Keep updated on all that is happening around Thiessen Farms!

CSA 2017 – Week 7

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This is a view of the area in front of our workshop/greenhouse. Rows of plug trays filled with seeds & seedlings, trays of pots also containing seeds – some germinated, others newly planted.

Normally (if there is such a thing anymore) most of these seeds would have been sown directly into the ground, out in the fields.

But not this year. It’s just been too wet to get on the land, prepare the soil and seed!

Our options are – wait until things dry up and then seed in the field (which will put us behind) or seed in trays & then transplant the seedlings into the field later (hoping it is dry enough when that time comes). We are doing both!

So far things are working out. Our soil is amazing & requires only a day or two to dry off after a big rain. Some seeds have been sown out on the farm when possible including beans, edamame, some herbs … Under more ideal conditions we certainly would have planted more. And we have managed to transplant most seedlings as necessary. We’ve lost some that had to wait too long – but not a lot! Things are never perfect! But our CSA boxes will be full & the tables at market will have a good variety of produce. All in all we have little to complain about & much to be thankful for!

The forecast this week calls for a lot of sun. We expect to be able to prepare this field for planting in a day or two.

Meanwhile, the weeds are not waiting. They are loving all the moisture & now the warmth and growing like gangbusters. We have finished mulching the peppers & eggplant with straw – out attempt to beat the weeds.

Cabbages, onions & lettuces … that were transplanted last week are also doing well.

We were able to seed buckwheat where the early peas, spinach & lettuce were growing. It has come up nicely. The buckwheat’s role is to smother weeds now, which will reduce weed pressure next year.

What’s in the box?

Green beans, cucumbers, onions, lettuce, zucchini, broccoli, salad turnips.

  • The first planting of green beans (we’ve seeded 3 times so far) is ready. It is a reduced harvest – too much competition from weeds & too wet – but things should improve this week. Enjoy!
  • When we checked the cucumbers late last week, surprise! There they were. Last Friday’s pick-up already got a taste. Everyone gets cucumbers this week! Probably my favourite vegetable, I eat them many ways – sliced paper-thin with a dressing of mayonnaise, together with tomatoes (they’re almost ready!) in a vinaigrette with lots of fresh dill, or just as a snack.
  • The onion in your share this week – the first of many – will be the heirloom Ailsa Craig variety that we have been growing for several years now. They are a sweeter onion & very delicious. They are still small, but should be bigger each week.

  • Another planting of lettuce is mature for harvest. After a 2 week break from lettuce it’s back in your CSA share this week.

  • Zucchini, zucchini, zucchini! The harvest keeps increasing & increasing. They have almost outgrown the earlier hail damage – both the plants & the fruit.
  • Broccoli & salad turnips make a continuing appearance in the box. Be aware that the broccoli might contain some “friends” or so we’ve been told. Soak them in some cold salt water if you are concerned and the worms should float to the surface. We figure this is a better way to remove them than spraying a lot of pesticide. I have included a simple recipe for salad turnips – something different then eating them raw.

PAN-ROASTED SALAD TURNIPS WITH HONEY

  • 1 bunch small salad turnips, halved lengthwise
  • 2 tsp. vegetable oil
  • Salt and pepper
  • 1/2 TB honey
  • Pinch of cayenne
  • 1/2 TB water

Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.

Combine honey, cayenne and water in a small bowl.

Heat a small skillet over medium-high heat. Add remaining tsp. oil.  Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.

Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

 (from  https://gourmandistan.com/2013/01/22/rocking-the-winter-csa-with-pan-roasted-hakurei-turnips/ adapted from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes)

Thank you for returning all containers. We can reuse them!

 

 

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