Howdy folks and welcome to harvest week 6. We hope you enjoyed last weeks veggies and are loving this cooler weather we're experiencing this week. I know yesterday was a hot one but it's looking pretty darn mild for the foreseeable forecast. Perfect cooking weather! This coming week we're happy to debut the first harvest of sugar snap peas, green cabbage, scallions, purple kohlrabi, Chioggia beets (which have a candy cane stripe appearance when sliced open) and a "teaser" of zucchini. The zucchini and summer squash is just coming on so there's just a little bit this week but pretty soon the abundance will be grater. As for the Chioggia beets, they're perfect when eaten raw (just slice them into thin rounds and add them to salad or dip into hummus). And a tip when you cook them, just add a splash of lemon juice or white wine vinegar which will help them keep their color.
Things at the farm are looking pretty darn great these days. The cucumbers are looking good but we're still a few weeks out from harvest. The potatoes are starting to flower which means we'll start harvesting those puppies in the near future (maybe 3 weeks). I can't believe I'm even going to mention it (it feels too soon) but the winter squash plants are looking healthier than ever. Unfortunately, we lost a portion of our sweet potatoes and melons due to a very late (and unexpected) frost just over a week ago. Aside from those devastations we're hopeful that the summer bounty will continue to thrive.
As always, we're so thankful to have you all be a part of our Tumbleweed Farm family. Thanks for taking the risk to join a CSA and for riding this crazy wave with us. You guys rule!
Cheers to the harvest!
A & T
- Romaine Lettuce
- Purple Kohlrabi
- Green Cabbage
- Radishes (remove the greens and store separately)
- Sugar Snap Peas
- Chioggia Beets (remove the greens and store separately)