Xeranthemum, Bishop’s Children’s Dahlias, Amaranth and Marigolds.
IN THE FLOWERS
Flower Spotlight: If there’s one flower that brings to mind the garden at this time of year — the slanty light, crisping colors, the cooler nights — it’s sulfur cosmos. We hear from many members that though they may resist it at any other time of the year, when October comes, they’re ready for orange. And sulfur cosmos are waiting for them.
Cosmos sulphureus, sometimes called simply yellow cosmos, are the branching, reaching, chipper little orange and yellow flowers popping up all over the garden. Part of their distinctive look, and the reason that you can find them in so many places is their tendency to turn from brilliant flowers to beautiful little star shaped spangles of seeds, which then drop, ready to fill the garden next year. Sulfur cosmos seeds are among the easiest to collect: simply pinch the dried ones off of the stalk; no need for winnowing or cleaning of any kind. The flowers themselves can be eaten on salads (note: other kinds of cosmos are NOT edible, only the yellow and orange sulfur cosmos), or used to produce a beautiful natural dye in shades of yellow and chartreuse.
IN THE HERBS
Parsley, Oregano, Marjoram, Thyme, Chives & Garlic Chives, Lemon Balm, Lemon Verbena, Tulsi Basil, Mints, Italian Basil, Purple Basil, Thai Basil, Cilantro, Anise Hyssop, Tarragon, Vietnamese Cilantro, Sorrel, Husk Cherries, Lemongrass.
Herb Spotlight: Have you made it this far through the season without eating Sorrel? If you have you’re probably not alone, but there’s still time!
Sorrel is one of the most generous herbs in the garden and packs a punch with its deliciously tart lemon flavor. You’ll find its verdant green leaves below the Lemon Balm and next to the Catnip planter. For a simple way to incorporate it into your next meal, try chopping it finely and tossing it into your salad, or sprinkling atop an omelette. If you’re feeling in the mood for something more elaborate, consider Julia Child’s classic French Cream of Sorrel soup.
Potage Crème d’Oseille (Cream of Sorrel Soup)
From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck
⅓ cup minced green onions, or yellow onions
3 tablespoons unsalted butter
3 to 4 packed cups fresh sorrel, washed and dried in a towel, cut into chiffonade
½ teaspoon salt
3 tablespoons all-purpose flour
5½ cups boiling white stock or canned chicken broth
2 large egg yolks
½ cup whipping cream
1 to 2 tablespoons softened unsalted butter
Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned. Stir in the sorrel and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted. Sprinkle in the flour and stir over moderate heat for 3 minutes. Off heat, beat in the boiling stock. Simmer for 5 minutes. Correct seasoning.
Blend the yolks and cream in a mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to poach the egg yolks, but do not bring the soup to a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.
Makes 6 servings
a couple notes
Garlic: We are down to our last few pounds of garlic available for sale! If you were still hoping to get some now is the time as it will be first come first serve until we run out.
Clippers: Our small orange and black garden clippers are in scarce supply. If you’ve accidentally made your way home with some please try to bring them along with you next time you come to the farm.
FAQ
When does the CSA end? Exact dates are TBD, depending on the weather. The flower and herb garden will starting winding down in October and we’ll put her to bed in November. But expect some good blooms all the way til then. The strawberries will usually wrap up a little earlier, producing through the end of September.
If I go away can a friend use my share? Yes! If you’ll be out of town or unable to come pick strawbs and flowers, feel free to send a friend or relative in your stead. Please verbally orient them as to the directions and how things work as we are not always around.
FARMER’S LOG
This week, a poem by Linda Hogan.
To Be Held
BY LINDA HOGAN
To be held
by the light
was what I wanted,
to be a tree drinking the rain,
no longer parched in this hot land.
To be roots in a tunnel growing
but also to be sheltering the inborn leaves
and the green slide of mineral
down the immense distances
into infinite comfort
and the land here, only clay,
still contains and consumes
the thirsty need
the way a tree always shelters the unborn life
waiting for the healing
after the storm
which has been our life.
See you in the fields,
David and Kayta
