Thursday, July 31, 2014

CSA For The Last Day of July!

Everyday starts and ends this way..for about another month!
It finally feels like summer! We had to wait until the end of July - but summer seems to be here!  Lovely and warm today, very little breeze, not a lot of bugs - fantastic day for harvesting for our families!  We were actually late for Tuesday's meet-up because there is so much to harvest right now!  We used our time a bit more wisely today and think we'll be on time!  There's so much labour-intensive veggies to harvest right now we could sure use some help - especially with raspberries!  If you'd like to find more raspberries in your basket and have time on Thursday mornings please let us know!

Beans will come hot-and-heavy for the next few weeks.  Here's a great link, with links at the bottom of the page, to a lot of ways to keep beans for winter use!  We've never dehydrated beans, but it seems like a good idea! They'll take up shelf space only, and a small space at that!  We regularly freeze beans and pack them in portions in freezer bags.  They stack nicely in the freezer, thaw quickly for use in soups, stews and stir fries!  We've picked the first of the Dragons Tongue - a Romano type bean, big and flat but tender and tasty!  Treat just like any other bean; unfortunately the purple stripes fade on cooking.

Our growing partners Amanda and Ed have provided beautiful cabbage again today.  They've also brought the first harvest of some fresh herbs.  The ferny leaf of the dill will be wonderful chopped for the new potatoes or in your salad - very different from the dried dill in the stores.  The heads of dill will flavor jars of the 'Dilly Beans' from the link above or a wonder to flavour vinegar for homemade salad dressing.  The flat leaf Parsley will be excellent chopped into salads or sprinkled on grilled chicken or pork.  It's also excellent for stuffing a roast chicken and I believe the first chickens from Luna Field Farm are available this week.  The herb with the flowers is Greek oregano - a zesty herb that will also be excellent in your salads.  It's fantastic to add a little Greek flavour to meats and pastas.  Try a little of the herb in your box straight, to give you an idea of the flavour.

The first share of new potatoes for Thursday's families- a lovely red Norland.  Please don't over-cook young potatoes.  We usually simply steam them for about fifteen minutes but you can boil them, too, just not too long!  New potatoes sometimes can get mushy if roasted in tin foil on the BBQ, so perhaps wait a couple of weeks until we've got older spuds for you!

Last week everyone got Boyne raspberries - the standard hardy raspberry for the Prairies grown here for decades.  For this Thursday, we got a small pick on Mammoth, a newer variety developed at the U of S.  There's just enough today for the Full Shares.  We'll be interested to see if you notice a difference.  We won't make any comment here 'cause we don't want to influence you!

So, for the Full Shares: Lg. cabbage, 3/4 lb. each of green, yellow, Royal Burgundy and Dragon's Tongue beans, 4 lbs. new potatoes, Lg. Mammoth raspberries, bag each Mesclun mixed lettuces and Grand Rapids, fresh dill.

For the Part Shares:  Lg. cabbage, 1/2 lb. each green, Royal Burgundy and Dragon's Tongue beans, 3/4 lb. yellow wax beans, 3 lbs. new potatoes, 1 lb. shelling peas, Boyne raspberries, bag each Mesclun Mix and Grand Rapids lettuce, fresh flat leaf parsley.

For the Single Shares: Sm. cabbage, 1/2 lb each green, yellow wax, Royal Burgundy and Dragon's Tongue beans, 3 lbs. new potatoes, Boyne raspberries, bag each Mesclun Mix and Grand Rapids lettuce, fresh Greek oregano.

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