Today was an epic workday. We had many helping hands working with us in the fields, and accomplished a ton! Thankfully
we had an antique transistor radio that picks up about three stations, so we could listen to Michael Jackson marathons all day while we hoed, weeded and mulched our onion beds, and harvested all the goodies for tomorrow's share.
Thankfully also there's been sprinkles of sunshine here and there, but in fact not quite enough to satiate my desires or the wants of summer fruits. But still, I pray, and obsessively check the weather. If any of you all are as interested in the weather as I am, I just discovered a new and very awesome site: accuweather.com. It is really detailed and thourough and will sastisfy any of you other weather nerds out there.
Recipes! We have added a recipe page on our website: scratchfarm.com. There are some great ones up there already. And PLEASE, if you have any great CSA veggie inspired recipes, send them to Michael (michael.krushinsky@gmail.com).
I think tomorrow's share is the best yet, you can look forward to:
peas: lots of 'em!
beets!: chioggia and red turnip rooted variety (these boys are tender and tasty, try boiling them and making a mustard
based vinaigrette with chopped fresh herbs and diced onions to pour over them. also try roasting them)
onions!: purplette mini bunching onions. I'm pretty sure these are the sweetest most delicious onions i have ever had.
please just saute/fry them and throw them on top of something you're eating. make sure they don't get lost in a
soup or something)
cooking greens mix: napa leaves, chard, kale mix
herbs
garlic scapes
lettuce heads: tired of the salad mix? how bout lettuce in it's purest form, the whole head! oakleaf, red leaf, romaine, red butterhead, speckled butterhead
--
jo!
Sunday, June 28, 2009
Sunday, June 21, 2009
CSA Pickup #2
Well, this weather is crazy, isn't it? We were lucky that today the rain mostly held off until we had finished picking and working on other farm projects. Indeed, the cloudy and cooler climate is ideal weather for harvesting, and for greens, roots, peas and the like. Also it is much more pleasant to work in 60 and 70 degree weather than it is to work in 80 and 90 degree weather. So really I have no complaints on that front. My only concern is that it may not get hot enough for the tomatoes and melons to flourish and acheive the extreme level of productivity and deliciousness they have in recent years. Of course, this being the first technical day of summer, there are months of potential hot days ahead.
We had a great work day today picking peas, greens and the like. We also staked our first succession of tomatoes so they'll be ready for trellising soon, weeded our newest planting of lettuce mix, and weeded and thinned the kale. Here's what's to look forward to in your share tomorrow:
radishes: Chris Mulligan our most veteran workshare and also the best cook in town recommends these recipes
-slice them as thinly as possible and fry with a generous amount of olive oil until they are decidedly crispy, add salt to taste
-shred them like carrots and mix with salt and honey
rainbow and red rhubarb chard: saute with garlic and olive oil or butter, or steam
napa cabbage: stir fry! kimchee! (ps. we do our best to clean the veggies but the napa cabbage is notoriously impossible to clean thoroughly because of all those layers, also the slugs absolutely love this stuff, so you might want to wash these guys again)
peas! stick 'em in your mouth
pea greens: lightly sauteed in a pasta primavera or other dish, or chopped and thrown into salad
salad mix: clearly
garlic scapes: chopped and used like regular old garlic or! try roasting then whole or sauteeing them whole
herbs: parsley, oregano, mint, chives, sage
many many thanks,
--
We had a great work day today picking peas, greens and the like. We also staked our first succession of tomatoes so they'll be ready for trellising soon, weeded our newest planting of lettuce mix, and weeded and thinned the kale. Here's what's to look forward to in your share tomorrow:
radishes: Chris Mulligan our most veteran workshare and also the best cook in town recommends these recipes
-slice them as thinly as possible and fry with a generous amount of olive oil until they are decidedly crispy, add salt to taste
-shred them like carrots and mix with salt and honey
rainbow and red rhubarb chard: saute with garlic and olive oil or butter, or steam
napa cabbage: stir fry! kimchee! (ps. we do our best to clean the veggies but the napa cabbage is notoriously impossible to clean thoroughly because of all those layers, also the slugs absolutely love this stuff, so you might want to wash these guys again)
peas! stick 'em in your mouth
pea greens: lightly sauteed in a pasta primavera or other dish, or chopped and thrown into salad
salad mix: clearly
garlic scapes: chopped and used like regular old garlic or! try roasting then whole or sauteeing them whole
herbs: parsley, oregano, mint, chives, sage
many many thanks,
--
jo!
