Erehwon Farm CSA Newsletter week 1 of 19 – June 12, 2005 Hello subscribers and welcome to our new season!  We are excited here because there are more than twice as many of you this year than last,  we have a new farm location this year where we can grow many more things for you, and the weather has generally cooperated so we will have a reasonable amount of produce for the first week. Farm Report It’s been pretty dry for the last month and we have missed most of the thunderstorms that have been on the schedule.   However, we have cleverly been installing a drip irrigation system that will keep plants happy even in drought conditions.   Most crops are growing well with the exception of our summer squash and cucumbers.  We have planted three times and the cucumber beetles have been deadly to the seedlings – they eat the leaves and inject a virus into the plant which causes it to wilt. Here is a picture of the nasty little critter.  So, we pulling out all stops for the next planting:  Plant a seedling and some seeds in the same hill.  Immediately cover with a little wire cage, drape a piece of spun row cover over the cage and throw dirt on the edges of the cover. Assign Bucky the Farm Dog to watch over the cages.  Nothing will be able to get to our squash plants!   When you come to pick up, you may walk over a take a peek – when on the farm please keep your children in tow to avoid hazards.  Also, please do not enter any of the farm buildings. Vegetables for week one: Sugar snap peas are doing great! Large green onions Several types of lettuce (If lettuce is dry when we harvest, we are just pulling up the plants and putting them in a bag.  No washing keeps them fresher and more nutritious and reduces our labor so we can give you a bit more.) Some spinach (maybe) Spicy mix Baby arugula thinnings Kohlrabi (white and red, they look like little alien creatures that have floated down from space!  See Beth’s recipe below.  You can also peel and eat just as is.  You can sample one at the farm.) Extras for Delivery Subscribers (please respond to this email by Monday night if you want up to 3 of these extras):  (We’ll also have these available for pick-up subscribers) Kale Radish Kohlrabi Leaves Basil (small sample) Garlic scapes (These are the cute little curly-q pods that shoot up from our hard-neck garlic.  Chop them up and use just as you would use garlic) Heirloom Tomato Plants, Potted Herbs, and Perennials We have about 30 varieties of heirloom tomatoes – nice big plants that we are selling at the local farmers’ markets.  If you want some for your garden, you can purchase on your pick-up day ($2 subscriber price vs. $3 at the market) or delivery subs can order (go to erehwonfarm.com and click on “4/28/05 plant sale” under “What’s New” and you can find a list of varieties.  If you order one and we are out, we will substitute a like variety.   You can order herbs for $2 ($2.50 at farmers’ mkt.)  Just leave your check in an envelope in the delivery cooler. Beth should be available if you wish to ask questions about perennials or make a  purchase. Compost Bank:   Make a deposit or a withdrawal.  Bring a bag or box and we will have a screen available if you want to make a fine mix. Pages from Grandma Beth’s Cookbook I grew up learning to cook by tasting. Unless she was baking, my mother never measured anything. She would taste it and decide whether it needed more pepper or thyme or whatever. My grandmother cooked the same way. So do I. Even if I am using a recipe, it is just to get a sense of what ingredients to include and relative quantities. My mother was also known for making up or modifying recipes on the spur of the moment based on what was available in the fridge and the pantry. I do the same. Thus, my recipes are often unique, either made up on the spur of the moment (at least the first time) or modified from some other recipe. Often the basic recipe has many variations. Play with them, have fun with them (remember cooking isn’t rocket science), and if you’ve never cooked this way before, take a chance. Mustard Glazed Kohlrabi Kohlrabi—enough for your family Butter Mustard (I like unusual ones—honey mustard is especially good) Salt and pepper to taste Prepare the kohlrabis: 1. Wash the kohlrabis. 2. Trim off stem and root end and the alien whisker things. Make sure you trim the whiskers off  deeply or you will find woody bits when you are eating—not bad for you , but annoying and probably a deal-breaker for the kids. 3. Peel the kohlrabis—I usually just take a knife and slice down the sides. 4. Slice or cube about ¼” thick. 5. Bring about an inch of water to boil in a saucepan large enough to hold all the kohlrabi. 6. Add the kohlrabi, bring to a boil again, cover, reduce heat to medium, and simmer for about 25 minutes or until kohlrabi is tender. 7. Drain. Melt butter in skillet. Add mustard to taste—I add a couple of tablespoons because Tim and I like things on the spicy side. Immediately add the kohlrabi. Stir to coat and continue to saute until kohlrabi begins to turn golden brown. We Get Letters: This exchange from last week: --- Jennifer wrote:Hi > TIm, > I'd like to sign up for basil and swiss chard this > week. Thanks! > Jen Tim Fuller wrote: > Hi Jen, Actually the note about basil and chard and > kale were for addicts who want some every week. Is > that you? Otherwise, they will be on the list every > Sunday so you can ask for them just when you want > them. We will have small basil the fisrt two weeks > then big basil I hope. Chard should start by week > two. As of now I have you for extra basil on wk 1 > and chard in w2. Regards, Tim Fuller > > well, a chard addict is better than a heroin addict, but it's not me. Some chard in w2 is good. I'll get the hang of this operation by week 3. Thanks! Jen, good luck in figuring out our system.  I’ve been doing this for four years and still haven’t gotten the hang of it. Hmmm… better not forget that basil. Tim, yeah I am so excited! I cannot wait until the tomatoes are ready. Oh, and nice write up in the Republican! That is fantastic! I have almost a full gallon zip lock of coffee grounds for you (organic of course) would you like me to bring them out to the farm or leave them in the cooler when you deliver? … Stay cool!!! Georgine We’d better establish some rules here – who knows what little surprises subscribers are going to leave me in those coolers. tf Dear Tim, My name is Paul Wargaski,I am the upright bass player for Tangleweed, a 5 piece American Roots/bluegrass Quintet. We are interested in bartering performances for CSA Subscriptions. To find our more about Tangleweed and hear songs from our new album visit us at: www.tangleweed.org Let’s see, is he buying or selling? Tim Fuller <timf7@yahoo.com> wrote: Hello Liz, While checking my last bank statement I realized I was missing a deposit that I thought I had made – turns out that three checks and deposit slip were in my shirt pocket and went through the wash. Would you be so kind as to send me another check to replace your check # 2078 in the amount of $487? If you require it for your records, I can send you a little pile of lint that, if you look closely, is what’s left of your check. ;-) Sorry for the inconvenience. Tim Fuller Erehwon Farm management really needs to get its act together regarding basic business procedures.