2019: Week 20

Every year we have a few contenders for which box we think is the very best of the season - and to the farmers, this one might take the cake. When the weather is right, and our planning was good, the convergence of summer and fall food in the months of September and October can be glorious. We are so excited to have tomatoes still in the box. Beefsteaks took a break for a few weeks, but weather-permitting they should be back for the month of October. Earlier in the year I wrote about our succession planning and planting, how we aim to have a constant supply of a given crop, not too much and not too little, for as much of the season as possible. You are currently eating: round 4 (out of 5) tomatoes, round 8 (out of 11) zucchini, round 19 (out of 25!) spicy salad, and while we have had 6 rounds of kale out there, this week’s beautiful bunches are from round 1, which is outshining all the other plantings at this moment. Sweet potatoes, winter squash, and garlic are large single plantings with bulk harvests, and broccoli raab and purple daikons have each been planted about 6 times. Not every planting is a success, and most of this season’s plantings are gone by now: fully harvested, mowed, tilled under, replaced with another harvest-able crop or, at this point in the season, already cover-cropped for the winter. And still to come: broccoli, cauliflower, and brussels sprouts (2 rounds)! The trick to having consistent availability throughout the season is to keep planting, which means we have to keep seeding, even in the dog days of July and August when our days are jam-packed with harvesting and the never-ending war on weeds - when it’s impossible to imagine sitting the crew down for several hours to seed hundreds more trays of crops we have in abundance at that very moment - but that we know will be harvested and gone before we know it! Keeping plant diseases and damaging insects at bay as we get deeper into the summer and fall is also a challenge, but such is the life of a farmer, that’s what keeps it interesting, right??

We hope you enjoy eating this box as much as we’ve enjoyed growing it!

This week’s box:

  • Baby Carrots

  • Broccoli Rab (aka Rapini)

  • Purple Daikon Radishes

  • Delicata Squash

  • Murasaki Sweet Potatoes (aka the best sweet potatoes! - a Japanese variety with a starchier flesh than regular sweet potatoes)

  • Italian Kale

  • Heirloom Cherry Tomatoes

  • Beefsteak Tomato

  • Spicy Salad Mix

  • Zucchini/Summer Squash

  • Garlic

Optional Items:

  • Swiss Chard

  • Acorn Squash

  • Radishes

  • Shishito Peppers

  • Arugula

  • Onion

Open in U-Pick (all areas open for picking are marked with a blue and white stake)

  • Herbs (chives, mint, oregano)

  • Flowers

  • Shishito Peppers

  • Husk Cherries

  • Cherry Tomatoes

Bread Share: Carissa’s Honey Oat Bread

Fruit Share: Apples and Pears

Cheese Share: local selection

Recipes:

Sweet Potato Fries

Delicata and Kale Salad (still have wheat berries from a few weeks ago?!)

Roasted Broccoli Rab

Grilled Bread Salad with Zucchini and Broccoli Rab

Roasted Radishes