Not only are we focused on bringing in the weekly harvest and planting fall crops like carrots, beets, cauliflower and cabbage, but we are thinking all the way ahead to next season by weeding the strawberry plants that we hope will provide a bounty of red fruit next June! Additionally, irrigation and protecting our crops from encroaching deer and other critters (with a combination of fencing, netting, and row cover) keeps us busy! And of course we can't forget the garlic harvest! We'll start to pull our garlic this week. You'll see it hanging in the farm store where it will cure for the summer. When we take it down for use this fall it will be cured and able to keep out of the fridge for months. As usual, we will save some of it for seed for planting this October for next year.
This week in the CSA:
- Fresh Onions - This week we'll be harvesting the Red Long of Tropea variety. It's a sweet red onion that you eat fresh. Unlike most store-bought onions, these are uncured and therefore should be kept in the fridge. Transitional.
- Potatoes - We will be harvesting Chieftain, a red potato with white flesh. Transitional.
- Cucumbers- Transitional.
- Zucchini - Transitional
- Summer Squash - Transitional.
- Garlic scapes - The last week of garlic scapes before a bit of a break from garlic until the bulbs are cured and ready to be distributed in September.
- Salanova lettuce mix
- Greens: yukina savoy, swiss chard, cabbage or kale
- Green beans
- Herbs - It's pesto season! There will be 2 new plantings of basil open. We also have cilantro, dill, sage, and thyme.
This week in the Farm Store:
We will have most of the veggies listed in the CSA available in the farm store as well as the first peppers and eggplant of the season on Wednesday. We will also have eggs from Pete and Jen's Backyard and will likely have Verrill Farm Sweet corn starting Thursday!
PYO Flower CSA:
Flowers ready this week include zinnias, bachelors button, celosia, statice, scabiosa, verbena, cosmos, strawflower, gomphrena, and more. If you are not a PYO Flower CSA member and would like to pick a bouquet, you can purchase a jar for picking in the store!
How To Make Quick-Pickled Onions
by Dana Velden from Kitchn
Makes about 2 cups
What You Need
- 1 medium red onion, about 5 ounces
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup rice vinegar, white vinegar, or apple cider vinegar
- 1 small clove of garlic, halved
- 5 black peppercorns
- 5 allspice berries
- 3 small sprigs of thyme
- 1 small dried chili
- Kettle for boiling water
- Knife and cutting board
- Sieve or colander
- Clean jar or container
Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.
Spicy Sesame Carrot Salad
- 1 clove garlic, minced
- 2 tablespoons white vinegar
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1/2 cup sesame seeds, toasted
- 1 teaspoon red pepper flakes
- Kosher salt
- 1 1/2 pounds carrots, peeled lengthwise into thin ribbons
- 1 cup tightly packed cilantro leaves
- In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, sesame seeds, red pepper flakes, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season to taste with salt, and serve.