This September was reminiscent of last year’s, with pleasant & mostly dry weather. We received a scare with the threat of a very early hard frost in mid-September, but some rain the day before and some un-forecast cloud cover the second night buffered us just enough to allow sensitive plants to keep producing through the month. All in all, an unremarkable but enjoyable month in our ecosystem.
A late newsletter due to an eventful end of week, featuring over 6″ of rain followed by the season’s first killing frost on Friday night. Our thanks to those members who came out to help with pre-frost harvest & other chores on a long Friday.
Here’s a photo of roasted “not quite shelling beans” that we made for Sat. lunch. We removed strings, tossed with oil and a bit of salt, spread whole on baking trays, and roasted in the oven at 400ºF for ~35 minutes, stirring after about 15 minutes. On the left: Kentucky Wonder, quite good flavor. On the right: Rattlesnake Snap, extraordinary flavor & sweetness. We left the beans whole (minimizes prep work) & ate them as finger food.
We’re grateful for the nice, stable weather that is contributing both to the rapid growth of crops and to our sense of relief that there should be plenty of produce for the bags for the remainder of the season. Speaking of the remainder of the season, our first “off week” is coming up a few weeks from now, in mid-October. Please consult the webcalendar for full details on the distribution schedule from now to Thanksgiving.
Here’s a teaser of the crops that have a good chance of making an appearance in the shares between now & the end of the year: beets, broccoli, Brussels sprouts, cabbage, carrots, collards, cucumbers, escarole, garlic, kale (curly & Russian red), kohlrabi, leeks, lettuce, mustard, okra, onions, pac choi, parsnips, peppers (Anaheim, sweet, & green), potatoes, radishes (watermelon & daikon), saute mix, shelling beans, spinach?, sweet potatoes, Swiss chard, tomatillos?, turnips (golden), & winter squash.
We hope many of you can attend the CSA member potluck next Saturday, September 27, which is a great chance to see the farm, meet other members & farm workers, and enjoy the creative ways different folks use fresh farm produce. We ask that you RSVP on the linked post so we can plan for attendance. Continue reading
We’re excited about hosting our annual potluck & produce tasting for CSA members on Saturday, September 27 starting at noon. We’ll start by setting out food, then eating & socializing; this event is a great way to meet other members. Afterward we’ll tour the farm & digest a bit.
Members: Please RSVP no later than Thursday Sept. 25 by commenting on this post, sharing what you intend to bring, so the menu can be balanced by all attendees without a lot of coordination on our part. If you’re not sure yet, even a general category (main dish, side, salad, dessert, etc.) is helpful for planning. Feel free to add more specifics later, if you wish. If you’d rather not use your full name, that’s ok as your email address (required to comment but not displayed on the site) should identify you to us. Read on below for more details & guidance.
- We have members with a variety of food preferences & allergies (vegetarian, gluten-free, etc.). We would like to be as accommodating as practical in making the potluck welcome to everyone who would like to come. However, the collective list of member food avoidances & allergies includes virtually everything EXCEPT vegetables. So, here’s our proposal: If you are planning to come and have special dietary concerns, please RSVP ASAP by commenting on this post (anonymously, if you like) with a description of your preferences/needs, and in the case of allergies, degree of sensitivity. In that way, when deciding what to bring, others can take into consideration the needs/preferences of members who are actually planning to come. Not all dishes necessarily need to meet all needs, but we hope to have appropriate & sufficient food available to feed everyone who is here. One consideration for extremely gluten-sensitive members: We bake routinely with wheat & rye (which we grind ourselves), so unfortunately we cannot guarantee a complete absence of residual gluten in the environment of our house or food that came from our kitchen.
- Keep in mind the basic food ethics of the farm. For example, we’d strongly prefer that nothing brought onto the farm include GMO ingredients, highly processed foods, or factory-farmed meats. We’d prefer that animal products in general either be from a producer that you know and trust (and preferably who avoids/minimizes feeding GMOs to the extent economically feasible) or if from a distant source that they be certified organic. If you’re not certain what is GMO and what isn’t, there are numerous websites with information about that, such as this one.
- Please let us know in advance if your dish needs any special handling (has to be kept cold, has to be reheated, etc.).
WHAT TO BRING
- Your potluck dish. Basic labeling could be a good idea, especially if ingredients aren’t obvious (such as chicken broth in a soup). Also, serving utensils would be helpful, as we have a limited quantity of these.
- We’ll provide water to drink, possibly iced tea; anything else is up to you.
- Please bring your own (washable, not disposable) plates, bowls, cups, utensils, and napkins. We’ll have limited quantities of such things for anyone who forgets. We don’t use disposables here and would prefer that others didn’t either. Aside from the ethics, there’s the practical concern that we don’t have an easy way of getting rid of smelly trash smeared with food such as disposable paper plates. We generate very little trash ourselves (none containing food wastes) and bring a dumpster in only once every year or two to get rid of what dry trash we do generate.
- For touring the farm, we strongly advise close-toed shoes.
- And, of course, bring a big appetite!
Minimalist newsletter this week, as Eric is doing double duty while Joanna is away celebrating a family wedding. This means that herbs will be limited on Monday, and Thursday’s survey, which usually goes out Monday afternoon, will be delayed until Monday night or Tuesday morning. Because of cool weather (and possibly an early frost this weekend), share contents are especially uncertain.
Although the second half of August felt pretty miserable due to heat and humidity, and we’re glad it’s over, the first half fit the rest of this summer’s trend in being cool and comfortable. Rainfall was below average, also continuing summer’s trend, but not desperately so, and it was reasonably spread out through the month.
With the arrival of September, we begin the slow transition to fall crops. The first fall leafy greens appear this week, for full shares, in the form of saute mix. Collards & mustard to follow soon. Some ripe red Anaheims will also start showing up, so from now on all hot peppers will be in the herb bag, with sweet peppers loose, so you can tell the difference. The latest Climate Prediction Center forecast suggests a colder air mass is coming our way. The big question on our minds: When will we get the first killing frost? Continue reading
Heat, humidity, and horseflies: the hellish H’s of August. Add to that the ragweed, which is now releasing pollen in clouds that resemble smoke, and we’re feeling pretty run down. Please continue to request & use extras & bulk, because we don’t have time or energy to handle leftovers of abundant produce when it occurs.
It’s hot. We’re glad we got a lot of the fall crops in the ground while the weather was cool, so now we can focus on harvest & maintenance in the fields. We’ve been using the hot afternoons to can, dry, freeze, & ferment the surplus while it is available. This is a good time to put in requests for extras & preserve some of your own as well. Continue reading