winter squash leaves.
this time of year the story is harvest, harvest, harvest, and hope for some rain. things here have been dry, but fine. we were transplanting cabbage plants for the fall this week and will be doing some seeding for the fall and even into the winter months pretty soon. and of course there is always weeding
the last several days we have spent some time working on preparing a new field, which was pictured a few weeks ago on this page. It will be planted fairly soon, we have just spent some time between those photos and now letting weeds germinate and then killing them to make sure there are less weed seeds in the soil's "weed bank".
we are looking for feedback on our next CSA event. For the past several years in august we have had a sleep-out event corresponding with the annual Perseid meteor shower, the first year it was kind enough to fall on a weekend, the next time and, alas this year, the shower peaks midweek (aug 11+12)and we are trying to decide- should we hold the event midweek, or should we just have it on the closest weekend and enjoy the sensation of sleeping under the stars whether there is a promise of meteors or not? send us feedback by hitting comment, by email or in person. If enough people were interested in sleeping out midweek, we would hold the event then, otherwise, we will plan on the weekend.
start thinking ahead to october as well. 10-10-10 is the international day of climate action, we'd like to host an event of some kind, have ideas? let us know!
things you'll see in the share:
cucumbers, pickling and slicing
kale and chard
new potatoes, this week purple, and really bright purple, at that!
green and speckled beans!
zucchini and summer squash/patty pans
we had beans cooked like this the other night and ate a whole quart in about two minutes, they were so good!
Saute a quart of beans (the speckled ones are nice like this, and keep their color better) in butter or olive oil. When just about tender, mince a clove of garlic and a tsp of soy sauce and toss on top of the beans, cook another few minutes, serve and enjoy. Simple and so tasty!
have a treemendous week,
liz and matthew