Dear Friends,
Wow, it has been a long season. Friday night we had the first and hard frost. Often we get one in September but this year it held out to the beginning of October. Busy as bees we prepared picking down beans, zukes and cukes, tomatoes, peppers, basil, carrots and celeriac while still harvesting and preparing for market and the CSA boxes. Because of the late spring and summer the tomatoes were still in full production and had a lot of large gorgeous fruit left that took hours and hours to pick, in all over 1,100lbs. And if it were not for the SLU greenhouse and CBL students we would not have been able to do it all.
Wow, it has been a long season. Friday night we had the first and hard frost. Often we get one in September but this year it held out to the beginning of October. Busy as bees we prepared picking down beans, zukes and cukes, tomatoes, peppers, basil, carrots and celeriac while still harvesting and preparing for market and the CSA boxes. Because of the late spring and summer the tomatoes were still in full production and had a lot of large gorgeous fruit left that took hours and hours to pick, in all over 1,100lbs. And if it were not for the SLU greenhouse and CBL students we would not have been able to do it all.
Chard before frost
Community daughter Brigid was visiting from Florida for a few days and I had to say, "sorry I am busy, see you after dark". At 5.30pm we got a surprise sale to NORI's wholefood store in Saranac Lake , since Allison form the greenhouse was going to hike the mountains early the next day. I had already harvested enough chard for the CSA and leftover greens from other sales and quickly made up the order which now we needed more of those and it was getting dark soon and we still had to cover all the lettuce greens. At dark Brigid came out to help and in 15 minutes we picked 36 more bunches of chard in the dark. She held the flashlight with her teeth and rubber banded the bunches while I cut.
The morning after: frozen tomatoes
The next morning I took inventory of the frosted crops and all tomatoes, potatoes, beans are gone. The basil, peppers in the tunnels that were covered with additional row covers made it; the lettuce and greens too.
We will now shift to harvest the root crops till the ground freezes. This year with the late cold summer and rising wages has been financially challenging and we hope that the plenty root crops will pull us out of the hole.
This week will be your last week of boxes for the summer CSA and I thank you for eating and sharing your joy.
The student CSA will go on till December 11th and for the Potsdam Group be switched to Wednesdays at the Potsdam Food Coop loading dock. I will inform you about that.
In two weeks October 23rd, the winter CSA will start with delivery Wednesdays every two weeks to Judson Street in Canton and in at the Potsdam Food Coop loading dock. I am attaching the flyer.
We will now shift to harvest the root crops till the ground freezes. This year with the late cold summer and rising wages has been financially challenging and we hope that the plenty root crops will pull us out of the hole.
This week will be your last week of boxes for the summer CSA and I thank you for eating and sharing your joy.
The student CSA will go on till December 11th and for the Potsdam Group be switched to Wednesdays at the Potsdam Food Coop loading dock. I will inform you about that.
In two weeks October 23rd, the winter CSA will start with delivery Wednesdays every two weeks to Judson Street in Canton and in at the Potsdam Food Coop loading dock. I am attaching the flyer.
| winter_csa__flyer_2019.doc |
Student with Chard Beet
Here is a recipe for chard:
Birdsfoot Sesame dressing:
1/2 cup of olive oil
1/2 cup of nice vinegar
1/2 cup of water
1/8 cup or less of soy sauce
1-2 cloves of garlic or pureed garlic scapes
1/8 cup of tahini or toasted sesame seeds
pepper)
1/2 minced onions
a little honey or maple syrup
mix all and marinade coked greens like chard, kale spinach for some time. ( I like my kale cooked soft and gray, not green and crunchy that's German)
thank yo again for a wonderful summer,
Dulli
Birdsfoot Sesame dressing:
1/2 cup of olive oil
1/2 cup of nice vinegar
1/2 cup of water
1/8 cup or less of soy sauce
1-2 cloves of garlic or pureed garlic scapes
1/8 cup of tahini or toasted sesame seeds
pepper)
1/2 minced onions
a little honey or maple syrup
mix all and marinade coked greens like chard, kale spinach for some time. ( I like my kale cooked soft and gray, not green and crunchy that's German)
thank yo again for a wonderful summer,
Dulli
