By Alyssa
This morning I was assigned one of my favorite farm chores: CSA set up. I woke earlier than usual and biked across the farm a little past dawn, and the sky was rosy pink and the fog still sat low over the fields. The windows of all our houses were lit, and the roosters crowed, but the rest of the farm lay quiet; none of the mechanical sounds of tractors and vehicles and greenhouse fans and pumps had yet begun.
Farms are very dirty places, and so we spend a lot of time cleaning ourselves, our homes and belongings, and our workplace. The main purpose of CSA set up is to hose down and sanitize the wash station, the Mule (the veggie crew's burgundy UTV), and our trailer, and to load the totes and tools we will use for harvest, which have usually been washed the day prior. Today as I loaded up the blue bins and black totes, the sun rose up over the hill, just in time to greet us at 7:00 AM for our morning circle.
The chores we do on the farm, I think, are about more than just cleaning. Sweeping the CSA barn; cleaning the egg room and the bathroom; irrigating the fields; watering the greenhouse: these things are all rituals of care for ourselves, for you, for this land, for our crops, and for these buildings, all that we are so privileged to have as resources. These are practices of stewardship as much as the farming itself is.
I hope you all are well this week, and enjoying this bounty of summer!
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold New Potatoes
Elyse Yellow and Red Long Fresh Onions
Alto Leeks
Parade Scallions
Rhonda Beets
Yaya carrots
Hakeuri Turnips
Polaris Fennel
Dark Star, Cocozelle, and Yellowfin Zucchini
Mideast Peace, Poinsett 76, and Silver Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)
Money Maker and Diamond Eggplant
Glow, Cornito, and Jimmy Nardello Rosso Sweet Peppers
Jalapeno and Poblano Hot Peppers
Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes
Farao and Caraflex Green Cabbage
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Lettuce
Basil, Parsley, Cilantro, and Dill
Melons
Sweet Corn (We should have corn available the next few weeks but the amount will likely vary.)
Albion Strawberries
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers (all in the same field-ask us for directions!)
Pick your own raspberries!
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
Summer Salad
(4 servings)
3-4 cobs of corn, sliced raw off the cob
4 cucumbers, diced
4-6 tomatoes (depending on size), diced
One handful of basil, sliced thinly
Balsamic vinegar, honey, olive oil, and salt and pepper to taste
Toss together in a bowl and serve. Can be made in advance, with the basil kept aside. I've also enjoyed adding cherry tomatoes, little mozzarella balls, a peach, scallions, sweet or hot peppers... so many possible variations!