CSA Newsletter Week 6

HAPPY JULY!

CSA PICK-UP JULY 6 & 9

Happy be-lated fourth of July!  We are welcoming the start to July and the sunny heat it’s bringing.  June’s rainy cool weather slowed some of the heat-loving crops and the soggy soils kept us out of the field some days, though our main garden area does drain well.  The new space we opened up for flowers on the other hand is soggy and requires a good stretch of hot sunny days to dry out enough to work in.  We have managed to get some flowers in the ground, though more are still waiting in their trays; we’ll keep you updated about you-pick flowers.  By the close of the month, we hit a record rainfall amount for June, which quells some of the frustration around the newly cleared areas too wet to work in.  Perhaps next year it will be drier, or perhaps it will be a better fall planting space, or maybe it isn’t right for annual crops and will instead be planted in perennials.

Whatever the weather does, it constantly reminds us that we must be flexible, pay attention, and be willing to work with the environment to make the best growing choices.  Another important aspect of resiliency is diversity, and so despite the cool rainy weather slowing down some of the heat loving crops, the lettuces, brassicas, peas and perennial herbs thrived all through June.  Now, with the heat and sun coming our way, the zucchini and summer squash are entering into production mode, while the peppers are plugging away under row-cover, ready for the high summer heat.  In the hoop houses, the tomato plants are adorning themselves in green fruit, and the first cherry tomatoes are beginning to ripen.  

As we look forward to July, there’s a few events we’d like to share with you.  The first is the Vermont Midwives Association 2nd Annual Picnic at Wrightsville Reservoir, on July 11 from 2:00-6:00.  The picnic gives you free access to the park, and the event includes a silent auction, plus delicious food from our friends at Woodbelly Pizza, who will be serving wood-fired pizza, $25 for all you can eat.  Please join us for this fun, family-friendly event!

On Saturday, July 18th, we are hosting our second CSA Volunteer Day from 10:00-2:00.  Please join us for a day of getting your hands in the soil and smiles on your faces.  We’ll provide a big farm salad for lunch.

We wish you all a delicious week!

In Good Heart,
Katie and Edge

photo: a cloudy late June day with rows of happy salad greens and onions

This week’s harvest:

Mesclun mix
summer squash
snap peas
bunching greens
cabbage
kohlrabi
choice of herbs

RECIPE: SNAP PEA & QUINOA SALAD
This recipe is from Food & Wine.  The recipe calls for chives, which have passed their peak, so I added some alternative suggestions in parenthesis.  

INGREDIENTS

  • 1/2 pound sugar snap peas
  • 1 1/2 cups quinoa, rinsed and drained
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Salt and freshly ground pepper
  • 1/2 cup salted roasted pumpkin seeds (also try sunflower seeds)
  • 1/2 cup minced chives (garlic scapes, parsley, dill)
INSTRUCTIONS
  • In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
  • In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
  • In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.

MAKE AHEAD

The salad can be refrigerated for up to 6 hours.

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