18th Week of the Summer CSA: Week of September 28th

baby lettuce growing in the field, photo by Adam Ford

baby lettuce growing in the field, photo by Adam Ford

This Week’s Availability

This week we will have leeks, spaghetti squash, delicata squash, butternut squash, purple kohlrabi, red and yellow beet bunches, Ailsa Craig sweet onions, shallots, carrot bunches, garlic, green cabbage, red and yellow potatoes*, sweet peppers, painted mountain flour corn**, jalapeno peppers, green curly kale, lacinato kale, arugula, baby lettuce, spinach, mini romaine lettuce, parsley, heirloom tomatoes, beefsteak tomatoes, roma tomatoes, tomatillos, and husk cherries!

*Beginning this week our potatoes are sourced from Atlas Farm, a certified organic farm in Deerfield, Massachusetts. Since we expanded our CSA last year, we’ve begun sourcing production of some our storage vegetables to certified organic farms with larger landbases and more specialized equipment. We’ve also been able to focus more on crops that we grow well, like salad greens, and make those available to other local farmstands. We see this type of cross-pollination as a valuable part of our local food ecosystem.

**Painted Mountain Flour Corn is a grain corn that can be used for decoration or to grind into corn flour. When Soraya was about 1, it was one of her favorite sensory toys, the smooth colorful kernels and crispy crinkly husk.

Painted Mountain Corn.  Photo by Adam Ford

painted mountain corn, photo by Adam Ford

Molly and Morgan harvesting carrots, photo by Adam Ford

Molly and Morgan harvesting carrots, photo by Adam Ford

carrots getting harvested, photo by Adam Ford

carrots getting harvested, photo by Adam Ford

Bulk vegetables available for processing

When we have bulk amounts available with veggies, we like to pass along our wholesale prices to CSA members in case you want to do some processing. Below are the current wholesale prices for certain veggies. If you are interested in getting a bulk amount of anything, send us an email. Thanks! (This is likely the last week for bulk tomatoes available.)

Roma tomatoes: $28 for 10 pounds, $50 for 20 pounds

Beefsteak Tomatoes: $28 for 10 pounds, $50 for 20 pounds

Onions: $20 for 10 pounds, $35 for 20 pounds

Green Curly Kale: $14 for 5 bunches, $24 for 10 bunches

Lacinato Kale: $14 for 5 bunches, $24 for 10 bunches

Garlic: $12 per pound

Jalapenos: $6 per pound, $25 for 5 pounds

Fill out the delivery form by noon on Tuesdays.

carmen sweet peppers, photo by Adam Ford

carmen sweet peppers, photo by Adam Ford

green and red napa cabbage starting to head up, photo by Adam Ford

green and red napa cabbage starting to head up, photo by Adam Ford

360 photo by Adam Ford

360 photo by Adam Ford

Fall CSA Sign Up

If you haven’t already, now is a good time to sign up for the fall CSA share. We prioritize making space for current and past CSA members, and lately our CSA seasons fill up fast, so don’t wait too long to jump on it.

Molly and Ryan harvesting peppers, photo by Adam Ford

Molly and Ryan harvesting peppers, photo by Adam Ford

Rodent control on the prowl, photo by Adam Ford

Rodent control on the prowl, photo by Adam Ford

spaghetti squash, photo by Adam Ford

spaghetti squash, photo by Adam Ford

Farm News

It was more of an adventure than we planned to get the rented soil steamer here from a farm in New Hampshire, but it made it here, and we got it working on Monday, and we were able to steam one full tunnel before the end of the week. We are eager to see how it should improve disease pressure this winter.

Soil steamer, set up outisde the tunnel, photo by Adam Ford

Soil steamer, set up outisde the tunnel, photo by Adam Ford

Here you can see the steam distribution lines that run from the steamer down each bed.  These lines are covered with a tarp, weighted with chains, and allowed to disperse steam under the tarped area for about 2 1/2 hours, or until the soil temperature at 2” depth reaches 170 degrees F, the temperature at which most weed seeds and soil pathogens die.

Here you can see the steam distribution lines that run from the steamer down each bed. These lines are covered with a tarp, weighted with chains, and allowed to disperse steam under the tarped area for about 2 1/2 hours, or until the soil temperature at 2” depth reaches 170 degrees F, the temperature at which most weed seeds and soil pathogens die.

