2021 – Summer Week 5 Newsletter

~Charles Glassman

*we hope everyone had an enjoyable and relaxing 4th weekend

*We had a stormy day of harvesting today – the ongoing rain is welcome though!

*The mixed greens are made up of arugula, tatsoi, mizuna, mustards and purslane (this is a tasty “weed” that is loaded with nutrients[a rich source of omega-3 fatty acids and antioxidants as well as vitamins A,B,C and E and is high in carotenoid content, including betacarotene] and was growing abundantly in with the greens mix, sooo we decided to add it in! We hope you enjoy it!)

*Small cone shaped cabbages begin their journey into the box and will continue through weeks 6 and 7

*Napa cabbage is the ‘crop of the week’ and is great in a salad, in stir fry, or as a wrapper for other vegetables (and kimchi, of course)

*Our romaine was getting hit hard by the deer so we had to cover it with heavy row cover.  Under the cover it got squirrelly and started to bolt – it is not great but is definitely food.  We will have red romaine in a couple of weeks

*The summer squash is really starting to take off, especially the 2 types of yellow – also some green and gold patty pan, and a light green zucchini.  These are very tasty on the grill or broiler but it takes a while to burn off all of the the water

*Savory is an Italian herb used in pasta dishes, soups, beans and with meats.  It will stay fresh for awhile in a glass of water, or can be dried for later use

*Raspberries were good, just not enough of them, right?

*Thank you for returning our boxes and ice packs each week

I  really need to give a big shout-out to the folks that basically plant, weed, irrigate, harvest, clean and pack the food in your boxes each and every week!  Led by our fearless boss lady Vanessa and her partner Josh.  They are well into their 4th season now and are doing a great job of teaching and managing our crew.  Every year seems to present new and different challenges as weather, pests both large and small, soil conditions, mechanical and infrastructure issues, and personnel chemistry all play a significant part as the season develops.  I am thrilled to say that our interns have been a huge sweet spot in our 2021 season!  Arriving from Minnesota, Illinois, Ohio, Virginia and Massachusetts, they live and work together here at the farm.  Their positive energy and diligent work is what drives the success of this business.  Diane and I love to hear laughter coming from the downstairs after their long hot day in the sun.  It is hard work, and relentless.  To thrive under these conditions speaks highly to the integrity and grit of this bunch.  I am grateful!

The crop of the week for summer share #5 is Napa cabbage! Otherwise known as Chinese cabbage, Napa originates from the Beijing region of China. Napa is easy to prepare in a variety of dishes, and offers a mild flavor that typically gets sweeter with cooking! It is rich in Vitamins C, B6, and K, as well as calcium, iron, potassium, and magnesium. Napa is also high in antioxidants like carotenes which are helpful for reducing bad cholesterol. If stored in plastic wrap or an airtight storage bag, Napa should stay fresh in the fridge for around three days. If you plan on cooking the leaves, they are usable for longer, even if they are a little wilty. It has gone bad when you notice spots on the leaves. Napa can be eaten raw in salads as well as stir fried or cooked for a softer and juicier texture.

~Gabi

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