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We are hoping to put it into a conservation easement later this year!
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News from the farm...
What a week it’s been! We had some really hot days last week that gave way to a much cooler and wetter earlier part of this week. The cooler weather is certainly welcome, all the rain is not. Well to be truthful, as a farmer, the weather is almost never what we want it to be. It’s too hot, too cool, too dry, or too wet, at all the wrong times. Last week we saw the first tomatoes ripen and have enjoyed a few of them and have gotten a few others to enjoy them as well. Then along comes the cool weather, which we enjoy to work in, but those nice temps really slow down the ripening of the tomatoes. It’s been raining off and on for days now. The crops enjoy the rain, they are growing faster, producing more with all the water. And the weeds like the rain too, so they grow faster and the gorund is too wet to drive our tractors in, so we can’t plant or cultivate all those fast growing weeds. Poor us. We keep ourselves busy with other projects and will come back to the weeds as soon as it dries out enough.
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We’re starting to think about Fall! It is so crazy, we’ve just hit summer, and we’ve sown the early rounds of kales and other fall crops, broccoli, kales & cabbages.
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What's Available This Week
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Red new potatoes! So tender and creamy. The first tomatoes, just heirlooms so far, cherokee purple, brandywine and pink Berkeley tie dye. Carrots and beets, lots of cucumbers and summer squash, bags of super convenient, triple washed and ready to go lettuce mix. For head lettuce there is red butter and romaine. Tender yellow onions. Cilantro, basil and Italian parsley. Rainbow Swiss chard. Our first green beans are an Italian romano type with flat pods and great flavor. Beautiful mixed flower bouquets, bunches of vibrant sunflowers and black eyed susans.
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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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We love carrots and are always thinking of different ways to prepare them. They are quite tasty grilled. To keep the carrots from burning, a bit of par boiling is nice. Charred is good too if you don’t want to fool with the par boiling and like the taste. Cutting the carrots in half works best for us when grilling.
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CARROT SLAW – From “Seasoned in the South” by Bill Smith, chef at Crook’s Corner in Carrboro, NC. How can his food not be great when there is a sculpture of a pig on the roof. Crook’s is considered one of the places one must go to sample reinvented Southern classics. We’ve been amazed many times at Crook’s. Actually, this recipe comes from a French friend of Bill’s.
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3 large cloves of garlic, peeled
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5 carrots, peeled and sliced (about one and half pounds)
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2 tablespoons extra-virgin olive oil
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Bruise the garlic and toss it with the sliced carrots in a large bowl.
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Zest the lemon and add it to the bowl along with all the lemon pulp.
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Dust with the salt and sugar, toss the salad and allow to stand for half an hour.
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Put everything, including the juice in the bottom of the bowl, in a food processor and pulse until it is like slaw.
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Stir in the oil and taste to salt and sweetness.
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Hazelnuts are sizing up on the trees. Looks like it might be a good harvest this year. I love their long eye lashes!
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Thank you for being there for us week after week and eating what we grow. Enjoy the good food and nourishment!
Your farmers, Vanessa and Alex
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