Ryan pulls a long, heavy chain down the length of the bed to weigh down the side of the tarp to build the steam up under the tarp, while Soraya gets a comfy ride, photo by Adam Ford

Ryan pulls a long, heavy chain down the length of the bed to weigh down the side of the tarp to build the steam up under the tarp, while Soraya gets a comfy ride, photo by Adam Ford

several thermometers were placed along the bed to monitor the soil temperature as it rose with the steamer in action, photo by Adam Ford

several thermometers were placed along the bed to monitor the soil temperature as it rose with the steamer in action, photo by Adam Ford

Big, heavy duty hoses run from the soil steamer into the tunnel, where they are laid out on the beds before being covered with a heavy tarp and weighed down around the outside, photo by Adam Ford

Big, heavy duty hoses run from the soil steamer into the tunnel, where they are laid out on the beds before being covered with a heavy tarp and weighed down around the outside, photo by Adam Ford

Ryan, Soraya, and Cindy setting up the steaming operation, photo by Adam Ford

Ryan and Cindy setting up the steaming operation, photo by Adam Ford

Cindy securing the space around the hose entry point, photo by Adam Ford

Cindy securing the space around the hose entry point, photo by Adam Ford

I may be 3, but I still know how to insist on getting a ride on Papa when he’s busy, photo by Adam Ford

I may be 3, but I still know how to insist on getting a ride on Papa when he’s busy, photo by Adam Ford

We also transplanted two full beds of lettuce as soon as the steamer was done, and then jumped into lots of other winter transplanting. This is a busy time of year, wrapping up the summer, and getting everything seeded and transplanted on time for winter production…. no slowing down here in the fall!

Have a great week,

-ESF Team: Kara, Ryan, Katie, Taylor, Cindy, Grace, Morgan, and Molly

husk cherries after harvest and winnowing, photo by Adam Ford

husk cherries after harvest and winnowing, photo by Adam Ford

painted mountain corn drying in the propagation house, photo by Adam Ford

painted mountain corn drying in the prop house, photo by Adam Ford

barn and fall greens through the painted mountain corn, photo by Adam Ford

barn and fall greens through the painted mountain corn, photo by Adam Ford

perfect little flowers, photo by Adam Ford

perfect little flowers, photo by Adam Ford

maybe my new favorite sunflower? photo by Adam Ford

maybe my new favorite sunflower? photo by Adam Ford

CIndy removing grape tomato plants from the tunnel, photo by Adam Ford

CIndy removing grape tomato plants from the tunnel, photo by Adam Ford

Rows of tomatoes coming down for winter planting, photo by Adam Ford

Rows of tomatoes coming down for winter planting, photo by Adam Ford

fall carrots looking lovely, photo by Adam Ford

fall carrots looking lovely, photo by Adam Ford

carrots peaking out from the soil, photo by Adam Ford

carrots peaking out from the soil, photo by Adam Ford

cornstalk reaching for the Sky, photo by Adam Ford

more elegant painted mountain corn reaching for the Sky, photo by Adam Ford

carmen sweet peppers on the plant, photo by Adam Ford

carmen sweet peppers on the plant, photo by Adam Ford

pepper field before harvest, photo by Adam Ford

pepper field before harvest, photo by Adam Ford

little baby fall greens, photo by Adam Ford

little baby fall greens, photo by Adam Ford

a rogue sunflower in the brussels sprouts we just couldn’t weed out, photo by Adam Ford

a rogue sunflower in the brussels sprouts we just couldn’t weed out, photo by Adam Ford

Echo overseeing the husk cherry harvest, photo by Adam Ford

Echo overseeing the husk cherry harvest, photo by Adam Ford

Molly moving a harvest to the wash station, photo by Adam Ford

Molly moving a harvest to the wash station, photo by Adam Ford

I see a funny face instead of unripe cherry tomatoes and a chain, photo by Adam Ford

I see a funny face instead of unripe cherry tomatoes and a chain, photo by Adam Ford

spraying down the farmer carrots… ever wonder what we do with the broken, damaged, mis-formed carrots? those are what we all eat! photo by Adam Ford

spraying down the farmer carrots… ever wonder what we do with the broken, damaged, mis-formed carrots? those are what we all eat! photo by Adam Ford

Every Monday I visit the climbing morning glory at the pick-your-own flower garden to see where the highest tendrils have gotten compared to the previous week…. it’s very fun watching these flowers open and close each day, photo by Adam Ford

Every Monday I visit the climbing morning glory at the pick-your-own flower garden to see where the highest tendrils have gotten compared to the previous week…. it’s very fun watching these flowers open and close each day, photo by Adam Ford

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19th Week of the Summer CSA: Week of October 5th

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17th Week of the Summer CSA: week of September 21