August 11, 2009
Hello friends of the farm,
Finally, another box of vegetables! Are you so excited for Tuesday afternoon and the harvest bounty it brings that the whole week leading up to it seems to move in slow motion? I can only hope. Here in the fields, the plants seem to be living their own slo-mo lives, what with the lower temperatures and thicker cloud cover of late. Instead of the eight or more boxes of green beans we picked in weeks past, today we brought in a scant three. None of us are too down about the weather, though – these gray days and their smaller harvests give us a chance to catch up on some other farm projects that have been waiting in the wings. My personal favorite was harvesting shelling pea pods that we left on the plants to dry, in order to save their seed for next year. We prefer this particular variety, Maestro, over all the others we’ve tried, and there have been signs that seed companies may not carry it in the future. So, we decided to save it ourselves instead of taking any chances. After yanking the pods from their crispy yellowed vines, we poured them into burlap sacks and hung those from a wire high up in the barn’s breezeway to finish drying.
But peas are old news. How about the exciting new treats you are getting today? The most obviously exciting: tomatoes. The brilliant golden one is an heirloom called Persimmon, supposedly dating back to the 1800s. Also making its CSA debut is cauliflower. Like its close friend Broccoli, cauliflower is both delicious and nutritious. It can be prepared in many different ways (Joseph surprised us last year with a decadent dish of boiled and mashed cauliflower) and a mere quarter-pound will satisfy all your Vitamin C needs for a day. Last but certainly not least, is Portulaca oleracea, AKA purslane. Some gardeners I know have other names for this plant that I won’t print here, names that stem from its reputation for infiltrating the garden, spreading, and never leaving. Believe it or not, we actually plant this purslane… on purpose. Yes, this is a domesticated variety with succulent leaves and a tangy, lemony flavor. You can eat it fresh, stir fry it, or cook it in a soup. Chop up stem, leaf and all. And don’t forget to feel good about all the Omega-3 fatty acids you are consuming – purslane has more than any other leafy vegetable. I read somewhere that it was Gandhi’s favorite food.
Here is a list of everything in this week’s box:
Carrots, Tomatoes, Purslane, Potatoes, Cilantro, Green Beans, Summer Squash, Califlower, Cucumber, Lettuce, Sweet Onion
Anyways, thanks for supporting what we do. We like doing it, and we hope you like what you get in return. Until next week,
David and the Wobbly Cart crew