CSA Newsletter- Week 12

GOOD AFTERNOON! This week is super exciting for us and I have a lot to share with you. About this coming week's CSAs but also about the remainder of the season as well.

Sorry, not sorry: here is the kiddos before their first day of school! We have one in 3rd, 5th & 6th grade.

As I mentioned a couple weeks ago, we're going to see some transitioning in our crops- we're winding down on certain mid-summer varieties and really gearing up in some of the winter/ fall crops.

All season long, Ben & I go out to the fields to see what's available and then we do our assessments to figure what we're putting in your CSAs. Which means sometimes we're literally counting the heads of broccoli for example. Now at this time of year, we're counting down because we only have 4 more weeks of CSA Shares this season. That means we have a lot to fit in and we'll be mapping it out in advance a little bit, just so that we can actually fit everything!

Our last CSA Share delivery is the week of Sept 30th through October 2nd. We still have a full moon in September which might cause freezing temps but that won't cut our season short. If we know a frost is coming, we'd pull everything in from the fields that could be damaged like peppers and eggplant for example. Most fall crops have a slight tolerance for frost anyways; so things like cauliflower or cabbage won't be harmed unless it gets to 28 degrees or so. In case you're wondering- harvesting for the stand this morning was very cold. I busted out my thick sweatshirt this morning as it was in the 40s. Ben was out there in his tshirt, shorts and crocs, per usual. That's his outfit all year round though, he's one of those guys haha.

I'm bummed to see our sunlight waning already too- I read something recently that we've already lost almost 2 hrs of sunlight since the June solstice. The longest day this summer was June 20th, and ever since then sunlight has been decreasing little by little until now, where it's noticeably darker much earlier in the evening. Like William said the other day to my Mom, we just do the outside work when we have the sunlight, and we work in the pack shed or sorting tomatoes inside when it gets dark.

This time of year is go-go-go and I mean that very literally. We joke about how busy we are, and I often say "we'll make it work, we always do" but it's just a crazy time on the farm right now. We haven't done any weeding in a month or so and now we're seeing that reflected in the weeds that are taller than my kids. That's OK though, this isn't a fashion show. This is a farm that we earn our livelihood from, and we have to focus on making money at this time of year, not how it looks from the road. Though, it does give me a little anxiety. It's the equivalent of someone stopping by unannounced in the middle of the summer and going into my house: "Don't mind the messy kitchen." (We didn't have time to get it cleaned up before our employees clocked in at 7am and we worked until 9 last night). I hate having a messy kitchen and I feel like whenever I do, someone stops by to check on my kitchen! haha!

We're still recovering from Labor Day weekend, lol!

We ran the farm stand Fri-Sat-Sun-Mon last week and then our kiddos started school on Tuesday! We harvested, packed & delivered shares Tues-Wed-Thurs and then Ben was back at the stand Friday (all day yesterday). So we'll do the same thing again- he's gone all weekend Fri-Sun, and then gets home Sunday evening at about 6pm. We start Monday morning with CSAs again at 7am, eeek! It really is just never ending but quite frankly- I didn't even know if we'd be busy at this time of the season because of how crappy the spring started.

We've had so many people tell us that their home gardens did terrible. Totally understandable! I explain that we had to baby sit every one of our plants this season it felt like. Every other day we were cultivating crops to draw out moisture, replanting to try to get a yield at all, weeding again and again because we would get rain showers that would help re-root the weeds. This year we put in more effort than ever and it feels like we got the least amount of yield ever. A lot of inconsistent crops. Ben & I usually walk the field Thursday and decide what we're harvesting for the following week's CSAs but this year it's like a Saturday evening thing- because everything is just so close but not quite ready, it felt like.

One thing I am really sorry to share is that our watermelon crop is down at least 80% this season. By this time of the year we usually have been able to send out melons a few times and we're still teetering on the edge of having enough. We're going to be sending watermelons for the Jumbo & Family Members this week and hope to have enough for the Single Shares next week. We're planning on sending muskmelon for our Single Shares this week. We never had a surplus; we have used every single melon that came in from the field. Every. Single. Melon. Whereas usually (from the same number of seeds planted) we would have gaylords full of muskmelon, so we'd have them in our shares many times. The first patch took so long to produce that now the second patch has already caught up with the first patch even though it was planted over a month LATER than the first patch. So hopefully- the second patch is producing soon and we'll have enough to send everyone!!

