Fall CSA Week 11

Hello Fellow Veggiephiles,

   Hands are numbing around the farm as chilly mornings await us each day. Despite some light frosts our fall tomato plants are just beginning to produce and with a little luck, we will have enough for everyone next week. The first few heads of broccoli are also starting to crown, so it shouldn’t be much longer…
We’re running a little behind this morning, so I’m going to save the lengthy reflections for next week. Thanks as always for making us your farm!
Enjoy!
-Cory
In The Box

-1# Apples
-1 head Komatsuna OR 1 bunch Choy Sum (Chinese Sprouting Broccoli)
-1 small bag Spinach
-1 double-sized bunch Hakurei Turnips
-1 head Lettuce
-1 head Escarole
-2# Sweet Potatoes
-1# Winter Radish
-1 bunch Beets OR 1# Tomatoes OR 1# Zucchini OR 1# Cucumbers
Recipes and Ideas

Mixed Root Vegetable Salad

2 small apples, peeled and sliced
1 bunch salad turnips, tops removed, sliced thin
2 small heads fennel, tops removed sliced thin
2-3 winter radishes, sliced thin
for the dressing:

1/4 cup orange juice

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
1/8 teaspoon cracked black pepper
Combine dressing ingredients and whisk until emulsified, pour on to salad and refrigerate for 30 minutes. Serve as is or on a bed of greens.


Caribbean Sweet Potato Salad

2 large Sweet Potatoes or Yams, steamed until cooked, cooled, cut into ¾-inch pieces
1 cup Corn Kernels, frozen or canned
1/4 cup Red Onion, coarsely chopped
1/4 cup Olive Oil
1/4 fresh squeezed Lime Juice
2 teaspoons Prepared Mustard, preferably Dijon
3 tablespoons Brown Sugar
1 clove Garlic
1/2 teaspoon Grated Ginger
Salt and Pepper, to taste
1 cup Cucumber Pieces, pealed and 1/2 inch diced
1/2 cup coarsely chopped Peanuts

sweet red chili sauce (optional)

Add sweet potatoes, corn and onion to large bowl. In a small bowl, combine olive oil, lime juice, mustard, brown sugar, garlic, and grated ginger. Add dressing to potatoes. Toss to coat. Season with salt and pepper. Add cucumber and peanuts just before serving.

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Fall CSA Week 10

Happy Halloween!

I can’t believe we’re already at week 10! It seems like last week we were nervous about being able to provide enough food for everyone, and now we have too much produce to fit in the boxes. While many area farms and markets are getting ready to shut down for the winter, we are just starting to hit our stride with delicious fall produce. Collards, turnips, radishes and salad greens are making a strong showing, while impossibly dense plantings of fennel, radicchio, and even a last ditch planting of cucumbers fill our two hoop houses. Even though it’s still pretty mild outside, the bugs have slowed down and the plants in the field are enjoying a pressure-free growth spurt. With a little luck, and an occasional rain, we should see some great harvests of late fallfavorites such as carrots, beets and broccoli in the coming weeks.
As the days turn shorter, plant growth slows down to a crawl and we begin to have time to reflect on the season and plan for winter projects. We’ve certainly come a long way this season, but we have even bigger plans for next year.  One of the biggest jobs we have on our plate is the construction of some new hoop houses. We were fortunate to find some used hoop houses for sale and we decided to buy seven of them. I’m not sure that I was in my right mind on that day, but they are being delivered tomorrow and we are excited, if a bit terrified. Over the next few weeks we will slowly begin the process of converting open field into over an acre of enclosed space. The good news is that when everything is finished, we will be able to grow a tremendous variety and amount of food year-round. The bad news is that we have to take the term “off season” out of our vocabulary…
This is the time of year that we turn to the orchard to get it ready for a long slumber. We have run the weedeater so long that we still feel like we’re vibrating when we go to sleep at night. We will spend a few long days with pruners in hand, gently trimming the trees to produce a desired shape. Plum and peach trees are trained to look like a large basket, which helps them produce ample amounts of fruit but maintain enough airflow to prevent rot. Pears and persimmons are grown to resemble the coned shape of a Christmas tree, with every main branch weighed down with string to encourage a 45 degree angle to the trunk (any less and the branch will grow straight up and won’t produce a single fruit). On top of that this is the time of year when young male deer are getting their antlers and they are looking for a sparring partner. Young orchard trees are an easy target. Last year we lost around 20 trees alone to their hooved machismo. I’m hoping that a healthy amount of rotten egg spray all around the orchard will deter them this year, but only time will tell. The bright side of all of this work is that if we prepare correctly this fall, this coming spring should reward us with the first substantial harvests of most of our orchard fruits- a very exciting prospect!

