CSA Week #9: July 21-23

This past weekend we recorded a high of 98° on the farm, our hottest day of 2015 so far! With the chronic summer heat so far this season, we are seeing eggplant, tomatoes, and squash ripening at record rates. Other crops like kale and lettuce are enjoying the heat slightly less, but are hanging in there. The tomato harvest is just beginning for the summer- we had just enough so that everyone can get a little taste this week and look forward to larger amounts in the coming future. Also, members have given feedback in the past that weekly doses of eggplant become overwhelming very rapidly, so we have implemented a new strategy this year where eggplant is now on rotation- meaning that rather than everyone getting it every week, members will alternate which weeks they receive eggplant. This allows us to plant a smaller block of eggplant, utilize the harvest more efficiently, waste less, and you get have a pause between eggplant weeks! But is there really such thing as too much Eggplant Parmesan?

Elsewhere on the farm, we have transplanted out all of our winter chicories (radicchio, pan di zucchero, escarole), and fall kohlrabi, kale, napa cabbage, and pac choi. In essence the stage has now been set for our fall and winter CSA shares and restaurant sales…now we water, weed, and wait. All of the plants (both our crops AND the weeds) are growing at an explosive rate and we spend most of our days harvesting, irrigating, weeding- and then we repeat. We have arrived at the moment in the season where we transition out of the leafy greens and tender spring crops and into summer favorites like corn, tomatoes, squash, eggplant, and cucumbers. You’ll also be receiving root crops like carrots and beets along with herbs, onions, and greens like chard and lettuce for a balanced assortment of colors, flavors, textures, and cooking possibilities. We hope youre enjoying the share!

In Your Share This Week:

Beans, Gold Rush
Beets
Corn
Cucumber Mix
Onions, Walla Walla Sweet
Parsley
Summer Squash Mix
Tomatoes, Red Slicers
Eggplant (on rotation, either Japanese type or Italian Bell type)

Crop Notes

Sweet Corn: Well, we have to admit that the sweet corn had us fooled. Given the hot weekend and our irrigation, we were fully expecting a voluptuous corn harvest this week…but once our harvest crew got into the field and looked closely, we can see that the corn is still about a half of a week away from peak ripeness. We want to wait until the corn is sweet and juicy before picking, so unfortunately we will have to wait a week until its up to our standards…we did make our very best effort to predict the harvest window, but one oft the fun things about farming is that its always full of surprises and its always something new (for better or for worse)! Part of farming is learning to meet challenges and surprises with a smile and some creative thinking. A small amount of corn is trickling in, so we will put corn in the shares as the harvest permits…but know that we will distribute the same total amount to all members, so if you dont see any corn this week and/or lesser amounts, it will be made up to you very soon. We apologize for any disappointment, but promise that the wait will be well worth it!

Gold Rush Beans: We think these beans are a beautiful alternative to the classic green bean. Treat ’em the exact same way you would a green bean…but as a warning, they do not tend to hold their lovely yellow color for long when canned.

Cucumbers: We’ve gotten a few questions about whats going on with the white cucumbers (…is it ripe? …this IS a cucumber, right? …does it taste like a cucumber?). Fear not- it is ripe, delicious, cucumber tasting, and all-around fabulous! The ‘Silver Slicer’ cucumbers are proving to be exceptionally prolific this season, so expect to see them in the share on a fairly regular basis. I actually prefer them to the standard green varieties because the skins are very thin and sweet, so you can go ahead and skip the peeling step.

Walla Walla Onions: Most people are familiar with this classic sweet onion. Its the State Vegetable of Washington, and the average American eats around 18.7 pounds per year (thanks Wikipedia!). Onions have an extensive cultural history dating back over 5000 years; in Ancient Egypt they symbolized eternal life and were buried along with Pharaohs. We love onions too, and are growing almost an acre this year. We trimmed the tops and roots, but opted not to wash the bulbs so you have more storage options. We suspect you’ll eat your onions in the near future, but they do not enjoy being stored in plastic bags or with potatoes. You can leave them out on your counter-top, or in a pantry/basement/cupboard in baskets or mesh bags, or stored in the fridge minus a plastic bag.

Meet Your Farmer

Genevieve Flanagan

Hometown: West Palm Beach, Florida

Joined SIO Crew: Fall 2012. On the farm Genevieve has specialized in salad mix harvest and processing, and over the years has trained quite a few folks how to harvest, wash, and pack out salad.

Favorite fruit/vegetable: Garlic, hands-down. Excellent roasted and used as a spread on good toast, or eaten raw (sometimes in yogurt) when a cold is coming on…

Favorite part of working on the farm: The camaraderie. This is the largest farm the Genevieve has worked on so far, and feels that working here has helped her learn skills and knowledge that has helped enable her to step out and start her very own farm.

What she does off the farm: Genevieve manages a small wellness and vegetable garden for two non-profits. Its a healing space where fruits and vegetables are grown and then distributed to patients. She also has started her own small homestead business producing medicinal and culinary herbs, fruit crops, and super-cute ducks. Learn more about Genevieve’s homestead here and pay her a visit at the Parkrose Farmer’s Market on Saturdays!

In Your Share This Week:

Crop Notes

Meet Your Farmer

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