Wednesday, July 11, 2012

Shares, weeks 1-5

WHEW!!! We've survived four weeks of harvesting and distribution, and we've entered week five. It's hard to believe that we're almost a quarter of the way through the CSA. We're getting a lot of positive feedback and constructive suggestions, and we've already made a number of adjustments along the way. Here's a quick recap of weeks one through five.

Week 1 was, as expected, a fairly small harvest as we're just beginning to harvest. It included some beautiful tender lettuces, kale, mizuna, radishes, spinach and rainbow Swiss chard. Some hungry deer made our sugar snap peas a bit later than expected, but everyone got a handful -- enough to nibble on the way home!
Week 2: Everyone was excited to see plentiful snow peas! They are definitely popular among our members. We also harvested our first arugula and red Russian kale. In addition, we had various lettuces, mizuna, radishes, spinach and spring onions. We swapped with another local farmer who uses a high tunnel farming technique to get some early zucchini and squash. We also started to cut some herbs and wildflowers. People with cats especially enjoyed the catnip!

Week 3 brought our first harvest of kohlrabi! It was a first-time veggie for a lot of members. Early-season greens continued; to avoid palate fatigue, we allowed members to weigh (1.75 pounds -- that's a lot of greens) their choice of greens from arugula, tatsoi, mizuna, kale and red kale. Leaf lettuce greens continued, as did snap and snow peas.
In week 4, we continued to offer a choice of greens, including arugula, tatsoi, mizuna, kale and red kale. Leaf lettuce continued, as did sugar snap peas, snow peas, kohlrabi and radishes. We also offered yellow squash, which was not harvested in time to make our picture.

Week 5 began the transition to some of our popular summer crops -- broccoli, green beans and cabbage! We also had zucchini, yellow squash and the tail end of snow peas. We had three kinds of lettuce to choose from (2 heads total). Our choices of cooking greens continued, with a choice from arugula, tatsoi, mizuna, kale, red Russian kale, and Swiss chard. Our herbs really came on this week, with several available for cutting.

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