We made good progress on the high tunnel – all the ribs were raised, the baseboards attached, and and many additional pages of instructions were decoded and supports were added.
Construction went faster this week – in part because we had more experience, but largely because we had good help – Jim continued as project foreman, and we were joined by Neighbor Dave and his tractor – which allowed us to forgo awkward tippy ladder work, and instead simply work from inside the raised bucket, with all the necessary equipment and tools up with us.
Part of the work required using self-drilling metal screws to secure pipes together – this created hot shards of flying metal. We discussed how eye protection should be worn, but I didn’t want to stop working to lower the tractor bucket, run up to the shipping container, and put on the safety glasses … so of course, within minutes of the conversation, a piece flew into my eyeball before I could blink. I could feel it when I blinked. I hoped it would go away n its own, so I kept working – but after the efforts were one for the day and I splashed water in my eye, I could still feel something scratchy in there.
So Kristin took a look, and reported grim news – there was as tiny piece of metal stuck in my eye, in the white just outside the iris. The hot shard had apparently sizzled into the surface, and stuck fast. At least the heat probably made it sterile, I reckoned.
Fortunately, our friend Chris Thrift had donated to us not just the safety glasses that I hadn’t bothered to wear – he’d also donated a single use eye wash kit, which I used to vigorously squirt a stream of saline solution into my eyeball, while looking every-which-way and laughing at the absurdity of it all.
Fortunately, it worked,and the wound the hot metal left behind seems to be healing up quickly.
Week 10 Box
- Sweet Corn – Sugar Buns & Buhl varieties We picked it right before leaving the farm – you may want to devour it soon, because the sooner you eat, the greater the sweet … the sugars begin converting to starch as soon as they’re picked. Cooking sweet corn stops that process – but really, the best way to eat sweet corn is raw, on the cob, right now.The less sweet-tasting type is the more yellow colored Buhl sweet corn – an old-style, non-hybrid variety … the kind of sweet corn your grandparents would have eaten, before sweet corn was cross-bred to hold their sweetness longer.
- Spaghetti squash – Cut in half, scoop out the (tasty & edible if roasted) seeds, and bake it in the oven until you can scrape out spaghetti-like strands with a fork. Best if not overcooked. You can microwave it too – as-is if you want it to explode, or with vent holes if you’d prefer it didn’t. There are a lot of good recipes out there.
- Fennel herb – It will be droopy and sad looking when it gets home, but just stick it in some water overnight – and it will stand back up. It’s often paired with fish, but is also great chopped into salads.Goes well with oranges and apples and other fruit. Mouth freshening when eaten raw in the field.
- Tomato Medley – they’re ripening!!! I wish I’d taken a picture of them all spread out on the processing table in their colorful glory. The stripy Green Zebras are ripe even while still green – feel them to see if they’ve softened – if so, they’re ripe! Actually, all your tomatoes should be about ripe this week. Enjoy the variety!
- Tomatillos – like tomatoes, they keep out on the counter and don’t need refrigeration. They will turn yellow and get sweeter the longer they sit out. Until it’s too long and they rot. Good in a sauce with chicken or pork.
- Eggplants – some Thai, some Italian, some white like the original eggplants were.
- Thai Basil
- Aromata Basil (large shares only) – it’s rather purple.
- Cucumbers can’t stop wont stop
- Summer Squash Zucchini – we have been loving our zucchini in cakes, pancakes, tacos, tots, kebobs, and almost everything else. One day they were in all three meals; it was good.
- Beets and greens – don’t throw away those tasty greens! Yes, you.
- Broccoli (large boxes only)
“Last Week’s CSA” by Shareholder Amy:
Some of our pics from the week: