This Week’s News from the Farms

As mentioned in last week's newsletter, we and the other farms are planning for the upcoming seasons. In addition to adding more varieties to the winter program, we are also looking into more protective measures for the crops as well as extending some warm weather crops into late fall and early winter. For example, tomatoes, cucumbers, peas, and some warm weather herbs such as basil and cilantro.

The much-anticipated farm profiles are still in the works. We as well as our fellow growers have had little time to write the farm summaries. Our first priority is growing and harvesting your produce. We hope to have a number of the farm profiles and photos ready for the launch of our new fall program coming soon.

The Bumblebee and the Okra Blossom

While looking over the okra crop at Canning Farm last week, Tommy Guynn told me an interesting story. On many occasions, as he's walking through the okra rows, he can hear a trapped bumblebee in one of the okra blossoms. This normally happens in the morning. At just about dusk, as the bee collects nectar from the blossom, the blossom closes up, trapping the bee inside. On some occasions, during a storm or if the blossom is spent, the blossom falls to the ground with the bee trapped inside. Usually the next morning the blossom opens up and the bee escapes.

We are looking forward to the return of Ethan Brent! He should be focalizing for next week's Weekly Weeder.

Crop Report

The heat and humidity has been relentless, giving man and beast very little break. With the occasional passing rain showers, the crops continue to flourish (also the weeds). Crops that are producing well are: corn, melons, tomatoes, okra, beans, potatoes, peppers, eggplant, and many herbs. The squash is pretty well on its way out as well as the first set of cucumbers. Coming soon, blueberries and figs, and for our fruit share members, peaches.

Weekly Weeder, July 27, 2006 Page 2

In Your Produce Basket This Week

Whiteout Sweet Corn, Brandywine & Beefsteak Heirloom Tomatoes, Red Grape/Sungold Mix, Sweet Peppers (mix of Cubanella, Bull's Horn & Bell), Cilantro, Sugar Baby Watermelon

Recipes

Kosher Dill Pickled Veggies

thanks to CSA member Mary Small for this recipe

5 cups mix of veggies, your choice: Sungold or Red Grape Tomatoes; Okra; Peppers;

Zucchini, Cucumber, etc.

For each jar: 1/8 tsp. Alum, 1 clove garlic, 1 tsp. Dill seed ( or dill weed);

½ tsp. Red pepper (more if you like spicy)

Boil together: 2 cups vinegar (apple cider, not old); ¼ cup plus 2 tsp. Salt; 6 cups water.

1. Wash veggies. Let stand in cold water overnight or chill 6 hours in ice water.

2. Pack veggies in hot sterilized jars, one at a time.

3. Add to jar alum, garlic, dill & red pepper.

4. Pour hot vinegar liquid to cover veggies within ½ inch of lid top.

5. Seal jar. When lid snaps down it is sealed. If lid says up, refrigerate.

Makes 3 quarts. You will have liquid left over. This recipe is good for cucumber & veggie spears. Set aside 4 weeks before use, even better after 7 months.