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The Weekly Weeder

July 2, 2015
EOW 'Carrot' group

Box Contents and Tips

To get the most value out of your CSA you will want to freeze any extras whenever possible.  You don't need a large chest freezer- if all you have is the one abouve your fridge that will work just fine.  Seriously, we believe in giving the bounty to our members and those who are able to get things frozen are most satisfied with their experience and feel mush less veggie guilt. If you are looking for a good resource consider buying the Ball Blue Book, or one of the great cookbooks available from the Fair Share CSA Coalition:
  • Broccoli: Store in plastic bag until used. What you can't use within the week, freeze it up for the winter - it doesn't take long to blanch broccoli and pack into freezer bags.  Take advantage of your CSA bounty!
  • Chives: Use them fresh or put onto your dehydrator to use as a dried herb.  Great for topping tacos, potato salad,
  • Cilantro: use or freeze sooner than later.  Store in plastic bag.
  • Garlic Scapes:  They're almost gone - probably one last giving until the plants will all be sending their growing energy into sizing up their bulb beneath the soil.  Scapes store for many weeks within a plastic bag in your refrigerator.  The entire portion is edible.  Cook lightly until softened.
  • Kohlrabi: Finishing up our first planting, so just one for every box this week.  A nice addition to your salad toppings!  We enjoy kohlrabi shredded to change up a side salad or slaw.  Completely edible - leaves and bulb. Simply peel off the outer skin (purple and/or greenish in color) and use raw or cooked. Store in plastic bag until used.  Will keep for many weeks.
  • Green Butterhead Lettuce: Cut off bottom portion and wash thoroughly.  Stores well in salad spinner or plastic bag.
  • Napa Cabbage: Wash thoroughly.  We had a heavy aphid infestation on this planting and you'll see some that didn't wash away.  Remove outer leaves and discard.  Then wash dirt from inner leaves. Use raw or cooked.  There are many excellent and quick salad recipes on line.
  • Sugar Snap Peas:  Wow what a load!  Simply snap off the string top and peel it down the pod.  Eat raw or cook lightly.  We enjoy them in our stir fry, lightly steamed with butter/salt/pepper, or raw.
  • Pok Choi: Entire plant is edible.  Great in stir fry or as a easy side dish.
French Breakfast Radishes, Zucchini, Scallions, More Red Beets, Napa Cabbage, Sugar Snap Peas and so much more!

News From the Farm

It's been a great week here on the farm and our crew is settling into the work flow nicely.  Our labor needs have been fulfilled and it's made a huge difference in the last week.  Trellising peas and tomatoes, mulching cucumbers, mowing and weeding, cleaning and organizing, planting and seeding.  It's amazing what a great group of hard working individuals can do together, and it's wonderful when our crew is harmonious. 

So while it was another muddy harvest week, our crew plowed through the work cheerfully.  Washing was a challenge and took more time - we tried our best but please be sure to wash your greens and herbs quickly so any remaining soil is washed away and your produce stores longer in your refrigerator.

We saw evidence of deer visiting our fields...many of you will remember the trouble we had last season with deer eating entire lettuce, spinach and salad mix plantings.  This year we were very conscience of where our greens are growing and Mat has been hunting.  However, about half of this week's lettuce planting was visited by deer the morning of harvest, chewing selectively just the center portion of many plants.  So unfortunately this is the only giving from this planting, though we have more lettuce planted.  Sigh.

While deer are eating our lettuce heads, other pests are finding the wet season favorable too.  Aphids on the napa cabbage (see box contents for more), colorado potato beetles on our eggplant, and Mat is monitoring our onions for thrips (a minute tiny insect).  We've been busy mowing and weeding crops so they have good ventilation for disease prevention.  

While there are always weeds and bugs to challenge us during the season, we feel so thankful for the months of hard work by so many hands that our fields are looking good!

Happy Eating,
Cate & Mat

Bulletin Board


Rescheduling a delivery:

New this season, we are allowing members to reschedule, one time only,  to an alternate week to accommodate travel and vacation.  Or you can choose to postpone and double your next delivery.   We must be notified of your intent to reschedule or postpone delivery by 8 am on the Monday of your normally scheduled delivery week.  There will be no exceptions to this deadline.  We are happy to offer this to members, but it has been taking a significant amount of time to track and manage the changes so to help please be sure to include the following:  Name, share size, delivery schedule (weekly or EOW group), pickup site, relevant dates

Newsletter Archive: Sometime despitte our best efforts our newsletters don't make it to your inbox, never fear our newsletters are archived on our website.  We usually have the newsletter done late Wednesday evening and they are immediatly archived and accessable on our website:

MEMBER HANDBOOK: You can read it through our website under our "newsletters" tab for 2015:

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