Summer officially began last week and the harvest shows it! We have transitioned from lots of greens to the bulky vegetables of summer like summer squash, mini cabbage, and the first of our cucumbers. This is actually the earliest we have ever had cucumbers thanks to one of our newest high tunnel built early this spring! The protected growing environment of the high tunnel provides more warmth during the early spring, regular watering through drip irrigation, and blocks strong winds and (and rains although not a factor this year until today!). Landscape fabric covers the ground to prevent weed competition and each plant is carefully trellised and pruned to maximize production. The variety, Corinto, is one of our favorite varieties for field growing so the result is the same great taste, just an earlier (and we hope longer) season! We are still growing cucumbers in the field to make sure we have the volume we want for later summer harvests.
Field work right now is focused largely on planting fall crops! We seeded our first fall beets and carrots as well as planted Brussels sprouts and Romanesco cauliflower for the fall. This week we will move on to planting fall cabbage, then kale, all while working to protect the potatoes from the ongoing Colorado Potato Beetle invasion (or should I say picnic?), and constructing our fence across the street to protect it all from hungry deer. Irrigation on the fall crops also continues to be on our mind but we are very happy for the respite that today’s rain gives us from the watering rotation!
In the CSA this week:
Cucumbers - These slicing cucumbers are grown in our high tunnel, which is why they are so early this season!
Zucchini
Summer Squash
Carrots
Red beets
Garlic scapes
Fennel
Mini cabbage - We are harvested our green variety called “farao”this week! The other two varieties of small spring cabbage we grow - green cone shaped Caraflex and red round Omero - are still maturing.
Kohlrabi
Kale
Lettuce- oakleaf (a variety called “panisse”), red leaf, and green leaf lettuce
Salanova lettuce mix
Mustard greens - These spicy greens can be cooked to soften the spice or eaten raw in salads and sandwiches for those who like the kick!
Baby bok choi
CSA PYO:
If possible please bring scissors from home. We do have some you may borrow but quantities are limited each day due to necessary sanitizing measures.
Basil - To harvest pinch or cut plants at the stem.
Dill - Use scissors to cut about 2” from the ground
Cilantro - Use scissors to cut about 2” from the ground
Parsley - Cut or pinch outer leaves, leaving interior leaves to grow.
In the Farm Store:
In addition to most of the items listed in the CSA we will also have pickling cucumbers, mushrooms from Fat Moon Farm, and eggs from Pete and Jen’s Backyard Birds available this week. Online pre-orders continue to be available for quick pick-up at the farm store, and walk-up sales are open for all Tuesday-Saturday. The link for online orders is https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop. Online ordering opens at 2pm the day before pick-up.
Farm Store Hours
Tuesday - Friday 11am - 6pm
Saturday 9am-3pm*
*The CSA and farm store will be closed this Saturday July 4th
Please wear a snug fitting mask with multiple layers when approaching the farm stand. If you cannot wear a mask, simply order online and include a note in your order letting us know what car you will be driving (as well as roughly what time you will arrive) and we will bring your bag out to your car when you arrive. Thank you for your understanding!
Summer Squash and Basil Pasta
Recipe by Chris Morocco published by Bon Appetit: https://www.bonappetit.com/recipe/summer-squash-and-basil-pasta
Ingredients
¼ cup olive oil
8 garlic cloves (or scapes), thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided
Recipe Preparation
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
A CSA member recommended this recipe they tried last week as a great use of leftover fennel tops:
Fragrant Fennel Fronds Pesto
from https://www.wholefoodbellies.com/fragrant-fennel-fronds-pesto
Ingredients
1 cup toasted walnuts
3 cups loosely packed fennel fronds
1 lemon juiced
1 clove garlic or garlic scape
1 tsp sea salt
1/2 cup olive oil (plus extra)
Instructions
Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner)
Store in an airtight container in the fridge or freeze for later use