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The Weekly Weeder

June 25, 2015
EOW 'Beet' group

Box Contents and Tips

  • Red Beets: Grown in our high tunnel from March until now. The roots and leaves are edible.  Store leaves in a separate plastic bag from the roots.  Leave at least 2 inches of stem on the roots so when cooking they don't bleed out their red color (and all the nutrients!).  The skin will slip off the roots easily after they are boiled.  Our oldest son Paul loves eating beets raw as "they're so sweet!" 
  • Broccoli: Store in plastic bag until used. What you can't use within the week, freeze it up for the winter.  Take advantage of your CSA bounty!
  • Cilantro: use or freeze sooner than later.  Store in plastic bag.
  • Garlic Scapes: Store in plastic bag until used - keeps well for many weeks so no pressure to use them up quickly.  We love the mild garlic flavor of these pre-bloom edible flowers of our garlic plants.  The entire portion is edible.  Cook lightly until softened.
  • Kohlrabi: Completely edible - leaves and bulb.  The bulb is a great crunchy addition to any vegetable tray or side dish.  Simply peel off the outer skin (purple and/or greenish in color) and use raw or cooked.  Would also make a great addition to your fermented vegetable jars.  Store in plastic bag until used.  Will keep for many weeks.
  • Radishes, Easter Egg:  A beautiful assortment of colors.  The leaves are edible too!  Store in a plastic bag to prevent roots from getting rubbery/leaves from wilting.
  • Salad Mix: A delicious combination of red and green romaines, curly red and green leaf lettuces.  Wash then spin/dry well. 
  • Spinach: Use raw or cooked.  Leave in plastic bag or store in salad spinner. 
  • Baby White Salad Turnips: Sweet and juicy - we love these raw but they can also be cooked and served with butter, salt and pepper.  Store in a plastic bag to prevent roots from getting rubbery/leaves from wilting.  The leaves are very tasty as a wilted side dish or added to your pasta sauce.
Napa Cabbage, Sugar Snap Peas, Bibb Lettuce, more Broccoli, and so much more!

News From the Farm

The solstice has come and gone.  The days are still long and we are starting to find our groove.  The season of good local produce is here as is evident by your box this week.  We had close to a full crew this week and that helped in getting everything harvested, washed and packed in a little better time but we are still in need of another good worker to help ease the pressure.

This week started off with heavy rain and severe thunderstorms during the radish and turnip harvest.  We received almost 2 inches of rain in an hour and half.    At one point we had to bring the crew in from the field- we are alreay a little short of help the last thing we need is to have one lighting strike take out the entire crew!  Needless to say things were muddy which made bunching your radishes a challenge- we try to cull the split ones but since they were caked in mud we couldn't see the splits so you will notice more in your bunches than we would like.  Also with the heavy rain they were literally splitting as we touched them.   Making bunches in the wet muddy mud is a challenge- wet hands, slippery rubber bands, clingy leaves, sticky fingers, stuck boots and splattered faces. It was a tough morning for a couple of our newest crew members.  I guess it was trial by fire- or in this case trial by mud.

It has been a good growing week- this is a large box.  Our broccoli crops normally come mature at a little slower rate giving us a longer harvest window- this year we tried a new variety for our spring crop (Emerald Crown) that essentially came ripe all at the same time- so you will have to find a use for a lot of broccoli.

It feels good to share the abundance of the farm with you and we are looking forward to more in the coming weeks.  We do love feedback on how you are using your produce, what you love, what you loath.  We need to hear from you- so please drop us an email.

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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