CSA Summer Share 2015-Week #7 (11 February/13-14 February)

CSA SUMMER SHARE WEEK #7 We had our first big tomato harvest with the field tomatoes really coming on! There are big bags in everyone's box.  There may be caterpillars in the corn.  This is un-sprayed corn and the caterpillars like it as much as we do.  They are usually only in the top of the ear.  You can simply cut that off and enjoy the rest.We have had several members let us know how the box is working for them and send through recipes that they have enjoyed.  We really appreciate the feedback (as we start planning for next season in April) and the tested recipes are a great addition to our newsletter!  Please email or talk to us on the farm. We really do want to know what you are enjoying and what you find more challenging to work with.

NOTES ON WHAT'S GROWING With Autumn, comes weather perfect for fungal diseases.  Our first plantings of zucchini and cucumbers have started succumbing to powdery mildew.  Some seasons you can keep these away but the cold, damp summer we have had has been perfect for spreading these diseases.
We have also seen an increase in pest bugs in the tomatoes and cucumbers.  We are doing what we can to try and curb the population...including hand collecting to make biodynamic insect peppers.
We are back harvesting beans!  There are more plantings coming on too so this is not the last of them!  The sweet corn is also continuing.
The brassicas are looking great in the field with the kale set to be planted this week.  We have also introduced a wasp which lays its eggs into the eggs of the white cabbage moth.  The wasps nymph then eats the baby caterpillar emerging from its egg cell.  Predator bugs that are working with us!  Once out in the world, the wasps feed off of nectar, highlighting again the value of having lots of flowers in the vegetable garden.  We keep trying to provide an ecosystem for all of these creatures to breed and be happy! Farm Pick Up times are Friday 2-5pm and Saturday 8-11am.  Pick up is available at other times by appointment only.  There may be more boxes of cucumbers available for preserving.  If you are interested, please email us at petercarlyon@gmail.com. We will be finishing with the first planting soon and the second planting is smaller.  If you are thinking about preserving, now is the time.

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 itemsLemon Basil Beans – Green and Purple. Beetroot Carrots Chilies Corn Cucumbers English Spinach


Extras Capsicum Cherry Tomatoes Chilies –   'Pimiento de Padrons'. Eggplant Lettuce Onions Potatoes Squash

RECIPE SUGGESTIONS Szechwan Green Beans - Our kids LOVE these! Herby, Peanutty, Noodley Salad - A River Cottage recipe Pimiento de Padrons- With a big harvest this week, many of you recieved these lovely peppers that make a great tapas style dish.LEMON BASIL DRESSING This is great on a salad, or served over freshly steamed beans.  Add garlic and it makes a wonderful marinade for zucchini, chicken or fish. Ingredients 2 tablespoons plus 1 teaspoon white balsamic vinegar or sherry vinegar ½ cup flax seed oil, grape seed oil or extra virgin olive oil 1-2 teaspoons Dijon-type mustard 1 shallot finely diced 1 tsp of one or a combination of fresh lemon basil ¼ tsp salt Method 1. Add all ingredients EXCEPT oil to the vinegar and gently whisk. 2. Continue whisking while adding the oil in a stream.

You can search our recipes by looking for the key ingredients on our website recipe page.

Please note - Photo is a randomly selected full share box.