Puddle Kickin'

I promised myself that this CSA post would not be about rain, but as we walked through the fields for our Monday morning field walk and witnessed rivers of water flowing over the crops, taking out beds, and creating devastation like I have never seen before, writing about anything else just seems silly. As I type this I can hear the roar of our little creek about to jump its banks. These are the times that we realize we actually have very little control over our little farm. A friend and farmer in Northeastern PA sent me a text message after receiving 4.5 inches of rain last week, "nature can be a heartbreaker." Ain't that the truth. 

watermelon beds

the creek

But not to worry! There is still food out there, we'll just have to wade a little to get to it.

The soggy share:

kale

swiss chard

collards

head lettuce

kohlrabi

snow peas

snap peas

summer squash

cucumbers

salad mix

arugula

asian greens

turnips

radishes

radicchio

dandelion greens

fennel

broccoli

cabbage

tropea onions

Sometimes I get asked why we grow so many varieties of each vegetable. Why not just grow regular cucumbers, green zucchini, big purple eggplant and red tomatoes? Everyone likes those. For us it mostly has to do with taste. People all over the world in their little gardens have spent centuries selecting varieties that taste the best. Why settle for a standard cucumber that was bred for packing and shipping when you could be eating a chinese cucumber or a Lebanese squash selected for its sweetness and crispness? No, its not as pretty and its harder to pack and doesn't last as long in the fridge, but we believe taste rules all. That's why we're doing all of this anyway. So, we encourage you all to try the weird stuff. We think you'll be pleasantly surprised :)

Also, don't forget Natalie is growing cut flowers here on the farm and would love to offer them to you at a discounted price! Did you know that most cut flowers available in the US are from South America and the industry uses some of the highest rates of pesticides and fertilizers? If you're interested here's an article on the flower industry: http://www.smithsonianmag.com/people-places/The-Secrets-Behind-Your-Flowers.html?c=y&page=1

Outta the rain and into the kitchen:

Fennel and Cucumber Salad

               

By                     PIERRE FRANEY   

http://www.nytimes.com/recipes/11863/Fennel-and-Cucumber-Salad.html

                               

Ingredients

•                         1 small head fennel (about 1/2 pound)                   
•                         2 medium-size cucumbers                   
•                         1 teaspoon sugar                   
•                         Salt and freshly ground white pepper to taste                   
•                         2 tablespoons white vinegar                   
•                         2 tablespoons olive or vegetable oil                   
•                         2 tablespoons chopped fresh dill                   

                       

Preparation

1.

Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.

2.

Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.

3.

Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

                                   

WTF,CSA?! Blog post on dandelion greens. Lots of good recipe ideas.

 http://www.huffingtonpost.com/2012/06/22/dandelion-greens-recipes_n_1618475.html#slide=1131177

If you haven't done this yet with your kale...it's time.  

Baked Kale Chips

Submitted By: LucyDelRey

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 Minutes

Servings: 6

"Olive oil and seasoned salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks."

Ingredients:

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. 2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. 3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx

Looking forward to seeing you all tomorrow!

Malaika, Amanda, Matt, Candice, Mike, and Kidogo