Here we are at week 14 of the CSA season. We’re nearing the home stretch but there is plenty of season left. As hot and dry as it was for most of the season, the weather will continue to factor in to the rest of the season. The days are already getting shorter and the nights are beginning to get cooler. This is actually one of my favorite times to be out on the farm. Starting your day with a sweatshirt or long sleeve, only to shed it by mid-morning is a great feeling when you’re outside for most of the day. We just need it to stay warm enough during the day to help some of our crops. Because of the severe drought this summer, we have a lot of crops that have been puttering along. The rains over the last few weeks have definitely helped but we’re definitely in a wait and see mode. There are lots of melons out there that I have been taste testing over the last couple of weeks.
They are definitely sweetening up and starting to ripen but just aren’t there yet. We have lots of winter squash growing too. I’m hopeful over the next couple of weeks that most of them will be ready. I’m just not sure that there will be enough time left in the season before they are all ready, especially the butternuts.
Another one of our crops that is taking its sweet ol’ time, are our onions. Most of my farmer friends have pulled all theirs and are curing them for storage. It’s very likely that in the next couple of weeks that you’ll see green onions in the share.
But that doesn’t mean that we don’t have lots of yummy vegetables for you. This week’s share is full of abundance. The tomatoes continue to produce at a steady pace, so there are still heirlooms, beefsteaks and cherries this week. I did a quick calculation early last week and we’ve already harvested more than 2500 pounds of tomatoes this season!! That surpasses last year and we harvested into November. There will be more beets and new potatoes. The potato plants are starting to die back, so if disease isn’t present there should be a good amount of potatoes for storage late in the CSA season. In the greens department, there will be swiss chard, the Bok choy/tat soi mix and the long-awaited return of kale. There will also be lettuce mix, beans, garlic, hot peppers, summer squash, cucumbers (maybe the last week),and green peppers. We have 3 new items in the share this week. They are red peppers, parsley and fennel. So, I know there has been a lot of zucchini and summer squash this season and you may be running out of ideas. Well, I may have something new for you. I’ve got an almost 3-year-old at home and getting her to eat veggies is sometimes an uphill battle. My wife found this recipe for cheesy zucchini sticks. We thought we could pull a fast one on my daughter. Well, she ended up just eating the cheese but I ended eating a bunch and they were great. Here’s a video link for cheesy zucchini sticks.
Fennel may be new to some of you. My go to fennel recipe is roasted fennel with parmesan cheese. Preheat your oven to 375 and lightly oil the bottom of a baking pan. Cut the fennel horizontally and put in baking pan and sprinkle with salt and pepper and freshly shredded parmesan. Drizzle a little bit of oil over the top and bake until golden brown and fork tender. You can chop some of the greens and sprinkle over the dish after it’s done baking. Super simple and very tasty.
As always, there are u-pick herbs available.
Have a great week folks!