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The Weekly Weeder

July 23, 2015
EOW 'Beet' group

Box Contents and Tips

  • Beans, Green - Keep in plastic bag until used.  A wonderful quick side dish with many versatile recipes. 
  • Beans, Dragon Tongue - STANDARD AND DOUBLE SHARES ONLY The first picking so many more to come for all shares..
  • Corn, Sweet!  This first corn planting was an experiment - we started the seed in our greenhouse and transplanted the seedlings into black plastic to help warm the soil during the cold spring.  We didn't grow very much - just what we harvested for all shares this week.  But we'll be growing more next season to get a jump on this favorite crop!  Many more direct seeded plantings yet to come.  Excellent as an enchilada or taco ingredient,or part of a pasta salad,  
  • Cucumbers: Store in refrigerator but use up before they go limp.  Try refrigerator pickles or a cucumber salad.  We love them peeled and added to tacos or sliced onto sandwiches or dipped into hummus. 
  • Dill - the flowering heads are great to use in pickles, the leaves great to dehydrate or use fresh for dips.  I'll be drying the leafy parts for wintertime spanakopita
  • Lettuce, Green Romaine - Store in plastic bag or salad spinner.
  • Scallions - A mild onion flavor.  Store in plastic bag until used.  White end portion is what we primarily use.  Great for salads of any kind!
  • Swiss Chard, Red: Entire plant is edible, but strip leaves from stem to cook the stems longer.  Excellent additions to your scrambled eggs or substitute for cooked kale or spinach.  Store in a plastic bag to keep leaves from dehydrating.
  • Sugar Snap Peas: The last of our very prolific second succession planting.  Keep in plastic bag until used. 
  • Zucchini - green and/or gold (ALL SHARES) - patty pan (Standard and Double shares only): we find they store best at room temperature as the refrigerator is too cold and they turn soft and rubbery. 
More lettuce, beans and scallions, basil, broccoli and more!

News From the Farm

We completed our garlic harvest last Friday, ending the week in a very positive way.  The crop looks great and is curing in our hay mow.  In a few weeks we'll start putting bulbs in your boxes.

This week we've been harvesting from our first planting of cucumbers and zucchini which are at their peak.  But we're also on the brink of complete vegetable madness - the first ripe cherry tomatoes have been sighted and one variety of onions is ready to begin harvesting.  

There havn't been many weeks since May that we haven't transplanted or seeded crops in the ground.  It's a continual process to keep your boxes filled with a variety of items.  Our biggest crop of carrots is about an inch tall now, and this week we planted turnips and fall radishes - next up is to transplant our last broccoli and to start seeding fall greens!  Time is marching right along so enjoy the last peas of the season - we are ready for them to end.  Isn't that what seasonal eating is all about?!

Don't forget to stop at the Madison Dane County Farmer's Market between East Washington and Wisconsin Avenue to say hello to Farmer Mat.

We wish you well and happy eating,
Cate & Mat

Bulletin Board


Reminder that August 1st second check payments will be deposited on the first business day (August 3rd). 

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: Sometimes despite 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 immediately archived and accessible on our website:

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

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