CSA July 13 - july 15 - Gorman Farm
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GORMAN Farm COMMUNITY SUPPORTED AGRICULTURE
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The Harvest White Onions
Summer Squash Kale Lettuce Choice of Greens * Carrots Cucumbers * other items not yet solidified will be included nnn
A few notes on the distribution process
* choice of - You will find in the distribution area a section that gives you the choice of “x” amount of vegetables. For example this week full share will choose 2 items and half share 1 item from this section. We do this in part to give
From the Field
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“Farming is a profession of hope” - Brian Brett
We are working really hard to continue to fine-tune our CSA program. It is important to us that you have a smooth and informed pickup process. Please read below to fully understand some of the sections that you will come across as you pick up your share. As you can see we are big on summer squash this year. With a late and wet spring most plantings got backed up and we are seeing that tardiness in the fields now in the form of abundance. With that and a stronger plant fertility program than ever before on our farm, we are seeing amazing
variety to members, everyone has different taste and usage preferences.
yields! This is hands down farmer Dave's best crop of squash he has ever grown! Harvesting ~ 3x the yields than in previous seasons. While we rejoice in summer squash we continue our frustration with string beans. Leaf hopper continues to be relentless! I do envy the beautiful beans at the produce stands, but I can only imagine the use of chemistry they required. If and when beans come up in our shares we will be even happier! These heat waves are bad news for leafy greens yet good news for long awaited summer crops!
You don’t have to take the full amount and if you take less you are not under utilizing your shares value.
* Up To - Crops that do really well manifest in an abundant * Overages - if the board says to harvest. We think abundance is take 1 overage item, select one great, and so we give the “up to” of the items displayed rather threshold so that you can enjoy than one of each. This ensures the abundance “up to” your that all members will have the comfort zone. Please note: Take same option. what you can use!
From the Field . . . continued Trickling in are the first eggplants and cherry tomatoes of the season, the indicator that you’ll be enjoying them at home soon. We are also anxiously awaiting our cantaloupes and watermelons they are coming along nicely. Onions this week are called Spanish White. It is an excellent onion with a better holding capacity than last weeks yellows, but still are not fully cured. We leave the tops on in the full sun until they naturally dry all the way out. Then the tops can then be snipped off. You can do the same or snip the tops off and store
in the fridge. Again, these have been harvested to be used and not preserved. Other chores on the farm this week include field preparation for fall beds (fall seedlings of broccoli and cauliflower will be coming this week), pruning, staking, trellising tomatoes, keeping crows off our fields of promising watermelons, and eating lots of squash! (ha!)
Rather than clutter this newsletter with a couple of Zucchini Fritter recipes, I’m choosing inspiration for cooking with Balance a poached egg on top for a great start to summer squash that caught my eye. Please note the day! that As far as cooking goes, zucchini and summer squash can be used interchangeably, I substitute If you love to one for the other all the time. Both are so-called bake with summer squashes. zucchini, here is a simple, no Here is a simple salad that can blanch way to travel to work or can be whipped “put up” for up in no time after a long day. baking later Corn, Tomato and Zucchini on. All you do Salad with a vinaigrette of is cut the tops and the tails off, take a box cheese vinegar, olive oil, honey and lime grater and grate the zucchini. Then measure in juice cup increments. Place in a freezer ziplock bag. When you are ready to bake Grilled something, all you have to Zucchini Pizza do is pull it out of the Slices freezer and thaw! Your Did you ever use grilled zucchini shredded zucchini will store as a pizza base? like this for up to a year. So if you have overages and Grilled Squash with love to bake, we think this is Prosciutto Skewers a really great thing to do! These look oh so You will thank yourself yummy! Garnished with come winter time! pesto
ZUCCHINI Gazpacho Ingredients •3 cups sliced zucchini (no need to cook or peel it) •2 cups sliced cucumber (also no need to peel it. Isn't this great?) •½ cup basil leaves •½ cup olive oil •½ cup ice cubes •½ cup sour cream •Salt and pepper to taste Instructions 1. Put all ingredients except salt and pepper into a blender. Puree until smooth, adding extra ice cubes if you like the soup a little thinner and colder. 2. Season to taste with salt and pepper. 3. Ladle into bowls and garnish with basil leaves, a little chopped scallion, a small spoonful of sour cream and/or a drizzle of olive oil.
