Hello CSA'ers
For the past couple of weeks we have been sending out an email thread with some info regarding the share and with what is going on in the fields. We will be transitioning into the farm happenings as this will help reduce how many emails you get from us all, and condense everything on to one platform. As we have these colder days, wetter fields it makes us slow down here on the farm. We have most of our spring vegetables planned. These colder days are easier when thinking of what kinds of melons and squashes we will be harvesting in months time. We are hoping it stays dry for a bit as we slowly renovate rows that we covered under tarp for months. For those curious we use tarps as a way to kill vegetation and weed seeds. When we cover freshly mowed vegetables and let it sit for a couple of months underneath the crop residues break down rapidly and weed seeds germinate from no sun and humidity than die due to lack of light. Its an amazing technique that really allows us to tackle multiple things on the farm without unused rows becoming Bermuda grass.
This is the first week of Napa Cabbages being offered and it really looks amazing. I made a Napa cabbage gratin (NYtimes) over thanksgiving and it was absolutely decadent. The heads are massive so there is enough for slaw and stir fry from the same head!
Speaking of thinking towards summer, we enter a period without fresh tomatoes, eggplants, and peppers. We harvested in abundance because of the frost that came through. It can be a good time of year to pickle banana peppers to save some of that summer harvest flavor all winter long! Recently I baked a brie with puff pastry and ate it like a pie with some banana pepper pickles on top of it.
See you all this Thursday from 3-6pm!
-Village Farm Team
