CSA 2020 - Week #5

It's now officially the driest spring we've had in over 25 years.  We're watering around the clock, but only managing to keep the plants alive.  Some of our lettuces and cabbages are suffering from the lack of water and may have some brown spots inside, due to stress from the drought.  Just cut off those spots and rest is fine to eat!  We've also begun harvesting our cucumbers and zucchinis this week.  These plants will produce fruit for several weeks before slowing down.  You can expect to find them in your shares on and off for the better part of the summer months.  We have 2 plantings of zucchini and 3 plantings of cucumbers, with spacing of a week or two between them.

Notes from the fields

Some of the things we've been doing around here....Irrigating the crops non-stop, tying tomatoes, cultivating crops, seeding successive plantings in the greenhouse and harvesting the weekly shares for you!

This week's harvest

I'm pointing to the napa cabbage in this picture. 
Not to be confused with the romaine lettuce on the right!

---

Fennel
If you think licorice when you think fennel...think again and cook it!  It looses its stronger flavor when cooked and it's great in minestrone soups or as the star of the show when braised or sliced thinly in salads. 
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 1 week
What I'm making: Braised Fennel

Romaine Lettuce
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 5 days
What I'm making: Salad!

Cilantro OR Parsley
Storage: In an airtight container in the fridge
Uses: Raw
When to use: Within 3 days
What I'm making: Cold buckwheat noodle salad with cilantro (or parsley) and ginger & garlic

Beets
So excited for our first harvest of beets!  Remember that the beet greens are delicious on their own.  Separate them from the beet roots before storing.  You can cook the greens like spinach - delicious gently steamed or sauteed and topped with butter and salt & pepper.
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw or Cooked
When to use: Within 3 days
What I'm making: Roasted Beet Salad with Basil Pesto!

Basil
It's been many years since we had such a great crop of basil.  This makes a heavenly basil pesto that you can spread on EVERYTHING!  Pasta, sandwiches, crackers, a dip for veggies and more!
Storage: Bouquet-style in a glass on the counter (up to 1 day) or fridge (up to 3 days)
Uses: Raw
When to use: Within 3 days
What I'm making: Basil Pesto

Napa Cabbage
This cabbage variety makes a great slaw and salad!
Storage: In an airtight container in the fridge.
Uses: Raw or Cooked
When to use: Within 5 days
What I'm making: Napa Cabbage Salad

Zucchini
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 5 days
What I'm making: Sliced and grilled!

Cucumbers
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 5 days
What I'm making: Sliced for a snack!

BRIERMERE FARM FRUIT SHARE begins in August!

Recipes!

Basil Pesto
Caramelized Fennel Bulbs with Goat Cheese *STAR RECIPE*
Simple Braised Fennel
Napa Cabbage Salad with Cilantro & Almonds
Balsamic Roasted Beet Salad