Thank you Alexandra for all the tips and advise! I truly have enjoyed reading each one of your newsletter! I was at my local farmers market last week and I was in search of garlic scapes. I did find some and bought some but the ones I got look much different than the ones in your picture. I'm wondering if I bought the same thing. Like a scallion but very thick and wind in a circle, sorta way.
This is all lovely advice, but I live in Florida and our CSA won't RESUME until October. Is there ANY way you can offer a Southern version of this newsletter – the same newsletter, only sent several months later? 🤣☀️
Oh bummer. But there will be some overlap: I am planning on keeping this going through our CSA season, which ends at the end of December. Then I'll do the winter CSA, which is lots of storage vegetables through March. And then I'm hoping to keep it going as more of a seasonal cooking newsletter until CSA season resumes.
Question, when your CSA season resumes in October, do you receive lots of greens and radishes and turnips to start? If not, what is your general produce rhythm?
Peppers, tomato, squash and corn are fall standbys. Our local CSA (Little Pond Farm) has much more than that, of course. Last year we had a zillion types of peppers, cabbage, watermelon...
We get greens and root veggies in the winter. Our growing season in the central and south parts of Florida (I can't speak to the north) is almost the opposite of everywhere else. Our CSA membership runs from October-May. Things grow in the summer – I have Everglades tomatoes and chili peppers growing right now, plus a nice stash of herbs, but those won't last through the heat, I don't think.
Florida is so different, and it's such a struggle to remember in December that great recipe you saw in June, where the idea of greens is laughable.
Oh no! I'll look into it... when aphids take over my indoor house plants, moving them outside for a few days takes care of the aphids, but I've never had to deal with them on my produce. At least I don't think I have. Stay tuned!
Another incredible post, full of useful tips and inspiration. Thank you!! So loving your newsletter.
Thank you 💕💕
Thank you Alexandra for all the tips and advise! I truly have enjoyed reading each one of your newsletter! I was at my local farmers market last week and I was in search of garlic scapes. I did find some and bought some but the ones I got look much different than the ones in your picture. I'm wondering if I bought the same thing. Like a scallion but very thick and wind in a circle, sorta way.
I think you bought the right thing! I wrote an article about garlic scapes years ago for Food52. In the top photo in that post, you'll find garlic scapes: https://food52.com/blog/10921-what-to-do-with-an-overload-of-garlic-scapes
I didn't actually include any photo of garlic scapes in this week's post (the photo up top is from last week).
Hope that clarifies!
Thank you, yes it did
This is all lovely advice, but I live in Florida and our CSA won't RESUME until October. Is there ANY way you can offer a Southern version of this newsletter – the same newsletter, only sent several months later? 🤣☀️
Oh bummer. But there will be some overlap: I am planning on keeping this going through our CSA season, which ends at the end of December. Then I'll do the winter CSA, which is lots of storage vegetables through March. And then I'm hoping to keep it going as more of a seasonal cooking newsletter until CSA season resumes.
Question, when your CSA season resumes in October, do you receive lots of greens and radishes and turnips to start? If not, what is your general produce rhythm?
LOL greens in October? Not by a long shot. Winter is for greens here, unless we can get some Malabar spinach.
This is by no means an inclusive list, but here's what's *generally* in season, and when, although Florida has several growing seasons: https://www.fdacs.gov/Consumer-Resources/Buy-Fresh-From-Florida/Crops-in-Season
Peppers, tomato, squash and corn are fall standbys. Our local CSA (Little Pond Farm) has much more than that, of course. Last year we had a zillion types of peppers, cabbage, watermelon...
We get greens and root veggies in the winter. Our growing season in the central and south parts of Florida (I can't speak to the north) is almost the opposite of everywhere else. Our CSA membership runs from October-May. Things grow in the summer – I have Everglades tomatoes and chili peppers growing right now, plus a nice stash of herbs, but those won't last through the heat, I don't think.
Florida is so different, and it's such a struggle to remember in December that great recipe you saw in June, where the idea of greens is laughable.
Thank you, though, for responding!
any tips for cleaning aphids off greens? I soak/swish/rinse, even w salt but they always seem to make their way into the storage container
Oh no! I'll look into it... when aphids take over my indoor house plants, moving them outside for a few days takes care of the aphids, but I've never had to deal with them on my produce. At least I don't think I have. Stay tuned!