Week 4!
July!!! I hope everyone had an enjoyable and fun weekend! I’m not sure if it is simply a post-covid mindset after being hunkered down for the past year 15 months, the freedom from wearing masks, or just a psychological shift of feeling more safe out in the world, but everyone in the CSA just seems so happy! When you all show up at the farm or I catch you at a drop site you all seem so positive, enthusiastic, and generally psyched and it has become one of the highlights of my week! It is a joy for me to take a break and have your all here or sit by the coolers and relax for a bit. We appreciate seeing all your smiling faces and opening up our farm and our life to you all so thank you for being a part of it!!
To be honest, the farm is in a bit of an identity crisis this year. Too small to be big, too big to be small and my winter planning brain overlooked some essential summer labor needs because I always assume I can handle it myself. Meanwhile Genica and I are attempting to scale back, or at least set up systems that allow us to step away from our respective businesses to enjoy other aspects of our life. So in year 8 of the farm in all of its different forms: half acre leased, 1.5 acres leased, 2 acres raw land, to 3+ acres this year, I think we are able to make some healthy decisions on how to make this life more sustainable. And as we transition from the hustle of May and June, spring plantings, attempting to keep up with weeds, and starting to sell produce, to the different hustle of July, weeds again, selling much more produce, managing pests and diseases, and making fall plans, Genica and I look fondly to the future of this place with present eyes, in gratitude and fullness.
This week:
a bag of kale mix - can be used for salad/raw eating, or add it to a cooked dish for some extra greens.
a bunch of basil - these are the tops of the plants that I have to prick off so it will bush out. Here is a recipe for pesto although it will have to be “small batch!” You could add some kale to bulk it up too.
Beets!!!!!!! Its been a long time coming for Naked Acre beets. This time of year I shave them onto salad with a cheese grater. Roasted is a possibility but being summer I think “cool” things. Here are some ideas. And you could try a cabbage/beet coleslaw too with the napa.
Napa cabbage - kimchi. Coleslaw. Raw. Quick sauté. Or Genica made this the other night - so good!!
a bunch of carrots - These are the March planted carrots and I am trying to free up space in one of the greenhouses so we will probably see carrots again really soon. The nice thing is that they keep for a long time in a bag in the fridge. Really long time.
a snap pea pint - I was lamenting with some members that I wish I could offer more but they are one of the most labor intensive crops to pick. We may see them again but this may be it for this year! So delicious.
a couple sweet onions! These were planted last October in a tunnel and went through all winter to now! Walla Walla sweet onion is the variety and they would be great for any recipe that calls for onions this week.
Here is Genica’s recipe for Napa Rollups. Sub beef with any vegetarian protein you like!
Napa Roll-ups:
Sautee thinly sliced and chopped onion and carrot in sesame oil until translucent. Then add ~1/4 pound (+) ground beef or other flavorful protein. Add a little red pepper, scallions and thin slice/chopped radish. Meanwhile, steam the outer leaves of the napa (I got nine) until barely softened -- I used a collander over a saucepan with a lid on topfor my steamer. Finely chop the remainder of the napa, then add to the sautee pan with diced garlic (I used one scape). Season w/ sesame oil, tamari, fish sauce, rice wine vinegar, ginger, preserves, etc. When everything is soft, pull the steamed leaves and roll the stuffing inside w/ cilantro and quick cucumber salad (thinly sliced cukes and radish, r.w. vinegar, tamari, scallion, fish sauce, and sesame oil). Steam for 10 to 15 minutes until just translucent. Enjoy with a dipping sauce of tamari, scallion, sesame oil, ginger, herbs, etc.
Some Kale, Chard, Cabbage, Brussels sprouts across the road.
Sexy Veg.