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News from Farm:
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Monday: harvest squash, cukes, sunflowers and lilies. Take a field walk, plant and weed vegetables, harvest onions and get them into the barn. Tuesday: harvest and prep vegetables and flowers for Wednesday boxes and market. Wednesday: harvest squash, cukes, sunflowers and lilies, sow, plant and weed vegetables, go to market. Thursday: plant, weed and irrigate vegetables. Friday: harvest squash, cukes, sunflowers, lilies, harvest and prep vegetables and flowers for Saturday boxes and market. Saturday: go to market. Sunday: rest. Monday, do it all over again.
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We are on repeat out here on the farm. The crew pretty much knows what to expect and can get on with it. We are mowing down old beds and planting new ones. We are on succession 13(!) of the lettuce and lettuce mix. Our systems seem to be working. The weeks are flying by. And it is feeling good!
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Below, one of the good guys, an assassin bug, on assignment in the dahlia beds.
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Little baby eggplant all in a row.
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What's available this week??
We finally have a good amount of heirloom tomatoes and they look beautiful and taste delicious. The rest of the tomatoes are still being a bit shy (red slicer, cocktail and cherries) but they are available. Another week of abundance from our bean planting as well as from the lettuce and lettuce mix beds. Cucumbers and summer squash are still coming in strong. We have plenty of potatoes and have added a farmer favorite variety this week, pinto golds. We have bunches of beets and sweet carrots, and three kinds of eggplant, Japanese, Italian globe and the mini fairytale. For herbs, we have cilantro, basil and parsley. And for flowers, gorgeous mixed bouquets, cheerful sunflowers and bunches of sweet colorful zinnias.
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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 recipe offerings appear here each week. |
Storing your tomatoes – Remember that tomatoes don’t like cold, so keep them on your counter. Cold kills their flavor.
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SKILLET BRAISED CHARD – Here is a recipe using Full Sun produce. You can substitute kale, and onions for the shallots.
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2 large shallots or equal amount of onion
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1 cup of crushed tomatoes
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Kosher salt, and white pepper
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Heat oil in a skillet and add the chard and then sprinkle with the carrots and shallots. Pour in the tomatoes and sprinkle in the sugar, and season with slat and pepper. Pour in ½ cup water and bring to a simmer, partially covered and cook for15 to 20 minutes, until water is almost gone. Serve
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CARROTS VICHY – This French classic has maple added syrup to the recipe. You can add carrot greens at the end if you like and substitute fresh herbs for the dried ones if you’ve got them in your garden.. Thanks Saveur. Serves 4 to 6
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2 lb. carrots, cut into ½ inch rounds
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2 tbsp. heavy cream – it is OK to leave the cream out
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1 ½ tbsp. fresh marjoram or ½ tbsp. dried, or to taste
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1 small semi hot chile, sliced ¼ inch thick, or hot sauce to taste
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Bring carrots, butter, salt, and ¼ cup water to a simmer over medium: cook covered, until carrots are tender, 5 to 7 minutes. Stir in cream, syrup, and marjoram and cook stirring occasionally for 3 minutes or so. Remove from heat and stir in the chile or hot sauce, tasting for heat.
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Transfer to a dish and sprinkle on more fresh marjoram or the chopped carrot tops.
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Hard to believe we'll be harvesting this little beauty in just about a month!
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Thanks for reading and best wishes.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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