I won’t write much this week since it’s late already, but this marks the half-way point for the CSA: we’ve been going for 10 of the nominal 20 weeks. In terms of actual value of the produce we’ve distributed, though, we’re actually on week 11.5. This means that we’ll be able to give out the correct amount of produce, but wrap up at least a week or two early. Of course, that’s still 8 weeks away. As I’ve said before, my primary goal with giving out larger shares is to be able to make use of some of the diversity we have now before the season winds down and we’re stuck with just onions, potatoes and kale every week. Of course, when I mentioned this to one shareholder a few weeks ago he responded (paraphrasing) “That’s great! All you need is some sausage!”

Some half-way point numbers: full shareholders have received $238.50 worth of produce, or about $23.85 per week, while half shareholders have received $123.50, or about $12.35 per week. We aim to give out $21 in full shares and $10.50 in half shares (you paid for $20 and $10, resp.).

Also, half way makes a good excuse to solicit some feedback. I build the shares every week as I think about what we have in the field (tomatoes, fennel), what a family might need to cook (onions) and what might be fun or interesting (rainbow carrots). Is this working for you? Do the shares seem too big? Too small? Getting sick of anything? Want more or something? Is the produce in OK shape when you get it? Is it keeping OK? Tasting OK? Are the bunches too big, etc etc. We hear lots of positive feedback all the time, but sometimes a little constructive criticism is nice too. Now’s your chance!

Detailed share information, notes about the veggies, storage tips and recipe tips are all inside the full post.

All shares contain:

• Carrots of Many Colors
• Fresh Onions
• Broccoli
• Tomatoes
• Collard Greens

“Full” shares also contain:

• Fennel
• more Tomatoes

Bread shares: I think bread shares got a Brooklin sourdough and a Multigrain sourdough

Veggie Notes

Collard Greens – Treat these just like you would kale. As with kale, they freeze well.

A note about our brassicas: Kale, collards and broccoli are all members of the Brassica crop family, the same family as cauliflower and cabbage. They all descend from a common ancestor and share many pests … including cabbage worms. Aside from leaving unsightly holes in the leaves, they also hitchhike home on the leaves and heads of the crops. Until I have a chance to spray an organic, bacterial pesticide to control them, you should assume the every leaf will have a little friend on it, just waiting to look you in the eye and say “Hi!” as you’re about to put your fork in your mouth. If you’re not into a little bonus protein, you can wash each leaf thoroughly or just quickly dip them all in boiling water. The hot water will kill the worms; they will turn yellow and float to the top of the water where they’re easy to spot. I apologize for this hassle, but we just haven’t had a chance to make this happen.

Storage Notes

Store onions, lettuce, carrots, collards, and fennel in a plastic bag in the fridge, tomatoes are fine on the counter.

As always, we welcome your feedback. Please let us know if you have any questions, concerns or problems. Also, please send along any recipes you’d like to share.

We hope you enjoy the share!