Newsletter Week 13

News From the Farm:

Hard to believe August has nearly come to pass.  The month has presented its challenges, especially as it's been the complete opposite, rain-wise, as the rest of the season.  With hardly any moisture it's been difficult to keep some crops--lettuce for instance--satisfied.  Many days this month were spent dragging hose around the farm, watering those crops no connected to our irrigation system.  Other crops, like the radishes you've received the past few weeks, have unexpectedly thrived in the summer dryness.  those huge, tasty beauties are the same variety--if you can believe it--as we gave out earlier in the season!

For those visiting the farm soon, make sure to congratulate our interns Alex and Alison on their marriage!  Their beautiful ceremony this weekend was an honor to be a part of, and their party--with masterfully prepared Wellspring-grown food--a real treat.  All the best to you two!

Some notes on your shares this week: Despite the fact that CSA members, in my experience, rarely seem to much like it, we decided to grow a small amount of celery this season.  Though we love the stuff, you should be warned that it doesn't taste much like the bland and watery California-grown celery you're probably used to.  Probably because of the make-up of our soils here, the celery you're receiving today has a much stronger, even salty taste.  It might seem a bit odd when eaten raw.  If so, save it for a soup or stew.  For short term storage, cut off the leaves and store the stems standing upright in an inch of water.  But save those leaves: they'll be wonderful if dried like other herbs, in a winter stew.

You've been receiving green bell peppers lately.  It's necessary to pick these off the plants to keep them producing fruit.  But now, we're letting the remaining peppers ripen to red.  Expect them in a few weeks.  This week, in their place, try an assortment of hot peppers: jalapeno, cayenne, or ancho.

Tomatoes!  I'll be writing more about the heirloom tomatoes you're receiving in the coming weeks.  For now, enjoy this small taste of the first--finally!--picking.

-Jeff Schreiber