Spring CSA Week 9

Hello Happy Eaters!

The farm is plugging on through the season, and we’ve been desperately trying to get everything out of the field on time. June is busy. Not only are the mass plantings of onions, garlic and potatoes being harvested and prepared for storage, but blackberries, tomatoes, squash and cucumbers are requiring constant attention and need to be picked every 2-3 days. This is the time of year to recalibrate the farm as well, as spring plants come out some fields are selected to be nourished by a cover crop while others are planted with long-maturing fall crops of sweet potatoes and winter squash. There is a constant balancing act that is going on with the farm, and frankly I’m amazed what we’ve delivered so far (I hope that you are too!). It’s been said that running a successful diversified farm is like juggling bars of soap in the rain (if it rains…), and to this point in the season we’ve dropped very few bars. I can’t believe we only have 5 weeks to go!

This week we are featuring one of our interns that has come to help out with the June rush. We’ve thrown them into the fire and they have performed beautifully. Take it away, Cameron:
Greetings Everyone!
It is truly a privilege to be writing to the folks that eat the food that I help grow! I’ve not met most of you, for I’ve only been working here a month. But that isn’t to say I haven’t packed some of the boxes you’ve received. In fact, my first day here I boxed a multitude of veggies for you. I came here with a friend of mine, Sophie, and we are sharing a lovely space with Luca and Lauren, who have genuinely welcomed us in their home.

I come from Columbia, South Carolina, but lately I spend my time traveling. My life revolves around traveling. Finding farms around the country, or around the world is both convenient and fun for me, plus helpful to the local people I cross paths with. I’m not new to Georgia’s organic farms, but I’m new to Cory’s. I’ve spent a healthy amount of time on farms– an urban farm in South Carolina, homesteads in the mountains of New York, and Peru, and large vegetable farms in Maryland, and Georgia. I must say, Georgia’s farms are the ones I have the most fun on. Cory has generously offered me a chunk of time during my travels this summer to offer his knowledge, a pair of gloves, and some great new friends to work with. In fact, Monday morning Cory hooked us up with a nature walk through the woods and by the streams to learn about wild edibles and medicines– a whole new aspect to living on a farm.

We’ve spent a lot of time harvesting lately. Picking blackberries is one of my favorite things to harvest. Tomatoes too. A good hour in the tomato plants turns my hands and funky green color and for the rest of the day they smell like ripe tomatoes– one of the best smells in the world. Harvesting altogether is such a gratifying and surreal experience. After weeding, watering, and waiting you get to pick the final fruits that will be taken home by people like you. People who need food to eat. Sometimes it’s hard work, but at sunset when you pull the last weed or box the last bunch of onions you feel like the long, hot day was spent with the best intentions. There is a humbling feeling that comes from getting your hands dirty so that you can provide clean food for local people.

Thank you all for supporting both Cory’s farm (and me),

-Cameron Lovejoy

In The Box
-1.5# mixed tomatoes (cherry and heirloom), plus 2 hot peppers!
-2 bunches baby leeks
-1.5# potatoes
-1# beets
-2-3 heads garlic
-1 pint blackberries
-1.5# cucumbers
-1 head Pac Choi
-1 herb bouquet (thai basil, mint, oregano, zinnias)
This week we have another full blown harvest of summer veggies for you to enjoy. Hopefully the blackberries will last for another 2-3 weeks, but they are defiantly slowing down. Over the next 5 weeks we will see a steady increase of summer fruiting produce such as eggplant, peppers, okra, and melons. Our melon patch is looking great, as long as we can keep the deer and the racoons out, we should have a lovely assortment for you before the season is over.
Recipes and Ideas
Burge Bread & Butter Pickles.

5-6 pounds of Pickling Cucumbers

2 small onions sliced thin

4 Cups Cider Vinegar

1/2 cup water

2 cups sugar

1 tsp ground tumeric

2 tsp fennel seeds

2 tbs whole yellow mustard seeds

1 tsp hot pepper flakes

1 tsp whole cloves

top and tail the cucumbers and slice 1/16 inch thick.

toss with onions and place in plastic container and cover with ice cold water (1 gallon) with 1/2 cup of pickling salt & 1 cup pickling lime.  Let sit over night then rinse and soak in cold water for a few hours. drain and repeat till clean.

toss cucumbers and onions with all dry spices except tumeric.

Place in clean sanitized jars. bring to a boil vinegar, water, sugar and tumeric. pour over pickles leaving1/2 headspace. process jars for 10 mins in boiling water bath.  Allow to cool. leave alone for a min of 2 weeks.

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