9th Week of the Summer CSA season: Week of August 1st

Jul 28

*last week we sent out hundreds of pounds of beautiful heirloom tomatoes to various wholesale orders, photo by Adam Ford*

CSA Balance Due

If you haven’t already paid, your balance is due. You can pay online through your account (with a card or e-check ACH payment), mail a check to Evening Song Farm 48 Nice Road, Cuttingsville VT 05738, leave a check or cash in the CSA cash box at the barn, send money with Venmo @eveningsongcsa, or use EBT. It’s very cool to pay in smaller chunks, just let us know what your payment plan is.

*tomato tray filling up during harvest, photo by Adam Ford*

*ever made a fried green tomato BLT? photo by Adam Ford*

This Week’s Availability

This week we will have yellow beets, red beets, parsley, garlic scapes, caraflex cabbage, baby lettuce, green curly kale bunches, lacinato kale bunches, rhubarb, slicing cucumbers, pickling cucumbers, zucchini, yellow summer squash, purple kohlrabi, fennel, celery, garlic, basil, Asian eggplant, fresh sweet onion bunches, new potatoes, and heirloom tomatoes.

Click here to order your veggies for a delivered bag

Ordering closes at noon on Tuesdays for Wednesday bags, and at midnight on Wednesdays for Friday bags.

You do not need to fill out the form if you plan to come to the barn on Tuesdays, Wednesdays or Thursdays to pick out your items yourself.

CSA pickup and delivery days and times

*goat milker in training following me on my favorite morning walk, photo by Adam Ford*

*milking Bella is such a great way to start my morning, photo by Adam Ford*

Farm News

How is this week August already?! Summer is my favorite season, and as a farmer, it really flies by! Last week the team got all the garlic harvested and spread out to cure in the prop house, with plenty of fans to provide good air flow, and under shade cloth so it’s not too sunny to cook them. We are happy enough with the garlic harvest…. plenty of beautiful, large bulbs. We lost about 50 pounds worth to the saturated soils of July 10th, and all that wet weather spread too much disease on one planting to be able to use it for seed. But it’s great that we plant our garlic in different sections around the farm, because a lot of it is still very suitable for seed.

The team also transplanted another round of fall broccoli this week. They also managed to squeeze in more tomato trellising and several weeding projects. We are enjoying harvesting some different summer crops, like the fennel, celery, and green beans that came in last week, and some Asian eggplants this week.

I do intend to resume covering the different message frame topics from the climate change cohort that I started writing about in previous newsletters… it will happen. I think I am continuing to take a little energetic break from writing about that, because I am still gently moving through the feelings of the flooding from July 10th. When I sit and try to write about alternative narratives around climate change to help amplify the public discourse around the urgency of this reality, I feel lots of things pop up around the current moment, with all the chaos and effort so many folks are managing from living through a climate disaster just a few weeks ago. So instead, just enjoy this article that made me smile this week… and maybe call our federal delegation to encourage them to put effort behind getting the bill referenced in that article to become a law…. we need a new federal agriculture policy that centers the climate, the earth, and people.

Have a great week.

-ESF Team: Ryan, Kara, Molly, Cindy, Galen, Katie, K2, Taylor, Vanessa, and Bryan (and Sky and Soraya)

Weekly Recipe

At our house we make all our pestos dairy- and nut- free to be able to share easily with all the people in our lives, but I made notes in the recipe below about how you can add nuts and cheese.

Parsley Pesto