Cultured cabbages.

Leafy goodness.

it’s hard to believe that we’ve only got two more weeks left in our summer CSA. First, I want to thank all of you who have completed the member survey - we really rely on your feedback to help us plan for next year. We are looking through the results and considering ways we can increase the value of the share next season. 

We also want to thank you for your overwhelming support throughout all the ups and downs of our very first season. It has been such a pleasure getting to know everyone over the past few months and we hope to stay connected as our season draws to a close.  We will still be sending out communications periodically, so make sure that we have your correct contact information.

Even though the days are getting cooler and Maine has already had it’s first snow up north, the high tunnel is still cozy and I’ve been busy planting greens like lettuce, radicchio, endive, escarole, and more. These will mature over the next few weeks and months and hopefully keep us in fresh greens over the winter! Please keep an eye out for info from us on how you can purchase our veggies throughout the colder months. 

It won’t be long before we open up next year’s sign ups, which we hope will be an on line process instead of paper- again, stay tuned for updates and lots of exciting changes for 2021!

In this weeks share we've got some returning favorites in tomatoes, peppers, potatoes and onions and then the addition of napa cabbage. Essentially the big cousin of bok choy, the name comes from the Japanese word "nappa" which means vegetable leaves. You'll find napa cabbage to be very versatile, substituting for lettuce in salad or slaw recipes, but also performing in the traditional cabbage role for soups, stews or a stir-fry. It also happens to be the base component for kimchi, which is the traditional Korean dish of salted and fermented cabbage. Even if you're not feeling that adventurous there are a ton of ways to enjoy this leafy brassica!