Final Summer CSA, Week 18

I went to my cousin’s wedding this past weekend. It was cold (outdoor ceremony) but lovely, and the dinner and dancing warmed everyone up after. This wedding had been on the calendar for a long time. My cousin’s now wife knew where, when, and what she wanted for her wedding and after almost 2 years of planning and waiting it finally happened. I think the family was ready for a party.

My time on Friday and a part of Saturday was spent doing all the things that young women seem to do before weddings. It takes a lot of time, but since it’s rare, it’s fun. Also, if weddings were a sport, I really think I’d get a medal for most improved. Farming has soaked into me and buried in the skin under my fingernails. It took time for that to
happen, and it takes time to soak it out (or cover it up).

My cousin and his wife take the cake on the planning and waiting though. Spending 20 minutes painting one’s nails isn’t really that much of a time commitment.

A couple of weeks ago we picked the outside tomatoes for the last time before a frost. As I img_20181005_112702067loaded a full bucket into the trailer I reminisced to Sam about when these very tomato plants were so little and we gingerly rearranged them in the greenhouse and tiptoed between them. And now they’re done – just like that. I think the same sort of thing when I harvest broccoli or cauliflower. All sorts of time got spent seeding and tending to tiny little plants, and then after some time, I chop their tops off. It’s why we grew them and waited.

Here it is the last Summer Share harvest. And, what’s this? Brussels Sprouts! They are slow growing and slow picking and so worth it as a fun last surprise of sorts in your share. Like getting to the bottom of an ice cream cone to find it’s filled with an inch of chocolate.

Lunches out at the farm are starting to take on a different feel as someone will take additional time to prepare and start to cook the root crops we grow. Gone are the days of a quick tomato mayonnaise sandwich, and here are the days of trying to leave the oven door shut, willing the potatoes beets and carrots to roast faster. If you were in the Winter CSA last year you might remember me going on (and on) about how many hash-browns I was eating. Even they, with shredded potatoes, take a while to cook just right. And don’t even think about rushing them! It just takes the time it takes.

Now we’re at the end of the CSA season, and I hope that the bounty of fresh food has been a good thing for you and your household. Thank you for taking the time to use our vegetables. Every meal you make with this produce is throwing a small wrench in the machine of instant gratification and convenience. I know it takes time, and that sometimes you feel bad because you didn’t use it all or that in cooking something new it didn’t turn out. But I believe it’s worth the time, and worth the effort: meal after meal, season after season.

I don’t like the expression “good things come to those who wait”. That expression only make sense to tell to children. However, I do hope that whatever you have waited for or invested your time in this season that you have found it to be fruitful. If you find yourself still waiting and still trying for something, I hope you continue to have determination and strength.

Thank you for partaking in the season’s bounty with us.

For the farm crew,

Karin


In your share this week:

  • Brussels Sprouts (some smallish, but still good!)20181008_151431
  • Carrots
  • Kale
  • Yellow onions
  • Peppers
  • Russets
  • Rutabaga
  • Spinach (will need to be washed)
  • Kabocha squash
  • Tomatoes
  • Turnips

Kale BLT Salad

  • ½ preserved lemon, chopped
  • ⅓ cup crème fraîche
  • ⅓ cup mayonnaise
  • 1 tablespoon white wine vinegar
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • 12 ounces slab bacon, sliced ¾ inch thick
  • 8 cups chopped kale
  • 1 pint grape tomatoes, halved
Preparation:
  • Process preserved lemon, crème fraîche, mayonnaise, and vinegar in a food processor until smooth; season dressing with salt and pepper. Cover and chill until ready to use.

  • Heat oil in a large skillet over medium-high and cook bacon, turning halfway through, until brown and crisp, 8–10 minutes per side. Transfer to paper towels and let cool slightly. Slice crosswise to yield 12 pieces.

  • Toss kale and dressing in a large bowl until coated; let sit 5 minutes.

  • Add tomatoes and gently toss to coat. Divide salad among plates and top each with 3 pieces of bacon.

  • Do Ahead: Dressing can be made 1 day ahead. Keep chilled.


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