csa week 10

I don’t know about you all, but here in the hollow we have Fall on the mind. As July draws to a close we begin to pick the summer fruits in earnest, the melons start to ripen, the bean plants hang heavy, and we start to once again think of greens and roots and cool nights. The crew has moved through the week with precision composting and preparing our Fall garden beds. With one truck at the compost pile sifting piles of black gold into buckets, someone else is unloading those buckets on the cleared beds, Paul is on his Allis Chalmers D-14 tilling and in go the seeds of hope for a long, bountiful Fall season. Kale, tat soi, raab, leeks, arugula, beets, turnips, rutabagas,lettuce, carrots, collards, radishes..all of them have found their way into the fields, the greenhouse flats or the floating trays this week. The weather has cooperated with us and the past days have been significantly more pleasant than those prior: the humidity has lessened, the nights have been cooler and the mood on the farm has been down right positive as we welcomed our Boston relatives for the week. Aunt Phoebe, Uncle Rob and their 3 month old daughter Ellie arrived on Tuesday just in time for Grandmom’s 70th birthday. With the family together, steaks and pork chops on the grill, we all enjoyed their arrival and continue to enjoy these special times. Madeline and Sasha love their Aunt and Uncle and have done so much to help make their first Kentucky visit with their baby a comfortable one. Last night as we all ate tomato sandwiches on the deck, Madeline sat diligently next to the monitor to listen for the slightest peep out of sleeping Ellie. Awwwww. Now, it is Thursday, once again I am at the computer before the week’s end. Kate is preparing lunch, Andy and George are with Paul in field one cultivating, Phoebe and Louise are cutting flowers and making bouquets, Rob watches over Ellie with Madeline’s assistance, and Will sleeps on my lap as I take a stab at catching you all up on farm life.
Hours have passed, it is now well past 5 pm. Earlier today I lamented how difficult it was for me to write the newsletter on Thursday, somehow it feels like something monumental might just happen on Friday and I wouldn’t be able to write about it. I have written early the past weeks because Friday lined up to be a day that I knew would unfold without time for me to think or write, AT ALL. This afternoon, mid siesta, it all became clear. The skies clouded, the wind blew and the loveliest rain came through. The perfect end to a week of planting, a true gift from the sky to water in our labor. That is worth writing about, luckily I still have time! I am really going to miss the smiles on your faces tomorrow as you see your basket, what great flavors, ENJOY!
In your basket:
potatoes
celery
Swiss chard
garlic
basil
onions
tomato
cucumbers
beans
Classic Potato Salad
1 1/2 pounds new potatoes, scrubbed and cut into 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
4 celery stalks, halved lengthwise and thinly sliced
1 sweet white onion,thinly sliced
Coarse salt and ground pepper
Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together oil, mustard, and vinegar. Add celery, onions, and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour

Cucumber Onion Salad
4 cucumbers
2 onions
1/3 c. white vinegar
1/3 c. sugar
1/2 tsp. salt
Slice cucumber and onions. Mix vinegar, sugar and salt and pour over cucumbers and onions. Toss to cover slices. Chill in refrigerator. Drain and serve.

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