Raspberry progress

We received interesting news from our collaborators at UW/Madison.  I’ve written before about the new raspberry fruit fly pest. We are participants in a fruit fly monitoring program through the entomology department.  The scientists visit weekly to check insect traps at our farm and 19 other sites.  This week, they told us that we are one of their “success stories.”  Apparently our raspberries are in better shape than at other farms, suggesting that Steve’s control efforts are working.  He sprays the field every week, rotating among our limited organic pesticide options.  Most other growers spray too, so we’re puzzled why our berries in better shape but we hope the trend holds.

We will pack raspberries for one site again this week, and welcome feedback on the berries you receive from us.

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Raspberry u-pick this past weekend.  Our children and a friend are at the front, with members down the row behind them.

The raspberry u-pick this weekend went well.  We trained members how to pick the berries to avoid fruit flies.  It’s pretty straightforward.  Remember, we’re having another raspberry u-pick this weekend.
Date:  Saturday September 14
Time: 9:30 to 11:00 a.m.
Price: $2.50/pint
General u-pick info and directions:  Go to this page.  Please read before visiting the farm.

Bike the Barns preparations.
The Bike the Barns fundraiser arrives at our farm this Sunday, and we are dutifully getting ready.  Imagining our farm through the eyes of 600 bicyclists makes us realize how weedy it is.  Oh well, it’s September.  The event has given us a needed push to clean up.  We’ve cleared areas for tents, rented toilets, food prep areas, etc.  There’s a team of ham-radio operators who need their own space.  There’s a special spot to park the 600 bikes.  We’re looking forward to the event.  I’ll take lots of photos.

Veggie List and Veggie Notes

Swiss chard, 1 medium bunch
Leeks, 1 or 2
Mixed green and yellow wax beans, 1.4 lb
Slicing tomatoes, 2.5 lb
Plum tomatoes, 2 lb
Cherry tomatoes, 1 pint
Bell pepper, 1
Anaheim chilis, 2
Red onion, 1
Walla Walla onion, 1
Broccoli, 1 head
Basil, 1 or 2 sprigs
A few sites will get raspberries OR an heirloom tomato as we rotate these harvests to all of you.
We will also pack garlic if the delivery arrives tomorrow.  Otherwise we’ll send it next week.

Next week’s box will contain winter squash, tomatoes, peppers, carrots, beans and more.

Leeks (look like big scallions) – These alliums have a milder flavor than onions.  Nonetheless, they can be used in recipes that call for onions.  To wash, split the leek lengthwise, from the green tops about halfway to the base, leaving the base intact.  Rinse well under running water, separating the layers to flush.  If necessary, split the leek further if soil has penetrated more than halfway down the leek.  Shake dry.  Leeks are generally eaten cooked.  They can be sauteed, steamed or roasted.  Intact leeks will store 2 to 3 weeks if covered loosely and refrigerated.  The outer leaves will yellow.  Just peel them off and discard.  The inner leek layers will be fine.
Anaheim chilis (long and slender, red or green) – These are hot peppers.  Anaheims usually have medium spiciness although it varies from pepper to pepper.  As usual, the heat is concentrated in the seeds and midveins.  Remove the seeds and midveins is to lessen the chili’s heat. Anaheims are easily mistaken for Italian frying peppers.  We never send them in the same box for that reason.  Keep this in mind if you have frying peppers left over from last week.

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