Heat Dome Week!

Really, it’s not been that bad. Because it’s just really hot, not scorching heat combined with wildfire smoke, or on top of a prolonged drought. We’ve been through some of those, so now this isn’t demoralizing.

We hydro-cool our veggies and our selves: wet shorts and hats, trips to the rivers, cooling showers. We plan outdoor efforts around the sun’s power, spend time in the rivers, and do town errands to air-conditioned spaces during sunpeak.

That same abundant solar energy charges our array of batteries by day, so we can run fans on blast throughout the nights. And in the field, Kristin has simply … adapted without having to sacrifice any functional hours from her days. It’s impressive. And sort of scary. I reckon I married well.

Pro Tip From Kristin: “When you weed the corn, you weed in the shade.”

Inside Box 5

• Fresh Garlic – uncured garlic – no papery wrapping, a fleshy wrap instead. still has cloves inside to use. You can let it dry on the counter for later, too.
• Peas – most of the year, we can’t have delicious fresh peas. But today is not then.
• Italian Basil
• Zucchini & Summer Squash
• Cucumbers

• Napa Cabbage – can be eaten raw or sauteeded.
• Curly Kale
• Radishes – It’s been hot, so these are likely extra zippy. If that’s not your thing, they could be cooked into submission.

We went to The Waterfall again this week; my sister was in town. We found beauty, meaning, and the sandals that Otis has left there last week. So that was good.

It rained some more. That seems to keep happening. I can let my drought trauma hyper vigilance guard down. A little anyway. Maybe.

The crops are recovering nicely from the hail. Perhaps a couple weeks behind where they’d have been sans stoning, but feeling frisky.

At dusk, there is often a chorus of two or three whippoorwills near our windows. It’s such an intense and interesting sound; The farm is the only place we’ve ever heard it. I love that the boys are growing up with it for reasons I can’t explain.

There are still not mosquitoes. I’m not sure what to think about this, but I can’t deny how I feel about it. And that is GREAT, with a little apprehension that I’ll take it for granted, and get acclimated to their absence, and later struggle with the transition back into a world of swarming.

Maybe the whipporrwhirls are eating them all.

inside Box 4

A bunch of Sugar Snap Peas – serve chilled, accompanied by a heat wave or heat dome.

A bit of Snow Peas – they might wanna get with your Thai basil

Green Onions

Broccoli – did you know that Boron is a critical micro-nutrient for plants? It is.

Red Cabbage – we might have finally found a variety that works well for us this year!

Zucchini – so it begins

Micro Mix Microgreens – sunflower, radish, broccoli, red cabbage, kale, amaranth

Kohlrabi – I already told you to peel these, I hope. You could cook em. PIckle em. Let then turn into a shrunken head prop for Halloween, forgotten in the back of your fridge. Choose your own adventure.

Thai basil – stir fry stir fry stirrrrr frrrrrrryyyyyyyy

This week Ranger brought a new friend home, the ice-shredded field is recovering, and I no longer squish the potato beetle larvae; now I pick em & drop them into a bucket of soapy water that I wear on my belt. It feels more like foraging than hunting, which is pleasant.

It also, and moreso, feels good that last week’s tentative optimism was likely justified. Sure, it’s hot and muggy – but yesterday we took a Waterfall Day, and it was ridiculously perfect: the bad storms skipped by just north of the Magic Waterfall, and the heat dome stayed just south of us … the serendipitous vortex there worked its magic, made our day, and massaged our souls, which we perhaps quite needed.

inside Box 3

Otis took photos at today’s CSA harvest (he was mostly interested in being allowed to take the “aerial” shot from atop the semi trailer.)

• Bok Choi – the older leaves tell the take of the last week’s drama . Since the stems are the main event, we left some on even though the leaves have been through hail n back.
• Kohlrabi – to know it is to love it. I like it chilled and sliced, sometimes salted and peppered.
• Sunflower Microgreens – Grandma Deb puts them in salads, sandwiches, and scrambled eggs, when not eating them plain.
• Cabbage – we removed the brunt-bearing outer leaves.
• Sugar Snap Peas – don’t eat too many handfuls without anything else. Turns out they contain a ton of fiber and something called Galacto-oligosaccharide, which is a complex carbohydrate chains that humans lack the proper enzymes to fully break down. They pass into the large intestine, where gut bacteria ferment them, producing significant amounts of gas. Don’t ask me why I know. And don’t tell Kristin I’m writing about this in the farm newsletter.
• Snow Peas – stir fry favorites
• Salad Turnips
• Mint (Peppermint & Apple Mint) – one has fuzz and one doesn’t. I don’t remember which is which but they smell and look different …. make a muddle mix in your mojito. Or tea. Or infused water, that’s a thing. Wait, isn’t that just tea?
• Green Onions
• Garlic Scapes – How About Garlic Scape Pesto
  • Ingredients:
  • 1 cup chopped garlic scapes1/2 cup toasted nuts (walnuts, pecans, or pine nuts)1/2 cup olive oil1/2 cup grated Parmesan cheese Juice of 1 lemon
  • Directions: Pulse scapes, nuts, and cheese in a food processor. Slowly drizzle in olive oil and lemon juice until it reaches the desired consistency. Toss with pasta or freeze in ice cube trays for later.

