Don’t ask what the world needs. Ask what makes you come alive and go do it. Because what the world needs is more people who have come alive. – Howard Thurman
Week 5 crop list
- Kohlrabi – all
- Cabbage – all
- Kale – all
- Chard – all
- Radishes – all
- Collards – all
- Mint – all
- Basil – all
- Romaine/napa – full/single
- Turnip/cauliflower – full/single
- Raspberries – full
- Eggplant – full
- Shelling peas – full
- We received some heavy, but very needed, rain this week
- The summer heat and humidity has the crops (and weeds) flourishing
- Final delivery of the raspberries for this season
- Shelling peas are finished but sugar snap peas are still on deck
- The kohlrabi and the collard greens are especially awesome this season – I hope you are enjoying them! Please share recipes on our Facebook page
- We have sliced and grilled eggplant several times already here on the farm – olive oil, Italian seasonings, and s + p topped with parmesan
- Hot summer is perfect for grilling vegetables, coleslaw and salads
- We are nearing the end of our spring brassicas and making way for hot summer favorites
- Chard and mint can be refreshed in very cold water for 20 minutes
- Basil and mint can sit in a glass of water on your counter until used
- Come and visit us on the farm anytime that you can schedule us in!!!
- Please leave the blue tape with your name on the boxes for reuse
- Wash all the produce before you eat it
Leaping into summer
Here on the farm, summer manifests itself in several different ways: the calendar, the temperature, and the ripening of our summer produce crops. With a couple of half-inch downpours this week, along with the constant humidity and upper 80’s, we have seen the fields erupt into a jungle. You will begin to see your boxes turn from the greens and cole crops of the spring toward the hot loving cucurbits and nightshades. We still have a box or two with cabbage, kohlrabi, kale and radishes, but today the full shares are already receiving eggplant!
Next week in box 6 there will be green beans, zucchini, cucumbers and eggplant for all. Summer squash is on the doorstep with peppers, sweet corn and tomatoes still a few weeks out. It always seems like most folks are itching for the ‘summer lovelies’ to start showing up in the deliveries. We also have a new perennial herb garden that is looking splendid – today many of you will see Apple Mint in your box. We also have hyssop, sage, marjoram, oregano, rosemary and savory growing nicely. Most of these herbs are best used fresh, but can be dried and crumbled for future use.
The seasons always seem to just fly by, I hope you are enjoying this one as much as we are. Happy eating!
Vegetable of the Week: Collard Greens
The collard plant developed from colewort, or wild cabbage (see photos below), which grew on the limestone cliffs in coastal Europe as early as 6 BC. Collards are rich in vitamin C, have 5 grams of protein per cup, and take as little as one minute to cook. Preparation includes removing the stem before chopping and cooking for one minute with water. This year we have already been able to enjoy the harvest of collard leaves a few times and these plants continue to produce magnificent leaves.
We are not the only species that eat collards. The little white butterflies, which become bright green caterpillars known as cabbage worms, also enjoy snacking on these healthy leaves.
Here are two recipes for collards from Early Morning Farm in Central NY:
If you’ve tried either of these recipes, we would love to see and hear how they turned out! Snap a pic and share it on Facebook, Instagram, or email it to us at email@example.com. Enjoy your box!
Meet the Farmer
This week’s edition of Meet the Farmer features our lead intern Samson!
Hello, my name is Samson. You may recognize me from the Austin and Rochester deliveries. I am grateful to be spending a second season here in Spring Valley. I grew up in the Midwest and the east coast, studying music and nursing. My interest in farming grew out of volunteering on an organic German farm, farmers’ markets and a CSA membership. Seeing food transform from seedling to dinner fascinated me. In the past year, I have begun to learn more about land stewardship, well-being and living sustainably.
Thanks for supporting us and enjoy the season!