The farm is in full swing as we reach mid-summer. Crops planted at the beginning of the season are coming to fruition. Last week we were able to harvest cucumbers, mustard greens, pole beans, onions and turnips. Some of the beds in the field have been re-tilled and seeded for a second crop. We had a good amount of rain so plants are – for the most part – well watered. Soil conditions are not optimal but better than last year and able to yield produce. The youth team has been enthusiastically engaged with learning and helping with farm work. Say hi and give them a pat on the back when you come to pick up your veggies. What you should incorporate into your meals this week: basil!
Hi Friends and Neighbors,
We have really begun to feel global climate change in a drastic way this year. Before spring even hit, the apple crop had blossomed. Apples, normally the mainstay of the autumnal fruit CSA, are in for a difficult season; the early warmth in the winter, followed by regular frosts, killed many apple blossoms in early spring. Then heavy wind and rain blew away the second succession of flowers.
Many orchards in the region are expecting smaller yields this year and it’s not just here in our state or our region; the whole Midwest and parts of the Northwest are suffering from 80% crop loss in the apple industry.
Spring as a whole was great for us greens-growing farms. But the heat hit early, as you know, killing off the harvest before we could bring you tomatoes, eggplant and peppers. But the heat is not just the issue. Despite dramatic rain falls that keeps us above the board, the rest of the nation and really the majority of the planet is now in drought.
Wheat, corn and soy are already more expensive on the open commodity market, meaning milk, cheese, meat, and your regular slice will all soon be more expensive.
Here at Added Value have been mindful of the weather and conscious of your timely investment. We plan to continue to deliver high-quality, flavorful, nutritious foods grown in a way that respects the planet, you, your family and our neighbors. As weather changes we are making adjustments and look forward to sharing the bounties to come.
We are motivated by our partnership, thankful for the investment, and excited to share with you the fruits of our collective labor.
Now some notes from the farm crew.
You’ve probably all seen the garlic curing in the harvest station this past month; it is now ready and you’ll be getting some this week. It was a lot to process and sort out (the biggest, prettiest ones get saved to be seed for next year’s crop); thankfully we had a big crew of young people around today to help us out! Many hands do indeed lighten up the work load.
As for the rest of the share, all across the region and here in Red Hook the summer crops are starting to kick in one by one! We started harvesting tomatoes this week (though there are only enough for market so far. You guys will be getting them in the next couple of weeks) and the eggplants, peppers and cucumbers are starting to look pretty big. Some other things that might be in your share this week: dandelion greens, sorrel, onions, beets, kohlrabi, cooking greens (chard, collards, broccoli greens, amaranth), scallions, squash, arugula…
We’re thrilled to have peaches at a better price than ever before this week. This years peaches from Phillips Farm have been outstanding, and this week he has offered them to us for a special price. Given the anticipation of high prices in the fall for local fruit, we want to take advantage of every opportunity to provide our CSA with abundant fruit while we can.
Small fruit shares will be receiving 3 lbs of peaches; large shares will be receiving 5 lbs.
For now, enjoy the Red Hook red garlic and the beautiful peaches!
The Added Value Team
Yay for rain! This will definitely help us as we transition into the full summer crops in the next coming weeks.
For this week, we’ll basically be cleaning out the fields of all the remaining smaller quantities of things like onions, potatoes, broccoli, beets and carrots. The share will likely involve some option for those things, as well as a greens option (broccoli rabe or collards). There will definitely be squash. And cilantro! One thing to bear in mind with the squash is that it’s great for freezing and saving for those winter months when pasta primavera sounds like a long ago dream … speaking of pasta, I am a big fan of squash with fresh herbs on pasta.
Also, we got some mushroom spores in the mail that we’re going to be experimenting with this week. No guarantees that we’ll get anything out of it, but I just had to share my excitement.
Look forward to seeing you all on Saturday!
After all the regular rain we’ve had all spring, we’ve entered a bit of a hot, dry spell. Getting things enough water has proven challenging, but on the plus side the weeds aren’t growing quite as fast. We’re steadily approaching summer crop abundance, though this week might be a bit light as the spring crops have mostly finished and the summer crops (except the squash) haven’t really kicked in yet.
I very much hope to have a full share, but if it seems a bit short please forgive us — it will be made up and then some later in the season. Some things you might see this week: beans, beets, broccoli, onions, squash, chard, and/or collards. There will also be a bunch of edible weeds available as extra if you wish to help yourself, but not counted as the share — mainly amaranth (also known as callaloo) and purslane.
Welcome to the 2012 season!
We are very excited to get the season started and to begin sharing with you the bounty of the spring. With all the rain and heat, things have been growing quite quickly. While it is certainly a challenge to keep up with the weeds, it is very rewarding to see how quickly things are growing! Especially our greens, which are quite abundant at the moment.
The garlic scapes are coming with the first share this season, due to the mild winter… Although they are not commonly used, they are a really nice culinary treat because they are basically a fresher, milder form of garlic.
Everyone will be sharing the bounty of spicy salad greens (mizuna or arugula) as well. At the CSA potluck last week, I had the pleasure of tasting a light, fresh arugula/garlic scape pesto made by Caleb, one of our workshare members. It was definitely a tasty way of using those two ingredients!
Feel free to come take a look around the farm and introduce yourselves to Kenny and me, if you don’t know us already.
I’ve been M.I.A. the last month in my updates. The Harvest Festival ended up taking a lot of my time and I missed the boat on giving you all an immediate response about the farm post-hail storm. A lot of changes have happened on the farms over the month of October. However, the end of the season is near and I’d like to give you all some updates and how we intend to transition into winter.
Happy September, folks!
Wow. This is the biggest share so far! Alfred, our Red Hook Senior Farm Assistant, and I were joking that this is the Asian share. Indeed, we have a lot of produce that is commonly found in East Asian cuisine, such as Pac Choi, Daikon Radish, Shiso, and Cilantro.