August Ambrosia

What a treat these weeks have been. Next year, when they're older and more established, the asparagus harvest goes longer. Can one really sustain the love over that duration? We'll have to try. :) Oil, 415F for 8-9 minutes, plus salt at the end. Mmmm ...

What a treat these weeks have been. Next year, when they're older and more established, the asparagus harvest goes longer. Can one really sustain the love over that duration? We'll have to try. :) Oil, 415F for 8-9 minutes, plus salt at the end. Mmmm ...

2019 Week 19, Winter CSA 11 of 12

Perhaps more picture-book than farm-note this week, but so it goes. The farm keeps filling, and it feels so amazing. Like it always does. Some early setbacks — parsnips, beets, turnips, and peppers to reseed — but also some truly — unexpectedly — gorgeous crops in the field. As always, I am in the future … seeding the second month of sweet corn, planting the late summer watermelons, trying to get a new round of sweet peppers in in time for August, and even watching the parsnip weeds with a triaging eye as to whether we will or won’t have them in 365 days. There is so much time to feel in just one glance at the farm.

A few new things at pick-up this week, including fresh spring radishes, and some Tokyo Bekana and Bok Choy Asian Greens. The last of the pickling asparagus will also be here.

See you on the farm,
Austin

Expected Harvest

Veggies
Asparagus
Radish, Salad
Asian Greens
… Bok Choy
… Tokyo Bekana
*
Beets
Carrots
Celeriac
Radish, Winter
Sunroot
Sweet Potatoes
Turnip, Winter

Fruit
Raspberries
Strawberries

Herbs
Ashwagandha
Dried Culinary Herbs
Garlic
Ginger
Hot Pepper
Turmeric
Winter Teas

Staples
Popcorn

Althea Bread

Winter CSA Dates

05/08/19, 05/22/19

Because who doesn’t marvel at a good French Breakfast radish?

Because who doesn’t marvel at a good French Breakfast radish?

Summer squash seeds imbibe the yumminess / funkiness. Among a variety of experiments this year is a field -- vs. greenhouse -- planting of squash, cucumbers, and corn. Before field seeding I have been giving them a trial bath in a nutrient stew -- fermented alfalfa and kelp, an endomycorhizzal mix, bacillus spp. and trichoderma spp., streptomyces spp., and the more common em-1 mix — to get them ready for the summer.

Summer squash seeds imbibe the yumminess / funkiness. Among a variety of experiments this year is a field -- vs. greenhouse -- planting of squash, cucumbers, and corn. Before field seeding I have been giving them a trial bath in a nutrient stew -- fermented alfalfa and kelp, an endomycorhizzal mix, bacillus spp. and trichoderma spp., streptomyces spp., and the more common em-1 mix — to get them ready for the summer.

They're coming round the mountain ... Strawberries all ready to blow-up the schedule. :)

They're coming round the mountain ... Strawberries all ready to blow-up the schedule. :)

I had been meaning to contact cooperative extension about this. Toward the end of the day, this fellow flew into the summer kitchen office like a very steady shark. The picture maybe doesn't do its size justice, as it seemed to be at least 2 inches long. at least. The closest thing I can find on the internet is the Asian giant wasp, said to be absent from Virginia, but deadly in Japan. Any ideas? It was pretty scary, in point of fact.

I had been meaning to contact cooperative extension about this. Toward the end of the day, this fellow flew into the summer kitchen office like a very steady shark. The picture maybe doesn't do its size justice, as it seemed to be at least 2 inches long. at least. The closest thing I can find on the internet is the Asian giant wasp, said to be absent from Virginia, but deadly in Japan. Any ideas? It was pretty scary, in point of fact.

There's a cute corner of the farm I have of late been calling “The Trials Triangle,” but has these last two years been a patch of tall grass. The long term plan had always been for medicinal herbs, but the idea of having a dedicated trials spot also appeals. There are a few new things we're trying this year, and this is we're they're going. Nice.

There's a cute corner of the farm I have of late been calling “The Trials Triangle,” but has these last two years been a patch of tall grass. The long term plan had always been for medicinal herbs, but the idea of having a dedicated trials spot also appeals. There are a few new things we're trying this year, and this is we're they're going. Nice.

Just add a 3% brine -- weight of salt / weight of water x 100% -- to the jar, and you have pickles. How exciting for this summer, fall, or winter. There will be the bit remaining at pick-up this week if you're looking for more to preserve / make into soup.

Just add a 3% brine -- weight of salt / weight of water x 100% -- to the jar, and you have pickles. How exciting for this summer, fall, or winter. There will be the bit remaining at pick-up this week if you're looking for more to preserve / make into soup.

We’re onto the third round of tomatoes! The first — two part — batch had 100 varieties. And I’m sure they’ll all do wonderfully. :)

We’re onto the third round of tomatoes! The first — two part — batch had 100 varieties. And I’m sure they’ll all do wonderfully. :)

Chives in the new perennial herb garden. These are a transplant from last year, while everything else is two inches tall. It feels great, though, to have a dedicated spot for the culinary herbs.

Chives in the new perennial herb garden. These are a transplant from last year, while everything else is two inches tall. It feels great, though, to have a dedicated spot for the culinary herbs.