We’ve put together a frightfully good box this week (ok, sorry- no more of that), we hope you enjoy!
Take Care and Eat Well,
 Cory Mosser
In The Box

-1# Apples
-2# Sweet Potatoes
-1 bunch radishes
-1 bunch Chinese Sprouting Broccoli (Choy Sum)
-mixed sweet and hot Peppers
-2 heads Fennel
-1 bunch Japanese Salad Turnips
-1 bunch Collards
-1 medium Pumpkin
Recipes and Ideas

Chinese Broccoli and Shrimp Stir-Fry

-6-8 oz. choy sum or Chinese leafy greens, chopped in half
-Some sliced carrots
6 medium-sized shrimp (peeled and deveined), or thin sliced chicken or tofu, or all three!
1 inch ginger (peeled and sliced thinly)

4 oz mushrooms, sliced
2 tablespoons cooking oil

White Sauce:

1/2 teaspoon salt
1/2 teaspoon fish sauce or to taste
1/2 tablespoon sugar
1/2 tablespoon corn starch
6 tablespoons water
1 teaspoon Shaoxing wine, or white cooking wine
1/4 teaspoon sesame oil

Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside. Heat up a wok and add the cooking oil until it’s smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stir until the shrimps become half-cooked. Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.

Braised Collards


1 Tablespoon olive oil
1 Tablespoon butter
1 leek or 1 small onion, chopped
1 bunch collard greens, stemmed and chopped (rinsed well first of course)
½ cup vegetable or chicken broth
1-2 teaspoons brown sugar
½ teaspoon salt
Pinch red pepper flakes
1 Tablespoon mild vinegar: champagne or cider

Heat 1 Tablespoon oil in large sauce pan or Dutch oven over medium heat. Saute onion until soft, 3-4 minutes. Add half of the greens, broth, sugar, salt, and cayenne. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally over med low heat until quite tender, about 30 minutes. Remove lid and cook over med high heat until liquid is almost evaporated, about 5-10 minutes. Off heat, stir in butter, vinegar, and serve.

Easy Pumpkin Bread
3 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups sugar
Mix and make a well in the center
Add to the center along with the pumpkin and stir just until all is mixed in:

2 cups mashed/pureed pumpkin or winter squash
1 cup oil
4 eggs
2/3 cup water
chocolate chips and/or walnuts, optional

Pour into 1 large or 2 small oiled bread pans (or muffin tins). Bake at 350 for one hour. (Or less for muffins.)

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Fall CSA Week 9

Hello!

So sorry about the late email! It’s been so long since I’ve written directly to you, I almost forgot… Seriously though we barely got the veggies out of the door in time this week, so I had to forgo my normal correspondence to take care of some items around the farm. Better late than never, right?
I’m pretty sure we just experienced our last warm spell earlier this week, and a frost is just around the corner. It doesn’t seem to matter how long I’ve been doing this, the cold always creeps up on you. I know it’s coming but it seems to stay locked in a distant corner of my mind until one day I look at the 10 day forcast and see lows in the 30’s, and then it’s real.
Mid-October is ‘go time’.  The farm is swimming in all imaginable shades of green, ranging from the blueish tinge of broccoli to the dark waxy sheen of collards to the pale tint of turnips. Almost everything is planted up and our thoughts turn to protecting and harvesting the crops in the ground.  With half of our workforce gone now, we are scrambling to get everything picked on time. We still have to plant garlic and strawberries, finish a hoop house and find a way to sell the thousands of pounds of pumpkins that we still have in the field. At least we’re not bored…
This week we have a nice green box to offer you to match the shades of our fields. Some of the items (endive and escarole) may be unfamiliar, but with a little research and an exploritory attitude, hopefully you will find some new favorites. Endive and Escarole are both in the chicory family, and they are noted for their refined bitter taste. They are both at home in a winter salad with a creamy type dressing. Or simply eaten dressed with olive oil and balsamic. The heart of the escarole (the frilly leaved item) is particularly suited for salads with a wonderful crisp texture and a balanced bitter-sweet flavor. Endive and escarole can both be sauteed as well, and they can be used to make a delicious soup (see recipe below).
Also this week you will notice a cute little pumpkin in your box. We experimented this year with a new variety called Orange Bulldog which ended up being a huge success. Most of the pumpkins you buy for halloween are actually from the northeast, because they have much lower incidence of disease than we do down here. That’s why when you visit a pumpkin patch in the south, it’s mostly a bunch of pumpkins stacked up in a parking lot. The University of Georgia released this variety last year after traveling to the Amazon and finding a native squash and using the germoplasm to create a disease resistant pumpkin that is great to eat too. We couldn’t be more excited!
Take Care and Eat Well,
 Cory
In The Box

