top left to right: Toscana Kale, mint, green sorrel, thai basil  middle left to right: slicing cucumbers, green beans, daikon radish, lemon cucumber  bottom left to right: Patty Pan squash, cherry tomatoes, zucchini

top left to right: Toscana Kale, mint, green sorrel, thai basil

middle left to right: slicing cucumbers, green beans, daikon radish, lemon cucumber

bottom left to right: Patty Pan squash, cherry tomatoes, zucchini

Hi folks and welcome to week 8 of your CSA. We hope everyone is having a great week so far. We can't believe we are already half way into this season! 

Last week we discovered that we had worms on a variety of plants in the field. This is just a part of farming, and especialy when you don't spray harsh chemicals. We did however spray an organic bacteria that kills the worms once they ingest it. It is called bt bacillus thuringiensis. And we then spray a neem. All natural. Just wanted to keep everyone up to date on what is being sprayed on the plants. We apologize to anyone that might have found any worms on their kale last week! 

Well we have found the perfect job on the farm for Hazel. She is a natural born tomato picker and taste tester. She loves to pick the cherry tomatoes, and then of course once picked the next step is to taste it. Now I am trying to teach her the difference between a ripe and unripe tomato! Also, Elvis is back at the farm and doing great! We are relieved and happy to see him adjusting so well. 

It is that time of the year to get busy in the kitchen and put back some jars. Jars that can be later enjoyed during the off season. Don't limit your pickling or fermenting with just cucumbers. One of our CSA members pickled her radishes and kohlrabi she had left. I also love to pickle beets and green beans! The bounty this week makes me think of Asian cuisine and making some spring rolls, sushi, stir fry, or curry. I just LOVE Thai food! Here are the contents of this week's box:

 

1. Kale- The variety this week is Toscana kale.

2. Mint- great to use for flavoring iced tea, mixed drinks, shredded salads, spring rolls, or garnish your favorite dessert with it.

3. Green Sorrel- the lemon of the vegetable world is back by high demand! 

4. Thai Basil

5. Slicing Cucumbers

6. Green Beans- We grow a variety of pole beans: The Rattlesnake, green with purple streaks, Louisiana Purple Pod, and the light green variety is the Provider.

7. Lemon Cucumber- An heirloom variety of cucumber. Sweet and mild. The lemon cucumber does not have a lemony taste, just the shape and color. 

8. Zucchini

9. Daikon Radish- Cylindrical and mild tasting radish. One of my personal favorites. Great to be eaten in salads, stir fries, or when rolling your own sushi! I love it pickled as well or roasted. 

10. Summer Squash

 

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