We always warn apprentices that there is a good chance they’ll lose steam as a new farmer during July.  Between the heat and the weeding, weeding, weeding… the novelty of farming sometimes wears off.  But then the “new” veggies start rolling in, meals start being a lot more than just greens, and they realize that learning how to persevere is as much a part of being a farmer as anything else.  There are a number of veggies that, starting now and in the coming weeks, you’ll receive on a weekly basis.  Summer squash and zucchini are the first of the summer regulars to arrive (starting this week in a small way).  Soon weekly potatoes will join the salad greens as a near-weekly staple.  Look forward to the weeks ahead for some great meals.

For those of you interested in the behind-the-scenes decision-making on the farm, the following is a snapshot of an issue we struggle with every year.  We know our membership includes a wide range of cooking and eating styles.  What may just barely get eaten in a week by one family is devoured in a day by another.  In our first seasons of the CSA, when members didn’t rejoin from one year to the next, the explanation we most often heard was “it was too much food, we just couldn’t get through it all.”  So we shifted from swamping our members with veggies to trying to provide a diverse, interesting, delicious mix of veggies every week, in servings that would be used up most often within one meal.  We hope you’ve enjoyed it thus far and that it has felt like a good introduction to the season.  The numbers of items every week will inevitably increase from here on out, and we hope that you’ll feel comfortable using the trade table as a way of managing extras.  Please keep us posted with your thoughts and experiences.  As much as possible, we want it to feel like we’re providing the right amount for everyone!

Have a wonderful week full of wonderful meals!

Reba and the HCF crew

Week 4 of 18:  Zucchini or Zephyr Summer Squash, Cabbage, Lacinato Kale, Mesclun Mix, Scallions, Radishes

This week’s recipes:  Mesclun, Radish and Pine Nut Salad, Quick Zucchini Saute, Easy Peanut Kale

Laura and Faith in the wash shed after a massive kale harvest. These harvest vessels may not be the most picturesque, but we’ve found that huge IKEA bags are the best vessels for the harvest of large, delicate greens like kale and chard. They’re light, cheap, and easy to store… can’t get better than that on the farm!