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Harvest Week 8 - July 22, 2010
A Note From Your Farmer....
This Week’s Box
This is the beginning of the “Heart of the Season” shares. To those that have just joined our CSA for this type of share box, WELCOME!
This time of year, many of the fruiting parts of the plants are coming on strong. In broad terms, a fruit is a structure of a plant that contains its seeds. In this week’s box these include the cucumbers, summer squash and beans. For this past week these crops have been going like gangbusters and we could be out in these patches every day picking to ensure that they do not get too big. I do believe if you would sit in our summer squash patch for the day that you could LITERALLY watch these fruits grow. It’s amazing really, how much power the sun has this time of year to bring forth new life.
This being said, this past week the beans kind of got away from us a bit. We realize that folks like them a bit smaller so that they can just have them to snack on the way home. They were not quite ready at picking time for last week’s share box and by the time we got to them they were already on the big side. The positive part of this is that you get more beans in your share (a pound and a half for large shares). Even though they are on the large size they still are tasty when cooked. Try some roasted with garlic and butter….maybe a bit of ginger and lemon juice too. Mmmmmm.
This week’s activities—
Week 8 Newsletter
7/22/2010 3:16pm by Gary Brever
Harvest Week 8 - July 22, 2010
| This Week's Share * Cauliflower (in some shares) * Beans * Carrots * Fennel (full shares only) * Chard * Salad Mix (full shares only) * Romaine (full shares only) * Broccoli * Scallions * Basil * Parsley * Marjoram * Summer Squash * Cucumbers (most but not all shares) |
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A Note From Your Farmer....
This Week’s Box
This is the beginning of the “Heart of the Season” shares. To those that have just joined our CSA for this type of share box, WELCOME! This time of year, many of the fruiting parts of the plants are coming on strong. In broad terms, a fruit is a structure of a plant that contains its seeds. In this week’s box these include the cucumbers, summer squash and beans. For this past week these crops have been going like gangbusters and we could be out in these patches every day picking to ensure that they do not get too big. I do believe if you would sit in our summer squash patch for the day that you could LITERALLY watch these fruits grow. It’s amazing really, how much power the sun has this time of year to bring forth new life.
This being said, this past week the beans kind of got away from us a bit. We realize that folks like them a bit smaller so that they can just have them to snack on the way home. They were not quite ready at picking time for last week’s share box and by the time we got to them they were already on the big side. The positive part of this is that you get more beans in your share (a pound and a half for large shares). Even though they are on the large size they still are tasty when cooked. Try some roasted with garlic and butter….maybe a bit of ginger and lemon juice too. Mmmmmm.
This week’s activities—
Picking, picking picking…
My interns know how fond I am of my bell curve graphs. These graphs I use to describe the amount of work spent doing on our main work out here at the farm. The spring shows a peak of planting activities, and June and early July shows a focus on weeding activities. This time of year through the first freeze most of the energy of the farm is spent on gathering up the harvest. In a typical year we will harvest well over 250,000 pounds of food over the course of the season, each week filling our refrigerator truck to the brim. This leads to some long days of harvesting and packing. Last night for instance the crew and I did not finish with the loading of all the boxes into the refrigerator truck until about 10 pm.
My interns know how fond I am of my bell curve graphs. These graphs I use to describe the amount of work spent doing on our main work out here at the farm. The spring shows a peak of planting activities, and June and early July shows a focus on weeding activities. This time of year through the first freeze most of the energy of the farm is spent on gathering up the harvest. In a typical year we will harvest well over 250,000 pounds of food over the course of the season, each week filling our refrigerator truck to the brim. This leads to some long days of harvesting and packing. Last night for instance the crew and I did not finish with the loading of all the boxes into the refrigerator truck until about 10 pm.
If the weather cooperates today, I hope to be harvesting garlic. This y
ear’s harvest looks like a good one with large bulbs and consistent production on all of our beds. Some of the garlic will go in next week’s share box which will be ready for you to use right away. Much of the rest will be cured in our greenhouse for about three weeks, drying the stem completely before we cut and clean the bulbs.
