2018: Week 2

Thanks everyone who joined us for our welcome mixer and field tour. If you couldn't join us and have questions about your share or the fields or farm in general, please let us know. One of the reasons we were eager to get everyone together at the start of this season is to share with you everything we're celebrating in our tenth season and to thank you for joining us as members. We'll spend a lot of time this year reflecting on our first ten seasons and getting excited about the next ten. As we look back we are particularly grateful to our CSA, along with donors, board members, farmers market customers, farmer neighbors, and everyone who participated in the conservation of our farmland that Amber Waves Farm is fortunate enough to own!

Each season we continuously strive to become better farmers, land stewards, educators, and community members, all the while trying to maintain a sustainable operation. We're pursuing each of these goals in a few avenues. First, in the fields, we work diligently to plan the season to have well-timed crops, a solid crew of Apprentices, the proper equipment to get the job done, and a plan to take care of our soils. Every season our planning and timing improves, although we know there will be surprise challenges related to weather, pests, disease, and dozens of other variables that are out of our control. Next, we aim to offer a robust schedule of community-based events and educational opportunities, including work with local elementary schools and youth organizations, our season-long Apprenticeship Program for farmer training, and fun events for families at the farm, including weekend Chores with a Farmer and dinners in the field. Finally, we are thrilled to have the Amber Waves Market (and now, the Amber Waves Kitchen!) as a tool to access the broader public for food education, as a place to showcase the produce we and our neighboring farmers grow, and as a friendly space for friends and families to gather and enjoy Amagansett. The Amber Waves Market helps underwrite the programming we do with schools, families, and our Apprenticeship Program, and will provide the long-term sustainability we need to thrive for the next many decades. Take advantage of your 10% member discount and support us while you shop!

Now, back to the fields! Each week we get busier and busier out there so I thought I'd share with you a few items from our to-do list for this week: prune the first round tomatoes; trellis the peas; set up irrigation on the Town Lane fields; continue assembling wooden CSA boxes (we make them all ourselves!); weed garlic, raspberries, onions, flowers, and cucumbers, transplant: tomatoes #2, tomatillos, husk cherries, peppers, sweet potatoes, lettuce #4. Plus, water the greenhouses, take care of the chickens, harvest for CSA, yikes there's a lot to do, but we love it! Wish us luck and we'll see you next week!

This week's box:

  • Bok Choy (2)
  • Head Lettuce (2)
  • Kale
  • Kohlrabi
  • Radishes
  • Green Garlic
  • Chives
  • Optional additions for those who desire: Lambs Quarters; Edible Flowers

To pick in the fields:

  • The herb garden is open

This week's rotating local cheese:

  • Sundancer (pecorino style) from Catapano Goat and Sheep Dairy

This week's rotating bread: 

  • Carissa's Sourdough

Recipe Suggestions:

Spring is greens season, so we have a couple more weeks before the "solid foods" (cucumbers and zucchini and peas for starters) start coming in. Take advantage by having salads and sauteed greens multiple times throughout the week, your gut will thank you!

For those of you who joined us at our welcome kick-off and got to try Chef Jack's pesto, you can make it, too! Green garlic (the white and light green part of the stem), radish greens, lemon, olive oil, salt, pepper ---> food processor, done!

Try this Ginger Garlic Noodle Soup with Bok Choy