Frisee
Fennel
Kohlrabi
Bibb Lettuce
Lacinato Kale
Koginut Winter Squash
Tomatoes
Dill
The sun has been out for over a week and we are so very grateful. Although it is getting colder quickly, with a potential frost this coming week, we are seeing some jump in growth with newly planted or young plants; although more mature plants are struggling to get much size. Lots of damage was done during the grey, humid three-week period of constant, heavy rains; but many crops will pull through. We were able to finally catch up with all our planting this past week. A few things went into the crop fields; but mostly we are planting and seeding in our high tunnels for overwinter growing. Now with the cold coming we make sure frost sensitive plants (tomatoes) can be tucked in for protection, either with row cover or closing up all the tunnel ends. After all the rain, we are also contending with lots of weeds, so our mission over the next two weeks is to get as many areas cleaned up so our crops have good ventilation and space to grow. In addition, we will be feeding them with lots of fish and seaweed emulsion to give them the support they need. Not only do heavy rains cause soil erosion, they also leach all the nutrients and fertilizer out of the fields, so now we add stuff back in.
This week’s share has the first of the winter squash, Koginut, a cross between butternut and kabocha, it is delicious with a smooth, buttery texture. Unfortunately, we did not get enough cushaw to give to the CSA, for the first time in many years; but we have a nice amount of Seminole pumpkins and Koginut winter squash to make it a good harvest. We have a lot more greens in this week’s share, along with some delicious dill, kohlrabi, and fennel. Lots of aromatic and crunchy textures to make delicious salads, soups, or even casseroles. Enjoy the share….Brian and Autumn
Barley Soup with Greens, Fennel, Lemon, and Dill
Greek-Style Kohlrabi Pie or Gratin With Dill and Feta
Chopped Salad with Frisee & Fennel
Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds