Week Four


Good Morning,

What a beautiful morning it is today! We had another 1.58″ of rain on Saturday morning so the ground is really saturated. The total for June is 12.48 inches. Too much by far, but not as much as other places. We did manage to get a few more crops in before this last rain. I have planted more green beans, lettuce, beets and carrots.

Just a reminder – if anyone would like to get eggs with your CSA share, they are $1.50 per dozen. They are raised a couple miles from our farm by the daughter of a CSA member. Some of you have let me know already. We will have them for tomorrow’s market.

Things are growing despite the rain and the deer. We are having problems with the deer eating the beet tops. A couple of weeks ago we put beet greens in some shares – well, since that time, the deer have decided to graze on the greens. Occasionally they will pull out the beets, but it is mostly the greens that interest them the most.

We hope that you are enjoying your produce. We have been keeping up on spraying the non-toxic Bt on all of the cole crops (cabbage, broccoli, kohlrabi etc.) to keep ahead of the worms, but it is still a good idea to soak the broccoli before eating. We are trying to give you fairly clean produce but with all the rain that has been a little difficult. Please know that most produce has been at least rinsed once before you receive it, but that you need to really wash it well after getting it home.

Some of the produce is maturing at different times. It would be nice to everything mature at the same time, but since it does not, there are times that what I mention on this week’s produce list will not be in your share. We are keeping track of the shares that are receiving different produce on different weeks so everyone eventually gets the same thing. Last week the cabbages were just starting to mature so some of you got regular cabbage and some of you got chinese cabbage. We will work hard to keep our records straight so all of you get all of the goodies you are expecting.

This week’s produce includes:

Shallots belong to the lily family. There are more than 500 different types. In addition to shallots, onions, garlic and leeks also belong to the Allium genus. Generally, shallots produce a reddish brown bulb that adds flavour to many dishes. Sautéed or cooked shallots have a sweeter taste than onions. There are many shallot-based products such as shallot pulp, frozen shallots (or chopped shallots) and peeled shallots.


Spread the shallots out to dry in a warm well-ventilated area. This can be done outside as long as they are in a shaded area and the weather is dry. Move inside if the weather threatens rain or becomes excessively humid. Be sure to spread the shallots apart on a screen or in a crate that allow air circulation. Elevate them from the ground to increase air circulation.

Trim the roots and stems of cured shallots prior to storing. Separate sections now, if you wish or leave them intact and separate just prior to use. Place in mesh bags or crates and store in a well-ventilated area at temperatures of 50 to 55 degrees. Avoid storing in areas where they may freeze or in areas that are warm and humid. A cellar or cool room is ideal. Shallots will keep all winter as long as they are stored properly. Store a small amount in the kitchen for easy access.

Check stored shallots periodically for any signs of mold or other disease or sprouting. Remove the offending shallot and monitor the health of other shallots.

By | 2016-10-14T08:15:25+00:00 February 16th, 2015|Posts|0 Comments