CSA Week #15

Farm Update

We’ve slowly started to put the farm to bed: clearing beds of old and dying crops, organizing storage areas, and plotting our tactics to keep the soil warm and healthy over the Winter season. As we embark on a new journey (read last post), we expect to change our bed-making preparations a bit, but overall we plan to follow a similar regiment as last Fall: spread necessary amendments and goat manure compost on the permanent beds after loosening them with a broad fork, then piling on a healthy layer of leaf mulch before the snow flies.

This past Sunday’s Pizza Night hosted by Come On Up to the Farm was a huge success! Thank you to everyone who came out! We so enjoyed catching up with each person and serving them delicious pizza and local beer! We felt the systems worked out well and got a lot of positive feedback not only about the product, but also about the comfortable, community-focused vibe. All are welcome this coming Sunday, September 23rd, for our second rendition!! 5-9pm at Caswell Farm (120 Whitney Rd. Gray, ME 04039).

Week #15 Veggies, Herbs, and Suggestions

Eggplant - This Italian variety is called Galine and is an excellent eggplant to slice into rounds for Eggplant Parm. I also recommend drizzling the rounds with olive oil, salt and pepper, and roasting at 375 until the flesh is translucent. Then, dress the rounds with freshly chopped tomatoes, onions, garlic, and herbs for an Eggplant Parm al Fresca!

Cabbage - This Melissa cabbage has thick skin and might be best roasted or sautéed along with other veggies like onions, tomatoes, and kale. Try making a warm salad with plenty of salt and spices!

Onions - A mix of red and yellow storage onions.

Garlic - Three heads of our finest!

Tomatoes - The tomato plants have been struck by blight (the usual story this time of year) and are on the decline, but we are salvaging what we can and hope you enjoy the last of these summer treats!

Beet Greens - This Bull’s Blood variety is so tasty and nutritious! It is best enjoyed wilted as the leaves can be thick and rough on the digestive tract if eaten raw. Chop and mix these with kale and cabbage on the stove for a multi-colored base to a warm salad. Top with fresh veggies, spices, and nuts for an easy-to-digest, delicious lunch or side dish!

Kale - A choice of Redbor and Lacinato kale

Hot Peppers - A mix of jalapeños, habaneros, and other various hot peppers! Hopefully you’ve found some creative ways to use these in your dishes!

Oregano - the ever-classic culinary herb perfect for sauces, stir fries, and soups.

Thyme - Use this herb similarly to oregano. Both are excellent aroma-therapeutic herbs, too!

Sorrel - this intensely lemon-flavored herb with make your mouth salivate! It is best when cooked down in a stir fry or soup; the sourness is dampened considerably.