CSA Summer Harvest Week Eight

We were thankful for the unexpected rain Tuesday night. Our best efforts at irrigation fall short of a good rainstorm. And these slightly cooler days are so welcome, too.

Come the first of August, all our thinking shifts to the diminishing daylight hours. We must plan for picking through November or later (we hope). While the garlic harvest cures, we will pull shallots, onions and potatoes from the field and make the last sowings of beans and carrots. We will plant collards, kale, broccoli rabe, radicchio. The eggplants, peppers, tomatoes and beans are just beginning to fruit. Yes to August!

Hope you're enjoying the bounty!

In this week's share:

1) one bag simple simple salad mix: mixed baby lettuce leaves
2) six ears sweet bicolor corn: grown by JD Farms in Danbury, CT. This corn is grown using low-spray integrated pest management methods, but it is NOT certified organic. Swap out for another item if this poses a problem for your family.
3) one bunch baby carrots: option orange or purple haze (maroon)
4) one bag purslane: these wild greens are delicious and nutritious. Think of it as a weed, and you'll be missing out on one of the most nutritious greens on the planet. Purslane has more beta-carotene than spinach, as well as high levels of magnesium and potassium. Historically it has been used as a remedy for arthritis and inflammation by European cultures. Chinese herbalists found similar benefits, using it in respiratory and circulatory function. Recently, it's been found that purslane has alpha linolenic acid, a type of omega-3 fatty acid. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. Purslane leaves and stems are great raw in salads. You can steam them or add them to soups, stews, and other vegetable dishes. Here are a few recipes from Wildman Steve Brill.

PERFECT PURSLANE SALAD
2 cups purslane leaves and stems, chopped
2 cooked potatoes, chopped
4 cups mesclun salad greens
1 bunch scallions, chopped
1 medium carrot, grated
1 red bell pepper, chopped

PURSLANE POTATO SALAD
Purslane makes this familiar dish seem ambrosial.
6 medium potatoes, sliced and cooked
2 cups purslane, chopped
4 scallions, sliced
1 celery stalk, sliced
1 cup mayonnaise
Mix together all ingredients. Serve chilled.

5) one bunch chives
6) one pound plums: grown sustainably by Woodland Farm in South Glastonbury, CT. Variety is Medley, a bite-sized red-fleshed variety.
7) CHOICE: the item of your choice at the stand (approximately $5): for example, tricolor beans, cucumbers, blue potatoes, cabbage, juice, celery root, goat cheese, eggs, milk,etc. Delivery customers will receive some lovely item. :)

Finally, if you have time, look for the beautiful green heron when you pick up. He often sits by the marsh bridge near the culvert.