This week you can choose from yellow potatoes, carrots, beets, spinach, baby lettuce mix, baby arugula, baby bok choi, salad turnips, red radishes, french breakfast radishes, rhubarb, scallions, green garlic, cucumbers, and plant starts for your garden. The available starts are (in 4-packs) parsley, dill, brussels sprouts, rainbow chard, lacinato kale, green curly kale, broccoli, green beans, cosmos, sunflowers, marigolds, zinnias, cilantro, basil, (in 2-inch pots) slicing cucumbers, pickling cucumbers, Italian eggplant, husk cherries, sweet Italian red peppers, poblano peppers, jalapeno peppers, serrano peppers, cayenne peppers, green zucchini, summer squash, butternut squash, spaghetti squash, acorn squash, delicata squash, and cantaloupe. The tomatoes all come in large 4-inch pots, and the varieties available are: beefsteak, pineapple, black krim, kakao, sungold, red cherry, black cherry, yellow cherry, juliet plum, san marzano, and speckled roman paste. The 4-packs are 1 item, the 2-inch pots are half an item, and the 4-inch tomato cups are 1 item.
If green garlic is new to you, use it like garlic-flavored scallions. They can be eaten raw or cooked, or used in pesto. You can even make a green garlic pesto without any other herbs. It's fantastic. It's similar to scape pesto, but slightly different. Just like scallions, you can use the entire green garlic, the white and green parts.
This is the LAST week of the spring share. If you want to continue receiving vegetables, and haven't already, sign up for our summer share at: https://www.eveningsongcsa.com/csa-summer-share Our summer share will receive an email later this week confirming you are signed up.
Since this is the last week of the share, it is a great time to finish paying for your spring share if you haven't already. If you need a different payment schedule, let me know. Thanks!
You can pick up your share at the Ludlow Farmers' Market on Fridays from 4pm to 7pm right on Route 103 in front of the Okemo Mountain School. You can pick up your share at the farm on Fridays from 8 am to 7 pm. You can pick up your share from the outdoor Rutland Farmers' Market on Saturdays from 9 am to 2 pm.
I love watching the season progress through the eyes of pollinators. We try to have a variety of things blooming at different times around the farms so our bees and native pollinators have a constant supply of food nearby. This helps encourage them to stay nearby so they are available to pollinate the veggie crops that need their help as well. Observing (or knowing!) flowering plants is really not my specialty, but so far this season I have enjoyed watching the daffodils make way for the tulips and plum blossoms... now we are enjoying irises and strawberry flowers, and it's just a matter of days before the peonies pop! Everything is fleeting, and enjoying these blooms keeps me grounded and present in my hectic, fast-paced life.
The cucumber plants are growing so fast in the high tunnels that we already needed to lower some of the trellises down so they could continue growing up. The first few cucumbers will be available this week, and we hope they start coming on strong soon enough. It's really wild to watch how much earlier our tomatoes and cucumbers are going to be with a pellet heated high tunnel. It makes us consider hooking up our other tunnel next year. There is such a demand for these heat loving treasures, and we love growing what people love.
This morning we transplanted the celeriac, which is one of the last few large spring season transplantings. Going forward, most of our transplantings are smaller, successional planting of crops we keep growing throughout the season, that aren't long season crops, such as head lettuce, cilantro, and beets. Our beet plantings are always large plantings, though, and then we do a giant one, conveniently timed around my baby's due date for the fall storage beets.
Next week we hope to start making some head way on some weeding projects. Although a lot of Ryan's new weed management tactics have improved our weed pressures immensely, there are still a few beds that are asking for our attention, so hopefully next week's warmer, sunnier weather will provide good conditions to tackle most of that weeding.
Hope you have an excellent week!
-Kara, Ryan, Sam, Morgan, Peter, Taylor, Mikayla
Green Garlic Pesto
1 bunch green garlic
1 tsp lemon juice
1 tsp water
3/4 tsp salt
1/4 cup pistachios (or any nut or seed)
1/4 cup olive oil
1/4 cup grated hard Italian cheese (like parmesan, pecorino, etc)
Blend all the ingredients together until smooth. Serve over pasta, on sandwiches, in wraps, on an omelette, etc. Keeps