EMERGENCE

FARM NEWS

FROM THE FARMERS

Monday I spent most of the morning running around the farm sowing cover crops, and most of the afternoon trying to get the seeds covered up. Because most all of our crop ground is conventionally tilled, the easiest way for us to plant cover crops is simply broadcast the seed and use an old disk and cultipacker to cover up the seed and make sure it has good contact with the soil. The challenging part about all these cover crops is figuring out what, when and where… I’m aware of my tendency to over complicate matters by trying to develop the perfect whatever, so I’ve been working really hard to keep our cover crop project simple. However, I’ve had plenty of time on the tractor lately, and I let my mind work through a few scenarios and ideas. If we only had a season reset button…

– Bryce

THE PATH TO NO-TILL

Just one week after planting into our rye grass field, the corn, beans and squash have poked their heads through the mulch. The weeds are coming on also, but hopefully the crops will be able to grow fast enough to give them some light competition.

WEEK #7 CSA SHARE CONTENTS

• BEETS
• BROCCOLI
• SUMMER SQUASH
• BROCCOLI RAAB
• TOSCANO KALE
• RED HEAD LETTUCE
• SCALLIONS
• RADISHES

We’re hoping for cucumbers and more carrots next week. Most of the potatoes are blooming right now, so we know they are starting to size up. It won’t be long before we start digging new potatoes.

FARM NOTES & EVENTS

• BEREA FARMERS MARKET is now happening – TWICE PER WEEK – Tuesdays 3:30 – 6 PM and Saturdays 9 AM – 12 PM
• LEXINGTON FARMERS MARKET – We’ll see you at the downtown market on Saturday mornings 7:00 AM – 1:00 PM

FROM THE KITCHEN

This week’s recipe comes to you via Richard and Monica Burden, CSA members in Richmond. It’s my take on a brilliant dish they described a couple Sundays ago at church. You can take lots of liberties with this recipe. In fact, this version is an approximation of the one in the picture we ate last week, tailored to suit your CSA box this week. – Anna

Directions:

Bring a large pot of salted water to boil.

Meantime, saute ground turkey in a cast iron skillet over medium heat. You may need to add a little oil if it’s lean. Set aside, add a little more oil to the skillet, and saute the garlic and scallions. After a few minutes, add the squash and beet greens. Cook until it’s the right doneness, add back in the meat, season with salt, fresh cracked black pepper, oregano etc., and turn the heat to low.

Prepare the pasta according to the directions (if you use brown rice pasta, always undershoot the cook time or you will have mush). About 2 minutes before the pasta is done, throw in the broccoli raab. By the time the noodles are done, it will be tender and sweet. Drain off the water.

Plate up the noodles and broccoli raab with sausage and veggies on top, drizzle with olive oil and finish with Parmesan or feta cheese.