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Summer is not over yet!

September 2, 2011

Market Update

  • Cucumbers- Featured in our Recipe of the Week!
  • Green Beans
  • Kale
  • Salad Mix (spicy arugula, mizuna, purslane and parsley)
  • Swiss Chard
  • Heirloom Tomatoes
  • Zucchini
  • Herbs: Basil, Parsley
  • Garden Flower Bouquets

Field Notes

We had better start with the big news first: we’re officially going to shift to Community Supported Agriculture (CSA) in 2012. Start thinking about becoming a Serious CSA Member. We will provide a basket of organically-grown vegetables for you and your family every week in exchange for your membership. This helps your family to eat a wide variety of healthy, local veggies while getting to know your farmer and the story behind your food. From the farmer’s perspective, we look forward to the regularity and security of a CSA. For a moment, put yourselves in our shoes. After a week of labor growing some of the best food on earth, it is time to set up a stand at the Farmer’s Market. However, the weather does not always cooperate. When storm clouds threaten rain, people stay home. We put the same amount of work into producing good wholesome food, however the fickle nature of weather can seriously impact our sales. With a CSA, we know how many people to grow food for and we can plan ahead when purchasing seed and planning our garden. We look forward to sharing more details and a registration brochure with you in next week’s update.

Everyone is talking about the end of summer, but for those of us growing food, the season is not over until the arrival of the first frost. And even then, we extend the season by using cold frames and low tunnels to protect crops from cooler temps and frost. Right now, we’re preparing for fall by planting seedlings for a fall crop. We’re also preparing our raised beds and cold frames for a winter harvest. The growing season is still going strong. This week, we started harvesting potatoes and onions! We also canned salsa and dried more basil. Hopefully next week, I’ll find time to can savory wax beans and dilly green beans. Many of you have shared your adventures in canning and freezing produce. On that note, I thought you would enjoy this video about the cultural and political significance of canning.

We’re also really excited about our new seasonal salad mix. We continually change our salad mix based on what is in season. After learning about the incredible health benefits of purslane, we started including this delicious leafy green in our salad mix. It has a succulent texture and a sweet, peppery flavor. (We’ve got your Swiss Chard, too.) Another good flavor is the creamy and savory taste of our Recipe of the Week… Tzatziki, a Greek cucumber dish. We’re giving out copies of the recipe at our stand at the Selinsgrove Farmer’s Market, Saturday from 9am-1pm. It’s the perfect addition to your Labor Day picnic. Speaking of holidays, be sure to mark your calendars for the Selinsgrove Hometown Harvest Festival. It’s on Saturday Sept 17th. Details are here.

As always, if you have any questions, please email us at seriousfarms@gmail.com or keep in touch with us through our Facebook Page.

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