Summer 2022 CSA - Week of September 5th
Full share: Chard, celery, 2 heirloom tomatoes, 2 yellow onions, bell pepper, 4 corn, arugula, 2# beets, caraflex cabbage
Half share: Chard, celery, 1 heirloom tomato, 1 yellow onion, 2 corn, 1# tomatillos, jalapeno
Hello!
I hope everyone enjoyed a restful holiday weekend! Plants are not aware of federal holidays, so yesterday was a regular harvest day here at the farm. Our cold and rainy spring followed by another summer of 90 degree days means that as we move into September, we’re harvesting hot weather crops like peppers and tomatoes alongside our “semi-hardy” (able to withstand frost temperatures between 28 and 32°F) crops like beets and caraflex cabbage, and that all of the above will be coexisting happily in your boxes this week
Apart from the flow of new crops coming in and the ongoing effort to harvest as many flowers as we can before the killing frost (while some veg and a few flowers can withstand freezing temps, most of our flowers will be laid to rest around 30°F), the farm is moving along with its usual vigor. In the past week we’ve welcomed Jake Stryker and Steph back to the crew! As last year’s irrigation and harvest leads, we’re all excited about the late-season assistance as other crew members transition back to school schedules.
Produce
Lots of new friends in your boxes this week!
Caraflex cabbage: “Extremely uniform, small heads with good wrapper leaves. Inner leaves are tender, crunchy, and have an excellent, sweet, mild cabbage flavor. Perfect for summer salads, slaws, or cooked dishes” (Johnny’s seeds).
Corn: “A big lump with knobs, it has the juice.” (Corn Kid). If you could have witnessed the internal debate of whether or not to reference Corn Kid (a kid who went viral last week for his passion for corn) in this newsletter, you would forgive me for ultimately giving in. Plus, everything he says about corn is completely right! I found this recipe for “fresh corn polenta” (an ear of corn grated on a box grater and sauteed with a teaspoon of butter) a few weeks ago and made it three nights in a row. I blistered the tomatoes in a cast iron on my stovetop and used a dash of apple cider vinegar to deglaze the pan when it was needed… magical. And don’t skip the poached egg! Make it a farm egg for a truly special experience.
Recipes
I’ve eaten BLTs for more meals than not since the heirlooms ripened. As a BLT newbie I did reference a recipe for the first ones I made. I keep mine simple, but I’m sure the avocado is a great addition that doesn’t threaten the integrity of the BLT. Plus we’ve got GVB bacon for sale in the market stand! And if you’re plant based, a simple mayo and tomato (don’t forget the salt and pepper) sandwich remains one of life’s great gifts.
This week’s newsletter feature is a special one (they all are, but so is this one). Tom has been at the farm for five years and has truly done it all. As Vegetable Production Manager, this summer Tom has taken over a lot of the day to day management of the GVB side, making sure everything from microgreen harvest to cover crop seeding runs smoothly. Read about Tom’s summer and cooking adventures below!
All the best,
Sasha
Hello GVB- RCF Friends!
My name is Tom and I’m the Vegetable Production Manager. This is a new role for me, and I’ve enjoyed the learning opportunities and challenges that accompany such a dynamic position. It’s fun to work with many folks and move back and forth between the greenhouses and the fields. Recently, I’ve enjoyed watching the chickens forage in our cover crop areas at the GVB side. The chicken coup has not traveled around the vegetable fields since 2017, I believe. It’s great to see the laying hens wade through peas and barley.
This week’s box has a lot of new produce, and I’ll share some of my cooking from the summer to provide some ideas.
I have worked the farm for a few years and enjoyed eating well and being creative with cooking adventures. I do not eat much meat, but I do like to treat myself occasionally with meat from the farm or other unique places. I had eaten chicken from the farm but had yet to cook it myself. So, this summer, I decided to roast a couple of chickens for some family members and friends. My sister worked with us at the farm for a month, and I was happy to share this place and experience with her. She encouraged me and helped me with the chicken roasting adventure, and we had a great time. I followed a typical roasting recipe and added a lot of thyme, oregano, rosemary, garlic, and onions. I put some carrots and potatoes in the bottom of the pan, and some tomato sauce from last year’s crop. I love tomatoes and tomato products and I often add them to dishes to experiment. The chicken was delicious, and I’m excited to try it again. I also looked forward to chicken soup afterward, and I was able to make a lot of it. The celery plant family has a lot of my favorite vegetables and herbs, so I made the soup with a lot of celery, parsley, and more tomato sauce of course. It was also very satisfying. Maybe this would be a good option for some cooler weather ahead.
Best Wishes,
Tom
Tom (right) harvest garlic with the crew!