This list may change, but here's our best guess of what you'll be getting in your share this week. l

 

 

 

DIGGING RUSHTON FARM

 

We've got a blog!  More recipe ideas, musings about the farm and more...join the conversation at Digging Rushton Farm.

 

 

 

WCT BIRD BLOG 

 

Keep up with what's happening at our banding station at Rushton Woods Preserve as well as other activities in our Bird Conservation Program.  Inspiring photos and words from our staff and supporters.

 

   

Each spring as local farm markets open and the first harvest is taken from the field there is a common chorus among customers frequenting these markets; "when will you have local corn and tomatoes?"  

 

Answering "late June/early July" does little to satisfy the anticipation of the customer waiting for their fix of summer goodness. In fact at times there seems to be an accusatory tone in their voice as if you are hiding the summer bounty in some dark recess of the farm.  

 

Of course when the first tomatoes ripen and the corn is ready to be picked the inevitable question is asked; "what happened to the strawberries and asparagus?"

 

One of the benefits of belonging to a CSA is understanding and appreciating the seasonality of the fruits and vegetables we eat. Eating with the seasons connects us with our food. The cool temperatures of spring provide us with the lush greens we feature at the beginning of the season. Rich in vitamins these greens are some of the most nutritious foods we grow. It is nature's way of nourishing us after a long winter.

 

As the days grow longer and the heat rises the greens make way for tomatoes, squash, peppers and some of the more traditional summer crops. These foods have grown with the season and have ripened under the hot summer sun bringing out their flavor. By August the melons have ripened signifying the peak to the summer crops.

 

Late summer and early fall signify the beginning of the storage crops. Potatoes and roots crops flourish as the cooler temperatures promote the fall greens. As October arrives the winter squash harden off and the broccoli and cauliflower reach maturity.

 

This is just a cursory overview of what the upcoming season will bring us. The real excitement comes in watching and waiting for the crops to arrive. At Rushton Farm we grow over 100 varieties of fruits and vegetables and each one has its place in the harvest schedule.

 

The Rushton Staff hopes our CSA members will talk to us about the food being grown. While we fully understand the desire for cantaloupes in June and peas in August we think you will find value in the diversity of produce harvested through the course of a season.

 

   

It has been an interesting spring. Just when we thought all our crops would come in early some cooler weather and "gray days" held back the premature harvest. Now as the temperatures and growing conditions begin to moderate we find ourselves with plenty of vegetables waiting to be picked.

 

Although the early season will feature a lot of vibrant green veggies there will be diversity. When planning a harvest season the Rushton Farm Staff tries to find a balance with what the CSA offers each week.

 

Throughout the season we will have offerings from all the vegetable families. We will try to have a selection of greens each week along with a root vegetable and an allium- scallions, onions or garlic. Early season will feature a large selection of brasicas (plants of the mustard family)-broccoli, cabbage, kale, kohlrabi etc.  

 

Summer will bring us an assortment of solanums (nightshade family) including tomatoes, peppers and eggplant along with cucurbits like squash, cucumbers and melons.  

 

Late season we will offer a variety of winter squashes and winter brasicas such as brussels sprouts, cauliflower, cabbages and broccoli. Scattered throughout will be generous offerings of legumes including green beans and lima beans.

 

We have a large offering of fruits and vegetables throughout the season and we think that most tastes will be met with the weekly harvest. Please let the farm staff know any preferences you may have for varieties of vegetables. Rushton is a community farm and it is only through input from our members that we can continue to refine our crop selection.

 

-Rushton Farm Staff

       

Kohlrabi, Beet and Apple Slaw

Serves 6    

 

3 small kohlrabi, peeled and quartered

3 small beets, peeled and quartered
1 small Fuji (or other) apple, peeled, cored and quartered
1/2 cup mayonnaise, preferably homemade
2 tablespoons grated orange zest
2 tablespoons freshly squeezed orange juice
1 tablespoon apple cider vinegar
1 teaspoon Kosher or sea salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon red pepper flakes (optional)

 

 

Whisk together the mayonnaise, orange zest, orange juice, apple cider vinegar, salt, pepper and red pepper flakes in a large mixing bowl. Set aside.

Shred the kohlrabi, beets and apple using the large holes of a box grater, or the shredding blade of a food processor. Add to the dressing in the bowl and toss until the slaw is completely coated.

Recipe Adapted from Jan's Sushi Bar