This past week one of our members asked us if we sold our vegetables to a supermarket. We would like to address this and make sure that it is clear to all of our members that you are our first priority when it comes to our vegetables. We do not sell to any supermarkets, but we do sell very small orders to the Lexington Cooperative Market, and two Feel Rite Markets in Buffalo when extra produce is available.
For the first time in seven years, we were able to sell cucumbers for wholesale. Cucumbers used to be a major crop of ours, but due to downy mildew, we have drastically cut down our acreage. 100 half bushels of cucumbers were sold a few weeks ago to Tuscarora Organic Growers. We only sold these cucumbers because you were receiving seven cucumbers in your bag and we did not want to overload you.
Each year we do grow onions and cabbage in volume for Whole Foods Market. Starting in late fall and into the spring we will ship these vegetables to a warehouse where they will later become available in stores in Manhattan and Boston. Our CSA members are not short changed when it comes to onions and cabbage either; as most returning members know, you will receive a lot of these crops this fall!
Two weeks ago we direct seeded spinach into the field. After the eight inches of rain last week, the small seeds were washed out or buried under silt. This week we once again direct seeded spinach, and also beets and turnips. The light rain that we received earlier this week was beneficial to get these seeds started. We also transplanted the last of the zucchini and yellow squash.
This week we also harvested 60 acres of barley. This year’s crop was average—we brought in 60 bushels for every acre harvested. We also continued baling hay in various fields.
We will continue to offer guest bags to prospective members throughout the season. Please call the farm by Wednesday of the week you would like to order one to ensure its delivery for that week. Thanks for spreading the word!
What’s in this week’s bag??
• Yellow Squash
• Swiss Chard
• Purple Kohlrabi (tops off)
• Green Bell Pepper
• Sweet Frying Pepper
• Red or Green Leaf Lettuce
• Caraflex Cabbage
**Only some members will be receiving eggplant this week. We were able to find some large eggplant in our field, that if left until next week, it would become too big and split. Therefore, we harvested all that was out there and will distribute it to some groups on Saturday. Whoever does not get eggplant this week will get it in the following weeks. There are many more small eggplant out there!
Please note--even though we planted three times as many eggplant as last year, high heat makes the eggplant blossoms fall off, thus decreasing vegetable production. We planted WAY more than is needed for all of our members, but once again, this shows how large of a factor the weather plays in what vegetables you receive in your bags from week to week.
Super Stuffed Tortillas
-1-2 cloves garlic (minced)
-1 large onion
-1 green pepper
-2 cups corn
-1 small-medium zucchini (sliced)
-1 ½ tablespoons ground cumin
-2 cups black beans
-1 cup vegetable or chicken broth
-6 tablespoons salsa
-flour or corn tortillas
-cheddar cheese, feta, or queso blanco (shredded or crumbled)
-green onions or chives, salt, pepper, fresh cilantro to taste
1. Sauté garlic in 2 teaspoons oil for 1 minute. Add onion and pepper and sauté until crisp-tender.
2. Add corn, zucchini, and ground cumin and continue to sauté until all vegetables are tender but not browned.
3. Add black beans, broth, and salsa. Cook until there is no excess moisture. Remove from heat and add salt, pepper, sliced green onions or chives, and chopped fresh cilantro to taste.
4. Preheat a frypan with a bit of oil and place a tortilla n a pan. Add cheese in center of tortilla and add ¼-1/2 cup vegetable filling. When the tortilla is crispy, remove, and fold in half. Or place a second tortilla on top, flip, and fry crisp.
Source: Simply in Season