PHCSA Newsletter: Week 6

Prospect Heights CSA Newsletter

Week #6  of the 2015 Season

In this issue:

  • Pickup Information
  • Recipe of the Week
  • News from Windflower Farm

Important Dates:

July 16 – Pick up #6
July 23 – Pick up #7
August 29-30 – Farm Trip

This Week’s Pickup

Week B

Thursday July 16, 2015, 4:30p -7:30p

SUMMER LOCATION (in newsletter)

We expect:
vegetables| fruit | eggs | flowers | maple
Lewis Waite mystery boxes | bread | a la carte.

Pickup Information

Don’t forget your mystery box this week. Always a wonderful addition to the other veggies coming home. And remember to subscribe to our google calendar and never miss another order!

Recipe of the Week

Inspired by last week’s selections.  Really good with fresh onions.

Cold Zucchini and Greens Soup

2 medium zucchini, sliced
2 bunches chard or kale, stems removed, roughly chopped
2 onions
2T olive oil
4 C chicken broth or veggie broth
1T cumin
salt and pepper
plain yogurt for garnish

In high sided skillet or dutch oven, heat oil, sauté onions until they sweat.  Add greens and zucchini and stir.  When greens wilt add broth and seasonings. If broth doesn’t cover the vegetables, add enough water just to cover.  Bring to boil, cover and reduce heat for 20 minutes.  Remove from heat and let cool.  Puree and taste for seasoning, adjust as needed.

News from Ted at Windflower Farm

CSA Delivery #6
Week of July 13, 2015

This week’s share

  • cucumbers

  • summer squashes or zucchinis

  • onions

  • broccoli or tomatoes

  • radishes or turnips

  • and a variety of “young” (as opposed to “baby”) salad mixes.

This has been the hottest day of summer thus far, with the temperature hitting 87 degrees. At last, it’s squash and sweet potato weather. It is Sunday, and because I snuck away yesterday for a day of sailing with my son Nathaniel, Jan tells me it’s my turn to water the greenhouses. Watering has once again become a time-consuming chore because our houses are again full, this time with the seedlings that, when mature, will fill your shares in September and October. Radicchio, fennel, broccoli, white, green and orange cauliflower, red cabbage, lettuces and other greens, squashes, and two downy mildew-resistant varieties: a cucumber and a basil.

Field seeding carries on: fall roots are going in, as are herbs and salad greens.  And we have been plowing under a sod in our new field in preparation for cover crop seeding. We plowed under an alfalfa and grass sod and are making sure the perennial grasses don’t come back with regular tillage throughout July. In early August we’ll sow hairy vetch and rye, a practice we like because the cover crops will fix nitrogen and carbon for our next vegetables. Organic farming in a nutshell is about feeding the soil microbial community a diet of cover crops and compost so that they, in turn, feed our next crop of vegetables. Bacteria and fungi consume organic matter, transforming it into plant-available nutrients. Nate was plowing at one end of the field and I will tilling at the other when, on a strip of grass between us, a large, grey fox came trotting past, reminding me that our farm is only partially domesticated.

Have a great week, Ted