Backyard Gardens CSA: Week 14 – September 5, 2018

rencontre gratuite et serieuse phd student dating site DIRT FROM THE FIELD: Farmers are experimentalists in practice. At every scale and step, from seed to plant to bed to block to season, we have the opportunity to try one method or another or many. Last year, we used row cover on our fall brassica section and some plants suffered in the heat of the summer. This year, we left them uncovered, seeing some more hot days in the forecast. Unfortunately, the flea beetles enjoyed the hot weather and swarmed en masse to our uncovered brassica section, devouring the delicate young leaves of our broccoli, kale, and kohlrabi leaves. The damage is quite extensive and we decided to pull out most of our broccoli and all of our kale from that section. We have left one bed of broccoli as an experiment, but I expect that broccoli will not be appearing in your shares again this season. This is a heavy loss for the farm, considering the time and materials put into seeding and watering the starts, fertilizing and tilling the block, building the shade structure, laying out the new landscape fabric, and transplanting them into their final location.

The remaining bed of broccoli gets another dose of diatomaceous earth.

Now we are using the space where the broccoli was taken out and some of the potato beds we already harvested to begin a new set of experiments. We only have six weeks left in the CSA and farmers’ market season, so we needed to seed something that would grow quickly. We decided to plant seven varieties of radishes that differ from our usual tricolor planting, and need only 26 to 32 days to mature. We also seeded a bed of beets, which we hope will grow enough to provide some good-sized baby beets, and some “nursery beds” of kale. The latter we mulched with straw to moderate the soil moisture and temperature and covered with row cover as a physical barrier to the flea beetles, although their populations should be diminishing with the upcoming colder nights anyway.

An experimental kale nursery bed mulched with straw and ready to be covered with Agribon.

Wish our back up seeds the best of luck in providing us all with a kale and baby beet harvest and some new radish varieties to try this fall! THIS WEEK’S SHARE:

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2/3 lb Green Beans
1 lb Summer Squash
1 lb Tomato
1 Bunch Chard
2 Cucumbers
2 Summer Squash
3 lbs Potatoes
1 Sweet Onion
1 Garlic Bulb



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1/3 lb Green Beans
1 lb Tomato
1 Bunch Beets
1 Cabbage
1.5 lbs Potatoes
1 Sweet Onion
1 Garlic Bulb




follow link FEATURED ITEM:

The featured item this week is the green bean. Or in your bins this week, green and purple beans. We grow a few different varieties of bush-habit beans that are slimmer at peak ripeness than common garden varieties like the Kentucky Wonder. Although it takes a longer time to harvest the same quantity, our varieties are great market and catering beans because they are just so beautiful and delicious. I recommend a simple blanching of the beans and pairing with a couple other delicious products, as in the recipe below.

Green Beans with Mint and Goat Cheese

Author Cook With What You Have


  • 1/3 lb green beans
  • 1 tbsp mint or basil
  • 1 oz goat cheese or feta
  • 1 tbsp olive oil
  • salt to taste


  1. Heat a large pot of water that you’ve heavily salted—about 1 tablespoons of sea salt for 2 quarts of water. The beans are much more flavorful if cooked in well-salted water. When the water comes to a rolling boil add the beans and cook for about 4 minutes. You want them to be cooked and to have lost their “squeak”. This is not a dish for crunchy, al dente beans. Drain after 4-5 minutes, and run under cold water to stop the cooking. Toss with olive oil, mint and cheese. Since the feta is salty be sure to taste the salad before you add any more salt.

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

Caldo Verde

Not Quite My Mother’s Potato Salad

Composed Tomato, Onion, and Cucumber Salad

Have a wonderful week!

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