Fern Creek CSA–Week 7

newsletter with photo“Bees do have a smell, you know, and if they don’t they should, for their feet are dusted with spices from a million flowers.”

Ray Bradbury, Dandelion Wine    

hivesAny summer day I can relax with the bees, iced mocha in hand.  Not that I do it often anymore, what with Emma to train, and a hammock calling my name every afternoon (and as often as I can convince her, Emma’s name as well!), but still, I can choose to sit surrounded by the wild yet gentle buzz of thousands of bees going to and fro, the smell of sun-warmed beeswax wafting my way.  Over the course of the last 7 years or so, Mark and I learned a lot about bees (and a zillion other things besides). Ask us about a hive’s inner life or what constitutes a strong brood pattern or natural ways to prevent foul brood or the controversy around queen excluders!  We’ve gained knowledge, understanding, and a deep appreciation and respect for these creatures. On good years, we get to watch generations of bees carry on the business of caring for a hive, which includes pollinating fruits and vegetables on the side, and making excess honey besides.

This has been one of those good years. Several of you have asked how our bees have done this year, and we are glad to report that they seem to be thriving, flourishing, happy even. We’ve had no swarms, the upside being that they have been able to put up more honey rather than send most of it off with the swarm, who would need it as a start up stash. All of the hives except one have been “double supered,” which may not be a technical term, but means that we have added two extra boxes to collect the extra honey they make beyond what we anticipate they’ll need to get themselves through the winter.

They honey harvest happens in late August, so more news on that front to come, but you can anticipate along with us that Fern Creek honey will be available this season. I’m looking forward to the harvest already, and thank these gentle creatures when I come across them in the garden.

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Anticipated in the Market

I called this "The Embrace of the Carrots" when I posted it on Facebook

“The Embrace of the Carrots”

Red Potatoes
Nante & Danver Carrots
Butterstick & Crookneck Squash
Zucchini
Patty Pan or Tromboncino Squash
Berries or Pristine Apples
Purple or Green Cabbage
Kale
Chard or Collards
Walla Walla Onions
Mint & Lavender

Pick Two
Snow & Snap Peas (the last…)
Radish & Kohlrabi
Baby Red Potatoes
Extra Greens

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Recipe of the Week

I’m pulling a recipe from a couple of years ago–one submitted by our then apprentice, Liz Morell, who was an adventurous and wonderful cook. Enjoy!

Linguine with Chard Pesto

Adapted from Happy Yolks

1 large bunch (or more) rainbow chard (lightly de-ribbed)
1/2 cup olive oil
1 cup pine nutsChard-Pesto-Linguine-31-1024x682
Juice of 3 lemons
2 cloves garlic
dash of salt
1 tsp paprika
1/4 cup Pecorino Romano
1/4 cup Parmasean Reggiano
One package dried pasta of choice (Bonaventura in Newberg has an excellent selection of dried linguine noodles)

Directions:

In a large food processor, combine all the ingredients, except for the cheese, until completely pureed. Add cheeses last, and blitz together or an additional 1-2 minutes. Toss pesto with cooked pasta.

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