– 1# Apples
– 2# Potatoes
– 1 Small Bulldog Pumpkin
– 1 head Pac Choi
– 1 head Escarole
– 1 head Endive
– 1 bag Arugula
– 1 bunch French Breakfast Radishes
– 1 bunch Basil

Escarole and White Bean Soup

1 head escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups)
2 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1 large celery rib, cut diagonally into 1/8-inch-thick slices
2 carrots, cut diagonally into 1/8-inch-thick slices
2 cans chicken broth or vegetable broth
3 cups water
1 can white beans such as cannellini, rinsed and drained
grated parmesan

Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking. Drain escarole in a colander, pressing gently to remove excess water. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes. Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes. Season with salt and pepper. Serve with parmesan.

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Fall CSA Week 8

Dear CSA members:

 

This week Luca, one of the interns here at Burge, will be writing the newsletter for us.

 

Hi everybody, I can hardly believe it but this is my last week here at Burge. What was to be an 8 month long journey will not end this Saturday because, even if I’ve enjoyed this experience for many reasons and now I feel a slight sadness, I’m ready to follow my own path with my so called suitcase full of knowledge into what will surely pertain to my future projects. Farming has given me new hopes and a totally new perspective on life, along with a healthier way of approaching nature and a purified vision of the world.

 

Speaking about wonderful experiences here at Burge I would like to tell you about an event that took place here at the farm this last Sunday. The event was called “Kudzu Supper Club”, a collaboration between the farm manager Cory Mosser and Brady Lowe (a great food lover who organizes dining events around the country) together with Chef Andrew from Burge and Chef Nick from Rosebud, a restaurant that frequently features farm to table menus in Atlanta. The aim of the dinner was to promote good food and wine. It was an occasion to commend the changing food culture in America.

 

I’ve witnessed first hand during this time that more people are starting to realize how important it is to have a good, reliable source for our food. I’m grateful to all the people that work hard (farmers, chefs, etc.) to provide a diverse range of food that is grown and created with love so that people can taste the difference between a commercialized food and something unique, making this change in America’s food tradition possible. I think it is extremely important to support them as what they do will have an effect on the well being of our future generations.

 

Being an Italian who’s always been exposed to genuine homemade food, coming to America not even one year ago, was a sort of shock. What surprised me more than anything was the lack of a widespread passion for food. That’s why I feel so lucky to have been part of this operation here at Burge where I was able to find people that carry that passion with them and are able to live by it each day of their lives.

 

I would like to say thanks again to each one of you who’s supporting the organic farm project here at Burge and I hope that, like me, you’re still enjoying every bite of it!

 

Take care

Luca

 

In The Box

 

–        2 lbs Sweet Potatoes

–        1 lbs Green Beans

–        3 Apples

–        1 bunch Hakurei Turnips

–        1 Lettuce

–        1 Garlic

–        1 Komatsuna

–        1 bunch Beets

–        1 sprig of Basil

 

 

 

Recipes and Ideas
Sweet Potato and Apple Hash with Poblanos


1 lb of sweet potatoes
1 lb of apples, you can use any kind you like but the recipe seems to work best with Fuji, Gala, or Macintosh
4 poblano peppers (you can substitute jalepenos for a spicier recipe or green bells if you don’t want it to have some heat)
a sprig of thyme
olive oil
enough vegetable oil to cover the bottom of a skillet

Peel and grate both the potatoes and apples and place in a big mixing bowl together.  Cut the peppers. I personally prefer to have them minced so that I don’t find myself with a mouth full of fire after eating a random chunk of poblano. Now put the peppers into the same bowl as the apples and sweet potatoes. Crush some thyme in your hands and sprinkle into the bowl. Mix the veggies thoroughly and add just a 4 second pour of olive oil into the bowl for lubrication and to allow the veggie to hold the thyme.

