Hello CSA Members!
Welcome to a rainy CSA week 3! It’s almost June and the weather still has us waiting for summer – hope you are all ready for another week of stormy weather! Here on the farm we crossing our fingers it won’t last too long and the amount of precipitation won’t be much – we’ve got fish to fry! I’ve been rushing around over the past few days trying my best to shape, amend, and prepare the soil for our next succession of plantings, and working to get the plants in the ground before the rain comes again. The combination of slowly increasing day length and spring showers has encouraged a healthy emergence of spring weeds, and so we are also working hard to stay on top of “cultivating”. In the farming world the word “cultivation” means the practice of weeding crops. Cultivating is one of the most important aspects to farming vegetables and in the cultivation game, timing is everything! Best to get the weeds when they are small and easy to destroy quickly using a simple hoe. Weeding grass when it’s in its adulthood is certainly nobody’s favorite activity. Oof, I’m cringing just thinking about it. There are of course different ways to cultivate – conventional or non-organic farms often use chemical cultivation methods like spraying herbicides to eliminate vegetative competition, but farms like WSF that follow organic practices commonly employ mechanical cultivation methods, meaning weeding using hoes, hands tools, and tractor implements designed specifically to disturb the weeds between the rows of crops.
The positive side of all the recent rainfall is that our veggies have been properly watered and are looking SO vivacious and healthy. We have started to see a flush of red in all of our strawberry fields, and are very excited to share these sweet berries with you all this week! In addition we have beautiful Swiss chard that is as delicious as it is colorful. Pro tip: chop up the stems of the chard and sauté them with garlic and onions for a couple minutes before throwing the rest of the chopped leaves in the pan. Also on the docket are sweet and spicy salad radishes. I like to eat them fresh in the field, or quickly pickle them with apple cider vinegar and throw them into a salad for crunch and a kick. I also stumbled across this GREAT recipe from Epicurios for Roasted Radishes with Brown Butter Lemon and Radish Tops, that mellows the spicy flavor out nicely.
This week’s shares are as follows:
Thanks so much and we will see you all at pick up this week!
Anya, Deb x 22 goats, Dan and Ann, Lex x 800 laying hens and x 17 hogs, James and Rocko, Nate, Christina, Kate, Amanda, Julia, Anna, Radish the feline queen