And Jasper took field pics today:

We came into today’s harvest renewed, and hopefully some of that will show in your food this week.

By the time you read this you will have already noticed that the box this week is …. surprisingly lightweight. Pretty vacant. Well. Remember last week, when I said something about how even though the rain skips around us, at least the storms do too? Yeah..

After 13 lucky years, our luck ran out. Last Friday, we were in the field harvesting for the farmer’s market when our phones blew up with a tornado warning. Radar showed a purple blob among the incoming red stormclouds, rolling straight at us. . I watch radar like some dudes watch sports and I knew it was a doozy and I knew it wasn’t going to miss. I hurried from the field, shut the high tunnel up tight, rounded up the kids and the dog and the cat and herded them into the root cellar.

The purple blob came into view over the western treeline. Crazy clouds. I don’t know what they’re called, but I think they’re hail clouds. Because we didn’t get a tornado or even much for wind, but we got a sustained and intense downpour of ice . “Shreddy sized.”

When we emerged the world felt like someone left the freezer open and smelled of the insides of plants. “Like someone just mowed a lawn, but the lawn was our vegetable garden.”

We scooped thick piles of ice away from the tattered remnants to avoid adding freeze damage to their 99 problems.

It was bad. The worst we’ve had in thirteen years.

So your box isn’t one of the best in those thirteen years.

But ….

We have seven new baby chicks, peeping and hopping and serving as the living embodiment of hope.

And on the heels of the storm, we began a visit from one of our O.G. WWOOFers – Grace, who was here for all of the 2016 season!

In the intervening decade she had four kids, all near our kids ages, and the whole squad came to the farm for several days. Good times ensued.

Clan Grace headed for home after we finished up with the CSA harvest just now:

Inside Box 2

A moment of silence (or noise) for the kale, bok choi, and lost lettuce. I really wanted to include some “hail-massaged kale” but it was just way too ripped up.

But! We did get some lettuce for you – the leaves shielded by kale or weeds or their fallen brethren! The sweetest lettuces are these, according to Folklore.

The Snow Peas are sometimes blemished by hailstones. (We ate the ones that were blasted open while harvesting the rest.)

Salad Turnips

Oregano

Garlic Scapes

Radish Microgreens

Spring Onions

postscript

I, feel … hopeful. Things are definitely set back, and will need time to grow some new new stems and leaves. We’ll lose some things, but there are always some that don’t make it for one reason or another – and others that flourish. I see little tiny leaves pushing out of the wreckage. Life uh, finds a way. There are some really good, positive metaphors to be mined here, if you’d like.

But dang, it’s absolutely pouring rain here (I write these in the ride from farm to The Cities.) I’ll take my cue.

And so concludes Year Twelve of the Que Sehra CSA! Wait, actually is it Year Thirteen? So many years that we’ve lost track. This year was another good one.

Kristin, what about this season?

vocalizing enigmatically

nods. makes eye contact. takes a breath.

Furrows brow.

Laughs, and demands to know what I’m typing.

“Well, we never managed to get beets in the box; every year it gets worse. But we did manage garlic. And while we probably won’t ever try celery again, the celeriac was alright.”

Nods.

She realizes it’s all being written down, and refuses to say more.

Let’s let the veggies do the talking:

inside box Seventeen

• Tetsukabuto Squash – A delicious cross between butternut and buttercup styles, their flavor is quite good but will improve with age, so considering stashing it on the counter for a month or two. But keep an eye on it, and if anything starts to go toward bad, eat it promptly.
• Cabbage – is underrated.
• Red Potatoes
• Leeks – Last year we had no leeks at all. Next year may be a return to Large Leeks. Let’s predict it.
• Peppers
• Herb Bundle – parsley, sage, rosemary, thyme
• Celeriac aka Celery Root – cut off the outer part of the bulb and then roast it. Come people use the greens to make a tasty vegetable broth.
• Celery – it’s a marsh plant, so it’s a challenge growing it out in the sandy Barrens. You aren’t gonna eat it with peanut butter. Slice it against the grain, like a tough cut of meat, and use it in soups.
• Tomatoes – remember Ratty the chicken? She’s at it again, sneaking into the high tunnel through a side passage, to jump up and peck every darn tomato she can. We saved some from her this week for you.

We loved living the life we did, growing for you this year – and hope you loved living the life you did, while you ate what we grew. Hopefully we’ll see you at the party on Sunday – and grow for you again next year.