Wednesday, July 6, 2016

2016 CSA Share 6

2016 CSA Share 6

It's been another hot and dry week at the farm. The heat and weed pressure overtook our 2nd planting of roots and leaf crops before we could weed and water them back to health. Farmer Figgins has weeded and reseeded, and we're hoping for rain these next two days to water it in for us, but we won't be seeing much greens or roots for some time unfortunately.  Broccoli are starting to form florets though, the squash have their very first fruit, still too small to harvest, and the cucumbers are just beginning to flower.  We are in between crops, so we're boosting this week's share with a herb start to add to your garden or windowsill. Lettuce Leaf Basil, an heirloom Italian basil variety from Seed Saver's Exchange.  

Farmer Figgins will be at the Belding Farmer's Market this week  Saturday 9-1 pm and will have our lettuce mix, mixed greens mix, pasture raised eggs, plant starts, herbs, homegrown herbal tea, handmade journals and more available!

Large Share Pictured: 2 bags of mixed greens, 2 bags of lettuce mix, 2 kohlrabi and turnips, 2 herb bundles, 2 bunches kale, 2 bags of peas, 2 basil plants.

Small Share pictured: 1 bag of lettuce mix, 1 bag of mixed greens, 1 kohlrabi and turnip, 1 bunch kale, 1 bag of peas, 1 bunch herbs, 1 basil plant.


Some more kale for everyone this week. Enjoy these as kale chips,  or sautéed in olive oil, garlic and a little cayenne, or add them to a soup, or a frittata, or a quiche, you can't go wrong with kale. 

Kale Chips

Snap Peas

More of our snap peas this week. They haven't been dealing well with the heat and dry conditions, so enjoy them while we have them! Enjoy these on your salad this week, or add to a stir fry or just snack on them by themselves. 


More giant kohlrabi again this week! The word Kohlrabi is German for cabbage turnip, and it can be eaten raw or cooked. We usually eat them raw, just peel off the skin and slice them like an apple and sprinkle with a little salt or dip in your favorite dressing and enjoy! They're also great raw on a salad, or roasted, or baked. They are also popular in Indian food, in dishes like Kohlrabi Curry.

Kohlrabi Curry

Roasted Kohlrabi

Butter-Braised Kohlrabi 

Mixed Greens-Mizzuna, Mustard, Arugula, Spinach

We have a mix of some of our more unusual greens again this week. This is great by itself or mixed with the lettuce mix. If you find the greens too hot, try cooking them down a bit by braising, sautéing, or steaming. 


This week we have the last of our purple top turnips. We've seeded more but it will be some time before we see them again, the second planting was lost to weeds, heat, and lack of water. 

Lettuce Mix

Our favorite lettuce mix variety from Johnny Seeds, this is a mix of green oak leaf, red oak leaf, green romaine, red romain, lollo rossa, and red leaf lettuces that always gets rave reviews from our customers.  

Basil Plant

We are in between crops, so we're boosting this week's share with a herb start to add to your garden or windowsill. Lettuce Leaf Basil, an heirloom Italian basil variety from Seed Saver's Exchange.  Basil likes full sun, a good 6" of space and good soil. To make your basil last, pick the newer top leaves and leave the older leaves below alone to take in the sun to grow. Or, snip off the top of the stem just above a low growing point/node like in the picture below.


This week we have three herbs for everyone, oregano, tarragon, and garlic chives. Soon we hope to have more of the summer favorites like basil, lime basil and cilantro and parsley. For an idea on what produce, meat and dishes these work best in, and how best to store them, consult the below Herb Cooksmart Guide. 

To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container. Tarragon leaves can be frozen or dried. If left to dry for too long though, the leaves lose their flavor, so make sure to store them in airtight containers as soon as the leaves are dry. 

No comments:

Post a Comment