CSA Delivery 8, July 26, 2010.
We received two inches of rain over the weekend, giving your vegetables exactly what they needed, and me a break from dragging pipes and sprinklers around the farm. A lightness spreads over the farm following a needed rain. We’d had less than an inch in the previous five weeks. It’s been our driest farm season ever. I used my time away from irrigation duties to take a walking tour of our sprawling little farm and to plan for the weeks ahead. Last week we finished all our fall root crop planting, and we sowed the last of the season’s broccoli, cabbage and cauliflower. The only vegetables we have left to sow are the lettuces and other greens that will be part of your fall shares. And the only other seeds to sow are those of the cover crops we’ll use to enrich our soils.
This week’s share of the harvest includes Italian peppers and slicing cucumbers, assorted squashes and tomatoes, green cabbages and red beets, yellow onions, fennel, and either corn or beans, depending on your site. For the next eight or ten weeks we’ll send corn every other week, and we’ll send beans in the off weeks. Most weeks the corn will come from the Moses Farm, but sometimes it will be our own corn. This week the corn will come from Rich and Cathy Moses. Some weeks the beans will be from Markristo (Organic) Farm, in Columbia County, and other weeks the beans will come from our own farm. So far, all of the beans we have sent have come from Martin and Christa Stosiek at Markristo Farm, who have a bean harvester and can produce beans much less expensively than we can, but this week’s beans are our own. Next week we’ll be sending tomatoes, peppers, squashes, cucumbers, lettuces, carrots, potatoes, celery, either beans or corn, and a selection of greens. It’s the season for stone fruits, which include peaches, nectarines, plum, and apricots. You’ll be getting a variety of these over the next few weeks.
Save the date: our open house on the farm is the weekend of August 28-29. Details will come soon. Best regards,
FENNEL-ONION PIZZA TOPPING
From Martha Stewart’s Everyday Food
In a large skillet with a tight fitting lid heat 1 tbs. of oil over medium-high heat. Add 1 fennel bulb, trimmed, cored and thinly sliced, and 1 large yellow onion, thinly sliced. Season with coarse salt and ground pepper. Cook, stirring occasionally, until the mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, cook 5-7 minutes. Uncover, add 1 tbs. of water, and cook, stirring constantly, until golden brown and soft, 2 minutes. Makes a great pizza topping.