Archive for June, 2009


June 18, 2009

This post refers to the  Milwaukee Journal Sentinel front page article on the CSA.  I owe thanks to many people, including my CSA subscribers who I address here.  The link for the article is:

As many of you may have seen, Community Growers and our CSA got front page coverage on the Milwaukee Journal-Sentinel a week and a half ago.  I want to thank all of you.  This could not have been done without you.  The roof-top farm is Community Supported Agriculture in the most literal sense. 
We need to work hard and fast as a community to question where are food comes from and how it is grown, while, in the face of global climate change and peak oil, finding increasingly local ways to grow food.  Perhaps the most important political statement each and everyone of us makes, and makes daily, is what we buy.  I am honored that you chose to buy Community Growers roof-top produce.

June 5, 2009

Roof farmer has been busy roof farming.  June is a miracle of growth (weeds included).  Here’s this week’s update to the CSA:

Hi All,

Here’s the latest from the farm.  The bad news is the cold weather is holding back some of the early summer crops, like beans, carrots, beets.  They’re coming along, but just need a bit more time.  The good news is that the cold weather is lovely for lettuce and other greens.  I wish we could start adding more variety, but its still mainly salad makings. 
Looking ahead, the tomatoes and squash are already starting to set fruit!   They benefited greatly from their early start in the hoop houses.  It may be a while yet, depending on weather, but a big crop is on its way.   I also think I saw the first Jalapeno pepper today.
Here’s some ideas for the cooking greens you’ll be getting (we never cooked greens before last year, but out of “necessity” discovered how good they can be).  These greens will include Swiss chard, Kale, turnip greens, beet greens, and maybe some mustard greens.  They can be combined with all sorts of things, including bacon or sausage, but are also good with garlic and onion and whatever else you can imagine.  Last week, we  mixed them with canned tomatoes (from last year’s harvest), red beans, cilantro, garlic, and rice.  It was a yummy combination.  Start by sautéing the greens in some olive oil until they turn darker green and wilt.  Then add just enough water to cover the bottom of the pan, and cook until they achieve the tenderness you want.  There are also a lot of great recipes to be found on line.  Greens are also great in soups.  Part of the pleasure of eating locally is discovering new ways of preparing what is in season.