CSA Newsletter #13
Where was this rain 6 weeks ago? Even though it would have been nice to see this rain earlier in the season, that was then and this is now and we need to take what we can get. The transition to fall definitely seems to be happening a bit faster but the fall crops are enjoying this cooler weather and steady rain. It was a little shocking to have a night in the 40s last week but I guess it's inevitable. Although, I did have to scramble to put the doors on one of the hoophouses so I could button it up tight and keep as much warmth in.
In addition to the hustle and bustle of a new semester, last week was spent getting our new intern, Jamie, caught up to life on the farm. In the fall (and spring), I have student interns on Monday and Wednesday mornings, so it's a real nice introduction on what needs to be done for a CSA distribution. Most of what Alison and Jamie did last week was to get ready for the CSA. They harvested most of their time last Monday and spent a good portion of the morning on Wednesday boxing and bagging veggies for pickup. Having someone new start during the fall semester really allows me to pause and take a deep breathe. I can slow down for a moment. It's also great having an intern who's been with me to help be an extra voice on the farm. I think that I take the amount of work and all the nuances for granted sometimes. It can be a lot to take in and a bit overwhelming but having folks who've been around the farm, helps a lot.
I think that the heirloom tomatoes may have peaked last week. It could also be the change in temperature but there was a noticeable drop in production for this week. This could be the week for their inevitable "topping". The cherry tomatoes continue to impress and the beefsteaks seem to be doubling their yield weekly at the moment. The sauce tomatoes are chugging along, as well. We are definitely swimming in tomatoes and I know it can seem a little overwhelming. One thing that you can do, if you have the space, is to freeze the tomatoes. They are a crop that can be put in the freezer without any prep or blanching. If you're going to be making sauce at some point, this method works great because the skins usually come off fairly easily as they thaw in a pot. The tri-blend cayenne powder will be available, as will the paprika. If you are brave, there will be a few in the hot pepper mix this week. I'm working up the nerve to try a sliver. Making its first appearance of the season will be fresh ginger, aka baby ginger. Baby ginger is different from what you see in the store because we harvest before the ginger has "died back" and the skin hasn't "set". The ginger is very perishable and needs to be stored in a baggy in the fridge. If you don't think that you will get to it within 10 days, you can also freeze it (also without doing anything to it). We tend to do that in our house and grate off what we need for stir-fry or smoothies.
Have a great week!
-Farmer Todd