It’s October and the fall Community Supported Agriculture (CSA) has begun! There’s a lightness in the air as we begin our mornings that remind us we have successfully survived the summer heat. (Ironically, as I send this the air is balmy and humid from the recent rains…) Boots smacking through rust-colored puddles between kale beds are more common these days than sandals shuffling through the thicket of tomatoes. Our hoop house is packed full of quickly maturing greens, including spinach, chard, kohlrabi, carrots, asian braising mix, cilantro, lettuce, and pac choy.
Everything in the hoop house is sharing its home with inoculated straw bags for growing mushrooms! We’re excited to have witnessed our first batch of PINK oyster mushrooms ferociously explode in the last few days (we mean this in a good way!). And doubly excited to be able to share some of our warm blue oyster mushrooms with our Tuesday CSA peeps today.
While we had a great break between the summer CSA session and the fall season beginning last Saturday, we’re ready to share all our beautiful bounty. For the next 8 weeks, our CSA peeps can expect loads of hardy greens, sweet lettuce, and spicy arugula; broccoli and brussels sprouts; sweet potatoes; winter squashes and pumpkins; onion, garlic and potatoes; more mushrooms; and the hoop house items listed above!
Today, our Tuesday peeps are receiving:
* Pac Choy–a big one! Stir fry or chop some up raw to add to a green salad. The stems are a great scooping substitutes for a spoon or celery
* Kale–3 varieties including Dinosaur, Red Russian and Winterbor
* Lettuce–various types–yours may be red or green or mixed colors/texture
* Eggplant–Asian types. No peeling or salting necessary. How’s that for easy?
* Green Peppers–juicy and crispy!
* Okra–try roasting it if you think you don’t like it. The “slime factor” goes away with roasting. Or grilling!
* Oyster Mushrooms!–Warm Blue variety, great sauteed with butter. You don’t need much to bring out its flavor