New Leaf Organics

7th csa

Hello again out there,
Often when I drive around Vermont and see all those huge, flat, lush fields for miles I feel a bit envious. Farm planning and management must be so much simpler when you just have one huge field to get to know each year. Here at our farm, however, in case you haven’t had the time to walk about yet, we are blessed with gobs of little tiny fields broken up by large hills, major drainage issues, and rocks way beyond moveable size. One such advantage of this layout is that you can very easily, and not even obviously kind of forget about our far fields. We all know the kind of forgetting I am talking about; more like avoiding without saying it out loud. Well, today we have finally finished weeding our scary far field of greens. No trumpets or sirens went off that we could hear, but a small victory for the weeders nonetheless. Of course the weeds will keep growing but now our crops have a head start which I hope they will use to their, and our, advantage. 
Other news on the farm is the quest for the perfect garlic braid. Each of the crew has tried their hand at making them this season, with varying degrees of crafty success. I’ve been hanging back until the perfect technique is found and then I’ll go for it too. Who would have thought there could be so much challenge in keeping a bunch of garlic woven tightly and evenly? With the amount of garlic we grew this year we need to get resourceful with it. Anyone out there a closet garlic braider who might want to share their technique?
Otherwise we are just working on getting more space ready for Fall crops and seeding them between thunderstorms. Our tomato greenhouse is now officially a jungle. To harvest, you actually have to crawl on the ground in between rows as the only hope of fitting through. Your clothes and limbs become covered with that tomato residue, all in the name of tomatoes. Mental note, next season, space the rows out further. Have a great week everyone.
Jill and crew
Tomato-Avocado Salsa
1 avocado, peeled and diced1 ripe firm tomato, seeded and finely chopped2-3 scallions, including half of the greens1 jalapeno chile, seeded and diced1 garlic clove, mincedsaltfew drops sherry vinegar1 T chopped cilantro
Combine the avocado, tomato, scallions, chile, and garlic in a bowl. Add 1/4 t salt and the vinegar to bring up the flavors. Stir in the cilantro and let the salsa stand for 20 minutes before serving for the flavors to merge.