NEWSLETTER

Volume 4, Issue 5

Community Supported Garden at La Vista

June 13, 2006

Field Walk
     If you've attended any of the recent Saturday work-days, then you've heard my claims of a "good relationship with weeds."  It's true.  Weeds, to me, have just as many benefits as detriments.  Sure they over-crowd a field, stealing nutrients, sunlight, and water from our food crops. But, weeds are also an excellent indicator of fertility and can be a major source of organic matter, the ultimate soil food.  With weeds, count your blessings alongside your anguish.
     That said, weeds have exploded across the fields in the past couple weeks. This is very typical of May and June. Temperatures have stabilized and the farm is one big open field of the open space that nature kindly fills in. A farmer
's goal is to stay one step ahead of the weeds, to let them germinate only to whack them when no taller than a thumbnail. Unfortunately, to cover 4 acres would require almost constant hoeing, and so there will almost always be places on the farm where weeds get out of hand. Some of you have experienced the dilemma in the leeks, enjoying a Saturday sunny morning freeing these tasty autumn morsels.  Earlier this week, we "saved" the peppers, potatoes and basil, and are currently working on carrots, tomatoes and lettuce. 
     When weeds start to get out of hand, it's very easy to encounter the dreaded downward spiral. A weeding "emergency" can require a full day of labor per bed! That's a full day spent not
weeding any other crop, which means that the chances are fantastic for two more "emergencies" to pop up the next day. Weeds tend to grow at light speed once established.  Getting a little overwhelmed means you're a week away from being very, very scary overwhelmed.
 So, faced with the dreaded downward spiral into weed chaos, I tilled large areas of the farm this week and postponed several plantings.  I want to maintain this "good relationship" that I like to think I have with weeds, and promote a truce in this years dance with nature…

What's in Your Share

Basil
Beets
Summer Squash
Garlic Scapes
Turnips
Scallions
Lettuce
Salad Mix

What's For Dinner:
Basic Pesto!

3 cups fresh basil leaves
˝ to 1 garlic scape (or 1-2 cloves garlic)
3 tablespoons pine nuts, walnuts, or almonds
˝ cup parmesan cheese, grated or shredded
Salt to taste

Combine all ingredients in a blender until chopped and creamy.  That's all!
Use pesto as a pasta sauce, sandwich spread, chip dip, spread on grilled chicken or fish, stirred into a bowl of roasted potatoes, or even as a salad dressing (add more oil for a dressing)… A true taste of summer!

Volunteer Opportunities:
Work Day
, Saturday, June 24, 8 – 11 a.m.
Plus… Come out and weed a bed (or a row) before your share pick-up on Tuesdays or Fridays and experience the late morning sun that makes your veggies taste so good! Come around 10 or 11 in the morning…

New Vegetables Next Week:
In the coming weeks, expect cucumbers, followed by carrots and then tomatoes. Most crops are looking great… we may have a lull (or not) of new crops until the summer crops fully mature… but, summer is right around the corner!