CSA Newsletter #18

I keep waiting for that stretch of unseasonably warm days. Don't get me wrong, it's been a beautiful start to fall but it would be nice to get some days of solid sun and warmth. The garlic still needs to get planted and we still need to prep the area. On the other hand, the fall brassicas are really enjoying the cooler weather. The rutabagas are sizing up and it looks like there may be a successful harvest of cauliflower this season. Fingers crossed. 

Even though we are still dealing with the effects of a pandemic, one of the things that I've enjoyed the most recently is the chance to engage in-person more and more. In the past, I've had many different groups out to the farm throughout the semester. That was definitely put on pause due to COVID. In the past few weeks I've had the opportunity to visit students at Seven Valleys New Tech who are working on a school wide project around local food and sustainability. I've had a few classes from the College out at the farm, too. A learning community of English and Environmental Science students came out and we focused on resiliency in the wake of the ever changing climate and the pandemic. Students in the intro culinary arts class were also out. I love when the Culinary Arts students have the opportunity to visit because it allows the chance to connect the dots of Farm to Table. They even had the opportunity to harvest a little for this week's CSA share.

Speaking of the CSA share.... Happy National Kale Day!! Apparently that's a thing, so of course there will be kale this week. The change in the temperature really impacted the veggies and there production is slowing down a bit. There will still be beefsteak and heirloom tomatoes this week but the cherry tomatoes are taking a break this week. I'm hoping that they will rebound. The paste tomatoes are back after their brief hiatus. The sweet bell and frying peppers slowed down but are still here, as well as garlic, kohlrabi, lemongrass and hot peppers. This week there will be a new hot pepper in the mix. If you're a fan of habanero flavor but the heat is a bit much, you'll be able to try a Habanada pepper. It's marketed as a "heat-less" habanero but I think it's more like a "heat-lite" one. This week there will also be fresh ginger in the share. If you've never had fresh ginger before, it's a little different than the ginger found in the store. The first difference is that this ginger needs to be kept in the fridge or can be frozen. We harvest them while the plant is still green, so the skin hasn't "set" yet. It's still flavorful but not as intense as mature ginger. Using fresh ginger in stir fries is great and I think it will pair nicely with the lemongrass. If you don't think that you'll get through it in the next 7-10 days, it can be frozen whole. I'll then just grate off what I need for a dish and put the rest back in the freezer. You don't want to let it thaw completely unless you plan on using it all. Otherwise, it can be stored in your veggie drawer in a little plastic bag. 

Have a great week!

Farmer Todd