Week 4

Dear CSAers,

Schedule change!: July 4th means many are away on Monday next week, so next Monday shares are changed and will be available for pickup on Wednesday, instead.

One of the best things about having a little "time off" this summer with my new baby, is I get to be a CSA member as well as a CSA farmer.  I have baked more biscuits for strawberry shortcake in the last month than I have in the last five years! I have afforded myself the time to even look up a new recipe or two.  And it turns out, the same things I love about being a CSA farmer, I love about being a CSA member. The diversity of plants we grow means there is always some new challenge as a farmer, a new piece of the sustainability puzzle to interlock as we design and redesign a crop plan for our community.  In my humble (and chaotic) kitchen, there is such joy in taking five minutes to make a quick red currant simple syrup to add to seltzer water, in stir-frying a pint of peas with garlic scapes and a dollop of lamb fat, in watching my family devour kale with chive blossom vinaigrette. We have designed our CSA program here at The Hickories to showcase unusual vegetables now and then and provide smaller amounts of many different crops (over 160 varieties of fruit and vegetables are grown on this farm) rather than great big quantities of fewer things.  It's a choice we made quite consciously over the years as farmers and eaters. I am grateful that what is best for the ecology of the land (diversity and change) is also intelligent for the ecology of our bodies' health and appetite.

In this week's share:

  • lettuces
  • cabbage
  • purplettes (spring onions)
  • peas
  • garlic scapes
  • red currants


All the best,

Dina

The Hickories 136 Lounsbury Road, Ridgefield, CT 06877 (203)-894-1851