Lunches
Thank you Jill and Josie for coming out and cooking lunch for the crew last Friday.
It was a wonderful feast and a GREAT way to show your support to the many hands that are growing your food for you.
Storage and Frozen Shares:
Now is the season that we are making plans for our Storage Share and (you can also order a frozen share as well). Talk to most anyone who received a Storage Share in previous seasons and they will tell you what a great bargain these shares are. You get a significant amount of produce for a very good value.
Email me directly in order to order a share. gjbrever@midwestinfo.net
Fall Storage Share
This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. We will deliver these shares October 15th, November 12th and December 10th. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, turnips, brussels sprouts, garlic, and pie pumpkins.
These shares are a great option for saving money on meals especially during the holiday seasons. Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.
The price for the fall share is:
$278 for metro members
$231.75 for rural site members
There is a 3% discount for paying by check (use coupon code 4565)
Facebook
Reminder: Ploughshare Farm is on Facebook. Become a “Fan” of Ploughshare Farm by going here.
It’s a great way to catch additional pictures of the farm and the crew. We also list the vegetables (approximately) you will be receiving on the Monday before delivery. Suggest to your friends to become fans as well so that together we can help promote Ploughshare Farm.
Cookbooks
We highly recommend the cookbook, "From Asparagus to Zucchini" put out by the Madison Area CSA Coalition. It gives essential tips on how to use many of the typical vegetables you will be receiving in our CSA. I have gone ahead and ordered 75 of these books (even though only 30 of you bought one in advance). I hope they will be in for the next delivery. Go to our website to order online and receive yours. : http://www.ploughsharefarm.com/store/312 $18). At that time we will submit our order to the publisher and should receive copies in early July.
T-Shirts
We would like to get another order of Ploughshare Farm T-shirts. You can preorder your shirt at http://www.ploughsharefarm.com/store/312
Show the world that you are a Ploughshare CSA Member with this originally designed T-shirt. Made with Certified Organic cotton.
On the front: Ploughshare Logo
On th
e back: The act of putting into your mouth what the Earth has grown is perhaps your most direct interaction with the Earth." Francis Moore Lappe (Author of "Diet for a Small Planet")
Carrots
Delicious raw or cooked, carrots are commonly found in our fridges, but it only takes one bite to taste the difference between a locally grown organic carrot and the ones that come in a plastic bag at your grocers. Kids and adults love the sweet crispness of fresh from the garden, served with a favorite dip, or as a tasty dinner side dish.
Store your carrots loosely wrapped in plastic in your refrigerator, with the greens removed to save room in the veggie drawer, and they will keep for a couple of weeks. For the most nutritional value, wash but don't peel your carrots before eating, except to remove damaged parts. If you want to cook your carrots, try lightly steaming, braising and glazing or roasting. Carrots taste great with a glaze of orange and ginger, balsamic vinegar and garlic, or maple syrup.
Beans
Beans are a fresh addition to your table, and offer many nutritional benefits, thanks to their high vitamin A, B1, B2, calcium and potassium content. So beans should be enjoyed often, which is easy considering how great they taste.
Your beans should be stored in the fridge in a plastic bag and are best used within a few days. Before using, the strings and the stems should be removed and they should be thoroughly washed. Perfect for a stir fry, steamed, or simmered, beans need only be cooked until they brighten in color and are tender.
A simple preparation for beans is to just slow cook them in a large saucpan with 1/4 cup olive oil, 1 chopped onion, 1 chopped, peeled and seeded tomato, 1/2 cup water, a squeeze of lemon juice and salt salt and pepper. Bring to a boil and then cover and simmer for one hour, checking periodically and adding water if necessary to keep it moist. Top with a bit more oil and lemon juice. Additions to this delicious dish could be bacon, pears, or anything else you may want to get creative with.
ear’s harvest looks like a good one with large bulbs and consistent production on all of our beds. Some of the garlic will go in next week’s share box which will be ready for you to use right away. Much of the rest will be cured in our greenhouse for about three weeks, drying the stem completely before we cut and clean the bulbs. Lunches
Thank you Jill and Josie for coming out and cooking lunch for the crew last Friday.
