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The Weekly Weeder

August 6 2015
EOW 'Beet' group
The onion harvest underway!

Box Contents and Tips

Our planned lettuce giving was eaten by hungry deer.  So, we had to change things up with a new green this week....
  • Basil: Trim stems then place in flower vase and use throughout the week.  Use it raw in pesto or sauces or dry it for the winter months!  See Bulletin Board below for the opportunity to make a bulk purchase.
  • Beans, Green - DOUBLE SHARES ONLY Keep in plastic bag until used.  A wonderful quick side dish with many versatile recipes. 
  • Beans, Dragon Tongue - Similar to wax bean, but with a much more alluring name!  Keep in plastic bag until used
  • Beets, Chioggia: Not as pretty as we'd planned.  We thinned out our planting so some are receiving baby while others have full size.  Store roots in plastic bag until used.  Discard leaves.
  • Broccoli - As we said last week, a mid summer broccoli is not as beautiful as the spring and fall crops.  But it is still delicious. This is the last for a few more weeks.  Despite our best efforts you may find a cabbage worm or two.  Soak the broccoli in salted water to remove any worms. 
  • Sweet Corn:  This is our favorite variety of all time - Luscious - because it is just how it tastes!  It's best eaten in the first few days.
  • Cucumbers: These are from our second planting, a smaller planting, so not so many.  Store in refrigerator but use up before they go limp. 
  • Eggplant, Oriental: DOUBLE SHARES ONLY
  • Fennel, baby:  Entire plant (bulb and leaves/stems) are edible.  With it's anise flavor it offers a unique addition to ordinary dishes.  Try Martha Stewart's Green Bean (or Dragon Tongue) and Fennel Salad with Pecan's recipe! 
  • Garlic, German Extra Hardy: This is one of our main varieties we like to grow because of their great flavor, easy to peel cloves, large clove size, and good storage into early spring.  Keep out on your counter top as they are fully cured.   
  • Kale, green: Store in plastic bag.  Strip leaves off stem then use as desired.  We enjoy kale cooked as a side dish with a splash of balsamic vinegar and toasted nuts. 
  • Sweet Onions: Wow, what a crop! 
  • Zucchini: These are from our second planting, plumper in their development.  Monday's harvest was of larger fruits since the weekend was so hot - they grew over an inch a day!  Stores best at room temperature as the refrigerator is too cold and they turn soft and rubbery. 
COMING SOON....
More onions, basil, sweet corn; Carrots, savoy cabbage, tomatoes!
ONION HARVEST....we pull the onions out of the ground and put them into harvest totes.  After 3-4 beds are harvested and all the totes filled, we load them onto our wagon.  Then, each tote is carried into the high tunnel and gently laid onto the dry soil for their final curing.  Next week we'll share pictures of our filled high tunnel! 

News From the Farm

It's dry here at the farm.  While it's nice to have a dry stretch for some of our work, we're also glad to see rain in the forecast. 

The last week has seen lots of changes and projects completed. As I make the list, I know why we're feeling tired tonight! 

* Fields of finished crops (sweet corn, zucchini, broccoli and cucumbers) have been mowed off and will soon be worked up.  Some fields will be seeded with cover crops while others will have fall greens planted.

* Another cutting of hay (which we'll use for mulch this fall on our garlic crop) is ready to be baled.  We are thankful for the dry weather for hay making. 

* Cate's parents helped dismantle old cold frames while Derek and Mat finished taking down the old greenhouse.  It's strange to have the empty space....though not for long!  Gravel will arrive in another week and we'll be out with the laser level to finalize the site of our new large greenhouse.

* All the garlic has been taken down from the hay mow and trimmed off the dried plants.  Our dry storage room in the packing shed is filled with pallets of cured garlic.  Now the task is to sort out the seed garlic (the bulbs we find holding the best genetics in each of our varieties).

* Tomorrow we'll finish bringing in the onion crop! 

We picked our first slicing tomatoes this week, but there wasn't enough for everyone.  Next week we'll see more tomatoes filling our harvest crates and we're excited to pack them into your boxes!

We wish you well and happy eating,
Cate & Mat

Bulletin Board

 

BULK PURCHASE OPPORTUNITY

Basil, 6 large bunches $10
Basil, 12 large bunches $18
Place your order by 8 am Tuesday August 11 (csa@ridgelandharvest.com) and send your payment to the farm: E5538 Nelson Road, Viroqua, WI 54665.
 

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:  http://ridgelandharvest.com/newsletter-archive/

MEMBER HANDBOOK: You can read it through our website under our "newsletters" tab for 2015: http://us1.campaign-archive2.com/?u=2c8787a9f015805c236a13570&id=d01ceeae19

 
Copyright © 2015 Ridgeland Harvest, All rights reserved.


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