What a wet week! Fields are soggy, and crops haven't grown much without the sunshine. Tomatoes and peppers are still holding on, despite the cool temperatures. Fall brassicas and greens have loved the cool weather, though! We are all looking forward to a week of sunshine and temperatures in the 70's. The dreary weather has allowed us to work on some indoor takes - hoophouse renovation and planting, greenhouse organization, seed garlic sorting, and onion cleaning.
The salad mix in this week's share is a happy accident. At the first farm that we worked on, Turnip Rock Farm, they grew a salad mix that included dill. It was a lovely surprise to find the dill in our salad bowls. This summer, we added a couple extra plantings of salad mix in the hoophouse. This second bed of salad mix was planted into the bed where we had dill earlier in the season. The dill had gone to seed, and we didn't think much about it. The seed was viable, however, and grew up alongside our salad mix. While dilly salad mix wasn't our plan, we are happy to reminisce and to share this tasty mix and memory with you, our CSA members.
Hidden Valley Mushrooms has a diverse array of mushrooms available for purchase as an extra this week: fresh white button, shiitake, crimini, portobello, and oyster mushrooms, dry mushrooms (great in soups, casseroles, chili, and gravy), wild medley mushroom dry soup mix (contains dry mushrooms, white rice, wild rice, and herbs) and pickled mushrooms (for pasta salad, relish trays, cocktails, and sandwiches).
Your Farmers,
Craig and Lauren
