2024 CSA Farm Update: Week 1
From the Farm: Broccoli Rabe
Welcome everyone to the first week of our 2024 CSA! Looking over the fields a couple of weeks ago, it seemed that we would start a week later than anticipated, but with the long days of June and some rain, everything has been growing up nicely. I would say that this spring was not overly wet or dry. Just enough of each to keep us on our toes.
The past several months have been very busy on the farm with several new projects added to the mix. We have been in the process of adding on farm housing for our seasonal workers. We have gotten the Town of Kinderhook’s and Department of Health’s approval for the project, and now we are awaiting the contractors to start work on the septic system and pour a concrete pad for the housing to sit on. After many years of struggling to find seasonal housing locally, on-farm housing will be a real asset to the farm. We also added four caterpillar tunnels to our growing space. They are similar to a greenhouse but are a little more simple in their design. This will allow better rotation of our crops grown in the greenhouse as well as more space to grow under cover. Katchkie Farm is also offering an on-farm Saturday pickup this year with vegetables as well as flowers.
June brings about a huge change to the dynamics and landscape of the farm. For the past several months, we have been creating the garden from a plan that was started nearly six months ago. Week by week plants were started in the greenhouse, then planted outside and tended. Little by little they grew into the plants one would recognize, turning what was once bare soil into an edible landscape. We also see the pollinators and migratory birds make their way back to our fields. This time of year, the amount of planting slows down and the task of harvest takes its place. The morning starts a little earlier in order to get crops out of the field while the crops are at their sweetest before the heat of the day sets in.
Those first crops out of the field are extra special and I look forward to it every year. I hope you all enjoy this first harvest from the farm. I look forward to many more to come.
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.
recipe: garlic scape pesto
from: Embrace: Wellness
Garlic scapes are the unopened flower stems of hard-necked garlic that are cut off to encourage the garlic bulb to grow. They have a garlic flavor that's less intense than the raw clove, and can be eaten raw or cooked. Cooking softens the flavor, but we love it in this pesto that can be used the same day or frozen for later.
Here we add arugula to balance the garlic and add some peppery notes.
Ingredients
10 large garlic scapes
3 cups arugula
1/4 cup pine nuts or pepitas
1/4 cup grated parmesan cheese
pinch of red pepper flakes
juice of 1 lemon
1/4 to 1/2 cup extra virgin olive oil
salt to taste
Procedure
In a large food processor, add all ingredients up to the lemon juice. Add a few tablespoons of olive oil and blend. Gradually add more olive oil until you achieve your desired consistency. Add salt to taste.
Use immediately or freeze in an ice cube tray (one that won't be used for ice) until solid, then add to an air tight container and store in the freezer.
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