Heat up a skillet with the vegetable oil on medium high heat. Pour just enough of the hash mixture to cover the skillet’s surface and allow to cook until crispy on the edges. Make sure to check to see that the sides aren’t burning. Once the mixture is toasted on the entire bottom surface, carefully flip it to the other side. When the other side is done, take the hash mixture off the heat and finish it for 8 minutes in the oven. Serve immediately with a dash of sea salt on top. You can also top it with sour cream and crushed black pepper.






Green Beans with Turnips


1½ tablespoons unsalted butter
1 bunch baby turnips,cut in quarters
Salt and freshly ground black pepper
2 shallots, minced
¾ pound green filet beans (haricots verts), ends trimmed
1 tablespoon minced Italian parsley

Directions

Melt butter in a large skillet over moderately low heat. Add turnips, season with salt and pepper and toss to coat with butter. Cover and cook, shaking skillet occasionally, until turnips are just tender and lightly browned in spots, 10 to 15 minutes. Uncover, add shallots and saute 2 minutes to soften the shallots. While turnips are cooking, bring a large pot of salted water to a boil over high heat. Add beans and cook until crisp-tender, about 5 minutes. Drain well, pat dry, then transfer to skillet with turnips and toss to coat with seasonings. Taste and add more salt and pepper if necessary. (Green beans need a lot of salt.) Add parsley, toss again and serve.

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Fall CSA Week 7

Hello!

 

For the next two weeks we are letting both of our fantastic interns Lauren and Luca take the stage and tell you a little bit about their experience here at the farm as they prepare to transition to their own operation. We have come to rely on the both of them as integral parts of our farm and their skills and humor will be missed. We truly wish them the best of luck!

 

 

-Cory

 

 

Greetings everyone!

 

For those of you who are jumping on our CSA bandwagon this fall I don’t believe we’ve met. My name is Lauren and I’m part of the two person team of apprentices here at Burge with my husband Luca. We’ve been living and working full time on the farm for the past 7 months learning and observing from our farm manager, Cory, what it takes to run a fully functioning, “for-profit”, organic farm. While it hasn’t been easy by any measure, it’s been incredibly rewarding. I think it says a lot that we’ve endured a Georgia summer and we’re still finding things to look forward to each day and that we still have the desire to ask questions. A continual process of observation, evaluation, and action- farming as an occupation is all about making plans and changing them in an instant. It’s great training for life because you are forced to deal face to face with the fact that there are an incredible number of things which are out of our control.  This continual challenge is what has kept us from getting bored and I think what has ultimately attracted us to choosing this occupation, at least for the time being, as something we want to pursue.

 

The thing to know is that we came into this experience with no expectations.  Our only hope was to come out of it having gained enough knowledge to claim proficiency in running a farm should the desire exist. While I know I haven’t learned everything there is to learn about farming, a few good concepts have been instilled in me for example, time is a relative concept. This realization came about when our one seemingly simple task of cleaning the Winter Squash evolved into a 5 day ordeal.  I’ve also learned that it’s sometimes about speed and being fast (think of running to dunk greens in cold water after having them wilt instantaneously in the summer sun a moment after harvesting them) while other times it’s about being detail oriented and thorough (weeding the smallest, most delicate little carrot tops). I’ve learned that local sustainable farming wouldn’t be possible without conscious consumers or co-producers like yourselves and that marketing and good business skills are just as important as getting the food in and out of the ground. I’ve learned that many hands really do make light work and that having a good sense of humor can get you through almost any situation. One of the most important things I’ve learned is that I love to farm and that I have the will to do it every day.

 

In less than two weeks we will be moving to a new farm but it will be our own and we are super excited about it and the thought of trying to employ the knowledge we’ve gained on this farm to start our own small venture. We’ll miss Cory (we’ll probably call him every week to ask questions and get advice) and we’ll miss all of you who are rooting us on in your own different way, through your passion for good food and your support for a more local economy.  I hope you’ve enjoyed the produce as much as we’ve enjoyed growing it for you.  We’re all doing great things and I hope it will continue far into the future.  I wish you all the best and lots of good eating to come!

