Egg and Vegetable Shares Still Available!
Our laying hens are doing their job too well and we have plenty of eggs to sell. But at some point in the near future, some of the laying hens will become stewing hens . If you still want an egg share, please let us know so we don’t part with too many hens. We can also sell eggs at the drop off. Vegetable shares are also available. Please spread the word as we have lots of good organic food to share.
Farm News
Cooler than normal temperatures, misting rains, downpours, and thunderstorms can describe our week. “At least it’s not a dry year,” was Brian’s comment as I anxiously watched the downpour spoil yet another chance to plant or weed. But he’s right. The tomatoes aren’t staked and the weeds are growing but so are the vegetables. We are usually though not always better off in a wet period than a dry one. The tomatoes may need staking but they are growing. The carrots need weeding but they are growing. Hot dry days are not as forgiving. So we press on and do what we can to move forward.
We had workers finishing up the pepper planting in the east hoophouse. We have weeders trying to make progress despite muddy hands. I have a crew this afternoon while Brian heads to Naperville and another crew early tomorrow morning before predicted rain comes again. This is the time of year when I feel I could work around the clock and wonder why doesn’t everyone else feel that way???
On the livestock end of things, I just received the call that our next batch of baby meat chicks are at the post office. The four new calves that came to the farm last week have settled in nicely and are greedily grazing the lush grasses. And the pigs are as happy as pigs can be in their mud baths left from the rain. And I do mean happy. Tremendous box this week. Loving the cabbage and the bok choy and also the fresh basil. We’re looking at carrots and beets next week as well as more sugar snaps
In The Box This Week
Red Leaf Lettuce – Big pretty leaves from our east hoophouse. The lettuce grows mostly undisturbed from the protection of the plastic covering the hoophouse so the leaves get nice and big. Leaves like these do not last outside in the weather we’ve been having. Driving hard rains shred the leaves and we find the ground littered with damaged leaves after the harvest.
Red Russian Kale – Another contribution from the east hoophouse. We have a bed of kale and swiss chard planted earlier this spring. These plants will thrive all season and will not die until the hardest of freezes this fall. The leaves are so tender and tasty perfect for salads and stir fries. I am a stem person – I love the crunch and flavor. And these stems are of top quality – tender, juicy and mild. Don’t toss them – use them ! Last night’s supper was sautéed sugar snap peas, onions, and kale (stems and leaves). We added our favorite Seeds of Change curry sauce and poached chicken and served over basmati rice. The kale leaves blend so well in a dish like this and the chopped stems are like a celery or onion in texture. Our little Laura proclaimed, “So yummie!”
Sugar Snap Peas – The pea harvest is peaking right now. These are one of our favorite vegetables from the garden. Whether they are eaten raw or lightly sautéed, they are so delicious. If you do decide to sauté, it is better to remove stem and pull off the attached string before cooking. But we find ourselves unable to stop crunching on the raw pods.
Garlic Scapes – We planted 5,000 cloves of garlic last fall and that gives us close to 5,000 scapes. Plenty of scapes! The hummus recipe below is awesome. Remember, garlic scapes keep forever so store them away in your refrigerator and take them out whenever you are looking for fresh garlic.
Fresh Basil – As I entered the barn this morning where we wash and bag all this good food, the basil was being bagged up and the aroma was such a welcome. There is nothing like fresh basil and we’re pleased to have the first cutting in the box today.
Bok Choy - The first harvest of bok choy today. Bok choy is an excellent stir fry vegetable and you will use both the stems and leaves. Simply chop leaves and stems, add to a hot skillet with fat of choice and sauté until just wilted.
Cabbage – And the first harvest of cabbage this week. How beautiful! We love cabbage and you will find either green, red or a combination of the two. Last night we did a very simple side of sautéed cabbage. Using chicken fat we save from our pastured organic chickens, we stir fried an entire head of cabbage until just wilted. There was none left. The cabbage is so fresh and sweet that we didn’t need to add any other ingredients to have a more satisfying dish. But this cabbage would also be excellent raw and we love to slice and add as a topping to our green salads.
Recipe
Garlic Scape Hummus
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons fresh lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 garlic scapes, bulb removed and set aside, stems chopped
1/2 teaspoon salt
2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl. Garnish with garlic scape bulbs.
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