In the Share - Week 11

TOMATOES (F/P) We send in ripe ones and some that will be ripe within a week. Store on your counter and eat when it's brightly colored and soft.

POTATOES (F/P) I'd really like to tell you what variety we are digging tomorrow, but a thunderstorm kept us from sampling the crop tonight. We'll just keep it a suprise until pickup.

WALLA WALLA ONIONS (F/P) More sweet ones, now from the curing loft upstairs in the barn. Thanks to all those hard-working CSA members we've got over half of the onion crop harvested.

SUMMER SQUASH (F) Every summer there comes a time when we have more squash than we can shake a stick at. That time is now. There will be extra at the end of the line this week and more will be donated to area food pantries.

CUCUMBERS (F) Ditto on the cucumbers. It's time for a big bowl of greek salad!

GREEN BEANS (F/P) Full shares get a choice with cherry tomatoes.

EGGPLANT AND PEPPERS (P) One of each from the developing patch. The purple peppers are 'green', or unripe. We are picking them while we wait for the rest of the crop to ripen.

SALSA PACK (F) The tomatillos & jalapenos are doing great. More salsa packs for the partials next week.

CABBAGE OR BEETS (F) The last of the cabbage or beets until fall (partials, you get 'em next).

HERB CHOICE (F/P) Basil, Parsley or Summer Savory

ALSO THIS WEEK: Bread of Life Bakery shares

NEXT WEEK: more tomatoes, cukes, squash, salsa and beans. Carrots and garlic return. maybe melons either next week or the week after.

THANKSGIVING IN JULY

The tomatoes are ripening, the cooler is bursting with summer squash and cucumbers, and we can barely walk in the fields without tripping over melon and butternut vines, yet there's alot of signs of the coming fall around here.

We start the fall crops at the picnic tables where we seed the flats.

They sprout and grow in the shade tents. The greenhouse is far too hot.

Just before planting we spread compost and harrow it in.

Then its on to our new transplanter.

And just like that you've got 15oo plants in the ground in the span of an afternoon. Thanks to the fabulous farm crew who got the job done despite a nasty spider bite, super steamy weather, nausea, and a delayed honeymoon.

Bulk List---Week 10

Pickling packs are available in a limited quantity this week. We have one small pack available and one to two large packs. If we cannot fill your order this week you will be put on a wait list for next week.

When placing your order, be sure to specify what types of aromatics you want. Choices are:
cornichon (tarragon, thyme, garlic, onion, hot peppers, grape leaves)
dill (dill flowers, onion, hot peppers, grape leaves)
garlic (garlic, hot peppers, grape leaves)

Pickle pack (small cukes): $17/pack
Pickle pack (medium cukes): $13/pack
Pickle pack (large cukes): $11/pack

Other Items:
Basil bunch (large pesto size): $4/bunch

What to Do WIth Your Share---Week 10

All the signs of summer are in the share this week. One has been the return of the salsa pack to the share list (at least as a choice). Check out last year's blog for the definitive recipe for fresh salsa and roasted salsa. As the tomatillos start coming in we plan to have more available.

Other recipes that are filled with recent share items includes:
Green Bean, Potato and Onion Hash
Asian Green Beans
Garlicky Bread and Tomato Gratin
Carrot Ginger Salad

While not a share item, we farmers have been accumulating a small batch of green tomatoes this week. As we tie up the tomatoes, weed, hoe, and harvest, the occasional fruit falls to the ground. These greenies won't ripen but are still very edible. So tonight I fried some up to pair with a batch of fresh salsa. The ones we didn't use will be in the swap box.

Fried Green Tomatoes (or Summer Squash) with Salsa
Though we didn't try it, summer squash and zucchini should substitute nicely for green tomatoes.

Ingredients:
2 to 3 medium tomatoes
1 egg
1/2 cup cornmeal
1/2 cup flour
1 tsp summer savory
1/2 tsp salt
1/2 tsp ground black pepper



Method:
Slice green tomatoes about 1/4 inch thick. Dip in egg and then dredge in corn meal/flour mix. Deep fry in skillet until brown a few minutes on each side in oil. Drain on paper towels. Top with fresh or roasted salsa.

In the Share - Week 10

Tendersweet cabbage

SUMMER SQUASH (F/P) A few pattypan and round zucchini are in the mix this week. The big ones are great stuffed or sliced and grilled.

CUCUMBERS (F/P) Still lots of cucumbers. Order those pickle packs now, they won't be around too much longer.

TOMATOES (F/P) Just a couple this week, but there will be more.

COLORFUL CARROTS (F/P) They are purple, yellow and, of course, good ole orange.

GARLIC (F) 2 more heads of the Musik, a hardneck variety

CABBAGE OR KALE (F/P) That's the Tendersweet cabbage above, a new find of ours.

EGGPLANT AND PEPPER (F) Just barely enough for the fulls to get one of each. Partial shares are next in line.

GREEN BEANS (F) Should be a good harvest tomorrow, only the second picking.

SALSA PACK OR PESTO BUNCH (F/P) Salsa is lovely, but so is pesto. That's a hard choice.

ALSO THIS WEEK: Parker Farms shares

NEXT WEEK: More beans, tomatoes, squash and cucumbers. Potatoes and onions.

We have had many foggy mornings lately. All of those air-borne water droplets make for a pretty picture. Here's the view from the newly renovated strawberry patch.

