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The Weekly Weeder

July 20, 2017: Box #6
Weekly shares and Potato EOW Group
End of a day of seeding fall crops.

Box Contents and Tips

An aromatic box this week...
  • Basil: Big bunches this week as the plants desperately needed to be trimmed back!  Be careful not to store it in a cold place in your refrigerator as it will turn black.
  • Red Beets: 1 small bunch Small; 1 large bunch Standards; 2 large bunches Doubles  Store roots in plastic bag and they'll keep for many weeks.
  • Broccoli: Just the start - not enough for everyone this week.  1/2 pound Standards; 1 pound Doubles 
  • Beans (purple or green): .35 pounds Smalls; .7 pounds Standards; 1.4 pounds Doubles 
  • Cucumbers - slicers: 2 each Smalls; 4 each Standards; 6 each Doubles. Long and dark green in color.
  • Cucumbers - pickle's: half pound smalls, 1 pound Standards, 2 pounds Doubles  These are smaller and bumpier than the slicers.
  • Dill: 1 small bunch Small; 1 large bunch Standards; 2 large bunches Doubles  Use for homemade pickles!  Also easily dries or can be chopped and frozen.
  • Fennel: 1 bulb Small; 1 bulb Standards; 2 bulbs Doubles.  Store in refrigerator in a plastic bag until used.  Will keep for many weeks this way.  We enjoy roasting our fennel bulbs with whole cloves of garlic that combines nicely for a pizza / spaghetti sauce. 
  • Lettuce - Red OR Green OR Romaine: Wash thoroughly - the leaves were splashed by many times during it's growth.  This is the last of our lettuce for a few more weeks. 
  • Sweet Fresh Onions: 1 Smalls; 2 singles Standards; 4 singles Doubles. Store in refrigerator. Very mild.  Adds nice crunchy texture when used raw.
  • Zucchini, Gold OR Green: 2 each Smalls; 3 each Standards; 6 each Doubles.  Store in a warmer place within your refrigerator.
COMING SOON: More Beans, Broccoli, Zucchini, Peppers, Cherry Tomatoes and more!

News From the Farm

We finished harvesting our garlic crop last Friday.  It's always a great relief when it's all hung to dry in the big upper hay mow of the dairy barn.  Every day we visit the big space, climbing the stairway, sliding the squeaky door open, the light dims as you walk inside with the shadow of the hanging garlic above your head.  With a stooped walk, we check the big barn fans to make certain the motors aren't hot (a fire danger) - we have them staggered across the floor to help move air around and dry the garlic quicker.  You can smell the garlic as it mingles with a century of hay dust.  The big barn always impresses me with its beauty and magnificent size.

Now that the garlic is out of the ground, we can focus on harvesting with many crops on the verge of explosion -- tomatoes and some peppers are blushing, eggplant, broccoli, zucchini and more cucumbers.  Many of these crops are harvested every other day......which means little available crew time for getting in the last of the fall brassicas that need to be transplanted.  But we our seasoned crew and somehow we managed to get the crops harvested for this weeks box as well as transplant the kale for fall harvest.  Next on the list is the last broccoli succession as well as cauliflower and romanesco. 

Eat well everyone and happy cooking,
Mat & Cate
I am a spice/herb. I started in the greenhouse and I was transplanted.  It takes me 10 weeks before I am ready to harvest!  I am the main ingredient in pesto.  Do you know what I am?

-by an unknown farm hand
Fennel growing.......

Bulk Purchase Opportunities

Fill your freezer in bulk.....for those wishing to preserve larger quantities of produce!


Basil - 12 bunches $18
The month of July is a great time to process basil for your freezer or herb jars.
 
Red Beets - 12 bunches $18
The roots store well in your refrigerator and are excellent for pickling or using for juice.

Napa Cabbage - 10 pounds $12
Time to ferment and make some kim chi!

Cilantro - 12 bunches $18
Cilantro ice cubes are a must-have in our household, which means 8-10 ziplocks.

Pickling Cucumbers - 10 pounds $12

Homemade pickles are easy and make a great side to any meal.

To place an order, contact us by Monday at noon by email or phone:
csa@ridgelandharvest.com or (608) 675-3855. 
Then mail your check, made out to Ridgeland Harvest, E5538 Nelson Road, Viroqua WI 54665.

 

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