Summer CSA: Week 5

Hail at our house in Bellingham. The hail in Franklin wasn’t quiet as large, but lasted at least 15 minutes (says Tim, the farm owner). We also got between 4 and 6 inches of rain . . . we are having a hard time figuring it out since there are different amounts in all the buckets we leave around as “rain gauges”.
Did I invoke the wrath of the weather when making this art with Harvey on Sunday morning? Rain, humidity, thunder, lighting, “brown” (Harvey’s idea), clouds and . . . HAIL!

It looks bad, I know, and it is bad for some crops, but honestly, it could be WAY, WAY worse. We luckily had a lot of weeds in the pathways and covers over some of our most tender crops to try and keep flea beetle, leaf minor and root maggots out, so they didn’t get too badly beaten. So far the only thing we planned to pick this week that we lost completely is . . . was a super gourmet mild mustard mix that would have been a choice with the arugula and lettuce. We lost a really stellar looking planting of lettuce, but we have another one at Eliot St in Ashland which did not get hail. Plus some of the lettuce might pull through.

Oh well. We have lots of produce, and yes I wish we didn’t lose that mustard mix or that lettuce, and our epic battle with getting a good stand of carrots in 2020 is made even harder by the wash out, but guess what? We are really good at this and it could have been way worse. (If you’ve been with us long enough you will remember the hail of 2017 . . . it was almost the exact same date, June 27th!)

If you all could dial down your invocation of rain though . . . I think 1-2 inches at a time, and a little gentler would result in more of a net gain for the farm. 😉

Quick update on my anti-racism work: still reading Emergent Strategy by adrianne maree brown (see week 4 blog for more). Here’s a really important quote that elaborates on something I read the other day that stated: “White Urgency Is Violence”. I am attending this virtual workshop by Ebony Janice Moore on July 22nd.

In emergent strategy, the author states:

“There is such an urgency in the multitude of crises we face, it can make it hard to remember that in fact it is urgency thinking (urgent, constant, unsustainable growth) that got us to this point, and that our potential success lies in doing deep, slow, intentional work.” – AMB

I am also reviewing the National Young Farmer’s Coalition’s Racial Equity Toolkit and trying to be open to/seek out new information from new voices. I found this article from the Stanford Medicine particularly interesting and inspiring: “All-black ambulance service inspired today’s EMS system.” If you need an example of divesting from police and investing in communities/community care, this one is clear cut.


Beets or Sweet Turnips (if you haven’t tried sweet turnips yet, do it now! wrap in foil and grill!)
Kale, Swiss Chard or Frisee
Radish, Fennel or Broccoli (might be different choices on Thursday)
Zucchini and Cucumbers 2-3 fruits
Scallions or Cilantro
Arugula or Lettuce Mix


GLAZED SUGAR SNAP PEAS AND TURNIPS quick saute with just a kiss of sweetness.
HONEY GLAZED TURNIPS super fast side dish is so yummy even your kids will eat it!
QUICK-PICKLED BABY TURNIPS’t be afraid to try baby turnips even if you’re not usually a turnip fan. Baby turnips or salad turnips are mild and tender and don’t have the bite that some people are opposed to. You can chop them up and sauté them with their greens, dice them and throw them into a fried rice dish, roast them, grill them or slice them up in your salad. You can also pickle them! This recipe makes slightly sweet, slightly spicy pickled turnips but you could use any quick-pickle recipe if this one doesn’t sound like your thing.
SAUTEEED SALAD TURNIPS WITH TURNIP GREENS it’s always a good idea to separate your turnips from the greens as soon as you get home, don’t toss the greens! They’re packed with antioxidants and nutrients and pair perfectly with the turnips in this super simple side.
RADISH AND TURNIP HASH WITH GREEN GARLIC AND FRIED EGGS for breakfast or breakfast-for-dinner, this recipe makes a mouth watering hash from radishes, turnips and green garlic. Top it with some farm fresh eggs and sprinkle with microgreens or pea shoots.
REFRIGERATOR PICKLES WITH CARROTS, CUKES, YOU NAME IT! – I’ve been holding out on this one, but I think it’s time. This is my favorite “use up my share” recipe. It works great for the veggies listed but you can also include green beans, scallions, radishes, zucchini, onions, peppers, asparagus. The options are endless. I usually do at least a triple batch at a time and the kids LOVE to make them. They help cut up the veggies and then they build mini jungles in the jars. The tall veggies are the different trees, the garlic is birds, the seeds and spices are the leaves and (I hesitate to include this part but it’s adds significantly to their amusement level) the cauliflower is bird poop. LOL. To finish it off, we flood the jungle with the salty tsunami brine. It’s good clean fun. These pickles are not shelf-stable but will keep in your fridge for about 3 months.
CHICKEN AND SUMMER VEGETABLE TOSTADAS tostadas are as pretty as they are delicious. If you’d prefer a vegetarian option, skip the chicken and throw in some black beans!
BAKED PARMESAN ZUCCHINI FRIES zucchini? I know you do! While zucchini bread is delicious and is often everyone’s go-to for using up zucchini, it actually uses shockingly little zucchini. These fries are delicious and easy and will use up quite a bit of your stash. I highly recommend adding some fresh chopped dill in with the bread crumbs and don’t use plain breadcrumbs – the panko breadcrumbs make them super crispy.
ZUCCHINI FRITTERS WITH FETA AND DILL like to slice zucchini into thin strips, toss it with balsamic vinaigrette and grill it for a few minutes on each side but I have a hard time getting the kids into eating it this way. Fritters are a great way to use up lots of zucchini that the kids will still eat. I love the different spin on these with the feta, dill and lemon.
CHARRED VEGETABLE AND BEAN TOSTADAS WITH LIME CREMA we’re talking tacos we shouldn’t leave out these hearty vegetarian tostadas. They’re a flavor explosion and brimming with good-for-you ingredients.
CARROT ZUCCHINI CAKE (Brittany) made this with Harvey, as you might know if you follow us on social media. I did tweak it: I used 2 cups zucchini and 3/4 cups carrot and added 1/2 cup flour. I also made buttercream frosting, because I didn’t have cream cheese.
GRILLED GRUYERE AND ZUCCHINI SANDWICHES WITH SMOKY PESTO make these sandwiches weekly during the summer. They’re quick, inexpensive and the whole family devours them. I usually make up a big batch of regular pesto whenever we get basil in the share and freeze it in silicone ice cube trays so I have plenty on hand which makes this recipe even faster. I love the Hearth & Stone Garlic Herb English Muffins (I get mine at Whole Foods) for these but they’re good with whatever kind you have on hand. I frequently swap out summer squash for the zucchini if that’s what I have on hand and they’d be delicious with tomatoes or peppers too.
ZUCCHINI BREAD (OR MUFFINS) WITH OATS’re up in Maine camping this week so I made up a big batch of these muffins to have on hand for breakfast and snacks. The recipe makes two loaves of bread but I put the batter into muffin tins and reduce the cooking time to 25-30 minutes (makes 24 muffins). I also swap out most of the flour for white-whole wheat flour.

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