This Week’s Harvest: Spinach, Kale, Chard, Basil, Mini Sweet Red and White Onions, Turnips, Mixed Salad Greens

With just 2 seasons behind us, there’s so much we’re still learning about farming in this area. Especially balancing the need to support a family on the land, but also responsibly taking care of the land we cultivate. Last week, we began to feel better about our irrigation and finished planting the farm. “The only thing that can ruin us now is hail,” we said. Sure enough, last Saturday it hailed marble-sized pellets for 15 minutes as we held our breath. Fortunately the hail hit the ground softly and we ended up thankful for the moisture.

This brings up an interesting aspect of what a CSA has traditionally meant: shared risk between the community and the farmer. CSA’s have been canceled by many things including hail, frost, drought, insects, disease, pollination, fire, and herbicide drift from neighbors that spray on windy days. Seasons can also be exceptionally productive and the CSA has traditionally meant that we feast or famine together. The “famine together” concept is one that we, your farmers, have trouble accepting, since we feel the need every week to supply you with as many vegetables as we can to thank you for your support early in the season. Hopefully “famine together” is a bridge we will never have to cross. As CSA members, what are your thoughts on the matter? If we had said that there was a “no refund policy” despite any unforeseen disasters that strike the farm, would it have prevented you from signing up? The more likely scenario: feast!

With over 3,000 tomato plants in the ground, start making room in your pantry and freezer for sauce! Prunning our first tomatoes has allowed the plants to invest in more leaf production which will result in higher yields.  Also, a reminder that pickup is at Linda’s Local Food Cafe Tuesdays from 3pm-6pm. We look forward to seeing you!

Chickpea, Turnip, and Corn Curry

• 2 Tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 Tablespoon ground cumin
• 2 Tablespoons curry powder
• 1 (15 ounce) can garbanzo beans
• (chickpeas), undrained
• 1/2 red bell pepper, diced
• 1/2 turnip, peeled and diced
• 1 cup corn kernels
• 1/2 (15 ounce) can tomato sauce
• 1 pinch crushed red pepper flakes
• (optional)
• 1 pinch salt
• 1 pinch cracked black pepper

Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.