week 3

Hello CSA members

Good morning after a rainy night following another sunny day that was forecast to be rainy. Whew… while we wish that we were better at understanding the weather, the crops are enjoying this fantastic mixture of sun and rain. It is a blessing.

We are still going strong planting both in the fields and in the greenhouse. The third succession of broccoli, cauliflower and cabbage transplants went out this week as well as more herbs (basil, cilantro and dill), salad greens, winter squash and cukes. The cosmos are blooming and beautiful and so is the red amaranth which is sometimes overlooked, but is a nice addition to bouquets. Also this week you might notice the slow de-junking of the veggie pick up area since we finally finished the new shed. Yay! In other important farm news, we have a new household member- Nisi, a Canaan Dog brought to us by Oliver's cousin. She is acclimating well to farm life since she actually grew up on a kibbutz in Israel. We hope she'll help to take care of the critter that has been indulging on our lovely hens.

We have received many inquiries from shareholders who pick up on Fridays about this week's pick up which falls on July 4th. We are keeping the same regular 4-6 PM time slot, but in order to make it easier for folks with holiday plans, we are inviting anyone who needs an alternate pick up time to come on Tuesday (12-1PM) or to visit us this Thursday afternoon at the Manchester farmer's market at the Rec Park (3-6 PM) but keep in mind that we will have a more limited selection of veggies at the market. Please email us if you would like to come at either of these times instead of your regular Friday pickup.

This week we add more summery choices like zucchini and more broccoli and cauliflower to the mix of available produce. We've still got lots of head lettuce, garlic scapes, radishes, mizuna, kale (p.y.o.), scallions, and the rest of the herbs.

Also a new newsletter tradition- the weekly veggie joke:

A guy has celery sticking out of one ear, lettuce out of the other, and a zucchini up his nose. He goes to the doctor and asks him what's wrong. The doctor tells him, "Well, for one thing, you're not eating right."

Cauliflower

Cauliflower is the mildest member of the brassica family. Like its cousin broccoli, cauliflower is actually a mass of unopened flower buds that would burst into edible yellow flowers if allowed to mature. Hiding its head demurely within a bonnet of furled leaves, cauliflower stays tender and maintains a white or creamy color. In spots where the leaves uncurl a little early, the sun turns the cauliflower slightly yellow brown or pink.

Storage

Wrap dry, unwashed cauliflower loosely in plastic and store it in the refrigerator. It will keep for up to a week but is sweetest if used within a few days.

Handling

Trim off the leaves and any brown spots. Rinse the cauliflower and cut out the cone-shaped core at the base using a small paring knife. Stop there if you plan to cook it whole. Otherwise, proceed to break it into florets, or chop.


Zucchini and Summer Squash


Zucchini and summer squash are sure signs of summer. Big beautiful heat loving plants that produce loads of tender versatile fruit. We grow half a dozen varieties for aesthetic diversity though they all taste pretty similar. We try to start the season picking small fruits often with their blossoms still attached, these are the most gourmet- crudité grade. Once things heat up and the plants are really cranking we let them get a little bigger and then it's time to start making ratatouille and zucchini bread.

Storage

Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel.

Handling

Rinse zucchini and summer squash under cool running water to remove any dirt or prickles; then slice off the stem and blossom ends. Slice the vegetable into rounds, quarters, or chunks according to the specifications of your recipe.

Cooking Greens

A bunch of cooking greens is strikingly distinct from a bag of salad. Most cooking greens are big. Kale and chard leaves, for example, might grow to be longer than your forearm. A side dish of greens always rounds out a meal, and, in main dishes, a few tender ribbons of greens curled among vegetables enhances a meal.

Storage

Cut beet and turnip greens from their roots; store roots separately. Broccoli and cauliflower greens are surprisingly tender and delicious, Keep dry, unwashed greens in a sealed plastic bag in the refrigerator. Thicker greens will keep for up to two weeks, but tender ones should be eaten within a week.

Handling

Just prior to use, swish leaves in a large basin of lukewarm water until grit settles to the bottom. It's fine to leave the stems on small baby greens, but many greens (choi, chard, collards, kale) have thick stems that cook more slowly than the leaves. Fold each leaf in half and slice out the stem. To use the stems in your dish, slice them 1/4 inch long and begin cooking them before you add the greens.

Lettuce be friends,

The Teleion Holon crew & Nisi

PS if anyone wants to come to the farm on Wednesday evening, the Vermont Symphony Orchestra will be playing in our back yard… Well actually in Hildene meadow which is practically in our garden. There will be fireworks and lots of family fun. You can beat some of the traffic and crowds by walking over from our place.