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
The game is on difficult right now. The oppressive heat and no precipitation is taking its toll on us, the garden and livestock. At least 2 days this week we suspended afternoon work in the garden due to the dangerous heat indices. Our garden helpers are toughing it out but even the most acclimated are feeling the stress of the heat.
We had a brief 10 minute shower on Monday that brought at least a few hours of cloud cover and relief from the hot sun but it was not enough to provide any significant irrigation for the garden. Tuesday we saw rain to the north and south, last night rain to the north, this morning rain to the north. The systems are not very far away - close enough for us to see lightning and hear thunder but not close enough.
 |
| The Shade House For Summer Lettuce and Greens |
 |
| Planting Escarole Inside The Shade House |
It will rain, eventually. In the meantime, the irrigation lines keep running morning until night and we’re keeping a close eye on all the livestock. The field work has continued despite the heat. Saturday morning we dug another bed of garlic by noon. Sunday we built another fence for the pigs to give them new pasture. This week, besides our regular harvesting for the CSA boxes, we are planting a few more greens in our shade house plus seeding lettuce, carrots and greens in the greenhouse to transplant outside later. We are digging more garlic today and that leaves just 1 more bed to go out of a total of 6. It is hard work digging every bulb as they are deep in the ground and the soil is quite firm from no rain.
We are spending a good deal of time with the irrigation. Drip lines need to be set up or moved. The well needs to be checked to make sure it can keep up, and hand watering on tender young crops or stressed established plantings is sometimes needed.
This tough weather is just a brief bump in the road right now. We’re handling it but it is wearing on us, the garden and the livestock. We all look a little wilted and worn out. There are several days with small chances of rain and we'll just hope we get lucky before things get any worse.
It's a great box this week with lots of great variety. New crops on the way including peppers and the first green beans.
In Your Box Today
Tomatoes – The tomatoes are just starting to come in and you are getting just a taste today. There will be lots more on the way. Flavor on these first fruits is top notch.
Beets – The beets are still coming. If you have not used the beets we have already given you, make sure to remove the greens and store covered in your refrigerator. Beet roots will keep for months. To use a quantity of beets, we clean and then gently boil or steam until tender – check with paring knife. Cool and peel by slipping skin off with your fingers under a slow stream of water. Slice and place in mason jars. Combine the cooking water with a good quantity of apple cider vinegar and enough sweetener to please your palate. Taste and adjust to your liking. The water will go from dull brown to bright purple with the addition of the apple cider vinegar. Ladle over beets to cover, put on lid and refrigerate. These ‘pickled’ beets will keep for week and are an excellent side dish.
Carrots var. 'YaYa'- We are getting close to the end of the spring carrots. It has been a tremendous first crop and we hope you have enjoyed these beautiful roots. These also store for weeks with tops removed.
Deer Tongue Bibb Lettuce - A new lettuce this week called ‘Deer Tongue.’ This is an heirloom lettuce we are growing for the first time this year. We are very pleased. It germinated well when seeded and grew nicely. Flavor is very good. It may not be quite as sweet because of the hot temperatures but we are including this lettuce in our roster. You will see this lettuce again.
Bok Choy
Arugula - When we sold at the Naperville Farmer’s Market, arugula was our top selling green next to lettuce and spinach. If you have not tried arugula, it has a very distinct flavor. If it is too much by itself, try including on a sandwich or adding just a bit to your salads. We love it and are thrilled to have such nice leaves in the heat of the summer.
Zucchini – This is a go to vegetable. It can be used for most anything – even pie. The recipe below for Mock Apple Pie has been circulating around and a customer just reminded me how good it really is. We made this last year for the first time and it we really enjoyed it. Give it a try.
Garlic Scapes – We still have a few scapes to distribute and they can help fill your garlic needs until the big bulbs we are currently harvesting are ready to hand out.
Fresh Thyme – One of our favorite herbs is thyme. We roast many of our chickens and they always include thyme sprinkled over the top and few springs inside. An excellent roast chicken can be made by sprinkling a good organic pastured bird with salt, pepper, garlic powder and thyme leaves. Juice and seed one lemon and pour lemon juice over the bird. Put the lemon halves in the cavity. Drizzle olive oil over the bird and roast at 350 until thickest part of breast registers 162 degrees. Thyme also pairs well with beef, fish, salad dressings, roasted vegetables.
Recipes
Mock Apple Pie
In a recipe like this pie, we always halve the sugar and use Sucanat for all the sugar. You can also substitute with other sweeteners such as maple syrup or honey.
6 -8 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh ground cardamom
1 1/2 teaspoons cream of tartar
2 tablespoons cornstarch or 2 tablespoons flour
1/2 teaspoon salt
1 teaspoon vinegar (white or apple cider)
1 tablespoon butter
Double crust for pie
Preheat oven to 425 degrees. Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove and drain very well and cool. Remove as much moisture as you can with paper towels. In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated. Place lightly floured pastry in a 9-inch, pan. Fill with zucchini mixture. Dot with butter, drizzle with vinegar. Top with crust. Brush crust lightly with water and sprinkle with water. Bake 15 minutes at 425. Reduce heat and bake for 45 minutes at 350.
Grilled Vegetable Sandwich
It’s all in the ingredients for this sandwich. Start with high quality ingredients and you’ll produce one heck of sandwich without too much effort.
1 Crusty loaf of bread, sliced and brushed with butter or olive oil
A variety of roasting vegetables including zucchini slices, eggplant slices, bok choy, onion, portobello mushroom
Fresh Tomato, sliced
Fresh Basil leaves
Your favorite green – lettuce, arugula, etc.
Slice of your favorite cheese
Fruit olive oil and balsamic vinegar for finishing
Brush the roasting vegetables with olive oil and sprinkle with a little salt and pepper. Roast in the oven or grill until tender. Remove and grill or toast bread slices. Assemble sandwich with roasted vegetables, and remaining ingredients – tomato, basil, greens, and cheese. Drizzle with fruity olive oil and dash of balsamic. Awesome.
No comments:
Post a Comment