- Numex Joe Green Chili
- Slicer Tomatoes
- Summer Squash
- Cucumbers (Salem)
- Carrots (Hillsboro)
- Sweet Corn- the last of the sweet corn for the season.
- Chinese Cabbage
There has been a much welcomed chill in the morning air over the last couple of weeks. But despite this refreshing shift in nighttime temperatures, September has gotten off to a hot start. This is much opposed to this time last year, when we were in the midst of month long rains that took the ax to most of our late planted dry crops.
This season is playing out differently. To begin with, although they posed their own set of challenges, our dry beans and dry corn were planted on time and are looking great. Poor soil conditions beyond our control made for a difficult sowing and a not-so-perfect germination. On top of that, the weed pressure in that particular field is extremely high, with highly competitive smartweed, pigweed, crabgrass, and Canada thistle battling for dominance among the corn and beans. Despite all of that, and some hungry deer that enjoy bean leaf salads, we have managed to keep the vegetative tides from completely engulfing our cultivated crops, and thus we are looking to have a significant harvest of dry beans, dry corn, and popcorn this year for the winter CSA.
Why should we be excited about dry corn and dry beans, you might ask? There are plenty of reasons, actually.
Those of you who joined us for our winter CSA last year know the magic of freshly harvested dry beans. With their incredibly rich, nutty and fruity flavor, smooth texture, and quicker cook time, the oxymoronic “fresh dry” beans that you will find in the share this winter will make you want to relegate any store bought dry beans lurking in your kitchen to their proper place on the compost pile.—or wherever in particular it is that you throw your stale bread and yellowed vegetables.
Those who were with us last year may not have ever had the opportunity to shell an ear of popcorn before making their buttery bowl of evening snack—an excellent activity, by the way, for the kids.
Nor may you have eaten cornbread with the deliciously complex flavor and flecks of color from heirloom corn varieties such as Roy’s Calais and Painted Mountain corn, which we are growing this year. We will be offering whole corn kernels for making tortillas, tamales, and hominy, as well as ground cornmeal for corn bread, corn cakes, polenta, and grits.
We hope you are as excited as we are. The superior quality of local, small scale, and organically grown produce applies to all foods. In this climate that list includes corn, beans, as well as a number of other grains that contain higher flavor and nutritional content than their modern, mass produced counterparts.
It is our goal to produce and provide our local community members with the opportunity to enrich their diets with the widely varying flavors and nutritional values of the equally wide diversity of foods that can be produced in this incredible little corner of the world. We hope that our community members will see the value in this, and support those individuals who have made it their life’s work to produce this sort of health and diversity. This is an endeavor worthy of support, and of which we are proud to be a (very small) part.—as should all of you.
Enjoy this week’s share.