Soil Born CSA Newsletter: The Digest



May 20, 2015

Weekly
Beets
Mixed Carrots
Summer Squash
Cauliflower
Rainbow Chard
Dino Kale
Leeks
Lettuce
Turnips


Every Other Week
Beets
Broccoli
Summer Squash
Rainbow Chard
Green Beans
Dino Kale
Lettuce
Fennel
Orange Cauliflower

 

“We abuse land because we regard it as a commodity belonging to us. When we see land as a community to which we belong, we may begin to use it with love and respect.”  - Aldo Leopold

 

Farm News
By Alicia Baddorf


5 20 15 farmstand

Some of this spring's bounty on display at the farm stand at Day on the Farm.


It’s hard to believe that it’s already the end of the Winter CSA! Summer is just around the corner and we are feeling that more than ever with the changes out in the field.


If you walk to the end of the field you’ll notice brightly-colored summer squash peeking out from under the plants’ leaves. Our first planting of green beans are beginning to produce a sweet, crunchy crop. The decadent purple carrots are making an appearance for the first time this year (and they are looking goooood)!


These are just some of the snippets of summer that are appearing left and right. Out in the field, we are starting to trellis the first plantings of tomatoes. Now that the t-posts are pounded in the ground, we walk each row, tying the a black plastic twine tightly around each post to support the growth of the tomatoes. We will continue adding lines as the tomato plants grow, and before we know it, these ankle-height plants will be six to ten-foot tall walls of heirlooms, romas and cherry tomatoes. Elle reminded us today that if you’re breathing heavily and sweating at the end of a row of trellising, you’re doing it right.

 

Today’s trellising session brought me back to my first-year apprenticeship - sweating in 90-degree heat as I struggled to keep the twine tight down endless rows of tomatoes. But, I’m still here, back for more. Either I’m crazy or I really love farming. Probably a little bit of both.


Today we also harvested an entire bed of green cabbage! The pathways quickly filled with cabbage as we swiftly cut each head from its stem. Once all the cabbage was harvested, we formed a line of farmers and threw each head of cabbage down the line until it reached Justin, who loaded them in the truck. Needless to say, we all got a good oblique workout this morning, and some practice in hand-eye coordination. This bed full of cabbage (I’m guessing 800 pounds) will be donated to the food bank later this week, where it will reach lots of individuals and families who deserve to have freshly-harvested, nutrient-dense, locally-grown, delicious vegetables on their plates!


In other news, we had another successful Day on the Farm event on Sunday, bringing thousands of people from the community out to the farm for farm tours, cooking demos, activities for kids, live music, our first farm stand and more!


In closing, I hope that you have enjoyed the winter CSA - it has been a pleasure growing vegetables for you! There is still time to sign up for the summer CSA if you can’t go another week without our crop!


And if what we do out in the field sounds fun to you, join us! We are looking for work traders to help us out in the field in exchange for a CSA box.

 

5 20 15 squash

Baby volunteer squash showed up in our future winter squash block!

 

Featured Veggie: Dino Kale

 

5 20 15 dino
Dino Kale, also known as Lacinato Kale, Tuscano Kale, or “Dinosaur” Kale, is truly dinosaur out in our field this year. An earthy, nutty flavor makes it a great green to cook - I love to sauté it with garlic and throw in a dash of soy sauce. Alternatively, give it a nice massage to make a salad with garlic, tahini and lemon - one of my favorite types of kale salad. To get the best health benefits and flavor from kale, chop it, let it sit for 5-10 minutes with lemon juice and then steam it for 5 minutes. This approach will aid in absorption of nutrients early on in the digestive process.


Kale is part of the Brassica family, and is one of the most nutrient dense foods per calorie of anything out there. I use the acronym, “CAKE,” to remember the vitamins that I get when eating kale. Enjoy your greens!

 

Featured Recipe: Garlicky Kale Salad

 

5 20 15 farm team

Farm Team shows off the cabbage harvested for the food bank.

 

Dates and Notes
Summer Day Camp
Registration $195/camper.
8am-noon each day
Jr. Farmers : Grade 7-12  
Sprouts: Grade 1-3
Gardeners : Grade 4-6
To see the dates please visit www.soilborn.org.


Herb Walk with Candis Cantin
Saturday, May 30, 2015,
10:30am - 12:30pm
Join Candis at the American River Ranch for an herbal ID walk. Candis will give you the information about the herbal uses of over 20 plants and also tell you how to make herbal medicine with them. All ages welcome, children under 10 are free. Please, no pets or strollers. This walk is on relatively flat ground; $15, to register, call EverGreen Herb Garden at 530-626-9288.
Location: 2140 Chase Drive, Rancho Cordova CA 95670


Summer Wellness Day 2015
Saturday, June 13, 2015, 09:00am - 05:00pm
Inspiring personal stories of a farmer, cook, herbalist, doctor and yogi woven with helpful lifestyle, nutrition and herbal wisdom.  A delicious, organic lunch will be served.
More information and registration to come!

 
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