The bok choy is doing particularly well, which has been good to see after we lost almost all of our bok choy last fall to seed-born disease. We changed seed companies, were blessed with dry weather and perfect temperatures, and irrigated, and…lovely bok choy. We are growing three varieties: the long, lanky, medium green bok choy you received last week (more to come), and the two we are handing out this week and next (one is frilly and lime green and the other is dark green with thick white mid-ribs). We again had such a bountiful harvest this week that we didn’t have space for the butternut squash. I am determined to find a spot for it next week. Because of cool nighttime temperatures, the tomatoes were not much riper yesterday than they were when we left them Friday, so we just harvested a few for Sustaining Members. I think we will have more by Friday, although don’t expect loads!
We also had our first CSA-member hosted educational farm dinner for non-CSA members. Thank you Cantrells! The food was wonderful. It was a great chance to talk to folks in the community that don’t necessarily know as much about CSA programs, organic farming, and local agriculture (although the Cantrell’s friends were more knowledgeable than most!). We hope to do more next season.
This week’s share: scallions, red radishes (if too spicy, try peeling them…most of the kick is in the peel…they will get less spicy as temps drop), white turnips (not storage type so eat within 10 days), lettuce (last for a few weeks…the germination gap I was talking about a few weeks ago), bok choy, mesclun mix, arugula, kale or chard, summer squash, red peppers, green/yellow/purple bell pepper, jalapenos, eggplant (really starting to produce well in cooler temperatures), green beans, okra, tomatoes for Sustaining Members, and an herb (mostly dill and cilantro).
Bok choy recipes via thekitchn.com
Also, remember to put the last CSA potluck of the season on your calendar: Sat., Nov. 7 from 5-7pm. We will do sign-ups for winter shares early next month.
