2022 CSA Farm Update: Week 4
Week 4 brings in some of the first real fruits of summer. The French heirloom Juane et Verte squash will make their appearance this week. They have a very delicate flavor and caramelize nicely when cooked down. This will also be the first appearance of slicing cucumbers of the year! We have a wonderful silver slicer and green slicer that will certainly bring the taste of summer into your kitchen.
Sometimes days on the farm this time of year have a rather steady pace with a predicted outcome. Some days start off with a surprise. Last Friday was one such day. We had been in the midst of a very dry stretch of weather on the farm, which means we are running the irrigation for many hours each day. There are several vital components to this system, all of which are regularly maintained, but when one goes down, the whole show stops.
Friday morning, I went to check the level of the engine oil, but it was much fuller than when I last checked it, which is never a good sign. Upon further investigation, the engine was full of gas. Which is also never a good sign! In times like these, panic is never beneficial to the situation. Over the years, I have learned that equilibrium and perseverance are some of the best tools in the mechanic’s toolbox. They again proved to be the best tools for the job. Upon further inspection, taking apart the carburetor, several trips to the parts store and 5 hours later, the engine was running as it should. I could not say it was definitely this or definitely that which caused the engine to flood, but the problem was solved and all before midday. The plants received their much-awaited watering.
Later that night, I was awoken to the sounds of a thunderstorm and rain that lasted into the early hours of the morning. We were blessed with nearly a week’s worth of rain throughout the day. That means it is time to shut off the pump and get back to the fields.
Until next time,
Farmer Jon
WEEKLY HARVEST INCLUDES*
*We try our best to provide the most accurate CSA list in the newsletter! However, there’s always a chance of last minute substitutions in some bags if we don’t harvest enough of a vegetable.
VEGETABLE QUIZ
Can you identify the vegetable in the email? Email us with your best guess and we'll reveal the answer next week!
DELICIOUS RECIPES TO TRY
Chef Georgette Farkas drew inspiration from her CSA - and made sure to use every bit of the produce - to create a lovely trio of pastel-hued hummus. Here's her recipe for the Green Hummus - you can use any greens and this week she used her carrot fronds, beet greens, scallions, and garlic scapes. You can make the red hummus by using beets instead of greens.
Looking for more inspiration? Check out these recipes below.
Make use of your entire fennel bulb by using the fronds along with your Jaune et Verte squash in this delicious recipe for Pasta with Fennel Frond Pasta and Caramelized Summer Squash
Still have some of your carrots (or found some new ones?) Try this dish which is perfect as a light lunch or a side dish: Grilled Carrots and Citrus with Herbed Yogurt, Crispy Quinoa and Fennel
For dish that's so delicious you'll forget it's also heart healthy, try this Kale and Lentil Salad with Pickle Juice Vinaigrette from GP Embrace: Wellnes!
FIND US ON INSTAGRAM
Share your recipes and dishes with us via email or on Instagram! Make sure to tag @katchkiefarm and use the hashtag #KatchkieFarmCSA - we can't wait to see and share what you've made!
@gogi_wine - also a member of our GP team - prepared a delicious Korean Cabbage Pancake which would be delicious prepared with a variety of different vegetables.
Shred or chop 1/4 cabbage and some carrots; add pancake mix and water and eggs according to instructions; season with salt and pepper. Cook in skillet over medium heat for 2-4 minutes on each side until golden and the vegetables are tender.
Serve with a dipping sauce made from 1 tablespoon soy sauce, 1/4 tsp vinegar, and chili pepper to taste.
@gogi_wine also prepared Seasoned Kale.
Wash kale with cold water, squeeze out the water, and chop the kale. Mix 3 tablespoons vinegar, 1.5 tablespoons soy sauce, 1 tablespoon honey, pinch of salt, 1 clove garlic minced, chili powder, sesame seeds, and soybean paste. Mix into kale.