U
L
Y
1
3
-
J
U
L
Y
1
5
GORMAN Farm COMMUNITY SUPPORTED AGRICULTURE
z
The Harvest White Onions
Summer Squash Kale Lettuce Choice of Greens * Carrots Cucumbers * other items not yet solidified will be included nnn
A few notes on the distribution process
* choice of - You will find in the distribution area a section that gives you the choice of “x” amount of vegetables. For example this week full share will choose 2 items and half share 1 item from this section. We do this in part to give
From the Field
z
“Farming is a profession of hope” - Brian Brett
We are working really hard to continue to fine-tune our CSA program. It is important to us that you have a smooth and informed pickup process. Please read below to fully understand some of the sections that you will come across as you pick up your share. As you can see we are big on summer squash this year. With a late and wet spring most plantings got backed up and we are seeing that tardiness in the fields now in the form of abundance. With that and a stronger plant fertility program than ever before on our farm, we are seeing amazing
variety to members, everyone has different taste and usage preferences.
yields! This is hands down farmer Dave's best crop of squash he has ever grown! Harvesting ~ 3x the yields than in previous seasons. While we rejoice in summer squash we continue our frustration with string beans. Leaf hopper continues to be relentless! I do envy the beautiful beans at the produce stands, but I can only imagine the use of chemistry they required. If and when beans come up in our shares we will be even happier! These heat waves are bad news for leafy greens yet good news for long awaited summer crops!
You don’t have to take the full amount and if you take less you are not under utilizing your shares value.
* Up To - Crops that do really well manifest in an abundant * Overages - if the board says to harvest. We think abundance is take 1 overage item, select one great, and so we give the “up to” of the items displayed rather threshold so that you can enjoy than one of each. This ensures the abundance “up to” your that all members will have the comfort zone. Please note: Take same option. what you can use!
From the Field . . . continued Trickling in are the first eggplants and cherry tomatoes of the season, the indicator that you’ll be enjoying them at home soon. We are also anxiously awaiting our cantaloupes and watermelons they are coming along nicely. Onions this week are called Spanish White. It is an excellent onion with a better holding capacity than last weeks yellows, but still are not fully cured. We leave the tops on in the full sun until they naturally dry all the way out. Then the tops can then be snipped off. You can do the same or snip the tops off and store
in the fridge. Again, these have been harvested to be used and not preserved. Other chores on the farm this week include field preparation for fall beds (fall seedlings of broccoli and cauliflower will be coming this week), pruning, staking, trellising tomatoes, keeping crows off our fields of promising watermelons, and eating lots of squash! (ha!)
Rather than clutter this newsletter with a couple of Zucchini Fritter recipes, I’m choosing inspiration for cooking with Balance a poached egg on top for a great start to summer squash that caught my eye. Please note the day! that As far as cooking goes, zucchini and summer squash can be used interchangeably, I substitute If you love to one for the other all the time. Both are so-called bake with summer squashes. zucchini, here is a simple, no Here is a simple salad that can blanch way to travel to work or can be whipped “put up” for up in no time after a long day. baking later Corn, Tomato and Zucchini on. All you do Salad with a vinaigrette of is cut the tops and the tails off, take a box cheese vinegar, olive oil, honey and lime grater and grate the zucchini. Then measure in juice cup increments. Place in a freezer ziplock bag. When you are ready to bake Grilled something, all you have to Zucchini Pizza do is pull it out of the Slices freezer and thaw! Your Did you ever use grilled zucchini shredded zucchini will store as a pizza base? like this for up to a year. So if you have overages and Grilled Squash with love to bake, we think this is Prosciutto Skewers a really great thing to do! These look oh so You will thank yourself yummy! Garnished with come winter time! pesto
ZUCCHINI Gazpacho Ingredients •3 cups sliced zucchini (no need to cook or peel it) •2 cups sliced cucumber (also no need to peel it. Isn't this great?) •½ cup basil leaves •½ cup olive oil •½ cup ice cubes •½ cup sour cream •Salt and pepper to taste Instructions 1. Put all ingredients except salt and pepper into a blender. Puree until smooth, adding extra ice cubes if you like the soup a little thinner and colder. 2. Season to taste with salt and pepper. 3. Ladle into bowls and garnish with basil leaves, a little chopped scallion, a small spoonful of sour cream and/or a drizzle of olive oil.
