CSA Week 5
Week 5 here at Naked Acre and it is starting to look like summer. The early spring amongst other factors like turning over new soil, and the lack of rain we have had in recent weeks have contributed to the state of the season. As winter starts to draw to a close here in Vermont and growers start gearing up for the season, it is always a question of what kind of year it will be - will it be wet, dry, hot, cold, how will things fair? I’m sure there are meteorologists who make predictions and I wonder about their accuracy or if anyone looks back to see if they were actually correct. I had a feeling we were in for a wet spring but that was the extent of my meteorology speculation. Regardless, what we are learning about this year is the need for resilient systems to combat against the varied natural “challenges” we are presented with: cold, wind, rain, snow, frost, heat, etc. These challenges can create limitations but by being established and having strong systems, i.e. ventilation in the greenhouse, heat in the greenhouse, a solid irrigation set up, healthy soil, etc., then these issues, although still challenging, become easier to manage. So true to life, if you are solid in your way you will be unfazed by the challenges that life presents. You can move through your existence seamlessly, with happiness and equanimity. Easy right?? So Genica and I are working hard to establish these systems, to create a whole structure whereby the farm is all connected, one thing to the next, and everything runs smoothly. But in order to figure out how to do these things independently, we have to wade through the shit for a while I suppose! Thank you all for your support as we move through the season.
On to the share!!
Summer veg is creeping in - this week marks the first summer squash and zucchini which had some early issues in a new field but is looking strong and healthy now! We’ll call these baby squash, or maybe teenage? Great for a stir fry meal or a small side dish mixed with your favorite spices. And butter.
a bunch of kale - now what makes this kale different is that it is the first leaves on a new succession which means they are the most tender, gentle kale leaves that come off the plant. Genica and I have been chopping these leaves and eating them raw in a salad especially with the turnip and snap peas! We have been mixing it in with the frisée
a head of Frisée - I put this in a share once last year to varying response but it seems this year the consistency and flavor is top notch most likely due to the cool weather early on. Frisée is in the chicory family specifically endive, related to daisy, dandelion, so it has a bitter flavor but is very healthy for you. Here are some health benefits: https://www.dovemed.com/healthy-living/natural-health/7-health-benefits-of-endive/ We were thinking to compliment the bitterness with something sweet like sliced apple or raisins in a salad, or with some fat to balance the flavor like a good blue cheese dressing - we’ve been eating a lot of it and i’m particularly proud of the heads this year - they are the best I’ve ever grown! So if it sounds like I’m trying to convince you, I am. I hope you love it. Here are some ideas for inspiration:
Cucumbers - you know the drill
a bag of Micro Greens - these typically go to the restaurants but yields have been significantly higher than normal this season so I wanted to pass along this treat to you. We usually top it on a salad, garnish a piece of meat, add it to sandwiches.
Purple Top White Globe Turnips - the name says it all. These are tender, meaty and sweet. You can add it to a salad, cube and stir fry with the squash or in another dish, or roast them with some thyme or other spices as a side dish.
the first of the years Basil - basil does not like cold. But it is starting to shoot up with all this heat. I experimented with a different way of growing basil this year and I am happy with he results. Here are some ideas:
That is all for this week. I hope everyone is eating well and feeling healthy and happy. Here are a few snapshots