CSA Newsletter #11 - August 21, 2021

Sunset clouds over the woodpile

We are rounding the corner into late summer and your share reflects the imminent change of seasons, while still being firmly ensconced in warm weather fare.

SUMMER SQUASH continues to serve, especially the variety, Zephyr, which we particularly favor. It isn't easy dipping the ends in food-grade green wax every night, but the results are so pretty! And the squash is a favorite for its mild, sweet flavor, creamy texture, AND ease of preparation. CARROTS stay with us through summer and fall. We are starting to pick a new patch and you will probably notice the difference in size and more regular shape. Same good flavor! TOMATOES make a slight showing. We are working through our first crop that has been disappointing. We are not disappointed in the tomatoes - it's not really their fault. But early heat, or perhaps poor timing on our part, has conspired to make a very short crop. We are hopeful for the second patch, which we will start harvesting in a week or so.

  POTATOES, LEEKS AND GARLIC call out for a soup; the nights are cool and soup sounds good! CABBAGE is new to the share and there are many ways to use this trusty vegetable - from slaw to soup. It will keep a good while in plastic in the fridge if you can't use it all at once. ARUGULA is also new to the share this week - the unique peppery flavor pairs well with beets and feta (sorry no beets in the share this week!) If Arugula stumps you, try these 31 suggestions for awesome ways to enjoy arugula. Arugula gimlet, anyone? (read the comments for inspiration). 

Although this is a new patch of arugula, the flea beetles got there first! These pesky little leafhoppers are usually a spring challenge, but it's a topsy-turvy year and we have fall flea beetles. Some of the leaves are a bit "holey" but the flavor is not affected at all.

You might be more familiar with "baby arugula" which is what you often see in stores. There are no holes in baby arugula, but also not as much flavor. We prefer to grow our arugula to full size and full flavor.

 Arugula is also called "Roquette" in France and "Rocket" in the U.K. We think you'll blast off with our arugula!🚀 🥗

And finally, again, CURLY KALE. Here are two Kale Salad recipes from the NYT - both look intriguing and a way to jazz up your kale consumption. Lemon-Garlic Kale Salad and Kale Salad with Apples and Cheddar. Remember to slice your kale leaves into ribbons and massage lightly for better digestion and dressing absorption! And if you read the comments for the Kale/Apple Salad you'll see that there is pushback for the seemingly inordinate amount of oil in the dressing. The recipe does say to use half the dressing at first and then see if you need more. Or you could just make half the recipe or substitute your own favorite!

There are four farm vehicles in this photo (and one moon), parked at the barn as we work late - the days are getting longer and shorter!

Have a great week everyone!