Turkey Hill CSA Newsletter – 2009-9

Turkey Hill CSA Newsletter – Week 9   

Notes From the Farm

Life is full on the farm. Tons of cucumbers just ready to be picked next week, flowers are going crazy… We have sunflowers this week – beautiful yellow to orange heads with no pollen. They almost look fake! We have had some summer heat, but still lots of overcast, cooler weather. The summer crops aren’t faring well this year, but the broccoli, cabbage, cauliflower and romanesco are really kicking in. I’ll try to take and post some photos soon. 
Squash – The worst crop of the year has to be the summer squash and winter squash. I did a second planting after realizing how bad the first crop was doing, but it will come in late and maybe not at all if we get an early freeze. I’m on the lookout for these crops from other growers, but a lot of the local valley growers are in the same squash deficient position we are in! 

Basil – Just a reminder that we don’t wash the basil, its too sensitive to water damage. Just rinse before using! We are offering basil to CSA customers at our wholesale price which is $12/lb. A recipe calling for four packed cups requires close to a pound.

 

More Notes:

 

Accounts due! At this point all accounts are due – please send your balance in full ASAP! We need these funds to pay works and the farm bills. I sent statements out last week by email – if you aren’t sure about your balance, please call or email me. I will also mail statements and call, but please save me the trouble by sending a check immediately to PO Box 969, Hotchkiss CO 81419

 

Questions and Answers

Please send me your questions, let me know what you want to know!
  
Send me your questions! Need a recipe? We have a recipe page on the website, or try  allrecipes.com. Want to know when a certain vegetable is coming in? confused about something in your box? email me! 


This Week’s Box

Corn  – Olathe Sweet Certified Organic – we’ll have this on and off for the next 3-4 weeks
Scallions – purple and green, the last of these for the season
Beans – Green, Yellow & Purple – really starting to come in, we will have even more next week.
Cauliflower – just starting to come in.
Romanesco – this green, fractal/spiral vegetable is in the same family as cauliflower and cabbage, but has its own unique appearance and flavor. 
Broccoli – a little bit coming in now, the big crop arrives in september.
Cabbage – purple and green now coming in.
Carrots – some got artichokes instead – more carrots for everyone in the next few weeks – and more artichokes!
Rainbow Chard, Collards or Kale – its good for you! if you can’t use it all, just prep, boil briefly, cool, bag and freeze! You can use it in December and remember the summer.  

Salad Mix – moving into a new patch next week.

Onions – white ‘candy’ onions
Herbs –  A small bag each, call or email about pesto qty. NOW available.

Eggplant  – just starting to come in from the hoop house – a portion of you will get these each week!

Peppers – hot peppers trickling it now

 
Fruit

 

Peaches – Red Havens – First of the season from Paonia – First Fruits

Coming Soon (1-3 weeks)

Carrots –  the fall crop will kick in and we’ll have carrots for the rest of the season.
Cucumbers – we have a huge crop of these coming in NEXT WEEK
Squash – a poor main crop, we’ll have a few squash, but not enough. I did plant a second crop that looks great right now, but might not have enough time to ripen. I will also try to find another local organic source.
Parsley – Starting to be large enough to pick

Bulb Fennel – sizing up, ready next week
Tomatoes – whenever they start to ripen!
More salad, greens

Beyond 3 weeks
Potatoes
Fall Onions
Winter Squash – also heavily hit by squash bugs and the cool spring


Farm Festival Events

Don’t forget the farm festival! We have a great menu and day of activities planned, so please try to attend! All of the details will be posted soon at RoundEarth.com and I will email you again to remind you. August 22nd. is the date, activities all day. In the morning we will harvest and wash crops, then we’ll have a cooking workshop and lunch. After an afternoon siesta we will resume with a cooking workshop and then dinner.  Cost is by suggested donation, the entire day is suggested $50, or $10-15 for each workshop/meal. 
I need to rent and purchase supplies for this event so please let me know as soon as possible if you plan to attend (and the number attending which part!)… thanks.

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