Week 11 | Spring 5 CSA Newsletter Tues | May 14
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Call or text Robin at 708-370-8017 if you have any questions about your delivery tonight. |
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Notes from Chris
We're smack dab in the middle of a really nice, moderate, and regular spring. After a long, cold, and wet winter and early spring, the growing season is off to a great start. We've only had two days in the 80's so far this year, with a couple more this week, so not too hot. Though it was fairly wet early, we've had plenty of dry periods and opportunities to work the soil, get things planted, and start weeding/cultivating. After a couple nights with frost last weekend, it looks like we'll be in the clear from here on out marking the official beginning of the warm weather crop season. We should have zucchini planted by week's end. All in all we're having a great year so far with moderate temperatures, sufficient rain, and enough dry weather in between weather systems to get crops planted.
Even insect pressure is minimal so far this year as bugs are getting a slower than normal start compared to some of the warm springs we've had in recent years. You'll eventually see some bug holes on a few crops over the next few weeks, but not too bad, and not on too many crops--mostly the Asian greens. We were able to harvest our Hakurei turnips out of the hoop houses before the hungry and fast moving cabbage flies were able to damage them. This time last year we'd already seen these flies in full force and had to harvest the turnips before they reached full size. This year we were able to allow the roots to fully mature, increasing the harvest several times over, so you'll be seeing them in the boxes for several weeks.
Crop variety has been good, and there a few new things coming for next week. There will be a fair amount of kale in the boxes going forward, with more of the Red Russian, and less of the Lacinato. We had a tough time germinating old Lacinato seed this spring and had to make up the difference with more Red Russian. We'll be sure to go heavy on the Lacinato in fall to even things out. And there's also Swiss Chard, though again not everyone will see this right away as we have a little less than we'd like in our initial planting. In coming weeks our second and third plantings will kick in and everyone will see chard. Lettuce is moving along nicely and everyone can expect to see our tried and true red and green varieties in small and full sized heads all season long. Pictured at right is the frilly, green Tropicana that's plentiful right now. Though you won't see them for a while, we do have several nice beds of sugar peas planted. With any luck we'll harvest starting them mid-June.
About the only thing we haven't done so far this year is establish direct-seeded mesclun (salad mix) beds. With the long, wet early spring and concerns of not getting enough crops planted soon enough, we focused on transplanting more crops and decided to wait on getting going with the direct seeding in the field, an activity that works best when soil is on the drier side. Additionally, and most importantly, we very much want to do all we can to reduce/eliminate weeds before we plant mesclun, which is very hard to weed once it's established. We're tilling beds ahead, and using our simple but effective and very efficient flame weeder, to eliminate 90% of the weeds in a fraction of the time it would take to do by other means. The process is till, irrigate/rain, flame, and then direct seed the intended crop. The flamer is simply a propane torch just like those used by fire fighters to intentionally light small fires to control bigger ones. This very fast, simple, and efficient process quickly incinerates the tiny (gotta do it when they're small) weeds, and is at the heart of our farm's success and profitability. Wish us luck as we learn to master this process in conjunction with our direct seeding efforts.
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Questions?
Call Robin (in Chicago), 708-370-8017 | Chris (farmer/owner), 608-712-1585
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Click links below for info
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WHAT'S COOKIN'
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This week's carrots are the last you'll see in the box until Fall. Susan M from Oak Park often uses our carrots in a carrot soup, most recently Carrot and Cashew Soup with Parsley Oil. Looks yummy! |
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Extra Produce | Maple Syrup | Sunflower Oil
Raw Honey | Pastured Chickens | Organic Eggs
Stone-Ground Flours & Pancake Mix | Blue Corn Tortilla Chips | Our Salsas, Soups, Preserves & More Seasonal Cookbooks
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