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News from Farm:
Phew! All the onions are up the in the barn and it has never been so full. (Hmm, I might say that every year but it feels like that!). We have 20 4ft by 8ft racks set-up up there, each with three levels, each full of drying onions and this is the second or maybe third time we have filled them up. We'll have onions till Christmas!
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Another something that is making me happy around the farm right now are all the little patches of buckwheat sown every where. We have patches just coming up, patches just about to flower, patches in full flower (see below) and patches ready to be mown down. This quick growing summer cover crop helps suppress weeds and reportedly does a great job of extracting phosphorus from soil. It also attracts beneficial insects and pollinators with all the sweet, albeit stinky, nectar its flowers produce. At certain times of day, you can hear all the buzzing from the next field over. Bring on the beneficials!
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One housekeeping topic: Please CHECK YOUR ORDERS when you pick up. We do our best to get the right tomatoes in the right box but we make mistakes. We are trying to figure out where/how the mistake keeps happening but haven't figured it out yet. If you could take a quick look at the packing sheet in your box and make sure you have everything before you leave the stand, that would help a lot. We usually have what you ordered with us. It's just not in the right place. Thank you!
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Below: Flowering buckwheat.
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What's available this week??
I think we are hitting the high point for our cucumbers and squash supply. Lettuce mix for salads is plentiful, with some head lettuce too. Luscious heirloom tomatoes. Alex and I are living on tomato sandwiches. We have a few cherry tomatoes. They are really struggling again this year so order early or try your luck at market if you want those. Red slicer and cocktails are looking good. We have Italian, Japanese and the mini fairytale eggplant. More green beans next week. Basil for pesto and caprese salads, parsley and cilantro. Gorgeous beets. Swiss chard for cooking greens. Sweet vidalia-type onions are in the store and will be at market. These are huge and delicious. We also have red and yellow onions. Red, yellow and pinto potatoes. More colors next week on the potatoes. Lovely mixed bouquets and sunflowers. The dahlias are just starting and we will have bunches of these at market but not in the online store just yet.
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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. |
“What nicer thing can you do for somebody than make them breakfast?” Anthony Bourdain
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A favorite cookbook is “The Silver Palate” by Julie Rosso and Sheila Lukins. First published in 1979, and still in print. Wonderful and easy to make recipes, make this a cookbook we go to all the time. A great book to have, and even better, to gift to folks who have interest in cooking new dishes or may be interested in cooking.
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There is an exception to not putting your tomatoes in the icebox. Do put them in there if they are really ripe. That will help them hang on a little longer.
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TOMATO–BASIL MAYONNAISE – Here’s a variation on mayo that can be a spread or a dressing.
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1-tablespoon tomato paste
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3 tablespoons of chopped basil, or more if you like
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A dash of hot sauce, salt and pepper
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Simply process this and use. Do taste as you go along to adjust the basil and hotness.
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GREEN BEANS – Prepare by trimming off the ends and cutting them into whatever size you prefer.
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We like steamed green beans and potatoes. Steam until they are both tender and choose how much of each is going to be cooked. Butter and a bit of salt finish this one.
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WITH CASHEWS – Cook the beans. Add salt, parsley and pepper. Sprinkle cashews over the beans and serve. We prefer unsalted roasted cashews.
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Toasted walnuts work well too.
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Thanks to “The Silver Palate” for these ideas.
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The winter squash patch is at its most beautiful. You can just about see the squash tendrils reaching for the light in this picture.
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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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