The season is plugging along, and it's hard for me to believe that we are already into our sixth week of the CSA! It seems like our life has fallen into a predictable routine...weed, harvest, plant... weed, harvest, plant... weed, harvest, plant... The amount of produce we are harvesting each week grows all of the time. We had our first harvest of summer squash, peppers, and eggplant this week. What seems like a small harvest now will soon turn into pounds and pounds of vegetables and fruit to be sorted, bagged, processed, sold, and preserved for the winter. Harvest mornings start early as most of the crops need to be out of the field and into the packing shed before the air temperature gets too high. Most of our produce is then dunked into cold water to remove any of the residual field heat. Washing not only cleans the produce, but the cold water helps to preserve the quality of the vegetables, keeping them fresher longer. Another key piece in keeping our produce fresh and delicious is our walk-in cooler. The cooler is a truly invaluable component on the farm, allowing us to store produce out of the field, to extend our harvests over multiple days and to keep produce fresh for our various markets. You might notice some unfamiliar (or familiar) veggies in your boxes this week. Komatsuna is a sweet and crunchy, Asian green that is similar to bok choy in its uses and taste. It is rich in iron and a great addition to a smoothie or stir fry. Spigariello or Italian Leaf Broccoli is a relative of kale that has an incredibly soft and silky leaf. Great as a substitute in kale salads, or used in stir fries, the flavor is unique and quite delicious. Check out this great spigariello article and recipe from the New York Times for inspiration. Or try this interesting and delicious recipe for komatsuna.

Full Share

Spigariello (Italian Leaf Broccoli)

Green Onion

Chard

Lettuce

Dill

Cilantro

Beets

Komatsuna

Turnips

Cabbage

Half Share