Crop List: Cosmic Mix, Radish, Basil, Summer Squash, Romaine Head Lettuce, Kale, Cabbage, Bok Choy, Tomatoes, Sunflowers, Maybe Yellow Beans and Pickling Cukes
12 items on the crop list!! It must be August. It feels like it. The grass is getting crunchy, the air is getting smokey, the breeze came out of the North for the first time in a month (except during a blustery thunder storm), goggle tan has been traded for flip flop tan and the eating is good! Lammas was Wednesday, August 2nd, the midpoint between Summer Solstice and Fall Equinox.
We harvested all the garlic from the field between 7/27 and 8/1. It is now tucked safely in the barn curing. The stalks will dry down as will the paper surrounding the cloves. Then it will last until next year if stored correctly. In October we will start picking thru it to give out and save seed for planting in November. Some will be given out before then...but no sorting until we can get some time out of the fields! I've written about the garlic plant and its life cycle here:
http://www.cosmicapple.com/uploads/1/7/9/9/17994337/garlic_curls.pdf
I'm definitely smitten with garlic plants!
Pickling cukes?! You don't have to pickle them! This variety just grows great here! Rinse them off, rubbing the spikes gently off and use them like a regular cuke. I like to eat them like an apple. Perfect on a hot summer day. One of my children came out of the field last week and exclaimed, "MOM! I managed to eat 5 cucumbers!" he wanted more but we had to leave. Cucumbers have so much water in them, they are one of the few foods that actually re-hydrate you! So yes, snack on them while you are hiking! The smaller size also makes them easy to slice on a mandolin for sandwiches.
An evolution of the use of plastic bags has been occurring! When we started this CSA program 19 years ago, folks did not think to much about the amount of plastic they used. We ALWAYS could find bags in our bag boxes and had folks giving them to us. But as the awareness of the effects plastic has on the environment has risen folks are striving to use less, reuse more and as a result we don't have as many extra bags floating around. I know this is a great thing, although inconvenient when bags are forgotten! I have noticed many folks pick up in nice reusable bags. I'd love it if those of you who use this type of bag would email me product names and pros/cons of your brand. I'd like to put a list together to recommend to folks!
I also want to wish everyone a Happy National Zucchini Day which is happening on Tuesday the 8th. Please celebrate appropriately.
Featured Meat of the Week: Grandpa Restuccia's Sausage
It's back!!! Many of you love this flavor so much you just closed your device and bee lined it for our coolers. The rest of you need the history. Jed's Grandfather lived in Sicily, and this is the recipe his family used when making sausage. Black pepper and fennel, a simple, classic and perfectly balanced sausage. Delicous with pasta, on pizza or just formed into patties. We are having some tonight (in patty form) with salad and a side of sauteed summer squash, chantrelles, tomato and basil. It is $10.50 a pound, and is "bulk sausage", not linked.
WASH YOUR VEGGIES!!
Whole and Half pigs for sale. Email [email protected] for details!
Bring Bags to pick-ups!
If you can't make it to pick up your veggies, send a friend!
Missed shares are forfeited for the week.
Members get 20% off at the Farmer's Markets!
The Driggs Market, The People's Market and Jackson Saturday Market
12 items on the crop list!! It must be August. It feels like it. The grass is getting crunchy, the air is getting smokey, the breeze came out of the North for the first time in a month (except during a blustery thunder storm), goggle tan has been traded for flip flop tan and the eating is good! Lammas was Wednesday, August 2nd, the midpoint between Summer Solstice and Fall Equinox.
We harvested all the garlic from the field between 7/27 and 8/1. It is now tucked safely in the barn curing. The stalks will dry down as will the paper surrounding the cloves. Then it will last until next year if stored correctly. In October we will start picking thru it to give out and save seed for planting in November. Some will be given out before then...but no sorting until we can get some time out of the fields! I've written about the garlic plant and its life cycle here:
http://www.cosmicapple.com/uploads/1/7/9/9/17994337/garlic_curls.pdf
I'm definitely smitten with garlic plants!
Pickling cukes?! You don't have to pickle them! This variety just grows great here! Rinse them off, rubbing the spikes gently off and use them like a regular cuke. I like to eat them like an apple. Perfect on a hot summer day. One of my children came out of the field last week and exclaimed, "MOM! I managed to eat 5 cucumbers!" he wanted more but we had to leave. Cucumbers have so much water in them, they are one of the few foods that actually re-hydrate you! So yes, snack on them while you are hiking! The smaller size also makes them easy to slice on a mandolin for sandwiches.
An evolution of the use of plastic bags has been occurring! When we started this CSA program 19 years ago, folks did not think to much about the amount of plastic they used. We ALWAYS could find bags in our bag boxes and had folks giving them to us. But as the awareness of the effects plastic has on the environment has risen folks are striving to use less, reuse more and as a result we don't have as many extra bags floating around. I know this is a great thing, although inconvenient when bags are forgotten! I have noticed many folks pick up in nice reusable bags. I'd love it if those of you who use this type of bag would email me product names and pros/cons of your brand. I'd like to put a list together to recommend to folks!
I also want to wish everyone a Happy National Zucchini Day which is happening on Tuesday the 8th. Please celebrate appropriately.
Featured Meat of the Week: Grandpa Restuccia's Sausage
It's back!!! Many of you love this flavor so much you just closed your device and bee lined it for our coolers. The rest of you need the history. Jed's Grandfather lived in Sicily, and this is the recipe his family used when making sausage. Black pepper and fennel, a simple, classic and perfectly balanced sausage. Delicous with pasta, on pizza or just formed into patties. We are having some tonight (in patty form) with salad and a side of sauteed summer squash, chantrelles, tomato and basil. It is $10.50 a pound, and is "bulk sausage", not linked.
WASH YOUR VEGGIES!!
Whole and Half pigs for sale. Email [email protected] for details!
Bring Bags to pick-ups!
If you can't make it to pick up your veggies, send a friend!
Missed shares are forfeited for the week.
Members get 20% off at the Farmer's Markets!
The Driggs Market, The People's Market and Jackson Saturday Market
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