today's harvest

Full Shares:

2 lb. new potatoes (purple viking, red and gold, or kennebec)

bunch carrots

bunch onions

bunch broccoli or green beans

bunch kale, couve, or chard

2 eggplant*

3 green pepper

summer squash or cucumbers**

cutting garden

Half Shares:

1 lb. new potatoes (purple viking, red and gold, or kennebec)

bunch carrots or tomatoes

bunch onions

bunch couve, chard, or kale

eggplant*

2 green peppers

assorted hot peppers (Hungarian hot-wax, black Hungarian, or jalapeno)

cutting garden

* Some of the eggplant this week are very thin or white. Some are also very round.

** Some of the cucumbers are an heirloom called Boothby's Blonde. They are small and pale yellow.

The reason that there is variation in the shares (getting one thing or the other) is that some of crops are just starting to come in and there is not initially enough for everyone. We're keeping track of who gets what, so that if you got broccoli this week, you'll get green beans next week etc.

The yield in summer squash is initially lower than expected. It looks like our first planting did not have enough nutrients. Our second planting looks amazing, but is just starting to produce. Today, we're doing some work on the first crop to amend the nutrient issue, and should see improvement within the next few weeks.

CUTTING GARDEN: There are lots of herbs and flowers. Please take a few bunches of herbs and a bigger bouquet. If you don't know what to do with summer savory or salad burnet, there are lots of recipes and ideas on the internet. You should be able to take enough basil to make a small batch of pesto.

Please don't forget to bring back your bags!

guarding the fields

As some of you may have heard, late blight has now been spotted in Maine, albeit on a small scale. Nonetheless, this is cause for concern. We have done several things this year to prevent late blight on our potato and tomato crop: We have weeded any volunteer plants that have been found in last year's plots. We have scouted our fields looking for suspicious plants, and have sent in samples to UNH for diagnosis. Thus far, the tests have been negative! We split up our crops — potatoes are in two different plots in the field, as are tomatoes, and we have filled one greenhouse with tomatoes. We are also using an organic fungicide as a preventative measure.

This year we are experimenting with a sprayable clay to deter cucumber beetles, vine borers, and squash bugs from infesting our vining crops. That's why those plants will appear whitish in the field.

We're using Japanese beetle lures to trap beetles this year. Last year the slugs and snails were very pesky. This year it's the Japanese beetles and earwigs. It's amazing how many beetles we're catching and disposing of! May they be reborn as butterflies and ladybugs!

Word got out in the woodchuck-town about how big our garden is. We have at least three burrows around the field this year. So far, we've managed to catch and relocate four woodchucks. We've also caught two skunks. I really didn't want to drive around with skunks, so just let them go in the woods. I often think of my grandfather's solution to skunks in a box-trap: a 22 rifle. But I won't go there.

This year we're using some deer fencing around a few select crops, and it seems to be doing the trick. There is also a moose that is walking through the property back and forth between the wetlands and the power-lines. I have not seen her, but our neighbors have. I recently found her scat near the chard plot. I'm not sure if moose like chard, but I know deer do, so the chard is now fenced.

today's harvest

Full Shares:

2 lb. new potatoes (red and gold, purple viking, or kennebec)

bunch garlic

bunch kale

bunch couve (collards)

head or two of cabbage (size dependent)

summer squash or two (size dependent)

bunch tonda di parigi carrots*

assorted hot peppers (jalapeno or Hungarian hot-wax)

bunch salad onions

cutting garden

Half-Shares:

1 lb. new potatoes (red and gold, purple viking, or kennebec)

small bunch garlic

bunch kale

bunch chard

an Asian eggplant or two (size dependent)**

head of broccoli***

cutting garden

* Tonda di parigi (Italian for 'round from Paris') is a stubby little carrot ideal for tossing in roasts or soups. You may also have a few longer carrots mixed in with your bunch. We left the greens on because they are pretty, but if you're going to store your carrots we suggest cutting them off.

