CSA Share: Sept. 22

Edamame photo by paige_eliz.

 

Fall is officially here! This past week has been beautiful on the farm, and most of the crops are really enjoying a break from the heat. We’re finishing up our seeding for the season, which is a little sad but also sort of exciting to be able to focus more on caring for and harvesting all the things in the ground.

New this week is the edamame. You will be getting whole plants, which is a little bit of work to get to the beans, but SO worth it! Soy beans are one of the most useful crops. There are any number of things you can do with them in the kitchen, but I have to say they are quite delicious fresh and raw straight out of the pod.

Some other things you may find in this week’s share: eggplant, the last of the summer squash, peppers, tomatoes, broccoli rabe, sorrel, mustard greens, kale, chard, collards, arugula, mizuna, and/or beans.

Hope you are all enjoying these lovely days,
-Shayna

CSA Share: Sept. 8

Radicchio will show up in many of this week’s shares. Photo by FoodMayhem.com.

 

Some things are the same this week, but there are some new and exciting things happening. The next succession of beans was harvested, and will get picked again today; there should be enough for everyone.

The radicchio is ready! If there isn’t enough for everyone, I will probably offer a choice between the radicchio and dandelion greens, so everyone will get some bitter greens. If you’re not into bitter stuff, try cooking them. It takes some of the bitterness out, and you can add onions and other strong -flavored stuff to influence the final taste. Bitter greens are very good for your blood and liver! Some other stuff you might find in your share: broccoli rabe, eggplant, peppers, tomatoes, cucumbers, squash, arugula, mizuna, celery, radishes, beets, melons and/or lettuce mix …

Happy Friday,
Shayna

CSA Share: August 18

Small shares will be getting pears this week, grown on the farm. Photo by brokinhrt2.

 

This is an exciting week for the farm: We harvested our first “fruit” of the season!

I put it in quotes because I’m referring to the cultural definition of fruit (a sweet fruit that is more often eaten as a dessert or snack) rather than the scientific one (any fruiting part of the plant regardless of use). Zucchini, eggplant and tomatoes are all the fruit of the plant, but are vegetables and not “fruit” in the common lexicon…

Anyway: Large shares will be getting melons and small shares will be getting pears this week. The pears are still pretty hard. Personally I like crunchy pears and think they taste great right now, but you could leave them out for a couple days to get a bit riper if you prefer. Who knew we’d actually get a small harvest from one of our fruit trees!

Other things you might find in the share this week are tomatoes, beets, squash, raddichio, arugula, cucumbers, eggplant, collard/chard/kale, and garlic…

Enjoy,
-Shayna

Mid-Season Update From Ian Marvy

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.

Ian

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 year’s 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 

CSA Share: July 21

Will anything come of Shayna’s spore experiments? Stay tuned! Photo by frankenstoen.

 

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!

-Shayna

Saxelby Cheese Share: July 14

This week’s Tarentaise comes from Spring Brook Farm in Vermont.

 

Cheese: Tarentaise (raw cows’ milk)

Farm: Spring Brook Farm; Reading, VT

What Saxelby has to say: A gorgeous, Beaufort-style cheese that is based on the recipe perfected by John and Janine Putnam of Thistle Hill Farm.  Spring Brook and Thistle Hill Farm have forged a unique partnership in the American cheese-scape, making the same cheese on two different patches of farmland. This partnership evokes the Alpine tradition where cheese makers within a certain area all make the same style of cheese. Made from rich, raw Jersey cows’ milk in a traditional copper vat, Tarentaise is a complex and full-flavored wheel of cheese.  Aged for 7 months or more, the texture is smooth and rich, with deep, nutty, and spicy flavors abounding. Hints of wet grass and sweet toasted hazelnuts accent the flavor profile.

CSA Share: July 14

Lots of purslane is available for the taking this week. Photo by h-bomb.

 

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.

Stay cool!
-Shayna