Backyard Gardens CSA: Week 6 – July 11, 2018


gutaussehende frauen single 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.

go to link 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!


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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 rencontre gratuite tarn et garonne 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



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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:

Buffalo Cauliflower Wings

"These Buffalo cauliflower wings are baked, not fried and also gluten-free. They’re vegan, so easy to make, and a super healthy snack, appetizer or side."



  • 1 head cauliflower

For the batter:

  • 1 cup soy milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp black pepper

For the buffalo sauce:

  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 2 tbsp soy sauce
  • 2 tbsp tahini
  • 2 tsp garlic powder
  • 1/2 tsp cayenne powder


  1. Preheat the oven to 450ºF.

  2. Wash and cut the cauliflower head into bite sized pieces or florets.

  3. Mix the batter ingredients in a bowl until well combined.

  4. Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.

  5. Bake for 20 minutes, flipping the florets over half way through.

  6. To make the Buffalo wings sauce you can mix all the ingredients in a bowl or add them to a blender and blend until smooth. Then pour the sauce into a mixing bowl. I prefer to blend them, but it’s up to you.

  7. Toss the baked florets in the sauce, 1 or 2 pieces at a time. Shake off excess and place back on the baking sheet.

  8. Bake for another 20 minutes or until golden brown, flipping the florets over half way through.

  9. Serve with ranch dressing.

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