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Rising River Farm CSA
Newsletter
Box 7*** August 1st, 2006
13208 201st AVE SW -Rochester, WA 98579
(360) 273-5368
risingirverfarm@yahoo.com www.risingriverfarm.com
Greetings!
Thank you to all who came out to the farm for the potluck.
I know it can be intimidating to drive 40 minutes to a function
where you may not know a soul. I enjoyed my conversations
with all of you. I tell you it really is meaningful for us
to have a face to a name. If you couldn’t make it this
time, consider stopping by at another time. We are a busy,
working farm and may not be able to chat for long. But you
are welcome to a self-guided tour or to jump in on a weeding
project and we’ll talk while we work. We can also point
you to a great swim spot on the river. So bring a picnic and
the kids if you have them and feel welcome to come see where
and how your food is grown. (It is best to call first, so
we know that you are coming.)
Like I mentioned last week, the CSA potluck gave us a good,
swift kick in the pants to get the fields cleaned up. We are
enjoying our nicely weeded fields. Now we can simply harvest
without feeling like we should be in six other places at once
trying to rescue newly seeded chard and cilantro from the
encroaching pigweed.
August is a funny month. I feel like I have
a foot in two seasons. In some ways it feels like summer has
just begun. The tomatoes, green peppers and eggplants are
just getting started. We haven’t even dipped into the
corn patch yet. But I hear murmurs of “back to school”,
the days are a bit shorter (though the kids STILL manage to
stay up until nearly 10:00!) and the nights are quite chilly.
There is not much left to plant-just the fall round of spinach,
lettuce, kohlrabi, herbs and the last of the brassica (broccoli,
cauliflower, and cabbage) transplants. We’ve even been
tilling in expired crops. But I refuse to acknowledge fall
any more than that just yet. I am going to bask in the hot
days and all the yummy veggies they bring.
New This week:
Kale-We usually don’t hand out kale until late September,
but this variety has just gone gangbusters and looks great.
This is green, curly kale. We grew small amounts of Red Russian
and Nero kale but you won’t see much of them until fall.
I highly recommend the Kale quesadilla recipe in your farm
cookbook on page 35. You can add sautéed summer squash
as well.
Lemon cucumbers: They will start rotating around the boxes.
These round yellow cukes have a slightly sweeter and melon-like
flavor (but no hint of lemon, however.).
I’ll put a great recipe on the back of
this letter. This recipe is perfect for the mixed bag of potatoes
you’ll be getting as well as incorporating a little
of everything in your box. It is like slow “fast food”
in that all you have to do is chop it up, stick it in the
oven, and walk away for 40 minutes or so
Enjoy-
Jennifer
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