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This squash flower just has the one day to bloom and he's making the most of it!
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News from the farm...
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It's getting pretty jungle-like out here. It must be almost August. The weeds love the daily afternoon thunderstorms and grow like, well, weeds. And with it being so wet, we can't really get out there to cultivate. I take deep breaths as I walk around the farm and remember it is like this pretty much every August and it all turns out fine. Weeds get to live too.
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We have entered the phase of the farming season where the amount of beds in production starts to go down. We are still planting (fall greens went in this week, as well as more lettuce, lettuce mix, 3 beds of beets and carrots, cilantro, parsley and the final basil) but we are taking out more than we are putting in. All seven beds of onions are harvested and the final ones are up in the barn curing now. The potatoes are all ready to dig. We are just waiting for some dry weather. And in the next week or two, we'll start picking up the winter squash, likely starting with the delicata and the spaghetti squash, two of everyone favorites.
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Photo below: Treasures growing quietly under the leaf canopy!
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What's Available This Week
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We have a little slow down on the lettuces and lettuce mix with this combo of heat and heavy afternoon down pours but we still have some. Still a good amount of red tomatoes and heirlooms. We have vidalia-type sweet onions this week for the first time, as well as our regular yellow storage and red onions. Red and yellow potatoes. Beets with tops and carrots without tops. Three kinds of eggplant, Japanese, Italian and fairytale. Three kinds of cucumbers, slicers, picklers and heirloom white, all good for eating raw. I do think the picklers are the best ones if you are going to make pickles. Shishito peppers and some hot jalapenos. We have 1lb bags of basil for those who really want to stock up on pesto for the winter, as well as the smaller bags. Cilantro and parsley. Rainbow Swiss chard for cooking greens. Dahlias and lisianthus (super long lasting!). Mixed bouquets.
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This is the third time this year the racks in our barn loft have been completely full of onions!
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John's Recipe of the Week
John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipes offerings appear here each week.
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“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.” Jim Davis
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More on shishitos. Store in your ref. uncovered for up to two weeks. Don’t put them in plastic containers or bags.
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Frying – We prefer iron. With oil and garlic and salt is tasty.
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Put down straight on the grill or on skewers with other vegetables works nicely.
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Tempura is cool if you deep-fry.
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Shredded or chopped in dip and soup is good too.
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Mind you, they can be eaten raw!
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Here’s a salad dressing from Lafayette Louisiana’s Beaver Club cookbook. I don’t know much about the club, but they have sold 40,000 copies of their cookbook, which features Creole and Acadian dishes. They dress a spinach salad with this, putting in red onion, chopped hard-cooked eggs and a bunch of bacon. We think it’s great on any green salad. This makes 2 cups.
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1 tablespoon yellow mustard
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½ teaspoon lemon pepper or black pepper
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Mix everything together in a processor and chill before using.
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Our final round of outside cucumbers is coming on so strong Nadya needed to share some of the abundance. Good thing their backs are strong!
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Love the flowers. Honor the vegetables. Let the weeds go!
Your farmers, Vanessa and Alex
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