 

 

-Lauren Cox

 

This week in your CSA box you can expect to find:

 

 

-1 Bunch of Chinese Sprouting Broccoli OR 1 bunch Pak Choi

-1 Bunch Arugula

-1# Apples (Beech Creek Farm)

-2# Sweet potatoes

1 Mixed Bag Sweet and Spicy Peppers

1 Bunch Collards

1# Cucumbers

1# Mixed Winter Radishes

-1 African Winter Squash

 

 

Notes and ideas:

 

-We’ve got some great items in this weeks’ box, and we are most excited about the first harvest of collards this season. These little baby collards have been kissed by the cooler nights over the past week, and they taste delicious! Just remember to wash them thouroughly before cooking, because nobody likes sandy collards… We also have some delicious Choy Sum, or Chinese sprouting broccoli this week which is a green with a wonderful crunchy stem. Try chopping it and folding it in to rice, pasta, or polenta with a savory sauce. Because it’s crunchy and sweet, its great for kids to eat raw with a bit of dressing. It’s also great just stir-fried by itself. One last note, the winter radishes the you are receiving again this week are fantastic! Remember to add a little acid to balance the basic nature of the root and it’s like eating a completly different vegetable. Also, must people don’t consider cooking radishes, but when roasted they turn sweet and tender like other root vegetables- give it a try!

 

-This past week we participated in the Field of Greens event and we partnered with the culinary students of Le Cordon Bleu to make a wonderful winter squash soup. They also gave us almost 1000 recipe cards for participating, so you will find one in your box this week in lieu of our usual written recipes. Enjoy!

 

-We still have room available for the dinner at the farm this Sunday (Kudzu Supper Club). If you’re on the fence, just consider that we will have a roaring fire, great company, unbelievable food, estate wines, and a generous jolt of cold-brewed Vietnamese coffee to fuel your journey home. We plan to have everyone out on their way by 7:45pm, so it’s not too late. Also feel free to send this to any friends that might be interested and we will happily extend the $65.00 offer, they just have to email me to receive the deal. Email me back if you can come too. It’s going to be great! 

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Burge Fall CSA Week 6

Howdy Everyone!

 

Sorry for the late posting- something about fall makes me extra tired (and a little punchy) during the evenings, which is not conducive to legible writing…

I want to keep it short this week, so no long dispatches about the trials and tribulations of farm life. I feel sometimes like these newsletters become the farmer complaint hotline, so I just wanted to say that this week (knocks on wood), everything is actually just fine. The scary aphid infestation of last week has been dealt with by a cavalcade of ladybugs. In just a couple of days there where 3-4 ladybug larvae on each plant, and they went to work destroying every last one of those sap-sucking beasties (see, there is such a thing as justice in this world). We’ve been getting regular rain for the first time since April, and we are on target to get a ton of farm chores finished this week. Despite the normal farm-fatigue, we all seem happy and unusually well-rested. And to top it all off, we have a great box to show for it this week.

This might be the last of the eggplant (I can feel the collective anguish), so enjoy while you can. I am adding the preserved eggplant receipe from the Spring CSA if you want to give it a try (click here), it’s fantastic. We are including winter radishes for the first time this week. This fall-only specialty is nothing to be intimidated by, they are just like regular radishes, only larger. They are great sliced thin eaten on a salad, or try them pickled, roasted, or even fried (see recipe here)

 

Greens 101

As we go into fall the green content on your boxes will increase dramatically, so a little primer may be in order. Some folks are a little wary of eating their greens. To me, greens are incredibly versatile, and can add a serious dose of nutritional balance to our meals. To start, don’t overcook. You want to just wilt them, so they keep their texture. If they stick to the pan, you’ve gone too far. To me, well cooked greens contain 3 elements: fat, seasoning and acid. I use bacon grease or olive oil, and then I add the seasonings to fry briefly in the oil to infuse. I match my seasonings to the acid that I will add at the end. Garlic powder and oregano go well with balsamic, but I’m partial to Old Bay, or even Indian spices finished with apple cider vinegar. Once your greens have wilted in the pan, simply toss with a little vinegar and maybe some chicken broth. Delicious!

Take Care and Eat Well!