I can no longer enjoy a foggy morning without thinking of the Irish Potato Famine. Last year for fun I read Galway Bay , a historical novel that tells the story of the author's ancestors who struggled to survive starvation and eventually make their way to America. In the years of 845 -1850, most of Ireland's potatoes rotted due to Late blight, Phytophtora infestans, which came to their hillsides with the fog. Other factors included that there was only one variety of potato grown and that the British forcibly shipped all of the other food out for themselves, but I digress. Late blight is still around, however, killing off most of the tomato crop last season in the Northeastern US.

Lucky for us, there are no signs of such tragedy in our fields. But, our humid climate does provide a nuturing environment for many fungal diseases. As organic growers we do not use fungicides, which 'sterilize' the soil - killing the good with the bad. A teaspoon of soil has as much as a billion microorganisms that support the plant's growth in many ways. So, instead of killing all those good guys, we rely on crop rotation, mulching, compost and crop diversity. We also tolerate a manageable level of disease in the fields. So if you find a small spot on your tomatoes this week, we hope you take it as a sign that we are doing something right.

Bulk List---Week 9

Pickling packs are now available in limited quantities. All pickle packs include 4 quarts of cucumbers and your choice of aromatics,

When placing your order, be sure to specify what types of aromatics you want. Choices are:
cornichon (tarragon, thyme, garlic, onion, hot peppers, grape leaves)
dill (dill flowers, onion, hot peppers, grape leaves)
garlic (garlic, hot peppers, grape leaves)

Pickle pack (small cukes): $17/pack
Pickle pack (medium cukes): $13/pack
Pickle pack (large cukes): $11/pack

In the Share - Week 9

cucumber harvest

TOMATOES (F/P) One for each of you or a partial pint of cherry tomatoes

NEW POTATOES (F/P) Not cured, so keep these in the fridge.

CHOICE: BROCCOLI, KOHLRABI OR SALSA PACK (F) Grill the kohlrabi with your summer squash for a real treat. Salsa packs make their debut: chop up contents, add a little vinegar and tomato and you've got America's favorite condiment.

SUMMER LETTUCE (F/P) Small crispheads that can stand the summer heat

WALLA WALLA ONIONS (F/P) They're the sweet ones.

CABBAGE (F) Time for some coleslaw.

CUCUMBERS (F/P) We're proud of the crop this week - long and lean.

SUMMER SQUASH (F/P) Can't believe it took us 8 years of farming to make the Grilled Pasta Primavera in Tom's blog. Thanks, Farmer Tom for our new favorite.

HERB CHOICE (F/P) Basil, Parsley, Summer Savory or a dried herb

ALSO THIS WEEK: Bread of Life Bakery shares

NEXT WEEK: More tomatoes, cucumbers and squash. Carrots and garlic.

What a beautiful week it has been on the farm. The weather has been lovely for the work, not too hot, low humidity. 1.3 inches of rain fell over the last 2 days, a nice slow soaking rain that was just what was needed. We finally got a break from irrigating which had been continuous for the past 2 weeks.

Summer is really here, you can almost watch the crops grow. The cucumbers are coming on strong and the beans are growing their first fruits. The tomatoes are a bit slow to ripen which is in keeping with the 1 week setback that has occured amongst those crops that were in the field during the cold, wet weeks in early May. We should have more tomatoes by next week with the peak of the harvest usually occuring at the end of July into early August.

The strawberry patch received it's annual post-harvest haircut thanks to farm apprentice, Emily Lecuyer.

Mowing down the patch appears extreme but is recommended by the horticultural experts for reducing disease and pests. The second stage of what they call "renovation" includes tilling up the paths to make room for harvest and feeding the plants with organic fertilizer. With a little rain and sunshine the patch will grow back better than ever by fall.

Finally, an administrative reminder. July is here and the end of the month deadline for CSA payments is approaching. Contact me (farmer rebecca) if you need help remembering how much you owe. Thank you all for your suppport.

What to Do With Your Share---Week 9

Take Advantage
Once again this week we recommend that those of you who pickle, or want to start, take advantage of the wonderful pickling cucumbers we have for sale. You can't get these beauties just anywhere, or just anytime. They are peaking right now, and today (Tuesday) we picked over 70 lbs. The harvest won't last forever, so get your salt, vinegar, spices and canner ready.

While pickles packs of the tiny cornichon size cukes are limited, plenty of medium and large cucumbers are available this week.



Grilled Pasta Primavera
Our meals are often predicated on Rebecca's yearnings. This last week we searched for the perfect pasta primavera to satiate her. Her notion of crispy but not soggy summer squash as a main ingredient led us to grilling the vegetables as a first step.

On July 4th we did just that at a friend's house and the dish was delicious. A rainy day on Monday had us trying out our Chambers stove broiler as a grill substitute. It worked great.

You can grill whatever vegetables you want for this dish. We even used kohlrabi. After chopping up the grilled veggies you can either saute them in a pan with some tomatoes and garlic, or simply add them to your pasta

Ingredients:
Approximately 1 cookie sheet full of sliced vegetables, such as summer squash, onions, peppers (sweet and hot), garlic, kohlrabi, eggplant...
1 lb pasta of choice, cooked
Parmesan cheese and basil for garnish

Marinade:
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 tsp salt
2 tbsp herb mixture of choice such as oregano, marjoram, thyme, summer savory, herbs de Provence. We used the Middle Eastern herb mix called Zahatar.



Method:
- Cut the vegetables in a suitable size and shape for grilling. Mix with the marinade for at least 10 minutes.
- Cook the pasta according to directions on package
- Grill the vegetables
- Let vegetables cool to touch and then chop them
- Toss all ingredients together
- Top with grated cheese and chopped basil