Seeds
One of our favorite CSA crops is in! Watermelon! It's a crop we don't grow for any other market, because it really isn't that profitable. It takes 3 months to grow, it's incredibly heavy, takes up a lot of room and doesn't go for much of a price. It's impossible to compete with the grocery store's 10 pounders for $3. We grow it for our CSA members and ourselves as the perfect late summer treat. We grow smaller, sweeter varieties that are easier to carry and can be eaten in one sitting.
We also only grow watermelon with seeds. There are a couple of reasons for this decision. Seeds are such an important part of food sovereignty and self sufficiency that we choose not to grow seedless watermelon because of a philosophical stubbornness. We want to, if we choose, to be able to reproduce the vegetables we grow without having to get our seeds from a corporation.
The second reason is that years ago a CSA member who is a mother of 2 daughters, 4 and 6 years old at the time picked up their share during watermelon time and told me her daughters had never eaten a seeded watermelon before. She told me that they had such a fun time eating outside and learning to spit the seeds out. I was shocked. I had spent so many hours of my childhood eating entire watermelons with my friends having competitive seed spitting contests off the back porch. I remember letting the juice drip down my chin to the grass because no one needs a napkin when you're eating outside. Seeds and watermelon were such an important part of my childhood summers and I was so happy to provide that experience for those little girls.
So, we encourage you to revel in the magic of the seeds, eat outside and enjoy the true taste summer.
Scenes from the farm: The crew bringing beets and carrots in the heat, the fall brassicas looking good, and Duma hiding from the sun under the gherkins.
The Share:
Unfortunately, it's too darn hot for lettuce - so no greens this week.
Swiss Chard
Onions
Potatoes
Beans
Summer Squash
Cucumber
Ground Cherries
Sweet Peppers
Eggplant
Cherry tomatoes
Heirloom tomatoes
Dill
Cilantro
Parsley
Basil
Watermelon!
Summer Squash Carpaccio
Directions
Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine
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