NICK’S FARM REPORT
August 6, 2010
We’ve made it to the midway point of our CSA program! We sincerely hope that you are all pleased with the vegetables you receive each week, and encourage you all to keep contacting us with questions and comments. It has been very helpful to receive feedback so far. This week’s bag was especially exciting to pack (maybe it is the tomatoes?) and we hope it is exciting to receive.
You might notice this week that the leaves of the red bok choi in your bags have small holes in them. Don’t worry – they are still edible, and still taste great. These little holes are caused by flea beetles, an insect pest that targets mostly vegetables in the mustard family (broccoli, cabbage, kale, and boc choi!). While the odd spot on a leaf can be sort of a badge of honor for organically grown vegetables, we do as much as we can to prevent the insects from completely taking over our garden! Not only do non-moth-eaten plants tend to look a little better in your bag, but insect damage can also affect the growth of the plants.
Interestingly, the types of pests that we experience here are very different from those seen in other parts of the country. Some insects require specific weather patterns to propagate during the summer, and others don’t overwinter well in cold climates. Some have natural predators in certain areas, and others are still in the process of spreading across the country, aided by the transport of produce across hundreds and thousands of miles.
There are a few methods that we use to deter pest insects in our garden. In the case of bok choi, arugula, and other tender mustard greens, we use row cover (kind of like a light blanket) to physically block the insects from access to the plants. Some people use sticky traps around their susceptible crops to trap pests, or plant “trap crops” – plants that are more attractive to the pest insects than the crops that we are trying to grow. There are even some companion plants that can be grown which have natural insecticidal or insect-deterring properties and which can help protect food plants from insect damage.
Even given all these tools, an organic farm field is really teeming with bug life. In turn, this draws birds, frogs, and many other creatures to our fields to seek food. I love seeing a new type of bug every day – most of them are non-pests and super fun to observe as they go about their business.
In the CSA Bag This Week:
Kale – I’ve included a recipe below for kale chips! This recipe is one that we hear over and over again, and it is one of our favorites. Store kale in a plastic bag in your fridge.
Cippolini Onions – The variety name for these onions is “Gold Coin” – they aren’t as golden once we remove the peels, but the coin shape is still very evident. These onions have not been cured, so they should be stored in the fridge and used within a few weeks.
Bok choi – This variety of dwarf red bok choi can be included in salads as a raw green, and in a sauté or stir fry. Store in a plastic bag in the fridge.
Celery – This celery has smaller stalks and a much stronger flavor than that which you typically find in the grocery store. We love it! Store in your fridge, in a plastic bag.
Tomatoes – These first early varieties are “Firecracker” and “Jersey Giant”. Store tomatoes on your kitchen counter. Enjoy with olive oil, balsamic vinegar, salt and basil!
Broccoli – To store, place in a plastic bag in the fridge.
Basil – Store in a glass of water on your kitchen counter.
Slicing cucumbers – Cucumbers keep best in the warm part of your fridge.
Summer Squash – These also store best in the warmer parts of your fridge.
Kale Chips
Pre-heat oven to 375°F. Wash kale well, and remove the stems of the leaves. Tear or chop kale into bite-sized pieces (about 1” square). Toss with olive oil, sesame oil, or any other flavored oil to coat, and spread, in layers 1 leaf deep, on a baking sheet. Sprinkle with coarse salt, and pepper or any other seasoning that is desired. Bake for 15-25 minutes, stirring frequently, until kale begins to brown and becomes crisp. Remove from the oven, cool, and enjoy!!
Cucumber Water
We enjoyed some of this at the market last week, courtesy of the learning tent guru, Ann. She sliced some cucumbers into a jug of ice water, allowed it all to sit for a few hours, and poured. It was amazing to really taste the subtle flavor of the cucumber. You can add mint or basil leaves to the water as well, to impart a more complex flavor.
Stuffed Summer Squash or Zucchini
This recipe is adapted from the Joy of Cooking.
1. Pre-heat oven to 350°F.
2. Cut squash in half, and scrape out the middle part of the squash (with all the seeds) with a spoon, leaving the shell intact. This was easier for me to do when I scored the inside of the squash length lengthwise and widthwise, to make little squares, which I then scooped out with a spoon.
3. Heat 1-2 tbsp. oil or butter in a heavy skillet. Sauté the inside of the squash with 2-3 chopped cippolini onions, 5-6 stalks of celery (leaves included), and some sausage, ground beef, or other meat, if desired. Stir frequently.
4. Cook until onions and squash are tender, then add 3-4 tsp. of chopped basil and salt and pepper to taste. You can also add about ½ c. bread crumbs at this point, if desired.
5. Fill hollow squash halves with the mixture, and top with shredded cheese.
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