2015 Summer CSA – Week 20

This is an even week Therefore we will be delivering half shares to Atlanta & Albany!

Sweltering. A term defined as uncomfortably hot. If you have spent any time outdoors lately this term has probably lingered in your mind, like the sweat lingers on your brow. Take a few moments to think about all of the people who make a living spending their time in the elements. All of our cowboys, animal caretakers, our garden crew along with egg collectors, not to mention all of the animals that spend their entire lives outside. It is a wonderful and crazy thought. We have the opportunity to work in an environment that allows us to work outside in all seasons, there is no way that we could cultivate crops in the dead winter in Michigan. Our animals also are allowed to live all of their days under the sun and moon. When we receive heavy rainfall I always worry for the cattle and poultry but they follow their natural instinct and take cover, whereas our hogs love to wallow in the mud and puddles that heavy storms create.

This may be an extreme heat wave, and the heat advisory has been posted for over a week now, but there is something that stirs in me when I break a sweat. The heat reminds us of our limitations, as well as our frailty. Many of our crops die out because of the extreme heat of the summer, it reminds us of seasonality, and not all crops grow at all times in a region. We are dictated by the climates in which we live. Seeing asparagus in the grocery in July makes me chuckle almost as much as seeing tomatoes in January.

If we are to eat locally, then we must eat seasonally.

Our region has its own unique climate, and in order to support our local cultivators we need to get back into the rhythm of eating what is in season in your area. I will admit, when it comes to fruits it is so hard to eat locally and seasonally because it is so easy to find berries all year round, but they never taste as sweet as when they are freshly picked and eaten within a few moments, hours or days after they were picked. We sacrifice taste, fossil fuels, and our local farms when we don’t consider what is in season. Lucky for us we only a have a few more weeks of the sweltering heat, and new fall crops have started sprouting in our greenhouse. So if you are dying for a crisp salad or some kale chips they are just a few months around the corner. The next season will be here in no time.

Organic Share List:

Organic Transplants: Zinnias, Lemon Balm, Rosemary, Comfrey, Stevia, Chives, & Sage: These little bundles of plant life are ready to be planted into a container or your yard! They are in peat pots and are ready to be transplanted at your home. We recommend that you tear the upper rim off of the pot, so that it is level with the soil. This peat rim wicks away moisture and will dry out your newly planted herb/flower. You can also make a tear in the bottom of the pot to encourage root growth into its new home. The size of the container you choose will determine the size of the plant, you can always upgrade containers later.

Potatoes: baked, braised, mashed, baked fries, dumplings, soup, bread, wedges, latkes, the possibilities are endless.

Storage: Store unwashed, in a dark cool location. Not the fridge.

Sweet Potato Greens: Salad, juiced, raw, steamed, sauteed.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Hot Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Muscadine OR Pears OR Figs OR Microgreens: fresh, frozen, marinades, juices, braised, fruit butters, and even enjoyed on fresh salads. (corn) chutneys, slaws, salsas, raw, grilled, paired with grassfed butter!

Storage: (Figs) Store in a single layer on a plate lined with a paper towel. (Pears) Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Oregano: marinade, rub, savory bread rolls, beans, burger seasoning.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Garlic: Salsa, roasted, marinade, dressing, aioli, mashed potatoes,

Storage: Cool Dry location, (in a bowl on the counter).

Fennel: braised, raw salads, risotto, roasted, stews & soups

Storage: Short term storage- in a shallow dish of water on the counter. Long term storage- place in an air tight container with a little water.

Categories: CSA (Community Supported Agriculture) | Leave a comment

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