Good morning Sweetlanders
Each day, week, and season at Sweetland I learn so much. I learn from conversations I have with my crew. I learn from my successes and mistakes. I learn from consulting with other farmers. I learn from the knowledge of generations of farmers recorded in books and periodicals and the vast encyclopedia of the internet. And I learn from our CSA members.
I love working on a task that I specifically remember learning how to do from someone. Every time I re-use a piece of baling twine to fix something I think of my old-time farmer friend Ellis teaching me to position the knot at the end of the string to maximize its use. It’s a simple thing, but useful. When I water the greenhouse I think about my first farm boss, Jack, teaching me the importance of careful watering techniques. When tomato season arrives I think about a tip I learned from my friend and mentor, Chuck, who taught me to freeze my tomatoes and then slip their skins in cold water before canning them for winter.
In this odd season of social distancing, it’s still just as important to learn from each other. I want our CSA members to have the opportunity to share recipes and preserving tips, ask questions about what an unfamiliar vegetable is, or post pictures of Sweetland-sourced meals. I’ve started a private Facebook group for Sweetland CSA members as one way to keep this tradition of sharing and learning alive. I know, it’s not the same as in-person, but please consider joining and making a few posts this season to share both your knowledge and your questions. I’m a bit of a luddite when it comes to social media, but I am hopeful that we can make this one more way to keep our community strong and our shared knowledge circulating and growing.
Now, on to this week’s harvest!
Cheers, The Sweetland Crew
Week 4 Harvest, Brimming Basket
- Bok choy, 2 heads
- Lettuce, 1 head
- Rainbow chard, large bunch
- Asparagus, 1 bunch
- Spring greens, 1 bag (from Sweetland or Pete’s Greens in Craftsbury)
Week 4 Harvest, Half Pint
- Bok choy, 1 head
- Lettuce, 1 head
- Rainbow chard, small bunch
- Asparagus, 1 bunch
Recipes of the Week
- *Bok choy and mushroom stir-fry (we’ve been really enjoying the shiitake mushrooms from Mycoterra Farm in our Sweetland Staples orders)
- *Citrus and Greens salad, shared by a CSA member: “Wanted to share a simple salad recipe, which is your lettuce or arugula, grapefruit and radish, with a simple dressing of grapefruit juice, olive oil, and sea salt. So refreshing! Can also be made with orange.” WE LOVE HEARING YOUR RECIPE IDEAS! ADD THEM TO THE NEW SWEETLAND FB GROUP!
- *Who said Skittles was the only way to taste the rainbow?!? Rainbow chard frittatas are more my style!