logo Box share June 20       

Dear Common Thread Members and Friends,


Asher at the Syracuse Farmers Market in Clinton Square
What a June!  We have been enjoying getting to meet CSA members and attending the Farmers Markets.  The spring greens and roots have done quite well in this cool wet weather. 

The weather has not been so encouraging for the planting of the summer and fall crops.  The rain has been truly astounding and a real impediment to getting our soil prepared and planting done on time. It rained almost every day for about two weeks right at the height of planting season (the beginning of June). Luckily, we had one week of mostly sunny weather last week during which we called on help from every direction and did an amazing amount of catch up in one week. Many thanks to our volunteers in the past week or two:  Ed, Carole, Marsha, Kathy, Matthew, Chris, Beth, and folks from the Colgate Garden. Thanks also to our friends and former co-workers who came and helped us out:
Ed and Carole Farfaglia
Ed and Carole (Tim's parents!) volunteering, picking kale
Kelly, Trevis, Kasey, Julia and Angela, and to Asher's parents for watching the kids while we conducted this extra push on the farm.  We have also now hired three local folks to help us out part time on the farm this summer, Phoebe, James and Calvin, who have been a big help in getting the harvests done so that we also have time to plant and cultivate the crops.  Last, but never least, our three apprentices, Tom, Tim and Sam have been doing an amazing job transplanting thousands of plants in a day, harvesting in downpours, seeding many dozens of trays in the greenhouse, bringing the produce and their smiles to market, and much much more.  We planted strawberries, tomatoes, winter squash, lettuce, beets, chard, brussel sprouts, cabbages, kale, cauliflower, and flowers last week (many, many thousands of plants) and seeded beans, lettuce, carrots, herbs, turnips, radishes and mesclun greens and more.  We also started putting up deer fencing.  More rain is forcasted ahead, so we will be doing our best to plant and weed in the windows between.  Rain, rain, go away (for a little while)!
 
We have an adjustment to the volunteer times we are offering.  We will continue to be open to volunteers during our morning harvests on Wednesday and Friday, 7:30-10:30 am.  The Saturday time hasn't had a lot of takers, so
Calvin and Phoebe harvesting bok choi
we won't hold regular drop in Saturday times although we may occasionally plan some special projects and we are open to requests to volunteer. We are hoping to entice some more folks to come out and weed with us on Wednesday evenings from 6-8 pm on these summer evenings, when it is less hot and during a beautiful time of day to be outside.  Please RSVP if you plan to come.

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CSA Newsletter, Week #4

A list of  What's In and Pick Your Own Crops can be found on our website.  We have snow peas, dill, and cilantro available now for pyo! The blackboard on your right as you go in the barn will have a list of pyo crops, locations, and picking limits.

Please note that our schedule will not change during the Fourth of July week.  We will do the box share deliveries and the Clinton Market on the Fourth of July, but the market will end 2 hours earlier than usual that day, at 2 pm.

We are now or will soon start to harvest some vegetables for coleslaw!  Cabbage, fennel, beets, scallions, chinese cabbage and kohlrabi are all great sliced thin or grated into coleslaw.
On Farm CSA Distribution

Beets  are a very versatile vegetable that can be steamed, boiled, baked, or eaten raw.  My favorite way to prepare them is to steam bite sized pieces (which is quicker than baking, and cooler in the kitchen too) and then toss them with oil, vinegar, salt, and herbs .  I have also been enjoying adding the beets and beet greens, after they have been sauteed with garlic, to rice, along with some toasted nuts and raisins.  Chioggia beets are very beautiful when cut to show their concentric circles within.
 
We have a lot of broccoli coming in this week.  The stems are just as tasty as the tops, if you peel the outside layer off the of the stem, leaving the tender middle.  I often steam broccoli, although I think it's tastier sauteed with onions, scallions, or garlic.  It's also great in omelettes, soups, stir-fries, and pasta dishes.  Our friend Trevis recently made a delicious puree out of steamed broccoli, ricotta cheese, salt and pepper.  

We hope you enjoy your veggies this week!

Yours in the field, Wendy and Asher