October 1st, 2021
NOTES FROM THE FIELD
The start of this season feels different, and I’m trying to put my finger on why.
We normally slow down each “inferno” season but with all the rains in May and June we took things even slower than normal this year planting out even less over July and August.
By now our greenhouse is normally on it’s way to being completely full for fall having been seeding things out since mid August. But today it’s only about a third full. This year I decided to buy transplants of kale, collards and chard instead of trying to fight the heat and pests and stress of seeding them out in August. It relieves a little bit of pressure from the team and myself. Only the essential crops we know we can seed out and do well such as the chinese cabbage, southern mustard greens, green onions, bok choi, and lettuce are taking up space.
With less attention focused on production over August, the farm is probably the most prepared it’s ever been. We’re usually scrambling in September catching up as best we can from the weeds and overgrowth that takes over so many southern farms with months of 90+ degree days and 13 hours of sun (long-ideal growing weather for grasses and heat loving weeds). Things can be hard to keep up with as we operate short-staffed, each of us rotating taking time off. But this year, our beds have been overall well maintained and weeds kept in check and our September seedings have come in well. Our team of Mary, Travis, Alyssa, and Madi are all back to kick things off and Mary and Travis now have a full year of farming at Finca under their belts.
Maybe it’s because it feels like we know what we’re doing (a sentiment which is always weather dependent) and learned enough over the years to feel as prepared as we can.
So welcome to our Fall CSA. For those new to our CSA, thanks for joining and becoming an integral part of our farm and seasonal farm journey. We hope you’ll enjoy the Fall season which is characterized by about a month of summer crops (okra, eggplant, cucumbers, roselle, basil, etc) as we transition to the fall crops (bok choi, lettuce, kale, cabbage, radishes and other root vegetables). I love getting back into a season full of greens. For those returning members, we’re so happy and grateful to see you again.
We are again partnering with farms such as Whitehurst Heritage out in Cypress (for veggies, meat, and eggs), Verde Greens in Acres Homes (aquaponic lettuce), and the Common Market Texas (sources produce from other local and regional producers) to help supplement and add diversity to what we already grow at Finca. We note on the produce list where the produce is coming from if not from Finca.
Happy first week.
WHAT’S IN THE SHARE
Dwarf Bok Choi
These adorable heads of bok choi are such a fun asian green. We use them in the same way we would use regular-sized bok choi, so perfect for stir-fries and also delicious raw in salads!
Also known as tulsi, this indian basil is especially sweet smelling and loaded with medicinal properties. We love it here as a tea and infused water (just some leaves in your water bottle).
Cucumber (Fresh Life Organics)
These cucumbers have a light, fresh taste that is pleasantly cooling during these warmer months. They give a cooling crunch to your salad and are great additions to sandwiches or wraps. Our staff loves making tzatziki with them or slicing them and putting them in water for an incredibly refreshing drink on those especially hot days!
Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it’s cooked with. Its texture is firm and spongy when raw, and meltingly tender when cooked (especially fried, smoked, or braised).
2 Lettuce heads (Verde Greens)
This lettuce is especially delicate and crisp. It gives salads a clean crunch and it’s broad leaves could also act as a receptacle for lettuce wraps.
Red Potato (Gundermann Acres)
Okra has a very unique taste and texture-the taste has been described as somewhere in between eggplant, green beans, and asparagus and the texture as crunchy exterior with a softer inside due to its large soft seeds. We love eating our okra raw or roasting to bring out its tenderness. You can also try pickling your okra, it’s delicious!
The leaf has a unique tart taste. Use it in place of citrus in a salad or try it juiced!
NEXT WEEK’S SHARE
This is our best guess for what will be included in the share next week.
Lettuce, Yard Long Beans, Gold Potato, Eggplant, Chard, Bell Pepper, Nopal, Turnip, Mexican Mint Marigold, and Sweet Potato Greens!