The Worm's Voice: Red Wiggler's CSA Newsletter
NOTES FROM THE FARM
My Farm Tour Experience
by Clare Carrillo
I had a great Farm Tour experience. I enjoyed helping at the market on the register. I also liked co-leading a tour while having the chance to interact with people about different vegetables and cover crops that we have at the farm. I also liked listening to the Dave Zelonka Band playing good music.
Farm Tour was held on Saturday, July 25th from noon to 4pm. The staff, volunteers, and I worked hard during the week to prepare for the Farm Tour.
Overall, I had a great Farm Tour day with staff and volunteers. I hope you’ll join us at Farm Tour next year!
As is the case with many old farm buildings, our barn is home to many black rat snakes. Though they mostly keep to themselves, they occasionally come out to see what all the humans are up to. Last week, we had a very curious (and very big) black rat snake slithering around the barn during CSA and our Farm to School pack. Work stopped as everyone matched the snake’s curiosity and checked it out. One brave CSA member even picked the snake up and let it wrap around her arm (we don’t recommend trying that at home)!
As you might have guessed, we (well, most of us!) love black rat snakes around here. They are non-venomous, docile, and help keep our rodent population in check. They are excellent predators, using well-developed chemosensory skills to track their prey. They, in turn, are prey for owls and hawks. They are also amazing climbers–we often find black rat snakes climbing in ways that seem to defy gravity.
As the largest snake in Maryland, black rat snakes can grow up to 8 feet long. Seeing large black rat snakes at the farm is always exciting–it means they’re eating lots of rodents, and it means our farm is a pretty healthy place. Black rat snakes are an “indicator species”–they are sensitive to pollution, so a robust population of them indicates a balanced ecosystem.
So, next time you see a big black snake slithering around the barn, your yard, or anywhere else, do not be afraid! Their presence comes with lots of benefits, and very little drawbacks!
IN THE SHARE
- Cherry Tomatoes
- Edamame!
- Potatoes
- Lots of summer choices!
PICK-YOUR-OWN
PICK-YOUR-OWN AVAILABILITY
Look for the BLUE flags on items ready to pick!
RED
Marigolds, Cilantro, Sunflowers, Lovage, Oregano, Chives, Lavender, Russian Sage, Thyme, Blanket Flowers, Bee Balm, Zinnias, Peppermint, Spearmint, Tarragon, Nicotiana, Tithonia
ORANGE
Lamb’s Ear, Pincushions, Parsley, Snapdragons, Sunflowers, Shiso, Statice, Basil, Lemon Basil, Thai Basil, Tulsi Basil, Nigella, Ground Cherries
PINK
Zinnias, Cosmos, Strawflowers, Marigolds, Gomphrena, Sunflowers, Dill, Cilantro, Celosia
YELLOW
Nicotiana, Calendula, Lemon Balm, Bee Balm, Sage, Yarrow
PURPLE
Heliopsis, Anise Hyssop, Fennel, Coreopsis, Rudbeckia
Need help or ideas? Just ask a RWCF Staff member or volunteer. We’re here for you!
RECIPES
VEG – Vegetarian DF – Dairy Free GF – Gluten Free
CAPELLINI POMODORO WITH SHISO DF Veg GF (with modifications)
In honor of the first big wave of cherry tomatoes, here is a fresh twist on an easy summer classic. Capellini’s simple ingredient list makes it easy to color outside the lines a bit. Try this Japanese/Italian fusion version from the Recipe Index that adds shiso and shio kombu (salted kelp)
to the traditional tomatoes and pasta. The acids in the tomatoes add to the already potent umami flavor of the kombu
to create a rich, savory sauce that tastes like it should have been a lot more work than it is! Makes 2 servings.
INGREDIENTS
- 6-8 oz capellini pasta
- 2 tablespoons olive oil
- 1-2 garlic cloves, minced
- 1 pint cherry tomatoes, sliced in half
- 1 tablespoon shio kombu
- 1-2 heaping tablespoons shiso, julienned
- salt and pepper to taste
DIRECTIONS
- Bring a pot of salted water to a boil.
- Heat a sauté pan over medium high heat, and then add the olive oil and garlic. Fry the garlic until fragrant.
Then, add the cherry tomatoes, and let them brown on one side. - Add the shio kombu to the sauce and toss until the tomatoes have started to shrivel.
- Start boiling the pasta. It should take anywhere from a minute to a minute and a half.
- Drain the pasta just before it’s fully cooked, reserving some of the pasta water. Toss the pasta and shiso
with the pomodoro, adding pasta water as needed to keep the noodles from sticking together. Add salt and
pepper to taste. Serve immediately.
CRISPY EDAMAME VEG GF
When edamame comes around every year, I usually feature the classic edamame appetizer you’d get at a Japanese restaurant. But I’ve been a tiny bit obsessed with roasted chickpeas lately, so when I found this recipe for roasted edamame, I wanted to give it a try. If you try it, let me know what you think!
INGREDIENTS
- 1/2 lb edamame
- Splash of olive oil
- 1/8 cup grated parmesan cheese
- Salt and pepper, to taste
DIRECTIONS
- Preheat oven to 400 degrees. You can also use an air fryer or toaster oven.
- Rinse and shell the edamame by popping the beans out of their pods.
- Toss the beans with olive oil, grated parmesan, salt and pepper.
- Bake until cheese is crispy and golden, about 15 minutes. Shake the pan halfway through cooking to flip the beans and ensure even toasting.
*Admittedly, your CSA edamame share won’t make too much of this. If you like the flavor and texture, try making a bigger batch with frozen, shelled edamame.