“The world as we have created it is a process of our thinking.
It cannot be changed without changing our thinking.”
Albert Einstein
Summer Share Box 14 Crop List
- Potatoes – All Shares
- Collard Greens – All Shares
- Swiss Chard – All Shares
- Onions – All Shares
- Hot Peppers (Hot Wax & Jalepeno) – All Shares
- Radishes – Full & Single Shares Only
- Kale – Full & Single Shares Only
- Slicing Tomatoes – Full & Single Shares Only
- Lemon Balm – Full & Half Shares Only
- Lettuce – Full Shares Only
- Bell Pepper – Full Shares Only
- Fennel – Half Shares Only
- Mini Tomatoes – Half Shares Only
- Cilantro – Single Shares Only
Farmer’s Notes
Farm Article
Is anyone getting tired of the weekly produce yet? This week is the #14 box and there are 4 more to go. I know that some of you are new to CSA this year, and perhaps joined because of the Covid -19 pandemic. Let me tell you that it takes a few years to create a system that works for you: it begins with choosing the correct size box that fits your household, learning to navigate the contents of the box each week, using or processing the produce so that you do not waste too much. The hope is that a new habit is slowly forming – that buying and preparing fresh produce is something that you want and even crave. The taste of fresh local produce, grown and delivered in season, becomes the norm. It is healthy and it grounds you to mother earth – taste it, feel it, live it!
Crop of the Week: Swiss Chard
Swiss chard is a colorful, leafy green in the same family as beets. Some of its other names include Silver Beet, Beet Spinach, and Leaf Beet. Chard is believed to have been first described by Carl Linnaeus in 1753. It is not known why the crop is actually called “swiss” chard since the plant is coastal in origin, however, it is used traditionally in Swiss cuisine.
Here at Earth Dance Farm we grow rainbow chard which is actually a seed mixture of different varieties. Both the stem and the leaves are used for cooking although it is recommended to cook the stems to remove any bitter taste that may be present. The leaves may be eaten cooked or raw and will happily take the place of leafy greens like spinach in dishes. The vibrant green leaves are highly nutritious. Just a 100 gram serving is known to contain around 122%DV of Vitamin A, 1038%DV of Vitamin K, and 50%DV of vitamin C. Data also shows significant levels of vitamin E and dietary minerals such as magnesium, iron, and Potassium. It should be noted that these values drop by OVER HALF when cooked! Try your best to not over cook them!
~Farmer Joshua
Some recipes to try:
[ultimate-recipe id=”8601″ template=”default”] [ultimate-recipe id=”8603″ template=”default”] [ultimate-recipe id=”7154″ template=”default”] [ultimate-recipe id=”6618″ template=”default”]
