It is officially summer and we feel it on the farm as we finish the spring planting of many of our fruiting crops and spend more of our time harvesting, mulching, and weeding. And irrigating! Some of the crops that are on their way out will see the effect of the dry weather the most but we are working hard to lay out more irrigation and keep up with our rotation for irrigating the crops to come. The changing of the season is also evident in the harvest this week with the arrival of the first carrots of the season! Other early summer vegetables such as summer squash and cabbage will be following close behind in the coming weeks. Just as we pass one milestone, another appears ahead to demand our attention. It is time for us to start seeding and planting the crops for fall! This week we will plant our Brussels sprouts, finish our winter squash planting, and seed our fall root crops.
In the Vegetable CSA:
- Carrots: The first of the season! This variety is called Nelson.
- Garlic Scapes: Tastes just like garlic but looks like a work of art! Scapes are the stem and flower of the garlic plant and have a mild garlic flavor when chopped up and used raw or lightly cooked.
- Scallions: Our scallions have light thrip damage to the tops but it does nothing to distract from the great flavor these add to early summer cooking.
- Mustard Greens: These colorful and spicy greens
- Yukina Savoy
- Red Ace Beets
- Curly Kale
- Lettuce: Despite the hot weather we still have a nice selection of spring lettuce varieties this week.
- Salanova Lettuce Mix
- Sugar snap and snow peas:Remember to look on the underside of plants that have fallen to one side to find the biggest peas.
- Cilantro: Please excuse the weeds! We will work to clean it up this week.
- Basil: First of the season! Please pinch the tops to encourage future growth.
In the store: All crops listed above for the CSA will also be available in the farm store. We will also have some radishes, a new delivery of mushrooms from Fat Moon Farm in Westford, MA, and shell peas by the end of the week.
In the flower fields: The yarrow is just starting to bloom. If enough is ready we will open that bed for flower picking.
We love when folks pass on recipes that feature farm veggies! This recipe was shared with us by a CSA Member which he adapted from Men's Health. If scallions are used they would need less cooking time to retain their flavor.
Eggs with Arugula with Leeks
2 leeks or 1 onion (or 1 bunch Scallions, chopped)
2 tbsp butter
1 garlic clove, finely chopped (or 3 garlic scapes!)
pinch of salt
pepper to taste
6 to 8 cups baby arugula
2 tbsp white wine
In a large skillet, sauté leeks (or onions) in 2 Tbsp butter until soft. Add a finely chopped garlic
clove and a pinch of salt and cook until fragrant. Stir in baby arugula and white wine. Cook until
the greens wilt; season with more salt and some pepper. Crack in 4 eggs gently on top of
arugula, put the lid on, and cook over low heat until the eggs are lightly set.