Hello Growing Club & CSA members!
It’s been our first really hot week of the year and we’ve got the tomatoes to show for it. Our moringa trees are shooting up and the yam leaves and water spinach don’t seem to mind at all. This week was our first harvest of peppers too! They’re called Mellow Star and, hence the name, don’t have any spice and are great in a salad, stir fry, or tempura.
It’s amazing how different the farm looks between winter and summer–I called it a “hedge maze” to someone today, with all it’s tall trellised plants. The volume of organic matter is just so much higher when plants getting all the extra sun energy from these long days. It becomes a harder to see the length of the farm and call to someone but fun to turn a corner and see a cat lazing under a shady trellised cucumber or find a twisty rampicante hiding in plain sight. There’s always some beauty to appreciate and some change to anticipate.
The Growing Club
(Please click each item below for a larger photo, description, and preparation instructions.)
– 2 lbs assorted stone fruit
– 1 lb assorted stone fruit
In case your greens are wilted by the time you pickup your box, please follow these instructions:
– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.
Please feel free to share your recipes with us and also any storing tips you may have.