Now that we are on week three of the CSA we have now met all our new CSA families along with all our returning ones. It has been lovely to catch up on all the news and to met all our new members.
We are still noticing damage from last week's storm in the crops but are doing a few happy dances that the 400ft of carrots that we seeded that morning are just starting to germinate, we are feeling relieved about this as we were waiting to see a huge clump of carrots at the end of the bed!
It has been really interesting talking to our members and seeing that some only saw the black clouds and lightning to the north and did not get a single drop of rain. We got more rain overnight Sunday so it was a delight on Monday to transplant into wet soil something that has not happened much this year.
Even after the storm we had still continued with our regular watering as the hot and windy days are still doing a great job of drying our market garden out. I also have to say a huge thank you to Michael for doing all the watering on his own on Sunday evening so that I could go and do an evening yoga class at Creekside Yoga in Stirling. At least one farmer at the farm felt stretched and rejuvenated for Monday mornings transplanting!
This weeks basket:Lettuce
Kale - You will have a mixed bunch of kale this week. Dinosaur and the traditional curly kale. The dinosaur does have a a slightly stronger flavour to it.
Peas - We grow snap peas so you eat the whole thing! I know that most have been telling us that they have not made the drive home! So we are pleased after a field walk yesterday morning that the peas are coming on really well and it will be a quart of pea's for everyone this week!
Beets - I love beets and I am slightly addicted to them raw! I love them in a morning veg smoothie or spiralized into a salad. If that does not rock your boat hopefully one of these recipes will! 31 different ways to to eat beets!
Asian greens - This will be the last week until later in the season. We have done our best but the heat has beaten us to many of these lovely crops and caused them to bolt. Do not think these crops go to waste, we leave them in the field for feed for our bees and then once the bees are done we feed the rest of the crop to our pigs so it is a full circle on the farm.
Scapes - Yes the bundles are getting bigger!. Do remember you can pickle or make pesto from them, we still love them grilled on the BBQ! You can also just put them in the food processor with some olive oil and blitz! Then freeze in ice cube trays. I like to add the cubes in winter to soups, sauces or stir fry!
1 bunch collard greens, washed
1/2 lb turnip greens, or mustard greens, or kale, washed
1 Tbsp canola oil
5 cloves garlic, minced or use your garlic scapes
5 cups veg stock
1 1/2 tsp red chili flakes, or to taste
1/2 tsp hickory liquid smoke (the recipe calls for 1 TBsp but I just halved it and it was plenty)chiffonade the collards
warm oil in stockpot. add garlic and sauté 1 minute. add remaining ingredients and greens and bring to a boil. reduce heat, cover and simmer 40 minutes.
Allow to cool. Let sit overnight in fridge or at least 2 hours at room temperature. The longer they sit, the more flavor they absorb. Reheat to serve.
Or with all your greens you could make a big batch of Crispy sweet greens!
Micro greens - Just a little taster to add to your salads.