July 6 Newsletter

We are still looking for more Worker Shares.   Even if you’ve already paid for a share, it’s a way to earn extra vegetables (for eating, canning, giving to your neighbors, etc.).  If you can’t be one, please encourage someone else. We can use people whether they can commit to a regular schedule or not. These next few months are particularly difficult as all phases of work are being done each week.  And it is so beautiful and peaceful out here in the rolling hills of Amish country, it’ll almost feel like a vacation (?). J

As you may notice, there are a lot of question marks in next week’s predicted produce lineup. We have entered what I think to be the most difficult time of the year for a CSA farmer. How do you effectively bridge the gap between spring and summer crops? When the weather stays as warm as it has been, it is great to move the tomatoes along, but it also makes the spring crops end quickly. That is why we are so unsure of what will be available next week. With some rain (remember what that is?) and warmer temps, most of next week’s stuff should make it. We’ll see.  (It’s a little bit like Russian Roulette with the weather, I suppose.)

SWISS CHARD is the spinachy-looking vegetable with the colored stalk.  While a member of the beet family, it can be prepared  in the same way as spinach (eaten raw or sautéed) and its beautiful stems can be sliced up in raw salads to add color or sautéed with the leaves in dishes. Swiss chard  is rich in vitamins and minerals, although it does contain oxalic acid, which can make it difficult for some people to digest.  See super yummy recipe below.

SCALLIONS are the straight, stalk-like veggie in your bags this week.  They are a member of the onion family, and both the white bulb and the green stalks are used in cooking  “Scallions’ dark-green ends have a delicate sharpness reminiscent of chives and a light, crisp texture, but they wilt and discolor when cooked too long, so are often added to a dish just before serving. The white parts have an oniony punch, and because their texture is more substantial, they withstand longer cooking times. Remove a couple of inches from the green tops, which often have a scraggly texture. Rinse scallions under cold running water and pull off any bruised or slimy green leaves. Cut off and discard the root end, or trim it if using whole scallions.  To store, wrap whole, trimmed scallions in paper towel and place in a zip-top bag in the fridge.”  They’ll last about a week. (from www.finecooking.com)

The last of the BOK CHOY for the season has entered the bags.  (Was that a shout of relief I heard?



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