Something we've done this season that we never do is replant the same area. We have never done that before, not here at our farm in Oak Park or back in the day when we were renting fields in Zimmerman, Elk River & Big Lake, too- we've never double-planted. This year we didn't have a choice as we watched first crops struggle and die we re-seeded them in areas that had already been harvested. Like the potatoes for example, they were in a good high spot, so we didn't have a ton of flooding there. So, once we dug those up, we worked the ground and put muskmelon and our next pickle crop there. We also have 2 pickle patches coming into harvest at the same time right now even though they were planted 3 weeks apart so they shouldn't both be producing right now... the whole season is just confused and the plants are doing their best!

WATERMELONS! We grow red seeded and seedless and yellow seeded and seedless. They're not quite as nice or plentiful this year as they have been in previous years. We are just a bunch of hillbillies around here so we used a very sophisticated cutting board (chunk of cardboard) lol. I took this pic to show you what TOO MUCH water does to a watermelon. These melons taste good but they're not as sweet as previous seasons because it's simply too wet and it hasn't been a hot summer. Melons love the heat.

**THIS IS VERY IMPORTANT FOR NEW CSA MEMBERS: We don't fit these into your boxes. These will be on the side of your CSA Shares. So when you pick up your CSA, you'll also grab a watermelon. We only have enough for the Jumbo & Family Shares this week, so Single Shares aren't getting them this week. But Single Shares are hopefully getting muskmelons (more on that below). So please, please, please, only take a melon if you have a Jumbo and Family Share.

Another note- we can't tell you what kind of melon you'll get. We grow red and yellow, seeded and seedless. This season we don't have enough of any of them to say which variety you're getting. We're just going to harvest whatever is ripe and make sure everyone who has the bigger shares gets a melon this week.

WHAT YOU CAN EXPECT IN YOUR CSA THIS WEEK:

Jumbo & Family Shares: Sweet Corn, Sunshine Squash, Mashed Potato Squash, Slicers/Zucchini, Basil, WATERMELON, Tomatoes & Grape Tomatoes! Single Shares: Sweet Corn, Sunshine Squash, Mashed Potato Squash, Muskmelon?, Basil, Tomatoes & Grape Tomatoes! We're winding down on tomatoes. Winding down = still picking a thousand pounds every time we go out. So there is still plenty of tomatoes but they're decreasing in size and we're getting less and less every time we go out. We'll have tomatoes for another week or two but if you want a canning order, I'd suggest getting it in now. We want to make sure we get you guys nice tomatoes! We're going to do our best to keep to the flip flop, where if you got romas this week you'll get regulars next week. Eventually when tomatoes start running short, we'll have to just add whichever tomato we have on hand. For this week I think we'll make it through our scheduled flip-flop but just wanted to mention this for next week!

SWEET CORN I reminded Ben we've had corn for a couple weeks now in a row and I wanted to take a week off. Then he reminded me that after this patch, we'll have a layover period before the next patch is ready. We're definitely not doing corn next week, so we need to harvest the corn this week. So I realize you've had some corn recently but hopefully you can figure this into your schedule so that it's an easy side for supper. **It WILL be one of the last times you get corn this season. Especially since we NEED to fit in the varieties you haven't gotten yet. We want to prioritize diversity later on, which means we need to get you corn this week!

BASIL

We are super excited to send this with you this week! I am not sure if you recall but a few weeks ago I mentioned that we were planting our last crop of kohlrabi and finally getting our herbs in the ground. They are one of the lower priorities unfortunately; but this season was a choice of what to save and where to plant it. So these herbs got planted where our first green bean crop was, which 100% rotted in the grounds because of how wet it was. So our basil is finally ready!!!

One thing a lot of people don't know is that basil shouldn't be kept in the fridge. It will turn black and wilt if it's exposed to cold air. I always find it comical that the basil in the grocery stores is often hanging in those plastic containers in the cooler by the lettuces. They're not supposed to be there! There must be a huge turnover with bad packages there. It only takes a day to wreck a whole bunch of basil if you put it in the fridge.