It was a wonderful feast and a GREAT way to show your support to the many hands that are growing your food for you.
Storage and Frozen Shares:
Now is the season that we are making plans for our Storage Share and (you can also order a frozen share as well). Talk to most anyone who received a Storage Share in previous seasons and they will tell you what a great bargain these shares are. You get a significant amount of produce for a very good value.
Email me directly in order to order a share. gjbrever@midwestinfo.net
Fall Storage Share
This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. We will deliver these shares October 15th, November 12th and December 10th. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, turnips, brussels sprouts, garlic, and pie pumpkins.
These shares are a great option for saving money on meals especially during the holiday seasons. Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.
The price for the fall share is:
$278 for metro members
$231.75 for rural site members
There is a 3% discount for paying by check (use coupon code 4565)
Reminder: Ploughshare Farm is on Facebook. Become a “Fan” of Ploughshare Farm by going here. It’s a great way to catch additional pictures of the farm and the crew. We also list the vegetables (approximately) you will be receiving on the Monday before delivery. Suggest to your friends to become fans as well so that together we can help promote Ploughshare Farm.
Cookbooks
We highly recommend the cookbook, "From Asparagus to Zucchini" put out by the Madison Area CSA Coalition. It gives essential tips on how to use many of the typical vegetables you will be receiving in our CSA. I have gone ahead and ordered 75 of these books (even though only 30 of you bought one in advance). I hope they will be in for the next delivery. Go to our website to order online and receive yours. : http://www.ploughsharefarm.com/store/312 $18). At that time we will submit our order to the publisher and should receive copies in early July.T-Shirts
We would like to get another order of Ploughshare Farm T-shirts. You can preorder your shirt at http://www.ploughsharefarm.com/store/312Show the world that you are a Ploughshare CSA Member with this originally designed T-shirt. Made with Certified Organic cotton.
On the front: Ploughshare Logo
On th
e back: The act of putting into your mouth what the Earth has grown is perhaps your most direct interaction with the Earth." Francis Moore Lappe (Author of "Diet for a Small Planet")Carrots
Delicious raw or cooked, carrots are commonly found in our fridges, but it only takes one bite to taste the difference between a locally grown organic carrot and the ones that come in a plastic bag at your grocers. Kids and adults love the sweet crispness of fresh from the garden, served with a favorite dip, or as a tasty dinner side dish.Store your carrots loosely wrapped in plastic in your refrigerator, with the greens removed to save room in the veggie drawer, and they will keep for a couple of weeks. For the most nutritional value, wash but don't peel your carrots before eating, except to remove damaged parts. If you want to cook your carrots, try lightly steaming, braising and glazing or roasting. Carrots taste great with a glaze of orange and ginger, balsamic vinegar and garlic, or maple syrup.
Beans
Beans are a fresh addition to your table, and offer many nutritional benefits, thanks to their high vitamin A, B1, B2, calcium and potassium content. So beans should be enjoyed often, which is easy considering how great they taste.Your beans should be stored in the fridge in a plastic bag and are best used within a few days. Before using, the strings and the stems should be removed and they should be thoroughly washed. Perfect for a stir fry, steamed, or simmered, beans need only be cooked until they brighten in color and are tender.
A simple preparation for beans is to just slow cook them in a large saucpan with 1/4 cup olive oil, 1 chopped onion, 1 chopped, peeled and seeded tomato, 1/2 cup water, a squeeze of lemon juice and salt salt and pepper. Bring to a boil and then cover and simmer for one hour, checking periodically and adding water if necessary to keep it moist. Top with a bit more oil and lemon juice. Additions to this delicious dish could be bacon, pears, or anything else you may want to get creative with.
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