That’s right, another great harvest from our farm again and this time it has some ingredients to make pickles!
What we have got in the box this week are as follows:
Dill Flower Heads
Parade Green Onion or Deep Purple Onion
Be sure to make some pickles with what you got in the box! And don’t forget to use the other vegetables there either, you could make some tomato soup or cook some squash for breakfast. After all it is the first week of tomatoes and we will have plenty more to come in the following weeks. Some of the other items have some great benefits to them as well, such as Calendula and Sacred Basil. The calendula and sacred basil are meant to be dried but that dousn’t mean that you have to dry them to use them.
Calendula it self is great for the skin and can be used to make teas and salves. It has some natural healing qualities, as well as some anti inflammatory properties as well. Be sure to look up some great recipes and remedies for this online, most can be easy to make if you have the right equipment!
Sacred Basil is also known as Holy Basil and Tulsi. It also has some amazing qualities to it and has been know to help people with anxiety. It also has some other benefits like helping regulate blood sugar and helping with acne! It can be used in tea as well as a number of other natural remedies.
As always have a great week and collect your box!
Post made by James Stroud
Happy Wednesday! Time to collect your bounty once again this week!
Everything in this box looks great!
The contents of this box are as followed:
Red Express Cabbage
Kohlrabi or Savoy Cabbage
As a heads up, you should refrigerate the onion, garlic and potatoes because they have not been cured. The potatoes are a bit small, so I plan on baking them and just eating them as is! The carrots taste great too!
I recommend adding the garlic to just about everything you cook because you really can’t go wrong with it. As a matter of fact I recommend adding the garlic to the potatoes and add a bit of butter and salt to them as well. It will create a little but very delightful snack for the day! You can either bake or or boil the potatoes and saute the garlic cloves and add the salt and butter. The best part of that recipe is that it only takes about twenty minutes to cook!
Have a good week everyone and be sure to pick up your boxes!
Post made by James Stroud
Another great harvest here at the farm and another CSA ready for pick up!
Their is a great variety in this weeks box, the contents are as followed:
Here are some ideas for a few of the more unusual items like the garlic scapes and the cilantro flowers.
The garlic scapes are completely new to me but they smell great! You can use them in several different recipes such as soup, hummus and can even be grilled. Some of our fantastic volunteers said that they just dice them up and add them to just about everything.
Some of the workers on the farm were talking about using cilantro after it has flowered and it turns out you can use them just like you would cilantro, though the taste might be slightly different. Some Mexican cuisines call for flowered cilantro as well. If you happen to be one of those individuals that dislike the taste of cilantro in general you can always use them for decoration because they are aesthetically pleasing .
Well that’s all for this week. I hope you all have a good one!
Howdy hey, we’re at the end of May.
This week in the box you’ll find:
Pictured: Purple Top White Globe Turnip and Garlic Scapes
- Head Lettuce (either Ice Berg or Romaine)
- Bitter Green Head (either Raddicchio, Escarole, or Endive)
- Napa Cabbage
- Garlic Scapes
- Shell Peas
- Salad Turnips
- Purple Top White Globe Turnip
- Sweet Potatoes
Please note that ‘Bitter Greens’ and Head Lettuce (esp. Romaine) may look very similar– you can tell the difference by the leaf thickness and texture (bitter greens may feel thicker and slightly ‘hairy’), but if in doubt a taste test will work!
Included in the same bag as the Napa Cabbage (stalk with leaves on top) is a Chinese vegetable known as Celtuce. Celtuce has a peanutty/slightly bitter flavor, and is often used in stir-fry. To use, first skin the stalk. Greens may also be cooked and eaten.
Lastly, shell peas should have their outer coating removed before they are eaten– they may be consumed cooked or raw.
What else is going on at the farm?
It’s time for summer showers! Frequent thunderstorms create breaks in the workday– to tidy and organize– and check on our new chicks!
Hatched at local schools (arranged through the Livestock Conservancy), the Student Farm has just received a new batch of Delaware Chicks, from the eggs of our own flock. Its a joy to watch them grow a little bigger each week– in a few weeks they’ll be moved outside to their own coop, to get bigger/stronger before they are introduced to our established flock.
Blog post written by Laura Maule
Whats in the box this week?
