We are half-way through the CSA season! Early this week it felt like the beginning of fall, but now it’s feeling like summer again.
It’s the time in the season when some of our plants are starting to lose steam. Just today I saw a tomato plant that was getting patchy brown spots and starting to wilt. Usually, the plants do this either because they have contracted some horrible disease, they’ve run out of nutrients in the soil, or, because they’ve decided that they’ve given enough to the world and no longer have a reason to live. We counter this by adding nutrients and organic material to our soil every season, to ensure that the crops have as many nutrients as we can. We counter the disease by rotating our crops every season. We never put the plants in the same place year-to-year as most of these diseases can only be contracted by the same plant family.
But don’t worry, there’s plenty more tomato plants that are healthy and strong and will continue to produce.
Summer Squash Soup recipe
- 6 cups broth
- 3 cups water
- 2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
- 2 cups finely chopped yellow squash
- 2 cups finely chopped zucchini
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 1/4 cup thinly sliced fresh basil
Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.
This week’s share included:
- 4 Peppers
- Okra OR Beans OR Eggplant
- 3 Squash
- 2 Heads of Garlic
- 1 bunch of Sweet Potato Greens
- 1 Hot Peppers
- 1 Bunch of Basil OR Dill
- 1 quart of Tomatoes
- 1 pint of Cherry Tomatoes
- 5 Onions