Here we go! The 2015 CSA season is underway!
Welcome everyone, new and old. We’re happy to have you along for what’s sure to be a season full of fresh and tasty produce. We had a pretty good winter of rest, planning, and organizing getting ourselves and the farm ready for our 15th CSA season and our 19th season here at Full Sun. Every year is an evolution of ideas and techniques, this season will be no different. We have some new equipment we’re working with (namely our converted to electric 1948 AC G cultivating tractor and a re-worked drop spreader). We are growing many of your old favorites (Brandywine & Cherokee Purple tomatoes, Zephyr summer squash, Delectable sweet corn, among many others). We have a few new offerings, some that you may have seen on a more limited basis, like white cucumbers (the tastiest of all cukes). It’s going to be a great season.
We have Drea back for another season with us, and we have Amy from Macon, Georgia, and Matt from NJ and Julia from Chicago will be coming in the next few weeks to round out our crew. We had a few challenging weeks with lots of rain and wet fields, but the soil has dried out and we’ve been planting like mad. The spring planted onions are in; 2,800′ of nine potato varieties are in the ground. The first round of summer squash and cucumbers have been planted. Cabbage, two successions of broccoli, and many plantings of lettuce & lettuce mix are growing away. The hoop houses are full of tomato plants that are about two feet tall and looking really nice. There’s lots more to go out this week: swiss chard, more sunflowers, more lettuce, lots more flowers, basil, beans, the list goes on…
The boxes we use for the CSA shares are waxed and are not recyclable, but we do reuse them. So PLEASE remember to BRING THEM BACK next week.
Ideas for Cooking
This year we have a guest contributor for the cooking section. Long time working member, John Lloyd, has put together some great recipes and commentary.
Hi. Each week there will be recipes and thoughts on food. Sometimes there will be hints that may prove helpful. Cooking should alwaybe fun. Choose recipes that you’re comfortable with. Remember, if you don’t like an ingredient, don’t use it. In most cases one can substitute or just omit. Follow recipes based on taste and how the dish looks. In cooking class a chef once told me “don’t ever measure again” so try different ingredients in various amounts. Don’t be shy, although I would say give cayenne and it’s buddies respect. Now, if it is bread, one has to be a bit more exact.
Fresh herbs are great. You’ll get some from us and we’d also suggest you have an herb garden that might have tarragon, chervil, cilantro, parsley, sage, mint, chives, dill, thyme and rosemary. Plant according to directions or use starts. Herbs like sun. Learn how to winter them over too. There is still time to plant.
CHILDREN
Kids can help unpack and wash the vegetables, learning what is in the box. They may also help tearing greens and then assembling a salad, adding various veggies for taste and color.SALAD DRESSING OF THE WEEK
I like Maille Dijon which is not real hot. French’s Dijon has more kick if that’s what you like. Mid-range olive oil is OK and there is no need to waste expensive oil unless it’s going on straight. Earth Fare brand is a solid every day oil.Follow these links for recipes: