- Beet Roots: Chocolate Beet Brownies
- Carrots
- Garlic Bulb
- Green Cabbage: Cabbage and Carrot Salad
- Broccoli: Pasta Con Broccoli
- Cucumber: Mango Cucumber Rice Salad
- Zucchini: Stuffed Zucchini
- Yellow Summer Squash
- Tomatoes: Bruschetta with Tomato and Basil
- Basil: Basil Pesto
Herb Share Subscribers:
- fennel
- purple basil
- savory
- chives
The farm crew has been doing its best to get early starts to the days in order to try to wrap projects up by mid afternoon. The heat and humidity have been zapping us by the end of the day, but the moisture has been kind to the plants. This schedule worked out well the past 2 weeks as I’ve been taking the boys to swimming lessons in the late afternoon at the Aquatic Center in Winona. It’s such a nice place for lessons and the afternoon warm water makes lessons much more enjoyable than the icy chilly mornings I remember enduring when young.
Our eggplant that I mentioned last week are looking wonderful this week. They have new leaves half the size of your hand and are starting to flower. It’s hard to believe these were naked sticks a week ago. All problems of leaf disease and aphids are gone and only good things to come, let’s hope!
We have new rounds of seeds in for fall such as salad greens, spinach, late kale, and arugala. We’re also getting the fields ready for cover cropping and laying out the garden plots for next year.
I gave everyone a break on the cooking greens this week since we have cabbage in the boxes. We are in between weeks on green beans this week. The old plot is finished and the new purple beans are not ready yet. I’m hoping the plants were just waiting for the high heat to leave before they wanted to start producing. However, the cucumbers have really turned on this week. I even have pickling cucumbers (which are not in your boxes) if anyone is interested in receiving a 5/9 box of those. Simply email Heather the amount you wish to receive. I made two 5 gallon pails of refrigerator pickles on Monday. We tend to eat one 5 gallon pail full ourselves over a year’s time and the others will go into the winter CSA shares.
Other food preservation projects have also started on the farm with the abundant harvest. We froze broccoli and zucchini and also made roasted tomato/basil soup and broccoli cheese soup for the winter CSA. August is the month of preservation to keep the local foods available all year round. Enjoy your harvest and if you have extras, think about putting some away for winter.
I have frozen pastured chickens available at the farm for those who prepaid or those who would like to come out and buy some, limited supply though.
Eat Well. Smile Often.