The Abundance of Summer Begins!
After a slow start this growing season, it seems that summer has finally arrived (fingers crossed)! After all the rain we have been getting, the water-logged gardens have had a chance to dry out a bit, and the roots have started to dig deeper. The greens grow big, flowers are starting to bloom, and some of the projects we started well over 5 years ago are starting to pay off.
There are a few things about our CSA that sets us apart. The first is that we are so small. While this can be both advantageous and a hurdle, we choose to use it to our advantage. An example of this is the use of many different perennials that can be found throughout our gardens. The obvious ones are the many fruit bearing trees that have been planted over the last 8 years. And this year we are proud to offer our first real harvest of Meteor cherries to our CSA members. Meteor cherry is a sour cherry that can be eaten right off of the tree, baked in pies, turned into jam, eaten with ice cream, or used in many other ways (wine, infused into hard liquor). It is the use of these perennials, especially the use of the fruit trees and berry shrubs, in our weekly shares, that in a few more years will help to set us apart from some other CSAs that are out there.
Also this week you will find the first round of green beans, onions, kol rabi dwarf blue kale, collard greens salad mix, cucumbers, a small bunch of herbs including parsley, and a new take one the bread recipe.
Some ideas for recipes this week – a green bean, kol rabi and cucumber salad. Quickly blanch the beans, peel and shred the kol rabi, and seed and dice the cukes. Add a vinaigrette made out of cider vinegar and olive oil, salt and pepper, and any other ingredients you find appealing and you have a nice salad for a hot summers night.
Kale and collards are two of my favorite greens. Dice up some onion and saute’ those with a few strips of diced bacon. Coarsely chop the greens and add those to the mix. Using stock of your choosing, continue to braise the greens adding more stock as it cooks down. Add salt and pepper to taste, a pinch of sugar and a tablespoon of vinegar and you have a great side dish to some BBQ!
A quick reminder, we will always take back jars to reuse, and remember to bring back the canvas bags so we don’t run out! Until next time, enjoy the weather and eat some good, local food!