Homestead Hoopla 2016 CSA Newsletter
June 20, 2016
This week’s harvest includes:
Salad turnips click hot link for a photo*
Red Head Lettuce*
Green onion (immature sweet onion used with greens attached)*
Italian Flat leaf parsley*
Mixed Squash – summer squash, patty pan and zucchini*
*indicates Small Share contents
I”ve been struggling with finding anything to write about in the newsletter. We’ve been working 80 hr weeks and as I told Luke the other day, “4pm is the new noon”. I guess I can talk about what we’re doing in that time frame! Right now, in addition to CSA harvest, the harvest crew is still harvesting kale to sell wholesale and last week, we began harvesting cabbage for wholesale markets. Kale is somewhat tedious because it’s picked leaf by leaf, whereas cabbage is one big whack with the knife and the whole head is in your hand. Kale is slower, but much, much lighter. Cabbage is faster, but is packed in 45# boxes and by the time you throw those around all day, you’ve had a workout!
All of our fall broccoli, purple cauliflower, Romanesco, brussels sprouts, leeks and fennel are planted. We have replanted carrots and beets three times with absolutely no success! Its has rained every time we’ve planted, packing the ground down on the seeds and when they germinate, they aren’t strong enough to push through the soil crust. I think we’ll plan again for an August planting and have them for our Fall harvest. Fall is always a nice time for vegetables, so we’re really excited to see what you all will get in the two week extension we had from starting late.
We also grow organic grains to sell to feed mills that make feed for organic chickens and dairy cattle. In the grain world, we are about ½ done planting. Grain is so much less labor intensive. On the vegetable side, we have 10 employees and on the grain side we have 2. Vegetables are a great regional economy. We need people to plant/harvest/pack, supplies for planting and supplies for harvest, infrastructure to cool and pack the vegetables and businesses that can supply the building materials, refrigeration units and mechanics for fixing breakdowns. We need infrastructure to deliver your shares and people on the receiving end. It really takes a village! We’re glad we have one.
Roasted Patty Pan Squash
Cut squash in bite sized pieces. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley
Summer squash, zucchini and patty pan squash are also delicious raw. Simply cut in bite sized pieces, toss in olive oil, vinegar, salt and pepper.