Hello Members,
Welcome to week # 2 of the Summer CSA. We’ve been down on our hands and knees picking beans each evening, luckily it is relatively pleasant out after 6. There are so many beans. By the time you finish picking the bean patch, it is time to start over at the beginning. The plants are very healthy so they are really putting on a great crop-the dry weather helps with harvest and our next succession should begin soon for harvests through May.
We have the luxury of being able to peel as many crawfish for our freezer as we like. We’ve peeled almost 3 sacks so far and have 1 left to do (we still have to work for them!). We already have 10lbs of crawfish tails in our freezer. That might seem like plenty but maybe you’ve never had a fried crawfish salad with fresh tomato (yes we picked the first ripe one yesterday), shredded cheese and Honey Mustard dressing along with whatever else we feel like throwing in. We also use the tails for pasta dishes, lasagna (Holy Cow), and this week Stephanie made a nice Pad Thai. She used the cabbage from the box along with green onions and basil--and of course 8-10 ounces of crawfish tails. Wow.
Included in this week’s box:
-Snap Beans—store in the bag they’re packaged in inside the fridge.
-Beets OR Boccoli—store in a ziplock in the fridge so they do not dry out.
-Lettuce—we prefer to cut it, wash it, dry it (we use a salad spinner), and store it in a large ziplock with a paper towel.
-Squash—store in the fridge in the crisper drawer.
-Zucchini—store in the fridge in the crisper.
-Cucumber—store in the fridge in the crisper.
-Thai Basil—store in the bag it comes in inside the crisper.
-Green Onions—store in a bag in the fridge.
Green beans. Snap beans. String beans. Whatever you call them, they are delicious. We’ve been eating them raw in the field—they almost taste like a sugar-snap pea when they are young and tender. We’ve also eaten them in stir fries as well as roasted in the oven. That’s probably our favorite way to eat them. Snap the ends off of the beans and rinse them. Cut a purple onion into small wedges and coat the mixture in olive oil, salt and pepper. (We also will add squash and/or zucchini medallions sometimes). Roast them in the oven at 425 until the beans start to soften and brown (around 10-15 minutes). In a small cup, mix 2 Tablespoons of honey, 1 clove of garlic and ¼ cup balsamic vinegar. Pour over the green beans and continue to roast another 5-10 minutes.
In the field things are coming along well. The sweet corn is jumping and if it gets a rain this week we’ll be in really good shape. Our first succession will be ready soon. More beans are coming along. Okra is growing and about 10-12 inches tall. We’ll harvest Potatoes soon and a few onions. We had trouble with onions this year. I think we’ve figured out the issue and will have it corrected for the next season. You should still receive a couple of deliveries of them still! Tomatoes are growing. Cherry tomatoes are getting ripe and we have a few creoles ready too.
Last month we bought a bee hive and bees. We keep them in our field along False River. They are doing really well right now building comb and hatching brood. We won’t be harvesting any honey this year so that we can let them build a strong hive. I learned how to keep bees during our 2 year stint in Minnesota. We also have a beekeeper who has placed hives in Glynn. Last year members received honey from Ephraim in one of my Winter CSA Boxes. Well we’re glad to say some of that honey will be produced on our property in Glynn. I see the bees everyday in my fields pollinating butternut squash and visiting flowering broccoli!
Thanks for participating! Happy Mother’s Day! Next week there will be a handful of new items in the boxes!
Welcome to week # 2 of the Summer CSA. We’ve been down on our hands and knees picking beans each evening, luckily it is relatively pleasant out after 6. There are so many beans. By the time you finish picking the bean patch, it is time to start over at the beginning. The plants are very healthy so they are really putting on a great crop-the dry weather helps with harvest and our next succession should begin soon for harvests through May.
We have the luxury of being able to peel as many crawfish for our freezer as we like. We’ve peeled almost 3 sacks so far and have 1 left to do (we still have to work for them!). We already have 10lbs of crawfish tails in our freezer. That might seem like plenty but maybe you’ve never had a fried crawfish salad with fresh tomato (yes we picked the first ripe one yesterday), shredded cheese and Honey Mustard dressing along with whatever else we feel like throwing in. We also use the tails for pasta dishes, lasagna (Holy Cow), and this week Stephanie made a nice Pad Thai. She used the cabbage from the box along with green onions and basil--and of course 8-10 ounces of crawfish tails. Wow.
Included in this week’s box:
-Snap Beans—store in the bag they’re packaged in inside the fridge.
-Beets OR Boccoli—store in a ziplock in the fridge so they do not dry out.
-Lettuce—we prefer to cut it, wash it, dry it (we use a salad spinner), and store it in a large ziplock with a paper towel.
-Squash—store in the fridge in the crisper drawer.
-Zucchini—store in the fridge in the crisper.
-Cucumber—store in the fridge in the crisper.
-Thai Basil—store in the bag it comes in inside the crisper.
-Green Onions—store in a bag in the fridge.
Green beans. Snap beans. String beans. Whatever you call them, they are delicious. We’ve been eating them raw in the field—they almost taste like a sugar-snap pea when they are young and tender. We’ve also eaten them in stir fries as well as roasted in the oven. That’s probably our favorite way to eat them. Snap the ends off of the beans and rinse them. Cut a purple onion into small wedges and coat the mixture in olive oil, salt and pepper. (We also will add squash and/or zucchini medallions sometimes). Roast them in the oven at 425 until the beans start to soften and brown (around 10-15 minutes). In a small cup, mix 2 Tablespoons of honey, 1 clove of garlic and ¼ cup balsamic vinegar. Pour over the green beans and continue to roast another 5-10 minutes.
In the field things are coming along well. The sweet corn is jumping and if it gets a rain this week we’ll be in really good shape. Our first succession will be ready soon. More beans are coming along. Okra is growing and about 10-12 inches tall. We’ll harvest Potatoes soon and a few onions. We had trouble with onions this year. I think we’ve figured out the issue and will have it corrected for the next season. You should still receive a couple of deliveries of them still! Tomatoes are growing. Cherry tomatoes are getting ripe and we have a few creoles ready too.
Last month we bought a bee hive and bees. We keep them in our field along False River. They are doing really well right now building comb and hatching brood. We won’t be harvesting any honey this year so that we can let them build a strong hive. I learned how to keep bees during our 2 year stint in Minnesota. We also have a beekeeper who has placed hives in Glynn. Last year members received honey from Ephraim in one of my Winter CSA Boxes. Well we’re glad to say some of that honey will be produced on our property in Glynn. I see the bees everyday in my fields pollinating butternut squash and visiting flowering broccoli!
Thanks for participating! Happy Mother’s Day! Next week there will be a handful of new items in the boxes!
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