Week 9: August 8 - August 11
Reminder: Please bring back your purple bags! We re-use them each week and have been running a bit low. If you have a few stockpiled in your house or car, this week is a great week to return them!
We’ve reached a bit of a turning point in the summer - one that has been underscored by the recent spate of fall-like weather. The pace of planting has slightly slowed, and we’ve actually started to say goodbye to a few crops as they reach their end. This is the last week for summer squash in the farm stand, as the plants made way for a fall planting of Swiss chard in our large tunnel. And cukes are starting to sing their swan song, thanks pressure from cucumber beetles. We’ll have them for a little longer, but they won’t make it to September.
As planting slows and crops streamline themselves, we find ourselves with un-used beds for the first time in the season. Which is why you may start to see black tarps of varying shapes and sizes show up on the farm. These tarps - cattle silage tarps appropriated for vegetable farming - aren’t the most picturesque piece of equipment on the farm, but they are incredibly helpful.
Underneath a tarp, magic happens. Weeds sprout, grow, and die without us ever needing to pick up a hoe. Plant matter from finished crops breaks down and decomposes, feeding the soil instead of being carted away. And the soil stays put, undisturbed by even the heaviest rainstorm.
In one way tarps allow us to press pause on a bed, placing it in a holding pattern until another crop needs the space. In another way, they help us fast forward, compressing processes that typically take months into weeks, without us lifting a finger. As summer continues and our footprint shrinks for the fall, we’ll lean on tarps (and cover crops) to set us up for success in the next growing season.
Speaking of upcoming seasons, we still have some shares available in our Fall CSA, which is less than a month away! If you haven't reserved your share, be sure to do so soon so you don't miss out on fresh veggies this fall. You can sign up for a share easily using this link. Thanks!
Have an undercover week,
Ashley, Chris, Hallie, and the 10th Street Farm Crew
In Your Bag This Week
Carrots: These carrots are sweet, crunchy, and oh so addicting! Store in your fridge.
Garlic: It's ready! After curing for a few weeks, garlic makes it to the bag for the first time. Big, tasty cloves that amp up almost anything you cook. Store on your counter.
Walla Walla Onion: A beautiful sweet onion ready for fresh eating or caramelizing! Store in a bag in your fridge.
Tomatoes: A mix of red, orange, and purple slicing tomatoes. Store on the counter - never in the fridge!
Bell Pepper: These early peppers are tasting amazing, adding fresh sweetness to any dish. Store in a bag in your fridge.
Jalapeño Pepper: Add some zip to whatever you’re cooking up! Not the hottest pepper, but these flavorful and familiar jalapeños serve up plenty of spice! Store in a bag in your fridge.
Cucumber: Crunchy and refreshing, chop up for a salad, add to sandwiches or just eat raw! Store in a bag in your fridge.
Cilantro microgreens: Zippy micros to add a little flavor to whatever's on your plate! Store in your fridge.
Kale (half shares): Hearty yet still tender, the kale is tasting great this summer. Maybe time for some kale chips? Store in a bag in your fridge.
Arugula (full shares): Spicy and delicious! Use as the base for a salad, or toss a handful on your sandwich or pizza. Store in a bag in your fridge.
Sprouting Cauliflower (full shares): This unique cauliflower variety grows almost like broccoli. Super versatile - eat it raw, steamed, grilled, roasted, or sautéed! Store in a bag in your fridge.
What should I make with what’s in the bag?
Last week was potato salad week in the bag - this week it's salsa week! Your bag has everything needed for a delicious salsa or pico de gallo - tomatoes, bell pepper, hot pepper, onion, cilantro. Whip up a tasty pico de gallo or try tossing the tomatoes and peppers in the oven for a roasted salsa. Our secret salsa ingredient is a little espresso powder - adds depth and flavor!
If salsa isn't your thing, there's plenty of creativity to be had with this bag. Maybe try making shakshuka for brunch this weekend? Greek salad wraps for lunch? Grated tomato and miso butter pasta or cilantro lime rice and tomato onion curry for dinner? The options are endless.
The cucumbers are not endless, though. As mentioned above, we're nearing the tail end of cucumber season for this year, so cherish those cukes while you can! We've been making this cucumber avocado salad lately - deceptively simple but super delicious, we'd recommend it.
If you've found a recipe you're loving, please send it our way. We're always looking for new things to cook and who knows, maybe it'll make its way into an upcoming newsletter!
We wash everything in your bag but we wash them in bulk so some things may need an extra rinse at home. Please bring your bag back next week so we can re-use them! Thanks!
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