Sunday, June 14, 2009
First CSA Pickup
Is this Monday! I can't believe it's actually here, or around the corner at least... Here are some of the most important details:
Where: 27 Sycamore St. at the corner of Oak St. in the Armory neighborhood of Providence. Look for the big shady yard, you can either enter through the driveway alongside 17 Sycamore St. or through the driveway/car park around the corner of my house (27 Sycamore), which is on Oak St. You can also get to the yard through the side porch of 27 Sycamore. There is parking on both Sycamore and Oak Streets. Please park on the street and walk through the driveways or the porch.mfmf
When: This Monday and every Monday thereafter from 4-7pm. We have extended the pick up time one hour to accommodate those with later work schedules. If you cannot pick up your share, please call me at (401) 644-2800 or Katie at (401) 351-4633 by 5pm on Monday and we will make up a share for you and leave it on my porch so that you can pick it up later Monday night or Tuesday. If you cannot make the pick up and you do not contact us we will give your share away.
How: If you haven't already paid in full, please bring your checkbook or cash to the pick up on Monday. You can either pay for half of or the entire remainder of what you owe. Don't worry, I have a record of how much this is.
What! So much delicious produce fresh from our farm to your table. This week we will most likely have:
a bunch of herbs: cilantro, sage, mint, parsley, oregano, or thyme
some heads of pac choi: delicious asian cooking green
a bag of spinach: my favorite current preparation method for this tender green is to steam it with garlic and then drizzle a little olive oil and sprinkle some sea salt
a bag of salad mix
some lettuce heads
arugula: spicy and tasty raw or made into pesto or lightly braised
radishes: so delicious thinly sliced on salad, or dressed with vinegar; also great slightly sauteed in a stir fry
kale
Also: Please bring your own totes and leftover plastic bags to reuse for our produce. There will also be totally awesome brand new Scratch Farm totes designed by our friend Hilary Treadwell of bit & little bit for sale at the pick up.
See you soon,
--
Where: 27 Sycamore St. at the corner of Oak St. in the Armory neighborhood of Providence. Look for the big shady yard, you can either enter through the driveway alongside 17 Sycamore St. or through the driveway/car park around the corner of my house (27 Sycamore), which is on Oak St. You can also get to the yard through the side porch of 27 Sycamore. There is parking on both Sycamore and Oak Streets. Please park on the street and walk through the driveways or the porch.mfmf
When: This Monday and every Monday thereafter from 4-7pm. We have extended the pick up time one hour to accommodate those with later work schedules. If you cannot pick up your share, please call me at (401) 644-2800 or Katie at (401) 351-4633 by 5pm on Monday and we will make up a share for you and leave it on my porch so that you can pick it up later Monday night or Tuesday. If you cannot make the pick up and you do not contact us we will give your share away.
How: If you haven't already paid in full, please bring your checkbook or cash to the pick up on Monday. You can either pay for half of or the entire remainder of what you owe. Don't worry, I have a record of how much this is.
What! So much delicious produce fresh from our farm to your table. This week we will most likely have:
a bunch of herbs: cilantro, sage, mint, parsley, oregano, or thyme
some heads of pac choi: delicious asian cooking green
a bag of spinach: my favorite current preparation method for this tender green is to steam it with garlic and then drizzle a little olive oil and sprinkle some sea salt
a bag of salad mix
some lettuce heads
arugula: spicy and tasty raw or made into pesto or lightly braised
radishes: so delicious thinly sliced on salad, or dressed with vinegar; also great slightly sauteed in a stir fry
kale
Also: Please bring your own totes and leftover plastic bags to reuse for our produce. There will also be totally awesome brand new Scratch Farm totes designed by our friend Hilary Treadwell of bit & little bit for sale at the pick up.
See you soon,
--
jo!
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