Greetings CSA Members, 

Last week was especially tough on the farm. All the rain showers swerved around us and we received none. Thus, the new irrigation system is being tested for all its worth. Brian is out trying to quench the thirst of our vegetables until dark each day. And our amazing crew has had to withstand unbelievable conditions now for many days. With all of this in mind, I share with you a wonderful piece (Water) from Eileen who works on the farm part time, but full time as a massage therapist. Frankly, I think that she should be a writer. I think that you will agree. 

“The crew began work early today, at six rather than seven, in an effort to expend energy harvesting vegetables before the thermometer reached 90°. On sweltering summer days such as this, water is a vital and necessary component to our work. In the absence of water, and without the ability to replenish our 
rapidly diminishing body fluids on hot, humid days, none of us would last very long. Even the fittest among us would rapidly lose stamina in the sweltering sun, and nothing replenishes thirst or refreshes the spirit like a drink of clear, cold water. 

Reaching for my water bottle again about half-way through the morning’s work, I pondered the significance of water and its importance to all that we do at Denison farm. This simple substance, which we often take for granted, is involved in almost every step of crop production, including growing, harvesting, preparation, and storage. Water can make or break a farmer’s season, and it can make or break a farmer’s career. Too much or too little has adverse effects on crops, and consequently, can wreak havoc with the profit margins. Insufficient irrigation in the event of a drought, for example, may lead to a major crop loss, and result in financial hardship, or possible bankruptcy or foreclosure. A very wet spring and summer, such as the one we experienced last season, often results in stunted, unhealthy plants which are more susceptible to mildew and other fungal agents. In 2009, many farmers in the Northeast lost all or part of their tomato crop to tomato blight because of the wet, cool spring and summer we experienced. 

Some of the crops we harvest, such as lettuce, spinach, potatoes, eggplant, carrots, turnips, and garlic, require washing immediately after we bring them in from the fields. This is good news on a day like today, as water washes are a welcome task that we perform in the barn out of the sun. Also, there is that tendency, on occasion, for someone to slip back into their childhoods and get carried away with the hose, liberally spraying themselves or others, and enjoying themselves immensely. No one is offended, and, after all, who really objects to being playfully squirted with cold water on a hot summer day? 

Today was hot and uncomfortable, and tomorrow promises more of the same. Those of us who love working outdoors understand that work happens regardless of what the weather brings, and we are prepared to accept extremes of hot and cold with equanimity. 
But it is water, cold in summer and hot in winter, that makes working in extreme conditions tolerable, and water upon which we ultimately must depend for our survival each and every day on the farm.” 

This week in your share, you will most likely find: 
Zucchini/Summer Squash, Mesclun, Lettuce, Bunched Carrots, Kale, Cucumbers, Basil 

Fruit Share: Liberty Ridge Farm Blueberries 2 pints 

Liberty Ridge Farm is our neighbor in Schaghticoke. Here is a link to their website for more information about their wonderful corn maze and family farm activities:  www.libertyridgefarmny.com 

Here are Cynthia Gifford’s words about their Blueberries: 

“Our blueberry patch sets just above the farm's water source which is a beautiful spring of clear, great tasting water. No insecticide or fungicide is used. The old canes are pruned in March. A thick layer of mulch is put down around the bushes and along the rows for weed control and the new root growth. The mulch adds acid to the soil which the blueberry plants need.”

 Basil-infused Olive Oil 

Basil-flavored oil is delicious on salads or drizzled over 
baguette slices topped with ricotta or goat cheese. To make it, blanch 1 cup of basil leaves and blend them in a food processor with 1/2 cup olive oil and a pinch of salt. Pour the mixture through a fine-mesh strainer lined with a coffee filter. Refrigerate in an airtight container for up to a week. 

Raw Kale Salad with Pear, Gouda, and Walnuts 

1/2 cup walnuts, coarsely chopped 
1 tablespoon sherry vinegar 
1 tablespoon extra-virgin olive oil 
Coarse salt and ground pepper 
1 bunch Kale, tough stems removed and leaves torn 
into small, bite-size pieces 
2 1/2 ounces gouda, cut into 1/2-by-1/4-inch pieces 
6 chives or scallions, cut into 1-inch lengths 
Anjou pear, halved, cored, and very thinly sliced 
crosswise 

Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes. 

In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts, and pear. Toss to combine. 

Kale, Blood Orange, and Hazelnut Salad 

1 1/2 pounds Kale, stems and ribs removed, leaves shredded
4 blood oranges, segmented, juice reserved 
1/2 cup hazelnuts, toasted and chopped 
3 tablespoons balsamic vinegar 
3 tablespoons extra-virgin olive oil 
Coarse salt and freshly ground pepper 

Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving. 

Salad Greens 

Salad greens start early and keep coming throughout the season. Experiment with salad building! You can top greens with fruit, nuts, seeds, pasta, and whole grains in addition to numerous dressings. As nineteenth-century editor and author Charles Dudley Warner once wrote, “You can put everything, and the more things the better, into a salad, as into a conversation; but everything depends on the skill of mixing.” 

Storage 

Store unwashed lettuce or mesclun in a plastic bag in the refrigerator. (Wet greens will spoil quickly; so make sure they are truly dry before refrigerating them.) If you have a salad spinner, wash and spin the greens before refrigerating. Use mesclun mix within three or four days, and use lettuce within a week. 

Handling 

Salad greens bruise easily, so be sure to handle them gently. For lettuce, slice the head at its base with a sharp knife and let the leaves fall open. Discard any damaged or leathery outer leaves and tear large leaves into bite-size pieces. Wash lettuce and mesclun mix by swishing them in a basin of cold water. Dry the greens in a salad spinner. (Or place them loosely in a mesh bag or thin towel, then go outside and swing the bundle.) 

Sweet Maple and Balsamic Vinegar Dressing 

1 cup extra virgin olive oil 
3 tablespoons maple syrup 
2 tablespoons balsamic vinegar 
2 tablespoons finely sliced fresh basil 
1 tablespoon freshly squeezed lemon juice 
1 teaspoon dry mustard 
1 clove garlic, minced (about 1/2 teaspoon) 
Salt and freshly ground black pepper 

Combine the oil, maple syrup, balsamic vinegar, basil, lemon juice, dry mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have thickened. Add salt and pepper to taste and shake again to combine. 

Store the dressing in the refrigerator for up to 2 weeks. To serve, toss it with salad greens or grilled or steamed vegetables. 

(Salad Greens information from Farmer John’s Cookbook) 

Enjoy your share this week. Take care -Justine