CSA share week 16: 20140809_090100

  • Tomatoes
  • Cherry tomatoes
  • Onions
  • Garlic
  • Leeks-pick your own
  • Green Beans
  • Summer Squash
  • Cucumber
  • Peppers- sweet
  • Hot Peppers
  • Okra
  • Herb bunch

We are still in full swing summer mode on the farm, so I will start things off with a harvest update:  20140809_150317-We harvested our first succession of winter squash, over 700 pounds, which is enough for at least 4 CSA weeks for everyone! Mostly butternut and acorn squash, and a few of our giant pumpkins, which will be for sale at market. But do not fear as we will have our fall pumpkin sale in October when our second succession is ready. -We also harvested our first southern peas, unfortunately the local deer decided they wanted to get a snack a before we got a chance to do our first harvest. This was in my plan for the csa share next week, so we will likely have this as an option with eggplant -Summer squash is back in action, as we are harvested off our third succession currently. Expect to see this in the share for a few weeks!   -Tomatoes- our second and third successions are starting to produce some pretty decent fruits, so we will still have tomatoes for a few more weeks!! Its great when everything works according to plan! This will likely be the last week for cherry tomatoes, unfortunately these off our very first succession our dwindling fast! -Beans- As mentioned above, we are booming in beans right now!! If you can believe it, we harvested 160 pounds today alone! As a result the shares will be full of beans for the next two weeks and likely into September as are third succession starts producing. I hope everyone likes their green beans! I share some of my favorite ways to eat them below.   A few thoughts as we begin our transition into fall— This year I have felt the fluidity of the change in seasons more than most years. Its only my fifth season farming, but this year made me appreciate how cyclical farming is, even though every day seems to bring on a new challenge, there is something so great and comforting about harvesting, seeding and maintaining the same crops at the same time of year, after year, after year and feeling so in tune with the farming calendar. There is also something quite wonderful about being able to share this with the farms interns and with our CSA members, I get to see things new through someone else’s eyes all over again. IMG_20140810_203819 February first rolled around this year and we were off to the races, seeding spring and summer crops in the greenhouse. Those tomatoes everyone has been enjoying were seeded in February! From then on it was seeding at least once a week in the greenhouse, and then seeding in the field and then planting and harvesting, and seeding and more seeding. Spring fields cleared out, and went under cover other fields began filling up with summer crops. The entire farm overnight turned into a bee’s paradise with just about every summer vegetable flowering at the same time! Now we harvest our long awaited peas, and winter squash, with later successions of other crops. And just when I felt like I got a break from always putting seeds in the ground, fall shows its face and we are back at it again, seeding in the greenhouse and continuously seeding in the field. We accomplish so much on the farm in a given week, and while needing to seed beds upon beds and trays upon trays every week, may give others a headache, its really this season that I felt the flow of it all and the smoothness of the transitions. We spend so many hours outside, listening and watching the signs of when to plant certain things is now what I do more than looking at my crop plan. My ultimate hope is that this fluid change in seasons, has shown itself in the CSA shares and will continue to do so! We have a lot planned for our fall veggies, and I cannot wait to see it all unfold. In the mean time, lets all continue to enjoy these awesome summer shares! Thank you for all your support! -Ashley

 Recipes– 20140809_084341 (1)Three Bean Salad Recipe- INGREDIENTS

  • 2 cups black beans-cooked
  • 2 cups pinto beans-cooked
  • 1/2 pound green beans
  • Salt
  • 3 tablespoons olive oil
  • 1/2 onion chopped
  • 1-2 jalapenos, seeded, chopped
  • 1 large garlic clove, sliced thin
  • 1 cup Cotija or other crumbly cheese
  • 1/4 cup herbs- parsley, cilantro, others
  • 1/3 cup lime juice
  • 1/4 cup sugar

METHOD 1.Cut the ends off the green beans and chop into one inch pieces. Fill a medium sized pot halfway with salted water. Bring to a boil. Add the beans to the pot and boil for 5 minutes, or as long as it takes for the beans to get tender. 2. Drain the green beans and put in the bowl with the pinto and black beans. Drizzle the olive oil over everything and toss to combine. Mix in the onions, jalapeño, garlic, and crumbly cheese. 3. In a separate bowl, mix the lime juice and sugar until the sugar dissolves, then add it to the salad. Let marinate for as long as possible, one hour is ideal. Add chopped fresh herbs in at the end. Beans 2 ways:  I love green beans, my favorite ways to eat them are very simple.

  1. Blanched and sauteed-

Chop or snap ends of the beans, leave whole, boil in salted water for 5 minutes or until tender, immediately place in cold water. Then saute in a pan with butter, and garlic if desired. Sprinkle with a pinch of salt and enjoy. This may be simple, but is my all time favorite way to enjoy summer beans.

  1. Fried-

 I am not a huge fan of fried foods, but I love tempura fried green beans. Batter-

  • 2 egg yolks
  • 1 1/2 cups ice water
  • 1 3/4 cups flour

Method- Mix batter ingredients together in bowl. Heat frying oil in a pan, dip green beans (whole with ends cut or snapped off) into batter, let excess batter drip off, and place into hot oil, until golden brown. And enjoy! **Dipping sauce suggestions- I like to eat these with a simple spicy mayo, where I mix a little stone ground ground mustard and homemade mayo together!


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