Week 3- July 7, 2011

What’s in the box?

Full Share


sugar snap peas

Collard Greens

Fresh Garlic


Green Onions



Half Shares


Collard Greens


Green Onion

Fresh Garlic

zucchini or summer squash

sugar snap peas


Notes on the boxes

Fresh Garlic is something new that we wanted to offer.  It is older than green garlic, but not cured garlic, yet.  Peel and eat it as you would cured garlic, but enjoy its more mild flavor.

Strawberries are about done.  The warm weather got them all ripe all at once.  We could not pick them all before they started to get over ripe.  This will likely be the last week of berries.  Seems like no matter what, the week of the 4th of July is the last week for Strawberries.  We will miss you, Strawbs!  See ya next year!

zucchini, Summer Squash, and cucumbers will be arriving from the field in greater quantities in the coming weeks.  For now, Zukes and squash can be sliced up and added to your eggs for breakfast.  Cucumber can be added to a salad or sandwich.

Sugar snap peas  do not need to be shelled.  This variety has a “string” that can be pulled off with the end of the pea.  We usually cook the peas with a little butter and then de-string them as we eat them.  It’s not very graceful at the table, but it’s less work for the cook.  When eaten fresh, the strings don’t seem to bother anyone.  Sugar snaps are best eaten fresh.  The longer they sit in your fridge (or in the grocery store) the less delicious they become.  Yay for getting it right after we picked it!


Collards Delicious

To prep the collards, wash them, fold them in half and cut down the stem in order to remove it.  Stack up your de-stemmed greens and roll them up all together in a tube.  Slice them across the tube and you will have beautiful, elegant collard ribbons to cook.  You can cut them to the thickness you like, but I prefer about a 1/4 inch.  Lots of recipes for collards will have you cook them for hours until they become a tender mush.  This is necessary for those giant, toothy southern collards; but we have the pleasure of working with young collards that have yet to get so tough and bitter that they need that kind of cooking.  We just heat a little oil, butter, or bacon grease in a pan.  Add minced garlic.  When it smells good add the greens and saute until greens are bright and tender (should take about 10 min).  Season to taste with salt and a squeeze of fresh lemon juice.  Optional:  Top a piece of bread with your favorite cheese and some of the collards.  Broil till cheese is melted.  Top with a fried egg.

On the farm…

some AMAZING photos by Larry who is working with us this season.  Thanks Larry!

and a couple of pictures from the packing shed

What does a typical day look like for Turnip Rockers?

Most of us start the day between 6-7 am (when we wake up, we are already at work!) Larry milks the cows most days, and gets swatted in the face with a wet tail most days.  He says it is more effective at waking you up than a cup of coffee.

Steve feeds and waters the pigs.  Lauren feeds June, our new calf.  She drinks about 3-4 gallons of milk a day (the calf, not Lauren). Craig takes the Gator out to feed and water the chickens and let them out of the coop to range around and eat what bugs and grass they care to eat.  Josh and Rama wake up to a wonderful baby boy to feed and care for plus making phone calls, answering emails, checking the weather and organizing the daily run around. This takes a tag team effort most days. Then we take on the tasks of the day, which at this time of year seem endless. Actually, it is for the most part.  If it’s not raining a lot, there is always something to be done from the time the ground thaws until it freezes again… Weeding the 12,000 ft of carrots and the 10,800 ft of onions, trellising the 8000 ft of tomatoes, running the irrigation when it’s dry, harvesting the 260 lbs of peas, and 260 heads of lettuce, and the 410 pints of stawberries. Not to mention planting nearly two acres of fall crops, broccoli, cauliflower, beans, corn, beets etc….  Then when the day comes to an end sometime around 6, we end it like we started. Milking the cows, watering the pigs, collecting and washing eggs, and feeding the calf.  We  remember to tally up what we did get done, and know that what we don’t get done will be there tomorrow. Unless of course it isn’t.

This weather, wow. Great, hot and dry. What a change from the cold and wet we had this spring. You could literally watch the crops grow. Every time we turn around the tomatoes are taller and bigger, and the squash is longer and the melons are vining out further. The sweet potatoes are more lush. Peas are dangling from the 5 ft vines. Broccoli heads are starting to show up. Potatoes are flowering and making little tubers to harvest in the coming weeks.  We are very excited about how things are looking out there.

But still I bite my nails about the next few weeks. I’m sure we will be hauling in some more great produce. But it is the life of a CSA farmer to always wonder what is going in the next box.  We try to do a good job staggering our plantings, but the weather can really change the timing of when things are ready.

Head lettuce will be coming to an end… you might be thankful for that.  It is starting to get hot and so the heads could be getting a little bitter. This is why we don’t grow it year round. Next week will be the last of it.  Then we will move more toward the summer lettuce aka; cabbage. But also, cauliflower, more broccoli, garlic scapes, summer squash, more quantity of zucchini and cukes…


  1. Jen W said

    Wow, you all have very green thumbs!!!! Your food has been fabulous!

  2. Jen said

    We are loving everything each week! Tried the salad dressing recipe you posted a few weeks ago and love it! Keep the recipes coming! I made a sweet and savory kale recipe I found on http://www.allrecipes.com and we loved it…even our 18 month old twins liked it! I think it would work well with spinach, too!


  3. Kristi Herro said

    The greens have been fabulous. And the berries have been sweet. Nothing beats the fresh sugar snap peas. Thank you for all your hard work gang.


    The Happy Herros

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