CSA week 5: July brings new life to the field and the farm

As the season transitions from June to July, our attention turns to cultivating the thousands of plants we’ve put into the ground.

In their shares this week, members will receive the following: green garlic, garlic scapes, green cabbage, head lettuce, either basil or parsley; either cucumbers or beets or radishes.

And, of course, everyone will receive a nice bunch of kale.

Keep reading to find out how you can participate in Kale Week and have the chance of winning some Rising Phoenix gear (plus, more kale!) (Please note, this offer is only available to our CSA members.).

This newsletter includes a roundup of news from the farm as well as information and recipes. Feel free to jump to the bottom of the newsletter to find the section titled, “This week’s veggies and recipes.”

Here is this week’s video check in:

News from the farm

The past week at the farm has seen an explosion of fledgling baby birds. There are so many and the noise is constant – red-winged blackbirds, barn swallows, robins and, on Monday, the first bluebirds to fledge since we’ve been at the farm. It feels like everyone is out of the nest and needing to be fed by very busy bird parents.  We see all sorts of baby birds on fence lines, tree limbs and just on the ground squawking and begging for food.  

A fledgling barn swallow practicing flying while it waits for a parent to bring it food.
Clinton gives a presentation on American kestrels while the birds are banded.

One of the highlights of these fledglings was our baby kestrels. Last week, a group of about a dozen CSA members came out to the farm to watch Clinton climb a ladder and pull three baby kestrels from their next box. The babies were nearly ready to head out on their own and their spirited personalities gave Clinton all he could handle. 

Once the birds were banded and their sex determined, they were put back into the box, though they didn’t stay there for long. Two or three days later, the birds left the box and could be heard calling out as they perched on nearby trees and on top of the tinyhouse. 

Early dawn on a recent morning at the farm.
Changing weather patterns

While rain is still quite constant, there has been a noticeable shift in the weather patterns as we enter into July. 

With hot weather in the forecast this coming week, we are hopeful it dries our soil and prompts things to grow.  So many plants have looked like they’re in “suspended animation,” growing and looking healthy, just not getting any bigger or producing flowers/fruit.  

But that is beginning to change. The high tunnel tomatoes are ripening and cucumbers are starting to produce and need harvesting on a daily basis. Our summer squashes are also starting to produce fruit. Summer snap peas are not far from being ready for harvest as well. 

Kale Week wraps up this week

For our CSA members, this is the second week of Kale Week. We made it two weeks so that all our half shares would have a chance to participate. 

A reminder that all you have to do is share a recipe or a photo of something you ate with kale in it and you’ll have a chance to win a T-shirt in our random drawing we’ll have later this week. 

Images from the farm

John takes a break from working in the field.
Heather-Marie, left, works with Sawyer on flower bouquets. Sawyer is a friend of our family who spent a week in the tinyhouse, writing in the morning and helping us in the field in the afternoons.
The variety of flowers is starting to pop, which means flower bouquets for the farm stand and for our CSA members.

This week’s veggies and recipes

Tangy Shredded Cabbage Salad

from the blog “Smitten Kitchen”

Heather-Marie makes this salad on constant rotation as soon as cabbage are ready.  It is so good!  She suggests tripling the recipe but you might not want to triple the hot peppers!

  • 2 c tightly packed, shredded green or red cabbage
  • 1 small Serrano chili, seeded and minced
  • 2 T fresh lemon juice, or more as needed
  • ¼- ½ tsp salt
  • ½ tsp sugar
  • 1 T canola oil
  • ½ tsp mustard seeds

In a medium bowl, toss together the cabbage, chili, lemon juice, salt and sugar.  Taste and adjust the seasoning.  You’re looking for a balance of  sweet and sour.

Heat the oil in a small, heavy skillet over high heat.  When oil begins to smoke, add the mustard seeds, covering the pan with a lid.  When seeds stop popping, immediately pour the oil over the cabbage salad and toss well.  Let the salad sit for at least 15 minutes before serving.

Kale, cabbage

Asian Kale Salad

source: Minimalist Baker

This salad was really simple and yummy!  The dressing is a little spicy.  We love roasted garbanzos!

VEGETABLES

  • 1 large bundle finely chopped kale (~5 cups or 330 g)
  • 1 cup (110 g) finely grated carrots (~ 2 large carrots)
  • 2 cups (140 g) finely shredded red, or green, cabbage (~ 1/2 small cabbage)

DRESSING

  • 1/4 cup (64 g) creamy cashew butter (or sub almond or peanut butter)
  • 1/4 cup + 1 Tbsp (75 g) chili garlic sauce
  • 1/4 cup (60 ml) toasted or untoasted sesame oil
  • 3 Tbsp (45 ml) maple syrup
  • (optional) Healthy pinch sea salt or 1 Tbsp tamari
  • CHICKPEAS* optional
  • 1 15-ounce (425 g) can chickpeas
  • 2 Tbsp (30 ml) canola or untoasted sesame oil
  • 1 Tbsp (15 g) white or yellow miso paste 
  • 2 tsp maple syrup
  • 1 tsp chili garlic sauce 

1.  If preparing chickpeas, preheat oven to 425 degrees F (218 C). Rinse and drain chickpeas well.

2.  In  a medium mixing bowl add canola oil, miso paste, maple syrup, and chili garlic sauce and whisk to combine. Add the chickpeas and toss to coat. Arrange on a baking sheet and bake for 20-25 minutes, shaking the pan halfway to even allow even baking. They’re done when crisp and deep golden brown. Set aside.

3.  For the salad, add all ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, nut butter for creaminess, or salt or tamari for saltiness. Set aside.

4.  Add kale, carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing and toss to coat.

5.  To serve, divide salad between serving plates and top with crunchy miso chickpeas (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 3 days. Store leftover chickpeas in a well-sealed container at room temperature for 2 days.

Parsley tips
  • We grow the flat leaf parsley, but you can also buy curly parsley in stores
  • Parsley is great in everything from sauces, salads, soups and stews 
  • Can be used fresh, or stored in a sealed bag in the freezer
  • Add fresh to salads, along with other herbs
  • Can be added to salad dressing ingredients
Basil tips
  • Basil goes well with pasta dishes
  • Can be used fresh, or put in a sealed bag in the freezer
  • Used in pizza and tomato sauces
  • Add fresh to salads, along with other herbs
  • Can be added to salad dressing ingredients
  • Pesto sauce
  • Caprese salad

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