Basil is the classic bruschetta herb. That's all that matters to me at this time of year lol! I LOVE bruschetta and now my 10 year old (turning 11 next week!), Karli loves it too. We fight over who gets to make it and often come in to her cutting tomatoes in the kitchen and drizzling the balsamic reduction over the top of mozz pearls. If you're a freak like us, you should know that the fresh mozz pearls at Sams are only 7.50 for a 3 pack! They're like $4+ dollars a piece everywhere else. Just fyi if you're crazy like us ;)

From the storage guide:

To keep just-harvested basil fresh, strip the lower leaves off the stems (the ones that are much smaller) and place stems in a glass of water on the kitchen counter. Wrap the stripped leaves (or all your basil if your fresh basil arrives w/o adequate stems) in a dry paper towel and keep in an airtight container at about 50 degrees or room temperature.

Traditional Basil Uses: Try chopping it and adding to butter, cream cheese, or your favorite pasta sauce. Make a batch of pesto or simply puree extra basil with a bit of olive oil and freeze it in ice cube trays. It pairs well with tomatoes, eggplant, peppers, green beans and summer squash. Because it is so fragile, it is best to add basil near the end of a dish’s cooking time.

MUSKMELON

We are HOPING to send muskmelons with our Single Shares this week. We're going to do what we can but we can't make more melons. So we're really hoping we have enough. This hot weather coming this week (all 80s) should push some of the green ones to ripen. We pick them every morning because they literally ripen overnight. If you don't get muskmelon this week you will for sure get it next week. We're hoping there will be plenty for everyone. If you don't get muskmelon this week we'll substitute it out with something else we have to harvest.

SQUASH

Sunshine squash: These are Farmer Ben's favorite!

These are known for being very sweet and the seed cavity is right in the middle. They are a thicker squash so it can be hard to cut. If you get a sharp knife and have a good hold on it, you can cut through the squash so you can scoop out the seeds before you cook it. If you haven't ever cooked a squash, I would simply roast one plain and see what you think of it. If you have a hard time cutting or have arthritis in your hands for example, put the squash in the microwave for a couple minutes at a time until it cuts easier. Usually, 2 minutes will take away the firmness.

These are the best squash to bake with, in my opinion, because they're so sweet and moist! *See attached brownie recipe haha!!!

To store: Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze. Under the best conditions, they should keep for 3-4 months. And they get sweeter in storage as the starch converts to sugar. Once cut, you can wrap them in plastic and store them in the refrigerator for 5 to 7 days.

To use: To bake, slice in half lengthwise, scoop out seeds, and place face down on cookie sheet. Add 1/2 inch of water to pan. Bake at 400 degrees for 45 minutes to an hour until shells are soft and starting to collapse. Remove and fill with butter, brown sugar, maple syrup, seasoning or fillings. This variety is most commonly known for getting brown sugar and butter, but honestly, I prefer mine with freshly cracked pepper and salt.

To freeze: Winter squash freezes well. Simply cook squash and mash or puree it. Then put it in ziplock baggies and squish out as much air as you can.

*I'm cheating with this pic because these are in our field in Elk River where we're growing some of our squash and I'm in Oak Park in my office right now lol. I just wanted to show you- these are SO WHITE and pretty. They could easily make table decor before they are enjoyed in some kind of culinary masterpiece ;)

MASHED POTATO SQUASH

These are brand new for us this season!!!! We've never grown these. The reason we wanted to try these is because they're a lighter colored flesh and they have a very subtle squash sweetness so they're very user-friendly for everyone in the family as they make a great "mashed potato"! I've read they can be as sweet as a sweet potato but the ones we've eaten haven't been that sweet. They're in the acorn family. The seed cavity is right in the middle again, so cut it in half and scoop out the seeds before you bake it. I wouldn't suggest cubing this one because the shape would make it hard to peel and we've got varieties coming up that are easy to peel, OR they have edible thinner skins so you don't have to peel them. Think potato- how some folks peel their potatoes before mashing and other folks don't.

WRAPPING IT UP: We made it through the first few days of school! Not without coming home with a concussion though..

Got a call from the school nurse that William may or may not have a concussion. Said he came in because him and another student bonked heads and that he was sent back to class. I did the pupil check when he got home and sure enough, after years of seeing lots of hard knocks around the farm, this is the first time we've had a true, visible concussion. His one pupil was bigger than the other when I shined the light in his eyes. Really freaked me out honestly.

