CSA Newsletter

Greetings from the Garden! This week's box has lettuce, green onions, garlic scapes, broccoli, carrots, kohlrabi, Chinese cabbage, celery, basil, parsley, the last of the snap peas, asparagus and strawberries.

Field Notes. This week signals a big change as we move into summer vegetables like celery. It has been a good spring with beautiful greens, and now we move to heavier and more solid vegetables.

Ken has been cultivating the garden and field. Now comes the last decisions on where to mulch and where to plant green manures in the final spaces between crops. In drought years we mulched most of the areas because there wasn't rain for the green manures to grow. This year we have had more rain, but it is hard to predict how dry the rest of the season will be. Ken works hard to keep the soil covered with mulch or green manures so the soil temperature is moderated for maximum microbial life, and he minimizes any soil erosion.

The garden and field have a different look now. Each year I compare the garden and field to women. In spring they look like perky little cheerleaders, then as mature women of childbearing age. And finally as a wise older woman. They have moved from perky potential to productive. And that is why we like to do the garden and field tour now - even though it may be hot and there may be bugs.
Thanks to all who came out. Each year the garden and group of people are different, so it seems new. We are glad to share what we do, and answer gardening questions.

From the Kitchen. This time of year I start to get excited as we move into new crops. Each year someone tells me how much better our celery tastes. And I agree. I start by adding celery and the leaves to everything I prepare. Then I start cutting the leaves and drying them on a sheet of newspaper out of the sun, but in an area where there is good air circulation so they dry. I use dried celery leaves in winter soups and stews. And I usually make at least one batch of cream of celery soup - good warm in the morning or cool on a hot day. And for people who do not do dairy, try Ken's alternative - oatmeal. It lends a wonderful creaminess.

For the garden tour Ken made a batch of pickled vegetables and he found he loves adding green onions to the mix. The batch had some green onions, carrots and beets. And I made three salads. I cooked sliced carrots and blanched kale and dressed with a blenderized cup of toasted pumpkin seeds with a cup of the vegetable cooking water and a teaspoon of umeboshi paste. I blanched snap peas and dressed with sweet wine, tamari, toasted sesame oil, a bit of crushed hot pepper and toasted sesame seeds. And as the cukes have just started, I sliced a cucumber, salted it and let sit and hour, then poured off the salty cuke liquid that had weeped , and dressed with kefir, apple cider vinegar, pepper, chopped green onion, a bit of honey and some chopped fennel leaves. Pickles and salads all got good reviews from those on the tour.