The Worm's Voice: Red Wiggler's CSA Newsletter
NOTES FROM THE FARM
Sharing the Harvest Through Gleaning
At this abundant time of year, we harvest and share a lot of food with our food assistance partners. But there is so much to do on the farm–harvesting, weeding, washing, weeding, planting (fall crops)…did I mention weeding? So sometimes we bring in gleaning groups to help us get as much food out of our fields as possible.
Gleaning is the act of collecting leftover crops from farmers’ fields after they have been commercially harvested or on fields where it is not economically profitable to harvest. The practice of gleaning, as well as the guidance to farmers to leave some of the harvest for those who need it, is an age-old tradition around the world and throughout history. Modern gleaning groups not only visit farms to harvest crops, they also visit grocery stores, bakeries and restaurants to “glean” outdated or damaged food.
The main gleaners we work with are a group of Montgomery County Master Gardener volunteers. They have already been to the farm several times this year to glean kale, collards, turnips, and flowers. Over the next few weeks, they will be back to glean sweet potato greens, cherry tomatoes (after CSA members get a chance at them next week!), and other fading summer crops. They will also again glean flowers during the CSA break, bringing joy and color to a local caregiving facility.
Gleaning is a time-tested, low-tech way to help fight food insecurity. And it’s a great way for individuals and families to get involved in the effort. Want to learn more or get involved? Check out Community Food Rescue or Maryland Food Bank for more information on their gleaning opportunities. Want to glean with us at Red Wiggler? Let us know and we can connect you with our regular gleaning group.
Veggie Spotlight: Carrots
by Clare Carrillo [with additional information by Rachel]
Carrots are one of the root vegetables that we grow at Red Wiggler Care Farm. It is known to be one of the most popular vegetables across the globe, [and is the most popular root at Red Wiggler among CSA members, food assistance partners, and staff alike]. The carrot has been been cultivated for thousands of years, and comes in colors such as purple, white, yellow, and the most interesting, black. [The classic orange carrot was developed by the Dutch, and was not common until the early 18th century]. The modern carrot’s ancestor is known as Daucus carota, [originally desired for its aromatic leaves and seeds rather than its root], native to Europe and Southwestern Asia.
Carrots are part of the Apiaceae family. [Many members of this family, such as parsley, dill, lovage, and cilantro are grown for their leaves. Carrots, along with parsnips and root parsley, are the only members of the family commonly grown for their roots]. They enjoy cooler weather and grow best in full sun at temperatures between 60 to 70 degrees. Common pests of the carrot is the carrot weevil, which is a tiny beetle, [and the carrot fly, which is a tiny fly. Both pests eat through the carrot root and cause spoilage around the chewed areas].
[Carrots are a great source of beta-carotene (the plant form of vitamin A). To maximize beta-carotene absorption, carrots should be cooked and eaten with fat (beta-carotene is fat-soluble). So basically, carrot cake really is good for you!]
IN THE SHARE
- Carrots
- Summer Squash
- Summer Veggie Choices
- Cherry Tomatoes/Okra/Peppers
- Garlic
PICK-YOUR-OWN
PICK-YOUR-OWN AVAILABILITY
Look for the BLUE flags on items ready to pick!
RED
Marigolds, Coriander, Sunflowers, Lovage, Oregano, Chives, Lavender, Russian Sage, Thyme, Blanket Flowers, Zinnias, Peppermint, Spearmint, Tarragon, Nicotiana, Tithonia
ORANGE
Lamb’s Ear, Pincushions, Snapdragons, Sunflowers, Shiso, Statice, Basil, Lemon Basil, Thai Basil, Tulsi Basil, Ground Cherries
PINK
Zinnias, Cosmos, Strawflowers, Marigolds, Gomphrena, Sunflowers, Dill, 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
CARROT CAKE GF (with modifications) DF (with modifications) Veg
I just learned that beta-carotene is fat-soluble (so are vitamins D, E, and K, by the way). Cooking your carrots and eating them with fat dramatically increases the amount of beta-carotene you absorb and then turn into vitamin A. Knowing that, the only logical conclusion is carrot cake!
INGREDIENTS
1/2 cup white sugar
- 1 cup brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice mix
1/2 teaspoon salt
3 cups grated carrots
- 8 oz crushed pineapple, drained
1 cup chopped pecans (Optional)
DIRECTIONS
- Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch pan.
- Beat sugars, oil, eggs, and vanilla together in a large bowl with an electric mixer until well combined.
- Mix in flour, baking soda, baking powder, cinnamon, and salt; stir in carrots and drained pineapple, then fold in 1 cup pecans (if using).
- Pour into prepared pan, and bake until a toothpick inserted into center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
HONEY CREAM CHEESE FROSTING VEG GF
Frost your delicious carrot cake with this equally delicious cream cheese frosting. For the beta-carotene absorption, of course. Ahh, the lengths we’ll go to for health.
INGREDIENTS
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 1/4 cup honey
- 1/2 teaspoon vanilla
- 1 cup chopped pecans (optional)
DIRECTIONS
- Let butter and cream cheese come to room temperature before starting.
- Add all ingredients into bowl & beat with a hand mixer until smooth.
- Fold in pecans, if using.