Boulder Belt Eco-Farm

  (Eaton, Ohio)
We Sell the Best, Compost the Rest
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Boulder Belt Farm Share Initiative, Week 14

It's  new month and the farm share initiative has many new members thanks to some nice networking on the part of some of our members. This is exactly what should be happening in any healthy CSA type affair-members getting involved in their farm and going out and spreading the word. Way to go! For July we have 13 members, up from 9 members in June and 5 brand new members

First a little business-new members you share will be in the store in the fridge to the right of the front door. Each bag will have a name on it, take the bag with your name on it and leave the others (unless you are picking up for a group). Pick up is from 4 to 7pm. We are busy people and this time of year is a very busy time for us, so we may or may not be there to meet you. If you owe money and we are not around, leave it on the counter.

We will have a pot luck dinner/farm tour Sunday July 19th from 6 'til dark. I would like to know ASAP who will be attending (or not)

We will take back all packaging you get in your shares including boxes, rubber bands, plastic bags, etc..The more you bring back to us the fewer resources we will use for this project. And on this same general topic, some members have started providing us with cloth shopping bags. if anyone else can drop off 2 to 3 such bags (with you name written on each bag so we know who they belong to) this would be great. We have a gazillion plastic "T-shirt" bags but I would love to start getting away from using those or paper grocery bags to pack shares and go to something more sustainable. I can look into getting bags for everyone but frankly we all have such bags around the house and probably don't need another 2 to 3 of them.

Life on the farm has been busy, busy, busy. There is lots to harvest, lots to weed and it is time to plant crops for late summer. This means clearing out old crops-yesterday we harvested a bed of red turnips that had been sitting there doing nothing. Today all the pea beds will be cleaned up meaning plants taken out and put on the compost and the fencing used for trellising taken down and stored away. Hopefully this will get done early enough that Eugene can till these beds and prepare them for planting in the next few days. We plan on planting more beets, carrots, green beans, red turnips, rutabagas, etc., for late August/early September harvests.

We also have a lot of harvesting to do. Early July is raspberry season around here. our 400 or so feet of raspberries provides a lot of berries for us, the farm share, the store, the farmers market and yesterday I noticed an oriole family helping themselves (we have so many this year that we decided not to put any bird netting over the plants and until the orioles moved in this week not a lot of damage was done. Still, there are so many berries that I believe they will get their fill long before they have much impact on the harvest). Raspberry harvest has been taking about 6 hours a day to bring in. It is one of our most lucrative crops but I will be happy when the berries are over for this year. We had a fine garlic harvest. We decided to get the garlic out about 10 to 14 days early because we noticed some disease issues starting. So we jumped on harvesting the garlic and it is looking good and curing quite quickly. Our next big harvest will be the onions the beginning of August-we do all sorts of onions-red, sweet (yellow and white) and yellow cooking onions. The sweet onions you will start to see in your shares in the next couple of weeks others, like the yellow cooking onions, won't be available until fall and winter.

Recipe
Cucumber salad

This is about my favorite summer food

Cucumber peeled and cut into chunks
1 medium sweet onion sliced
1 ripe tomato cut into chunks
1/4 tsp salt (or to taste)
Rice or balsamic vinegar (or mix 'em)
Olive oil

put the veggies in a bowl drizzle olive oil and vinegars over top that add the salt. Stir and let sit for about an hour. this is really really good with cubes of a good bread tossed in too. I have been using a dill bread I found at Jungle Jim's last week


Okay, here is what is in your share this week

Cucumbers-2 cukes, be sure to peel these well as the skin is quite bitter. The irony is we pay a lot of money for this particular seed because this is  supposed be a never bitter cuke and for over a decade was always sweet and perfect. but the past 2 years something has changed, climate change? a new breeding program? I dunno but the bitter cukes have made me a bit bitter.

Galia Melon-melon season has started you will get either a nice big melon or 2 smallish melons. the galia, or tropical melon was developed in the middle east. Eugene claims it is a cantaloupe but the catalogues have it in its' own category. At any rate the flesh is green but it tastes more like a cantaloupe than anything. it definitely does not taste like a honey dew despite the resemblance.

Chard-you get a nice big bag of  bright lights chard. If you are new to chard, cook it like spinach

Raspberries-you get 2 half pints this week

Mizuna-A nice bag of this mild asian green. I like eating this raw by using it as a bed for other veggies. The cucumber salad would go well on a bed of mizuna.

Garlic- 2 heads of one of the hard necked garlic we grow

Beans-a pound of mixed wax and green beans. I like to snap off the ends and cook them for 14 minutes. Mmmmmm Beans.

Carrots-a pound of our spring carrots. We have had great difficulty with weeds getting into the early carrot beds. We have spent literally hundreds of hours attempting to keep the beds free of weeds with little success but we were able to eke out a small early carrot harvest. The summer and fall carrots should be a lot better

Red Turnips-earlier in the season we distributed red turnips with greens. These have no greens and thus will store for weeks and weeks in your fridge (greens tend to suck all the moisture from roots leaving them soft)

Zucchini-the best squash we grow, costata romanesque is coming in. These green with grey stripe beauties are an old heirloom zuke with the best flavor of any zuke grown.

Savory-this is a peppery herb that is good in about anything (this is where the term "savory" dish comes from)

Potatoes-you will get around a pound of Kennebec white and Pontiac red (named for the Chippewa chief, not the car manufacturer). Soon we will have several other varieties such as red fingerlings, yukon gold, all blue, etc..

 
 
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