SIXTH WEEK OF THE SUMMER SHARE We have three interns working with us for the next two months. It is very exciting to be sharing this art we call farming with hopeful growers. We had a successful farm tour on Saturday with two groups. It was great to meet more of our CSA members! The wind has been unrelenting this week. Thus far though, the farm has been spared major damage. The wind does tire the plants so we are hoping it will calm down. We had two lettuce plantings and a mesclun planting all ready at the same time. We are hoping that one variety of lettuce will hold until next week. For this week, you can use the mesclun with an egg breakfast, mix it with lime juice, coriander, fish sauce and chilies and serve it under squid rings or thai marinaded tofu, use the lettuce leaves with Lab Kai, or just eat more salads!
NOTES ON STORING THE HARVEST Please check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies. We envisage that many of the vegetables you are receiving this week will last for two weeks with careful attention to storing upon arrival. Although we do wash all the greens after harvest, we are washing to take the heat out of the plants and wash away some surface dirt, not to prepare them for consumption. We also spray a seaweed/herb brew about every ten days. While this will not harm you, it does have a taste. We do suggest washing your produce prior to eating.
WHAT’S IN THE BOX The following are the items harvested this week. Items and quantities in your box may vary depending on your harvest day and the total harvest of each crop. The boxes are completely governed by what is ripe and ready for harvest and how much of it there is. We endeavor to divide the harvest fairly. 1/4 share: 5-7 items 1/2 share: 8-10 items Full Share: 10-12 items
French Beans – Yellow and green bush beans. Just snap off their heads and steam them or add them to tomato sauce. Great in salads too! Beetroot – Gorgeous bunches of 'Detroit Red' and 'Ruby Queen'. Carrots –Harvesting 'Nantes' and 'Little Fingers'. Celery – This is the last of the first planting 'Tall Utah'. Chillies – To see the varieties we are growing and to identify what you receive, please go to our Capsicum and Chillies post. Chives – Small bunches of chives for a potato salad, beetroot dip or celery gratin. Coriander – Bunches with the roots for making pastes. Cucumbers – We are growing several varieties of cucumber. One is noticeably bitter. Test your cucumber. If it is bitter, peel it, slice it and place it in a colander with salt for 20 minutes. Rinse and drain. Rinse and drain. Dress with olive oil, vinegar, salt and pepper. Garlic – This is biodynamically grown garlic. Sprayed with seaweed brews and biodynamic preparations. It is full of trace minerals, strong and sweet. Lettuce – Harvesting 'Buttercrunch'. This has lovely big leaves perfect for 'Lab Kai' - Thai chicken salad Mesclun – Bags of mixed greens. Red Onions – Bunches of red onions - Good for salads and stir fries. The tops are edible too! Radishes – Bunches of 'Champion' radishes. Tomatoes –We are still harvesting tomatoes from our polytunnel. The field tomatoes harvest is just beginning. The tomato’s flavour is better ripened away from direct sunlight so we do harvest ours before they are fully ripe. We leave them on the kitchen counter to ripen which should take about three to four days. The natural sugars in tomatoes are lost if they are refrigerated. We are currently harvesting heirloom varieties ‘Black Russian’, ‘Rouge de Marmande’, Brandywine, Marglobe and ‘Ox Heart Red’. Zucchini– Harvesting 'Nero di Milano', 'Romanesco', and a stuffing zucchini 'GreyZiti'
Extras Eggplant – We are harvesting 'Florida Market'. This is the classic purple eggplant. Nectarines – ‘Goldmine’ are the white fleshed variety and ‘Fantasia’ are the yellow flesh variety. We wait until the fruit is ripe to harvest. These should be ready to eat. They will store best in the fridge if you are not going to consume them today. Pimiento de Padrons –Delightful "sometimes hot, sometimes not" chilies that are wonderful fried as a Tapas style entree. They have a lovey full flavour great for pizzas and stir fries too. These are rotated through the boxes. We have lots of plants but the harvest has only just begun. It might take awhile to get them into everyone's box. Summer Squash – 'Golden Crookneck'. The Golden crookneck are sweet steamed with butter, salt and pepper.
RECIPE SUGGESTIONS Cucumber Salad – A 7 minute Jamie Oliver recipe Green Bean, Potato, Olive Salad – A River Cottage Potato salad recipe that takes about 20 minutes. Celery Gratin Thai Salad Dressing Beetroot and Cream Cheese Dip - 7 minute dip that is great with celery!
U-PICK FLOWERS We have a large assortment of cut and edible flowers planted all over the farm. CSA members are welcome to come during the farm pick up times and cut a posy and pick some edible flowers.
FARM PICK UP SCHEDULE To accommodate those picking up their Mountain View Farm milk, Farm Pick Up times are Friday afternoon from 2pm-5pm and Saturday mornings from 8am-11am. Please contact us if you need to arrange to pick your vegetables up outside of these times.
Please note – Photo is of a full share box.