He told me he was knocked out and woke up to a bunch of people trying to wake him up after they collided on the playground. I wasn't made aware of that and asked what the nurse thought (because she didn't tell me that) and William said she never even asked about the incident just gave him an ice pack and sent him back to class.... I mean no one is perfect but I have to wonder if I should be the parent to call and request they be a little more thorough. I know all that happens fast but man I wish I would have known that right away!

It did happen in the last half hour of school though so at least he didn't sit there with a headache all day. Boys are rough! William said he hopes his buddy doesn't have a concussion. Such a thoughtful young man. We often joke he's turning 60 because of how he is wired like an old soul. I feel like I am too, though. Change makes me angry, seeing Halloween decor out before the 4th of July causes a little rage, I wonder why everyone gives their kids' cell phones (seriously!!!) and often talk about how the world would be a better place if we all knew our neighbors better.

I met my sister in Pierz yesterday (she lives in Nisswa, so that's our halfway point). She lives on Garden Lake and she is taking William duck hunting! I haven't ever been duck hunting and I honestly never will- it's during farm season and I can't sacrifice a single day for something like that. We have too much to do. I was so happy when she called and asked if she could take him hunting!! That lucky duck ;P Have I ever mentioned how cool my sister is? :P She manages a lot of the wild rice lakes in central MN. She has also been able to use explosives to eradicate beaver problems.... she's basically got the coolest job ever. Just to note- her job is mostly to monitor water levels so that it's ideal for rice growth and waterfowl habitat because if the water is too high the rice drowns, if it's too low, it falls too early. So her job is to eradicate pests when they try to monkey with her water levels, like the beavers, because they can result in 100% loss on rice in a wetland setting. Ultimately, her goal is to provide a perfect waterfowl habitat for stopping migratory species.

Here is William in the hallway at her house- she sent me a snap testing out his camo. My brother-in-law Bryan can't see him, LOL!

Kelsi went as well, she wanted to play with her little cousins who are 3 & 5. Karli is at the stand helping Dad, which is exactly where she wants to be. We tell her all the time how impressive she is, that she can work with customers and make change all on her own. She totals folk's orders up and even repeats the same stuff she hears Ben talking about when making small talk with customers. Tells them about how the eggplant are growing but they're still a little on the smaller side so we won't have them for a few more weeks, for example. Or how we're seeing some squash ripening so we're excited to have those at the stand soon. She's just a doll and she's very mature for her age, though she does sometimes remind us that she's 10 ;)

So that puts me here at home with a couple of employees working outside. I'm in my office and they're getting Ben's list taken care of. I'll have today to make more salsa- yay!! I need to get caught up and I'm trying to get extra made because before the fall sale we never have time to make more but we're always sold out by then. My plan this year is to set aside some of each batch that I make so we actually have some for the fall sale. Ben also brought me home more strawberries last night and he was prepping them when I got in from our last tomato sale of the evening; a fella and his elderly dad stopped by at 8pm for a couple canners. I don't mind- we're happy to sell the tomatoes! So I'll have another handful of batches of jam to whip up this afternoon. (We do order pick ups here, but we don't have a store here so folks can stop in for picking up if they already placed an order).

Ben started making a hot sauce and let me tell you- it's fantastic. It's jalapeno lime flavored and there is an onion in there, some garlic, vinegar, salt and pepper. We've got some little cute jars we're using but plan to eventually get some hot sauce bottles. It's a blended so not a liquid- it's more of a thick consistency but I tried it on chips and again, it's fantastic! :D

My Mom & Dad called and they're driving up from Apple Valley because Mom always knows we will help her get her steps in! There is always something to do around the farm here. So Dad's got his chainsaw out for the most recent storm damage and Mom is in the garage doing I'm-not-sure-what while I'm wrapping up in the office here. I'll be back in here tmr to finish getting orders ready. My Beekeeper is coming tomorrow to bring us all of our goodies for the Honey Packages!! So if you ordered a honey package, you'll be getting that this week! I'll send out a confirmation to everyone when I'm back in my office tomorrow. And I have to meet Jenny tmr to get William and Kelsi back too- so trying to shuffle my life like a deck of cards to get everything to fit into place ;P Tis the season!!!

Eat Good & Be Well,

~The Farmer's Wife