The hot temperatures at the end of the week totally changed the harvest game plan for the week! I had thought we'd be using escarole from the greenhouse and scallions, but the block of field greens looked so prime at the end of the week that I knew it was time to use them.
The arugula, choy sum, and broccoli rabe you're receiving this week are coming from this block in the field up at Booth Hill. You can just see florets peeking up on the broccoli rabe and choy sum at the time of this writing. This means that by next week, we're in danger of seeing those plants bolt (or flower) and we need to harvest them quickly before they become woody. The temperatures are supposed to cool off next week, but it might be too late by then.
I always think of member Karen P. whenever the choy sum comes out because it's her favorite veggie! And rightfully so. It's like a cross between asparagus and bok choy. Here's what I do with mine: Steam it in a saute pan for 2 minutes or so, remove the lid, and add sesame oil, fresh grated ginger, soy sauce, garlic, and red pepper flakes and saute it for another couple of minutes. Absolutely delicious! You can even add a little honey for a touch of sweetness.
Pea tendrils (aka pea shoots if you Google them) are another crop you're getting this week, which might be unfamiliar. They're grown from a variety of sweet pea plant especially enjoyed for the greens. They've got a sweet pea flavor to them. You can add them to a salad or a sandwich for a crunchy alternative to lettuce.
In other news, we planted a TON of cucumbers this week, so much so that the pickling cucumbers got their own block in the field.
We are anticipating selling a lot of pickling cucumber bulk boxes this season, and decided to increase the amount that we grow so that there isn't a huge wait. We are thinking that we are not going to have a pre-order list this year and will sell the boxes on a first come first served basis on certain days this year. Please stay tuned for more information, but you can definitely count on getting your pickling cucumbers here.
We shared this story on social media, but it bears repeating if you don't follow us. We tried to plant a very early crop of cantaloupes up at the new field at Booth Hill to extend our melon growing season. They ended up dying off with a mysterious yellowing. Our worst fear was that they fell victim to disease in the field, so I drove a sample over to the Connecticut Agricultural Experiment Station in New Haven, which tests plants sometimes on the spot in order to help growers. It's a beautiful campus off of Whitney Avenue and is always a joy to visit - a free resource we are very grateful for.
We received the report back yesterday and the scientist found no evidence of pathogens, thank goodness! Unfortunately he confirmed Randy's suspicion that they died due to a sneaky light frost. Well, nothing ventured nothing gained. We wasted no time direct seeding a new round of cantaloupe, which most likely won't be ready any earlier than August.
Testing for diseases is key to growing as responsibly as we can. We are not a certified organic farm, but that doesn't mean that we use chemicals all the time. Nothing in your share so far has received any chemical applications other than the light fertilizer in the greenhouse irrigation. When pests and diseases literally blow in later in the season we have to watch for threatening thresholds. Sometimes we use certified organic applications when possible (yes, organic farmers can still use pesticides! Just not synthetic ones...) Chemical applications also have guidelines that tell how how long you need to wait before the plant processes them and they're safe to eat, and obviously we always follow those guidelines. We feel that transparency is so important in growing your veggies, and we hope this helps to shed some light on some of our methods. Remember that certified organic does not mean pesticide free!
Our greenhouse tomatoes are starting to flower! These plants, for example, never receive chemical applications other than the fertilizer in our water.
The mircogreens were all snatched up on Opening Day, so we've got another round seeded, which should be ready for next weekend.
Tuesday and Wednesday members, this is Henry, who will be working in the store on pickup days. We posted his photo to our social media, and he has quite a following of people who know and love him! Henry is an awesome cook, so make sure you chat with him about what you're making with your veggies.
Emily, Felicia, and Laina moved the last of the hanging pots out in front of the store. Whatever is there is all that is left, so we recommend snatching them up ASAP!
Give us some feedback on the color varieties - we ordered too late this year and didn't get our first choices, so we'd love to know what you would like to see more of for next season. They are certainly beautiful either way. We'll already be placing our order for next year within the next week or two so we can get the varieties we really want.
Happy Mother's Day to all of the mamas! This is an old photo of Peter and I from when I decided to leave teaching to stay with him at the farm full time. Not a day goes by that I don't count my blessings. I'm so thankful to all of you who support our family in a way that allows me to live this special lifestyle alongside my kids. Enjoy your day, moms!
In Your Share (Listed approximately from shortest shelf life to longest)
Large:
1 bunch of pea tendrils
2 bunches of broccoli rabe
1 bunch of arugula
1 bunch of choy sum
1 head of bok choy
1 head of lettuce
Small:
1 bunch of pea tendrils
1 bunch of broccoli rabe
1 bunch of arugula
1 bunch of choy sum
1 head of bok choy
Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources).
Shake out any excess water in the head of lettuce and bok choy, then store in a plastic bag in the fridge. Wash and spin out when ready to use.
Store arugula, choy sum, broccoli rabe, and pea tendrils in a plastic bag in the crisper drawer of your fridge. Or, trim the ends and store it in a glass of water, like a bouquet. Wash when ready to use (within the week).
The LGF Cooking Club (Recipes to try in addition to those in the Library of Resources!)
Spicy Pork Bok Choy (use the bok choy and/or choy sum!)
Pea Tendril and Pistachio Pesto (you can throw in some arugula too!)
Large Share Additional Ingredients:
Nectarine Arugula Salad (Uses lettuce too. Try one of the flavored Dash 'n Drizzle vinegars to make this dressing recipe!)
How to Change Your Pickup Day
If you need to skip your share for the week, or change your pickup day, you must provide us with 48 hours notice since we pack shares the day before pickup. Once your share has been harvested and packed, we can not cancel your pickup.
For Tuesday pickups being changed, we need to know by Sunday. Wednesday pickups, we need to know by Monday. Saturday pickups, we need to know by Thursday. You have the option to choose another of those pickup days: Tuesday, Wednesday, or Saturday. Or, you can skip a pickup and double the following week.
If you miss your pickup, we will hold your share for 24 hours after your pickup day (Monday for Saturday members), and then it will be donated to a local food pantry. With more members than ever before, we don't have the cooler space to hold onto shares longer than this. This is a great option if you accidentally miss your pickup - just come the next day.