2023 CSA Farm Update: Week 10
Tomatoes
Hello Everyone, and welcome to week 10 of the Katchkie Farm CSA. We have some first-time appearances this week for the CSA bags. The sweet peppers have been gathering sunshine for many weeks and have all the sweetness to show for it. There will also be carrots available for the first time this year. Digging those bright orange roots was such a joy. This is certainly one of the latest times we have had carrots to add to the CSA bags, but we are very excited that these are ready.
I wish I could share stories of the farm, but this past week, I did not spend much time here in Kinderhook. Instead, I was in Wakefield, VA with my family. We were sharing memories of Sadie Carson, my wife’s grandmother who passed away last week at 101 years old. She was one of those people who touched everyone with her kindness and genuine love of life. She will be missed, but certainly not forgotten.
During our stay, I did get to see some of the countryside, which I had never seen in the heart of summer before. One feature that really stood out about Southeastern Virginia is the lay of the land. Everything is relatively flat with wide open expanses of agricultural land which my eyes were not accustomed to living in the Hudson Valley. With that flatness there was also a stillness in the air, that is seldom experienced here. The air seemed to settle instead of move. There were large fields of peanuts, cotton, corn, soybeans, and even a field of sweet potatoes that I came across. Those plants just seemed to be basking in all that heat, taking it all in and reveling in it.
In the years that I have been farming, there have only been two times when I was able leave the farm during the growing season. I would like to thank our hardworking farm crew for keeping shop while I was away and getting those veggies picked.
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.
DELICIOUS RECIPES TO TRY
CHILLED CUMIN-SPIKED TOMATO SOUP
by Liz Neumark
Ingredients
2 tsp cumin
2 lb ripe tomatoes, cored and coarsely chopped
1/2 cup chopped red onion
1/4 cup plus 2 tbsp chopped fresh cilantro
Juice of 1 lime
2 tsp salt
1 cup Greek yogurt
1 cup ice water (optional)
Preparation
Toss the cumin in a small skillet over low heat, stirring, just until fragrant, 1-2 minutes; do not let it burn.
Combine tomatoes, onion, and 2 tbsp cilantro in a blender and puree until smooth. Transfer mixture to a large bowl; add the toasted cumin, 2 tbsp lime juice, and salt and stir to combine. Refrigerate the soup until it is thoroughly chilled, at least one hour.
Meanwhile, puree the yogurt and remaining cilantro in a blender until smooth. Cover and refrigerate until ready to serve. Before serving, adjust the soup to taste with additional salt and lime juice; add ice water as needed if you would like a thinner texture.
Divide the soup among individual chilled bowls and garnish with a generous swirl of cilantro yogurt.