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Homestead Hoopla, CSA Week 3 Newsletter, June 13, 2016

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Homestead Hoopla 2016 CSA Newsletter

June 13, 2016

Week 3

This week’s harvest includes:

Curly kale

Garlic scapes  click hot link for a photo*

Lacinato kale*

Salad turnips  click hot link for a photo*

Dill*

Kohlrabi*

Red Head Lettuce*

Green onion (immature sweet onion used with greens attached)*

Italian Flat leaf parsley*

Sorrel*

 

*indicates Small Share contents

 

Farm News

                Man, this is some pleasant living!  The cool season crops are getting enough irrigation water and cool weather to remain tender and sweet, while the warm spurts are pushing the heat loving squashes, tomatoes, cucumbers and peppers into fruiting.  Our high tunnel experiment is coming to an end.  If you follow us on Facebook, you’ve seen the gorgeous photos of Matt and the cucumbers and tomatoes.  Matt conducted an experiment to see how English cucumbers and an early Red heirloom tomato would fair with our cropping system and harvest schedule.  We had about 200 tomato plants and about 25 cucumber plants.  The cukes began producing about a month ago, but only 1 or 2 cucumbers.  We are harvesting our experiment and adding what little produce we have from the plants to the CSA boxes.  There are not enough of our experiment to go around, but we are doing our best to split up the offerings and adding them to our early CSA boxes.  We harvest tomatoes as “breakers” which is not quite ripe.  This allows the tomato to make the trip in your CSA box in better shape than a really ripe tomato will.  Matt harvested and ate his first three tomatoes and had a big ole’ celebration of tomato!  We’re proud of his efforts. 

 

Last Friday and Saturday all of the fall crops of broccoli, cauliflower, brussels sprouts and Romanesco were seeded.  We needed to get all of that done before we began harvesting for this week.  The beginning of the week is always busy with CSA harvest and we also sell kale and cabbage to MOM’s Organic Market and other stores.  We grow a few acres of kale and cabbage which keeps us able to maintain a steady labor force throughout the season. 

 

Cheers and peaceful thoughts to any of you who are struggling right now.  Occasionally, we hear from members who need to rearrange their veggies because of life.  We hear yaJ  Peace and goodwill to you all.

 

Late morning update:  we just got news from the field that a small amount of patty pan squash is ready!

 

Recipes

This recipe used cilantro, but would be good with the dill this week.  Thank you to member Christine for sharing.  Sounds like Cleo’s at Annapolis Towne Centre has all the goods we need!

Tonight I served two friends this Cilantro Yogurt Sauce over hake.  The basic flexible recipe was found at cooking.nytimes.com.  Using 

the bunch of cilantro in my share, I substituted a few of the kale leaves for the parsley; five garlic scapes for the garlic cloves; and used Cleo’s Arbequina olive oil. 

 

No sauce left over as we soaked up the sauce with naan from Basmati!!

INGREDIENTS

·         2 cups cilantro leaves (some stems are O.K. – you don’t have to pick off each leaf the way you do with parsley)

·         ½ cup flat-leaf parsley leaves (I used a few kale leaves)

·         2 garlic cloves (I used five garlic scapes)

·          Salt and freshly ground pepper

·         2 tablespoons fresh lemon juice

·         2 tablespoons extra virgin olive oil (I used Cleo’s Arbequina olive oil.)

·         1 cup plain Greek yogurt (low-fat or whole)

·         1 ½ pounds Alaskan cod fillets

·          Lemon wedges for garnish

50 Things to do with fresh Sorrel  Click the hot link for recipes

Here is a really cool blog post about a Kohlrabi, Cilantro, Lime salad.  Dill would be a great substitute for the cilantro and the salad turnips and lacinato kale would be a nice addition to beef it up a bit.

 

 

 

 

 

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