Youth Farm CSA Newsletter
On the farm. I’ve come to think of the farm season as the jobs at hand. January and February is the time for rest and reflection, and planning. March starts the greenhouse season, then we move into the planting season, next its the weeding season, followed by the harvest season, then comes braking the farm down for the season. And then it starts again.
Right now I know for certain we are in the planting season. In the last week we have planted over 700 bed feet of pumpkins (we grow a lot of pumpkins for our CSA customers, but mostly they are for all the Youth Homes residents), over 500 feet of winter squash, another 130 feet of tomatoes (with more to go), 100 feet of cucumbers, 150 feet of peppers, 70 feet of eggplants, 65 feet of basil, about a 200 feet of broccoli and cauliflower, lots of flowers, and then of course there are the 60 feet of beans and 160 feet of corn to be not forgotten about. So a bit of quick math, in one week we have planted at the Youth Farm over 2,100 bed feet.
We are in planting marathon.
What’s growing (and getting harvested) this week on the farm: Expect to find lots and lots of beautiful greens again. Just like last week you will find Chinese cabbage also known as pac choi, salad mix, spinach, arugula, head lettuce, kale, mustards, tatsoi, radishes, and broccolini (also known as broccoli raab). Coming new this week in your shares will also include kohlrabi, scallions, and very tender green similar to dandelion.
A Recipe, and a few ideas. Arugula pesto is quick easy and so so good. To make arugula pesto start by chopping a few garlic cloves in a food processor. Next go ahead and add a big splash of olive oil and a small splash of lemon juice, and take your bag of arugula and toss half in a food processor. Pulse a few times then add the rest of the arugula. At this point you can also throw in your nut of choice (I use sunflower seeds but of course you can use pretty much anything like roasted pumpkin seeds, walnuts, or cashews) and a hard cheese like Parmesan. Pulse a few more times and then taste and adjust ingredients to your taste, also don’t forget to add a pinch or two of salt. Serve the arugula pesto with cool or warm pasta, a tasty baguette or on a burger or sandwich piled high with spinach or salad mix!