Backyard Gardens CSA: Week 6 – July 11, 2018

see latina kennenlernen DIRT FROM THE FIELD: Welcome back, BYG fans. We’re starting to feel like we’ve really hit our stride on the farm this week. For me, that feeling started yesterday when Caitlyn, Nicole, and I harvested 70 lbs of salad mix for our restaurant and retail accounts and washed it all before lunch at 12:30. 70 lbs is a record for salad production in the two years that I’ve been here, and we can owe this achievement to a few factors, including weeding before seeding, good row cover to keep the greens-loving insects off the beds, and an efficiency of movement and communication that comes with practice. It felt great, and it’s fun imagining all those satisfied consumers spearing their tasty fork-fulls.

o que são plataformas de opções binárias 70 lbs of Backyard Gardens signature salad mix, ready for delivery.

On the production side of the farm, we’re almost done seeding for the season and the fall brassicas are almost ready to go in the ground. We gave the tomatoes and cucumbers some additional support this week. In the picture from Big Bob below, the cucumbers are in the foreground and set to grow up the plastic mesh, the tomatoes are next to them and set to grow up string hung from a wire, and the peas are on the far left side of the greenhouse, just about ready to be taken out. Outside the door, you can see one of our “caterpillar” hoophouses, which decided it wanted to try out life as a sail on Friday during that big windstorm and need to be reassembled on Tuesday afternoon! Luckily, it didn’t sail far and simply hinged off the ground, leaving the basil and peppers inside perfectly intact. It was wild to see.

Cucumbers, tomatoes, and peas luxuriate in the evening light pouring through the greenhouse walls.

On the harvest side of the farm, it’s starting to feel a lot like summer, with a bigger and bigger variety of veggies each week to give out. This week you’ll find the last peas of the season, the first round of basil for the large shares, another round of those carrots from last week, and our featured item, kohlrabi! More on those crazy brassicas after the breaks…

A big pile of our resident space vegetables, the purple kohlrabi.

Lastly, fair warning: get your zoodle makers ready, cause it’s almost summer squash season!

binäre optionen handeln für anfänger THIS WEEK’S SHARE:

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1 Head Romaine
1/2 lb Broccoli
1 Kohlrabi
1/3 lb Snap Peas
1 Bunch Chard
1 Bunch Basil
1 lb Carrots
1 Bunch Turnips Half S hare

1 Head Romaine
1 Napa Cabbage (Joseph, Hospital)
1 Bunch Beets (Enterprise)
1 Kohlrabi
1/3 lb Peas
1/4 lb Spinach
1 lb Carrots
1 Bunch Radishes FEATURED ITEM:

The featured item this week is kohlrabi! I bet if I polled you guys, this veggie would win the “Most-Likely-To-Be-Tried-For-The-First-Time” Award. If there was ever such a terribly named award, that is. So the kohlrabi is that funky purple thing with wild leaves in your bin. It’s sort of like a broccoli stem, but much more delicious. The farm crew described the flavor of the enlarged stem portion as “apple-ey cabbage.” Kohlrabi is often prepared by eating the inside of the large stem raw or in a cole slaw, and the leaves can be prepared like kale. Alternatively, use the stem flesh like a root vegetable in a recipe like the one featured here:

Zingerman's Bulgarian Cucumber Soup

Author Ari Weinzwieg


  • 3 medium cucumbers
  • 2 cups plain yogurt
  • 1 8-ounce container sour cream
  • 1 cup milk
  • 3 tbsp olive oil
  • 2 tbsp chopped dill
  • 1 cup toasted walnuts chopped
  • salt and pepper to taste


  1. Coarsely chop 1½ of the cucumbers and process until smooth in a food processor. Cut the remaining 1½ cucumbers into ½-inch dice. Combine the cucumber puree and pieces in a large bowl. Stir in the remaining ingredients, adding salt and pepper to taste

  2. Cover and refrigerate for at least several hours, or preferably overnight, before serving, Taste again before serving, adding more salt and pepper if necessary.

More CSA box ideas for this week from Cook with What You Have (see the “CSA details” email from Beth):

Beets and Beet Greens with Garlicky Yogurt

Pickled Carrot Spears

Vietnamese-style Napa Cabbage and Chicken Salad

Happy summer, everyone!


Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963