Week 11 CSA!!!
Whether it is on my journal or on this blog, every year around this time I start to write about the changing of the seasons. Honestly the stark contrasts between the different times of the year are a perennial surprise, like magic when the external world begins to shift. And it is no different here at just about 1200’ elevation, we are seeing and feeling these shifts. Leaves are dull and some are changing color, last night I noticed it was almost dark at a little past 7 o’clock, and I will say it is way harder to get up in the morning, and sweatshirts are mandatory when I do. Genica and I have been discussing big things here and trying to make moves to get some projects done before it becomes challenging. But that is the issue - the season is still in full swing yet it is prime time to button some things up here.
What we have here is not yet a well-oiled machine and it is causing some strain (in our relationship with the land, not with each other). Call it growing pains but by this time of year, the inefficiencies and unfinished infrastructure have added more labor and stress to an already labor-intensive, stressful line of work. It is challenging to feel successful when I look out to the field and see the result of these inefficiencies - weeds that have taken over and ruined a crop, cherry tomato plants that have become unruly as I have not been able to prune them, pepper plants that are not producing, open air wash/pack shed, the list goes on and on. As always this work and the shape of the field are a glaring reflection of my own struggles and as a result forces me to address these issues so I can do a better job. Growing food is difficult to do well and my expectations are high. Which raises a question - the outlook. Are you a person who looks out and sees the weeds or do you see the beautiful, red tomatoes? My goal is to only see the tomatoes so I focus on the weeds and am ultimately blind to the tomatoes. I suppose the lesson is that weeds will always be there so accepting them is best. But so will the tomatoes and it is important to enjoy them fully because they only last so long. Managing weeds is a practice and a skill just like growing good tomatoes and honing these skills leads to a happier life. And that is where we are - trying to find that delicate balance of life here with weeds and tomatoes. So Genica and I sit outside with a beer, or inside on the couch with our notebooks and do our best to plan for the weeks, months, years ahead. Right now it feels like we are fighting this place, molding it, wrestling, but our plans are leading us to a harmonious and prosperous future full of beautiful tomatoes.
On to the share!!!!
Week 11
Some firsts, some lasts.
Green Beans - like I said, some of them may be a little tougher than desired so cooking may be the best option. Butter and salt/pepper are always a good option. Or you could try your hand at “dilly beans.” The pint should make a pint jar.
a couple cukes - we are pulling 2 of the 3 cucumber beds in the hoop houses to make room for winter crops so you may not see these guys again. It has been a plentiful cucumber year!!
some tomatoes, a French hybrid variety called Marbonne, a red variety called Geronimo, and an orange variety called Chef’s Choice. Yum.
a pint of cherry tomatoes! so tasty. If they aren’t gone yet and what we do is make a cherry tomato sauce in a little sauce pan to put over pasta. Dice some garlic and add a good amount of olive oil and butter. Cut the tomatoes in half and add them to the heated pan cooking them down. It is a very flavorful sauce. And it doesn’t take much.
a bag of mixed greens - you can eat them raw or cooked. We eat them raw with tomatoes.
a purple cabbage - here is a recipe for purple cabbage slaw. Don’t worry about the other green cabbage, you can use just purple. We made some the other night to put over pulled pork. So good!
and the last of the seasons basil - it doens’t stick around here for very long. While its probably not enough for a huge amount of pesto, you can dice it up and add it to a sauce, or to pasta for some summer flavor.
Big share got double cukes, a quart of cherries, and a quart of beans.
Thank you all! I hope you enjoy the week and the food!! Here are a couple views from the farm.
We ate the first ripe melon yesterday. Melons are tough because you can’t pick them unripe and you can’t pick them overripe - they need to be just right. I am hoping to have some next week!
just some pretty lacinato kale