The Weekly Weeder

 Thursday July 18, 2019
Tomatillos 
News From the Farm
 
The summer crops are on the cusp of pouring in from the fields. This week's box is a bit of a transition - the start of some things, the last of others - and waiting of so much.  We dug a little garlic this week but it wasn't fully papered, so held off on digging much. Fresh garlic is coming!  And so are the sweet onions and summer cabbages.  Peppers and eggplants are loaded and we've seen the first blushing sweet peppers!  Cucumbers are developing tiny fruits and covered in flowers, the cherry tomatoes too have fruits though we've not seen any blushing yet.  Everywhere we look there are flowers!  The melons, potatoes, winter squash, green beans and purple beans. 

We've been surviving the heat pretty well.  Our crew is seasoned, so they all know the importance of covering up, wearing a hat, pacing yourself, and drinking lots of water before-after-and during work hours.  But the humid conditions and hot sun last Friday, coupled with mulching cumbers and melons was a pretty tough job that resulted in some bad headaches that night (Cate included!).  We're unsure what this Friday's tasks will be in the predicted 94-degree temperatures.  But the summer vegetables sure love it!
 
The meadowland has the most beautiful fragrance from the flowering milk weed.  You catch the fragrance on the wind, and its sweetness brings one to breath in deeper, with the hope that you'll catch it again.

Happy eating, stay cool, and wish us luck!


In appreciation - Your farmers,
Cate & Mat
Tomatillo Flower

Week#6 CSA Box Contents: 

Weekly Shares + Every-other-Week "Melon Group"

Basil -

Here's how we keep our bunch fresh: run entire bunch under cool water, shake out, give the stem end a trim, then put stems into a vase or coffee mug.  We love the added beauty on our kitchen counter and within quick reach. 

Beans, Purple  -

Just the start of the bean season.  Watch to be sure the plastic bag isn't holding too much moisture as beans can mold if too wet.  Use over the weekend as beans are perishable. Simply snap off the stem and cook!

Eggplant, Oriental -


No need to peel it or salt it to bleed out the bitterness like you would the globe type.  The oriental eggplant has tender skin and sweet interior.  It is delicious sliced thin and slowly cooked and used in a sandwich, or grilled.  Store in warmer place in your refrigerator, next to your zucchini, inside a bag to prevent it from softening.  

Garlic Scapes- 

One last week!  The garlic bulbs weren't quite as dried down as we'd like before harvesting a lot of it.  Until then, the scapes are great as their own pesto or to use with your basil for a fresh pesto salad.  Also fun to include in a flower bouquet on your table!

Kale, White Russian -

So, so delicious boiled and then combined with other vegetables.  We love to mix the cooked kale into a cooked onion, sweet potato, bacon saute.  You can serve this combination over zucchini pancakes, waffles, eggs or whatever suits your fancy.  Or eat it raw by removing the stem and chopping the leaves.  So. Good!

Lettuce -

Cut off bottom 'core' to release the leaves.  Wash thoroughly, then dry leaves and wrap in your choice of cloth/bag.


Peppers!  Jalapeno - a bit spicy!
                 Green Bell Pepper - juicy, sweet and crunchy


If you feel overwhelmed by peppers, just cut them in half and pull out the seeds, then toss them into a freezer bag.  We love using them all winter long in everything from stews, soups, tacos, tomato sauces, pizza, egg scrambles, pad thai and stir frys.  About 20 quarts gets us through!   

Green Onions/Scallions -

Using the white portion, use as you would use onions. Their green tops are also mild and add good flavor in chicken and pasta salads and anything else. 

Baby Salad Turnips -

Tops and roots are both edible.  Great cooked or raw.  

Zucchini -

This well loved vegetable is so veritile, going either savory or sweet.  Store in a warmer place of your refrigerator or they'll become rubbery.  
COMING SOON...Eggplant, peppers, and more!
BULLETIN BOARD:
 
Bulk Purchase Opportunities - a great time to freeze and stock up:

Basil, 12 bunches  $18
Kale,  12 bunches $15

Send us an email by Monday 8 am if you'd like to order anything: csa@ridgelandharvest.com.  Then send your check to "Ridgeland Harvest" E5538 Nelson Road, Viroqua WI 54665.
Thank you! 
Your farmers Cate & Mat
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Copyright © * 2018 * Ridgeland Harvest, LLC, All rights reserved.

To reach us by US Postal Mail Service:
Ridgeland Harvest LLC
E5538 Nelson Road * Viroqua, WI * 54665


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Ridgeland Harvest · E5538 Nelson Road · Viroqua, wi 54665 · USA

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