Mother Nature always tells us what’s for dinner in a CSA garden
Cool nights several times the past week blessed our morning work with temperatures more like we’re used to in Wisconsin. Another rain that reached some of our fall plantings, brought many seeds to life. Alas, many of our fall squash plantings and dried beans for winter are still suffering from severe deficits of rain. Many of these seeds sat for most of the two-month drought in the soil without germinating. Weeds are now overwhelming them. These were some of our last spring plantings. No matter what the weather, however, some varieties among the nearly 100 we plant each year, respond well to what Mother Nature commands. Peppers and tomatoes, obviously, have been liking it hot. If you were to buy a quantity of our tomato varieties alone at the cooperative grocery store in Madison this week, you’d pay for this one vegetable alone more than we charge for 10 different types of vegetables. And if you incorporate the variety of peppers we’re giving you in this week’s share into breakfast, lunch and dinner, you’ll be getting way more Vitamin C than if you ate an entire bag of oranges. A single pepper can have as much of this important vitamin as three oranges. Sisters of the Soil –Events we host at the farm come and go in a rush. Whether one or two pairs of people turns out (as have marked our monthly volunteer work days this summer), or way more than 100 people drop by, as happened Sunday during the Women in Sustainable Agriculture farm tour this past Sunday, we strive to make the most of each opportunity. People who come here for a few hours or even a whole weekend of work in garden or field drive away with the most rewarding experiences. People who come to pick our brains for ideas about how they can make something work in the country, reveal the ever-widening chasm between urban and rural experience and knowledge about so much that plants and animals require of their farmers. This is how real community and support for organic agriculture happens, however. This is how we learn and grow. As our college student interns leave us to return to school, there will be greater need for volunteers. You are welcome to camp here in garden paths. Ten-week subscriptions – Last call for this CSA sign-up. Only two have so far. Please commend us to friends. For a little more weekly than the 20-week rate, a few more people can get in on the summer bounty. They can find a sign-up form at www.scotchhillfarm.com They can mail or call us for details. firstname.lastname@example.org / 608 897-4288. You are our best (if often only) advertising.
This Week’s Vegetables are:
- Red onion
- Melon OR Eggplant
- 4 lbs. mixed large tomato varieties
- Peppers 5 mild, one hot
- Summer Squash
- 1 lb. of Sun Gold and Juliet tomatoes
Photos of this share help you identify each variety and can be found by the website or Facebook
Cooking Tips for the Week
Dela used a quantity of broccoli similar to what you’re getting this week to make two quiche dishes one night this week. Our hungry garden and field hands can down that quickly in a single sitting, but you could do the same and freeze one for a future busy night that won’t leave time to cook. Try our Micah’s yummy chard pie from the A to Z Cookbook this summer.
From The Green Thumb Cookbook, by the editors of Organic Gardening and Farming
Squash Abundance – Fill a baking dish with alternate layers of 4 cups thinly sliced summer squash, 2 tomatoes sliced, and one onion, thinly sliced and separated into rings. Sprinkle each layer with parsley (3 tablespoons chopped) and marjoram (1 teaspoon) or fresh basil. In a saucepan, melt ½ cup butter, add ¼ cup tamari soy sauce. Pour over vegetables. Bake at 350 degrees F for 20 to 25 minutes until squash is tender. Makes 4 servings. Variation: for a heartier dish, bake the casserole in a cheese suahce, or top with 1 cup of parmesan or other grated cheese.