We’re Having A Farm Field Day!
Sunday, September 18
Organic Lunch Prepared by Local Chef Monika Sudakov, Chestnut Street Inn, Sheffield
Farm Tour, Organic Food, Fun and Education for Kids and Adults
Farm News
We are very disappointed the rain completely missed us the last few days. We kept hoping but it just never developed. And there doesn’t appear to be much of a chance in the next several days. We’re in full on irrigation mode right now in order to keep ahead of the watering. With temperatures rising into the 90’s again this weekend and into next week, we’ll be watching the garden carefully and keeping the drip lines running. We need rain and we need it soon or the garden will definitely start to suffer despite our best efforts to irrigate. The 10-day has little or no rain – let’s hope that changes and a good soaking rain comes our way.
The last few days have been rough on the livestock as well. The oppressive heat wears on the chickens, pigs and beef calves. We check their water several times a day and make sure the waterers are functioning properly.
On Monday evening, Brian and I loaded the second batch of meat chickens for the trip to Arthur for processing. Because of the heat, we were loading chickens well after the sun was down in order to keep the chickens as cool as possible. We finished at 11 p.m. and Brian turned around and left about 3:30 a.m. It’s a very long day when he has to take chickens.
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| Digging and Cleaning Garlic Is Hard Work |
We are harvesting garlic as time allows. There are 6 beds each with 2 rows, approximately 200' long. We estimate we have about 6,000 heads of garlic to dig. Each bulb is dug by hand and all bulbs are sorted by size, bundled and hung to cure in the corn crib. This is garlic that was planted by hand last November one clove in each hole. The harvest is good. The bulbs are huge and beautiful.
Soon we’ll be harvesting tomatoes as well as cucumbers, peppers and eggplant. it's a great box again this week. Hope you enjoy this good food.
Recipe
Grated Beet Salad
1/2 pound beets, greens removed and reserved for another use
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon minced fresh herb such as parsley, oregano, basil
Salt to taste
Lettuce leaves
Grate beets in a food processor fitted with the shredding blade. Larger beets may have to be sliced into pieces before grating. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with lettuce leaves, top with the grated beets and serve.
Yield: Serves four.
Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.
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