- Lettuce mix
- Collards or Swiss chard
- Sweet potatoes
- Salad turnips
Greens are steadily in abundance with this box. The rapini which resembles broccoli is entirely edible with many ways to prepare and enjoy. If you’re short on freezer space, consider dehydrating some of the greens from your box. Dehydration is fairly simple and is accomplished in a few different ways. You can set the oven to a 200 F, place the greens on a sheet pan without overlapping the leaves. Monitor the progress and greens can be ready in about 5 hours. Another option is using a dehydrator, setting the temperature to 135 F and lay the leaves on the trays without overlap. The dehydrator can be left to run for about 3 hours or until greens are crispy. Using solar energy from the sun is a simple and energy efficient method, simply place the greens on a baking sheet, screen, silicone mat and leave in the sun. Check periodically for doneness.
You have a number of options with the finished greens:
- bag the dried leaves and store in a cool place for use later
- pulse the greens into powder and store to add in recipes for smoothies, soups, eggs, etc.
- save the stored greens and re-hydrate later by soaking in hot water
- eat the dried greens as a snack, during dehydration prep sprinkle with salt or spices to add flavor
post by Shaquannah Faison
What’s Happening on the farm…?
This weekend the farm has been busy entertaining goers of the 23rd annual Piedmont Farm Tour. The tour started Saturday and runs through today: Sunday April 29th (You still have time to come by and see us. 2-6pm!!) $10 per car per farm
To be a farmer is time consuming and as much as farmers want to open their farms and allow people to immerse themselves sometimes it takes away time that the farmer could be farming. From my experience though, as much time as a farmer may lose from sitting down and talking to someone about their farm they would never turn away someone interested in farming. The farm tour sets aside that time and allows farmers to open their farms up for all the questions and visitors for a specified time.
CCCC’s student farm, known in the past as the Land Lab allows student farmers the space to apply what they are learning in the classroom. For example: classes such as crop production and advanced crop production give students the ability to understand the growing process from seeds to harvest, greenhouse design students work on high tunnel maintenance and the propagation house, and the agricultural marketing class does the blogs, and marketing for the Student Farm/ CSA (Community Supported Agriculture) that supports 30 families. By the end of the program you have done everything it takes to operate a farm.
The student farm also operates on student interest. If you come in wanting to learn more about a specific technique they give you the opportunity to use the student farm as a place to “experiment” on. Eric Knight, first year student took an interest in orchards and has spent the past semester helping in the student Orchid (you should go see it, it’s a work in progress) Blueberries were planted with the Special Topics class in the Fall!
James, the Student Farm manager and former student will be around the farm to answer any questions you have. He is a walking book of information about all things farm related.
Top photo: Carolina Farm Stewardship Association Farm Tour Booklet 2018
Middle photo: Organic strawberries on black plastic. Planted last Fall (Fun Fact- The Student Farm is Organic)
Last Photo: Cover crop: Crimson Clover, located in front of Hoop House South. The clover naturally helps elevate nitrogen levels
**All photos taken by me… Victoria Edwards-Cotten, 1st year student farmer
The past two weeks we have been putting the last of the spring transplants in the ground- lettuce, pac choi, kohlrabi, kale, and direct-seeded radishes. Spring has just begun and in the world of agriculture that means that it is time to focus on summer. Tomatoes, peppers, and flowers are over-taking the greenhouse. Bean and corn seeds are practically jumping out of their packets awaiting to be buried in the soil. It has been an odd April- 80 degrees one day and 28 degrees the next. Summer crops are especially sensitive to colder temperatures so we’ve continued to hold them in the greenhouse until we know that the frost days are over… and I think we finally see the light (and feel the warmth). So this week, if all goes as planned, we can take our tomatoes, beans, peppers, and corn out of the nursery and take them out to their first day of kinderGARDEN where they can flourish and then nourish.
Spring is here. The farm seems to have woken up. As we’re prepping beds bees are pollinating brassica flowers, birds are searching for mates, pollen dusts the butterflies’ antennae, and big Carolina rain drops cut through rays of sunshine.
“It is spring again. The earth is like a child that knows poems by heart.”
-Rainer Maria Rilke
By: Jennifer Greenlee, second-year Sustainable Agriculture student