Cory

 

 

In The Box

-1# Apples (Beech Creek Farm)

-1# Eggplant

-1 Bunch Winter Radishes

-1 bag Salad Mix (baby lettuce, mizuna, baby arugula, baby choi)

-1# Squash OR Cucumbers

-1/2# Okra

-1 1/2# Potatoes

-1 bunch Chinese Kale OR Komatsuna OR Broccoli Raab

-1 bunch Italian Parsley

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Burge CSA Fall Week 5

Hello All,

 Happy foggy days! We here at the farm have been taking advantage of the near perfect weather by chipping away at the immense checklist of fall chores. Since last week we have completed one hoophouse and planted it with late summer squash, strawberries, cucumbers, lettuce, parsley, basil and turnips. We’ve started the last round of fall seedlings in the greenhouse (kale, collards, broccoli, fennel and lettuce mostly). We have sown over 4000 row feet of carrots, beets, arugula, turnips, radishes, chard, Asian greens, and spinach. We have harvested sweet potatoes by the score, trellised some beautiful-looking fall tomatoes and planted around 300# of regenerative cover crop seed in fields that need a rest until spring.
 It’s a great feeling to get so much accomplished in such a small amount of time, but as you can probably tell by the themes of previous correspondences, there is no such thing as being ahead of schedule on a farm. The is always something that desperately needs tending, or an idea or experiment that needs work. Planted beds need to be weeded, watered and fertilized.  Equipment breaks, vehicles require costly repairs, an insect decides to visit your farm and loves it so much it procreates by the thousands…
That was the emergency this week- the aphids. I’ve had aphids before. They’d come in and maybe establish themselves a little bit here and there on some lettuce and spinach. The ladybugs would come in shortly thereafter and make quick work of most and the rest could be controlled by a light spraying of neem oil. Nothing could’ve prepared me for the all out invasion that took place over the last few days.
Word to the wise- aphids apparently like rutabagas. Alot. Our rutabaga crop was the first root vegetable we planted for the fall. We planted it in late July and it looked fantastic. 800 row feet of large leafy greens soon shaded out any weed competition. The turnip-like roots were beginning to form, and we were sure that we would have a great crop. Within a week every leaf was covered with hundreds of tiny green monsters, all sucking the life out of our precious investment. We sprayed an insecticidal soap, twice to no avail. The poor lady bugs are vastly outnumbered, but they are doing what they can. I had the idea of trying to thin out the worst patches by hand and two hours later I emerged with a sore back and hands dyed black to the writs from the stains of a thousand bug carcasses.
Unfortunately that just made the survivors move to the surrounding brassica crops- the broccoli, the collards and the kale. If it gets much worse, we are going to have to till in a large part of our early fall plantings- something that pains me beyond belief. But if I’ve learned anything from my time as a farmer, it’s that an ounce of prevention really is worth a pound of cure- a loss on two or three weeks of vegetables isn’t nearly as bad as loosing a whole field.
This constant battle often seems overwhelming- why put up with such a constant barrage of variables to produce a perishable good for which you measure sales in painfully small increments? The funny/weird thing about that is, to me, that is the best part of farming- we are constantly required reexamine our operation and find new ways to make it work. It’s kind of fun, if you can get past the whole idea of constantly having your livelihood threatened by forces that are entirely outside of your control. Farming is perpetual practice of expanding your patience and defying you own limits. I just wish it didn’t involve me washing bug guts off of my hands for 15 minutes before I can eat lunch…
Take Care and Eat Well,
 Cory
In The Box
-1# Apples
-2# Sweet Potatoes
-1 bunch Arugula
-1/2# Komatsuna (Asian Green similar to Pac Choi)
– 1 bunch Radishes
– 1 bunch Salad Turnips OR 1 bunch Beets
-1# Cucumbers OR 1# Summer Squash/Zucchini
-1# Asian Eggplant OR 1/2# Okra
-1 Herb Bundle
Special Announcement!
We wanted to let you know that we will be hosting an incredible farm-to-table dinner at the farm on Sunday, October 9th. Just to give you some background, I started a project a few years back with a friend called The Kudzu Supper Club in which we brought local eaters in direct contact with their food by arraigning elegant dinners prepared by master chefs right in the middle of the farmer’s field. After a long hiatus we are thrilled to reprise the supper club at Burge. This would be a great opportunity to come and see firsthand what you have been eating and how it is produced.  We would love for as many of you to come as possible. I will be sending an email out in the next week inviting all CSA members to join us at a discounted rate, but in the meantime you can check out the Facebook page we created for the event. It’s going to be great- we hope you can make it!
ps- Sorry, no time for recipes this week- we will include more next time!
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