  • Brussel Sprouts
  • Cubanelle Peppers
  • Carrots
  • Cayenne Pepper

This week's rotating bread share:

Carissa's

This week's rotating cheese share:

 

This week's fruit share:

 

Recipes:

Roasted Beets and Carrots with Sage Dipping Sauce (help yourself to some sage in the herb garden!)

Pickled Brussel Sprouts

Bok Choy Kimchi

  • Sub the Daikon for the Round Radishes in your box.
  • Throw the Collard Greens in there instead of the cabbage.
  • Use the fresh cayenne instead of the red chile flakes.