In your share this week:
- French Fillet Beans
- Swiss Chard
- Collard Greens
- Golden Beets
- Sweet Walla Walla Onions
- Cilantro flowers
- Zucchini or squash - continuing to rotate through all the members
- Cucumbers - still only enough for part of the CSA members. Rotating and keeping track. :)
So happy to report that this big project is out of the way. On Saturday, we gathered a crew of workers together and made some important upgrades to greenhouses 6 & 7. This really needed to be done before the real cold sets in. The plastic on greenhouse 7 had ripped and was tearing away from it's east end frame and was in need of replacement due age and general wear and tear. We covered it with a "new" piece of plastic that was recycled and salvaged from a larger piece of plastic that tore off an even bigger greenhouse. Greenhouse 6, aka "the big tomato greenhouse", finally got it's second layer of plastic as well. This is a project we started in the early spring, but the company sent us a piece of plastic that was 8 feet short. Then by the time the replacement roll came, we were swamped with planting and other projects. The second layer will help keep things growing longer into fall.
Camomile - this is another specialty crop we are growing for Chef René at The Rose in Jackson Hole. It's grown very well for us and we easily have enough to harvest some for our CSA shares this week. Camomile can be used in many ways, fresh or dehydrated. One of the most common uses for this herb is to make tea. You can toss a portion of the flowers and stems into a gallon glass jar with a few tea bags, fill with water and leave out in the sun to steep. Or do the same with hot water. Both the flowers and stems are edible. Flowers can be placed as an edible garnish or chopped up fine and sprinkled on salads or other dishes. The stems can also be used, but more commonly only steeped in oils, wine, vinegar, water or other mediums to extract the flavor. In my quick research, I also saw several on line recipes for baked goods like camomile breads, cookies, pastries etc. Experiment and let us know what you make.
Cilantro flowers are also edible. They can be used (fresh or dehydrated) the same as how you would use the regular cilantro leaves, but the flavor is more mild. The delicate white flowers can be used as a garnish on a salad or other dish. You can also steep the flowers (stems and all) in oils, vinegar, and dressings for a mild cilantro flavor.
We appreciate feedback on adding these and other trial crops to the CSA shares - did you like the bronze fennel ferns, camomile, cilantro flowers, red veined sorrel in the salad mix? Word from the Workshares is they like trying the new items. We hope you are too.
Looks like we are in for another round of freezing nights again. We spent much of last week covering every night, and uncovering every morning. We are prepared to do it again. It's likely the potatoes are done growing for the year, so we are making plans to get them dug. Our outside salad greens aren't looking so great. I'll look at them again for next week, but we'll most likely be without salad until the newest planting in greenhouse 7 comes up. (We also have a row of new spinach growing in greenhouse 7.)
We are loving the French Fillet Beans this week! They are a personal favorite! I love to eat them raw, dipped in pesto! If you cook yours, keep in mind they are very tender (will cook fast) and are best left a little more crisp than to over cook and go soft.
Have a great week and ENJOY your veggies!