2019 Week 25, Summer CSA 3 of 26
If you forgot what hot and humid feels like — which I nearly did — today was a pretty solid reminder. The squash, cucumbers, and tomatoes, though, quite enjoy these warm nights, which speed along their growth. It is the temperature at night, in fact, which is the biggest predictor of crop growth … up until it gets too warm in the day.
On the tomato front, we planted two generations on the same date this year — earlies and ‘normals’ — with the former averaging 69 days to maturity, and the latter, 79. As it turns out, though, the disease resistant ‘normals’ average 73 days, which means we will likely have a pretty hefty early bumper crop of tomatoes once they start coming. Because the third planting didn’t transplant well, enjoy the first while we see how the yield curves. I expect — and hope — to have a superabundance early in the season, which is a great segue into the Winter CSA … and the 2020 CSA in particular.
I am super-duper excited to move the farm out of beta stage into proper youth next year, and am most excited about recoupling the decoupled Summer and Winter CSAs into just ‘the CSA.’ Although we’ll still have a Winter CSA this year, starting next year it’s just a year-round CSA that starts in June. Hip hip! For all of you interested in such a thing, you can start with the Winter CSA this winter, with a $50/adult downpayment. All remainders from the prior week, and set-asides during the week, will be out for preservation — extra blackberries and raspberries to freeze, tomatoes to can, kale to ferment, beans and cucumbers to pickle, etc. This is the way the CSA was originally designed, but it has taken a little bit of time to get there on this farm. If you can’t tell, I am so glad to finally come back to that kind of home.
A few CSA / Farm notes:
This farm is your farm, Wednesdays 3-7pm. Walk the fields, walk the mowed perimeter of our corner of the property. Have a little picnic. Explore and come back with questions.
If you find yourself early to the CSA, there’s a parking lot at Preddy Creek Park, not far from here, that would be great to hang-out in. Please don’t arrive before 3pm. Thanks!
If you have any of those white half-gallon buckets, please help them find their way back home to the farm. :)
Cooking classes start this week, Wednesday and Thursday, 6pm. Email Cecelia — email@example.com — to sign-up. The classes are a cozy 4-6 people, and feature the week’s harvest prepared in a variety of ways. Learn all the culinary uses and ways to incorporate the farm into your meals, including vegetable substitutions. There will be 10 class-weeks spread over the summer and early fall, Wednesdays and Thursdays, 6pm, at the farm. At the end, we’ll collect all of the year’s recipes into a farm yearbook and cookbook. Sweet!
We still have room in the CSA this year. Tell your friends, we’ll love them! :) Get 10% of every dollar they send our way, sent your way.
Thank you all so much,
See you on the farm,
Hot Pepper, Frozen
Specials of the Month:
June 19th: Einkorn
June 26th: Herbs de Provence and Olive Oil
This Wednesday & Thursday, 6pm