- Kohlrabi- Peel off the outer skin and leaves and snack on these sweet, crunchy engorged stems raw. Great added to a salad or slaw. They are also excellent cooked in stir fries, roasted or added to soups. Kohlrabi is a member of the kale, broccoli and cabbage family and it’s greens can be cooked like kale.
- Head Lettuce
- Garlic Scapes- last week of garlic scapes for the season!
- Bok Choy
- Black Beans
- Red Onions
- Salad Mix
- Whole Corn or Cornmeal– whole corn can be used to make hominy, tortillas, tamales, etc. and the ground corn is excellent for breads and polenta. See Winter 2016 CSA Newsletter, Week 9 for directions on how to make tortillas.
Well, just like the weather, the Summer CSA has arrived like an inevitable force. We planted seeds, they geminated, sent their roots down to find water and nutrition in the rich soil. Then they grew up, toward the sun, soaking in it’s energy. We removed their competition, kept the soil moist, and they produced healthy plants, full of flavor, character, and nourishment.
The next part, you know, is not so nice: We chopped their heads off and ripped them out of the ground so we could bring them to you, to nourish your bodies, so that you too can soak up the earth and sun that they contained . I guess you have to be a little bit mean to survive at the place us humans occupy at the top of the food chain.
We think about these sorts of things frequently on our field walks. How the health of the soil determines the health of the plants. How the health of the plants determines the health of the people who eat them.
As farmers, there is only so much in the whole process that we can influence. We can control plant spacing and weed competition (if weed pressures are manageable). We can control water application, so long as the creek is still running and the rainy season is not flooding our fields. We can amend the soil to balance its chemical composition to be more favorable to the crops we’re interested in producing.
Once the seed goes in the ground though, the inevitability and mysteriousness of that seed’s genetics takes over. We do the best we can to help it along, but sometimes, no matter what we do that seed just isn’t going to produce what we’re looking for. Part of that is the fault of seed quality and breeding. But sometimes it’s just a little wildness that can’t be bred out, like that little buzz of excitement we feel when we slice the head off of a cabbage, tear leaves off of the chard, or rip the fruit from a tomato plant and sink our teeth deep into the fragrant flesh, juice dripping off our faces and absorbing into the rich soil below.