** Asian eggplants are generally smaller than European varieties.

*** We experimented with an early broccoli variety called 'blue wind'. We didn't grow enough of it for everyone, but the other broccoli will be ready in a couple weeks.

CUTTING GARDEN:

There are plenty of herbs and flowers in the cutting garden for you. Please take a couple bunches of herbs and a bouquet of flowers.

today's share

Full Shares:

2 lb. new potatoes (either satina, red and gold, or purple viking)

last of the spring turnips

bunch couve (collards)

bunch chard

bunch mini onions (great raw or sauteed, greens can also be used)

bunch fava beans*

bunch basil**

cutting garden

Half Shares:

1 lb. new potatoes (either satina, red and gold, or purple viking)

last of the spring turnips

last of the snap peas

bunch couve (collards)

bunch fava beans*

bunch basil**

first of the summer squash***

cutting garden

* We need your input as to whether or not you'd like to see more fava beans next year. They take a bit of work to prepare, and a lot of space in the garden to get a good enough yield for CSA use. We've given you enough to add to a stir fry or pasta dish. They used to be one of the most widely grown beans in the world, and we think after you taste them you'll wish they still were! Anyway, let us know what you think!

FAVA BEANS

How to Store:
To store Fava Bean pods, place them in a plastic bag in the crisper section of the refrigerator right away. The pods will keep for five to seven days in the refrigerator. Store cooked and peeled Fava Beans in a plastic bag in the refrigerator for up to five days at most.

How to Prepare:
1.Remove the beans from the pod.
2.Blanch the beans to soften for easy removal of the outer shell.
3.Peel off the outer shell before eating or cooking to end with a bright-green, soft-scrumptious bean!

How to Cook:
Cook beans in a large saucepan in plenty of boiling water until tender, about 3 to 5 minutes, depending on the size of the bean. Drain well and rinse with cold water to cool. Or, just saute with garlic and olive oil.

** You've all been too shy in the cutting garden with the basil, so we've cut it for you this week!

*** The first summer squashes have started to appear! But there was only enough this week for the half-shares. There should be enough for the full shares next week, and then plenty for everyone after that.

CUTTING GARDEN

There's plenty of herbs to be cut, including parsley and summer savory. There is also Thai basil, a bit of oregano, and a bit of salad burnet. You may also cut a small bouquet of flowers. Don't forget your snips!

BAG RETURN

Please do not forget to bring back your bags. We're starting to notice more missing as the weeks progress!

today's share

Full Shares:

2 lb. new potatoes (satina)

head napa

head bok choi*

bunch beets**

bunch kale

snap or snow peas

cutting garden

Half Shares:

1 lb. new potatoes (satina)

head bok choi*

bunch kale

snap or snow peas

cutting garden

* The bok choi has been nibbled on by various insects, but is still edible. The stems are still in great shape.

** The beets you're getting today are the only beets you'll be seeing until around September. Our first beds did poorly this year — the germination was irregular, and we sowed too many beds and couldn't keep up with the weeds during planting season. We're taking notes for next year.

cutting garden today

There is plenty of basil, parsley, salad burnet, and summer savory. You should all be able to take a few small bunches of herbs this week.

There are also more flowers this week. Feel free to pick a modest bouquet. The zinnias need pinching, so please take a few of those.

There is a little sign in the garden describing how to cut. Don't forget your snips! And your water! It's going to be brutal out there today!

herbal medicine workshop

Herbal Medicine Weekend Workshop at Touching Earth Farm

Saturday and Sunday, July 10 and 11, 1-3pm

SPECIAL Touching Earth Farm CSA member DISCOUNT: $50 for the whole weekend!

Join us for an herb walk and plant id. class, followed by herbal medicine summer fun.

Saturday: plant walk, plant id. and wildcrafting and harvesting tips

Sunday: Herbal Medicine Intro and medicine making - working with fresh herbs!

non TEF members: $75 for the weekend, $65 for students

Pre-registration required - contact Lona at greenlotusyoga@comcast.net or visit www.greenlotusyoganh.com