2023 CSA Farm Update: Week 9
Farmer Jon!
Hello Everyone and welcome to week 9 of the Katchie Farm CSA. We had some beautiful weather for farming this past week. There was just enough rain to skip running the irrigation, but not enough to hamper the workflow on the farm. We planted our first round of fall radishes and turnips as well as our last seeding of fall carrots. Our tomatoes are just starting to ripen and will make their way into your CSA bags this week. Way back in May, we had a relatively late freeze that nearly wiped out all of our tomatoes, peppers, and eggplants, but taking a look at the plants today, one would never know it.
Growing for CSA, there are not many opportunities to work focus on single crops. I would say it is more akin to conducting an orchestra, with lots of different timbres that make up the whole. With the exception that every now and then, a group of instruments does not make it to the show because of weather related issues 😊. There are a few crops that we grow larger amounts of that offer more of an opportunity to develop a closer relationship to. Potatoes are one of those crops. The potato is an interesting crop in that it is grown from a cutting rather than a seed. When we buy potato “seed” we are actually buying potatoes. The only difference is that these potatoes have been grown and tested for the absence of certain diseases and pathogens that could drastically reduce our harvest. The seed is then cut into smaller pieces and planted in the soil. After about 3-4 weeks, the plants wake up and send up green leaves through the soil and develop their root system. At this point, the main focus is on developing a balanced leaf canopy and cultivation in order to remove young weeds and hill up soil around the plant.
The next stage of development happens like magic. Parts of the roots will begin to swell and form tubers. Around the end of June, one can dig around the base of the plant and find mini potatoes. I have yet to determine what causes the tuber formation, but I am always amazed when it happens. Given ample moister and fertile soil, the tubers will continue to swell to form more recognizable potatoes. We grow many varieties on the farm ranging from yellow, red, blue, purple, round, oblong and fingerling. At a certain point, the plant has done all it can do and will start to shrivel. This tells us that it is time to harvest. Harvesting has never ceased to amaze me. What once started as a potato has now gone through a metamorphosis and is again a potato, but many more times over. As we harvest them, we make our way down the rows plant by plant unearthing these jewels of the soil filling our boxes with them. They are surely a treasure a farmer can cherish.
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
Leek Vinaigrette Recipe
by Georgette Farkas
Ingredients
8 whole leeks, dark green tops and root end removed
1/3 cup red wine vinegar
2/3 cup olive oil
1 tbs grain mustard
¼ cup flat leaf parsley coarsely chopped
1 hard boiled egg, shelled, finely chopped
1 slice bacon, cooked until crisp, drained, finely chopped
Preparation
Split leeks along their length and rinse well under running water to remove dirt and sand. Tie leeks in a bundle and poach in well salted water until tender when pierced with point of a knife. Cooking time will vary according to leek’s thickness. Drain well, pressing as needed to remove excess water. Cut leeks into approximately three-inch lengths.
Prepare vinaigrette while leeks are poaching. Place vinegar, mustard, salt and pepper in a mixing bowl and whisk together until salt is dissolved. Whisk in olive oil. Adjust seasoning to taste. While still warm toss drained leeks in just enough vinaigrette to coat. This enables them to absorb vinaigrette more thoroughly.
Combine hard boiled egg, bacon and parsley. Season with salt and pepper to taste. Arrange leeks on a serving platter and spoon egg garnish over. Serve remaining vinaigrette on the side.