On rain, cucumbers, and local food producers

Posted by Lisa on June 16, 2009
CSA, Frog Bottom Farm recommends, the farm

Hi there!

Just popping in for a moment to remind y’all to pick up your CSA veggies this Wednesday and Saturday.  It’s Week 2!  The cucumbers, fennel, and eggplant are all beginning to come in — you should see at least one of those items in your share this week.

This rain doesn’t seem to be letting up, and we’ve lost some plants to the wet wet fields.  But the rest are looking great.  Remember that your shares will slowly increase in size over the next month or so.  Sometime in July, depending on the weather, the summer vegetables will be in in a big way!

Tomorrow morning we harvest for tomorrow afternoon’s CSA pick-ups.  Other work this week includes stringing tomato plants and weeding the carrots.  We’re glad for our mud boots for both these tasks!

I’d also like to point y’all to The People Who Feed Us, a lovely website with stories and short videos about small scale food producers and artisans.  We’re especially big fans of Nina Planck’s common sense approach to eating tradtional foods — the stuff people have been eating for a very long time, the stuff that tastes good and keeps you strong and healthy.  She’s profiled here.

6 Comments to On rain, cucumbers, and local food producers

Michele
June 18, 2009

What an excellent video of Nina. Well worth the under 7 minutes! Thank you.

noell
June 19, 2009

I thought week two’s share was great! In one night we had beets, fennel, and squash along with a big salad topped with a scoop of pesto chicken salad. We took pictures… I’ll have to tag them as frog bottom farm on facebook :-D

Karen
June 19, 2009

Loved the veggies this weekend. Made some ww pasta and sauced it with the chard, one of our favorite ways to eat it! Thought others might like our recipe: Saute lots of chopped chard (I used 7 cups) until tender with onions (one large, thinly sliced) and garlic(2-5 cloves), add a few chopped tomatoes, and some crushed red pepper (fresh or canned tomatoes), and cook until tomatoes are softened. Add salt and pepper to taste. Toss with your cooked pasta, and there you go! I add good grated parmesan and if you like, some chopped kalamata olives, right before serving while the pasta is still piping hot.

Would love to hear other people’s favorite easy recipes for our yummy CSA veggies! Maybe you could have a section of your website devoted to this (or do you have already and I’m just wasn’t savvy enough to find it?). Take care! Looking forward to my week 2.

Lisa
June 19, 2009

We’re at work on setting up a recipe exchange right now! So you’re plenty savvy — it’s me that’s holding things up! I’m hopeful it’ll be live within a few days.

Jess
June 19, 2009

My husband & I are thrilled to be a part of your CSA and appreciate all your hard work in bringing us this wonderful produce. We were quite excited with the pick up last Saturday & are anxiously awaiting tomorrrow. I joined because I wanted us to try more veggies -you know the ones you swore off from childhood. Well here we are in the very 1st week & we’ve already discovered BEETS -we love them!! We always assumed we hated them because all we’d tried were canned, but roasted beets were simply wonderful! Rubbed with olive oil, sprinkled with salt & then roasted in a 350 degree oven for 90 mins & we were in pink juice heaven. Thanks for helping us to discover this healthy treat & for future offerings of equal wondrousness.

noell
July 9, 2009

Karen- you’re pasta dish sounds fabulous! Thanks for sharing it with the rest of us :)

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