Saturday, August 27, 2011

Week 13 Vegetable CSA - August 24

Farm News

New Hoophouse Gets Its Hoops


Well, we got the rain.   I awoke to a cloudy sky and a radar that showed a storm bearing down on us - fast.  Instantly my mind said, “Tomatoes! We need to finish the tomatoes!”  We picked a few rows on Monday but they were not finished.  In the next hour I covered almost 3 rows each 250’ long picking as fast as my hands could fly.  Heavy rain will split ripe tomatoes making them susceptible to rot, insects.  One farm hand showed up to help around 8:30 helping to get any remaining ripe fruit.

And then around 9 a.m. a tremendous front came through with lots of wind, rain, thunder and lightning.  We stayed in the garden as long as possible and by the time we made the 2 minute drive home, the rain was coming down sideways and the winds picking up.  We ran to the house and sat for the next hour waiting for the rain and lightning to subside.  We were able to resume work but only to be hit with another front around noon. 

I haven’t heard the rain total yet – my mother keeps the official record.  Our rain gauges always seem to break.  But we can say we had a good soaking.  And it’s always good to be well watered going in to a hot day like today. 

The farm is a very busy place right now.  The summer help is gone to be replaced with a skeleton part time crew.  And it seems our skeleton crew is missing a few bones.  The livestock, the vegetables – all of it takes so much time.  And the extra projects like the new hoophouse is also on our plates.   But that structure is built all but putting on the plastic and the end walls. 

We can see the aftermath of the heat and dryness in the garden.  Those weeks of stressful weather show up now when we want our lettuces, greens and root crops and they aren't there.  It was just too darn hot to start any new seeds in the garden.  But we did get some transplants in and those will benefit from this rain.   Hope you enjoy your box this week.

Gorgeous Swiss Chard This Week


In Your Box This Week

Tomatoes – The tomatoes will appreciate this heat and rain.  Everyone should receive 2 pints of cherry type and an additional  3 lbs. of tomatoes today.  Wow!
Garlic  - Two gorgeous bulbs of garlic today.
Cutting Celery  - A new crop for that has unfortunately struggled through the heat and dryness despite our best efforts.  This is like leaf lettuce instead of head lettuce.  Cutting celery doesn’t grow as a tight bunch but more open and leafy.  Use just like celery for flavoring an egg or chicken salad or in soups or stocks.
Fresh Thyme – Picked just this morning – we love the aroma and flavor or thyme.
Swiss Chard – Nice big bunches of swiss chard picked late Thursday evening with the sun going down.
Green Beans – Finally the beans are coming on.  Our home school family came and helped us with this harvest.  The beans are quite nice, insect damage free, and so fresh and crisp.  A nice way to prepare would be to sauté whole or snapped beans in olive oil until just tender then toss with fresh thyme, salt and pepper. 

Farm Field Day September 18
Come Join Us!
Save the date!   We're having a party!  It's a Field Day here at the farm celebrating the harvest season, organic food, hard work, and good friends.
 Brian and I and the girls will be opening up our farm to you, giving a farm tour, serving an awesome lunch, answering questions, and enjoying the day.
 We're inviting CSA members and the public to join us for the farm tour including the garden and all the livestock - pigs, chickens, and beef calves.  Children especially love the farm and there will be special kids activities to make the day a fun educational day.
One of the highlights will be the organic lunch.  Using strictly local organic food, almost all of it coming from Broad Branch Farm, Chef Monika Sudakov of the Chestnut Street Inn in Sheffield, Illinois will be preparing an outstanding lunch. Chef Monika is a strong supporter and consumer of local organic food not to mention and excellent chef.  She embraces our commitment to eating and growing local organic food.  Her creativity and energy will be an excellent contribution to the field day.

2011 Field Day Lunch Details
The Field Day lunch will be local, organic and homemade.  Ingredients we do not produce ourselves or are unable to find local and organic will be purchased certified organic.   Chef Monika of the Chestnut Street Inn Bed and Breakfast in Sheffield, Illinois will be assisting us with the lunch preparation.

Lunch ticket includes choice of entrée (pulled pork, chicken breast, frittata OR kids organic hot dog) plus salads and dessert.  Organic homemade lemonade and bottled water is also included.

Deadline for purchasing lunch tickets for the 2011 Field Day is Wednesday, September 14th.  Tickets will be available until sold out.  Lunch will be served around 1 p.m. following the garden walk.


Purchasing Tickets
Tickets can be purchased from Brian or Anita at the CSA pickup locations or by mail. No online sign up or payment is available.  Checks should be made payable to Broad Branch Farm and mailed to:
Broad Branch Farm
15848 Twp Rd 500 N
 Wyoming, IL 61491
 If ordering by mail, please indicate choice of entrée for each ticket purchased.  Tickets will be mailed once payment is received.

Lunch Ticket Prices
Adults: $20
Kids Meal $10 Ages 7-12 (organic hot dog)
Kids Ages 6 and under eat free

Lunch ticket should be presented at the Field Day as proof of purchase. 



2011 Field Day Lunch Menu
Sunday, September 18, 2011
Pit Roasted Organic Pastured Pulled Pork on Apple Butter Wheat Roll
Pastured Organic Chicken Breast Marinated With Fresh Thyme, Oregano, Lemon, and Garlic
With An Herbed Egg Bun
Pastured Organic Hot Dog on Whole Wheat Roll
locally made organic hot dogs using Broad Branch Farm pastured pork and beef
(kids meal)

Vegetable and Herb Frittata
organic pastured eggs, seasonal vegetables and herbs
(vegetarian option)
Quinoa Tabouli Salad
quinoa, late summer tomatoes, multi-colored peppers, cilantro, cucumbers, mint,  parsley, onions, and garlic with a lemon and olive oil dressing
Caprese Salad
layers of fresh tomatoes, homemade fresh mozzarella made with local organic milk, and basil leaves
finished with olive oil and balsamic vinegar reduction
Salad Greens
garden greens and lettuces, tomatoes, radish, cucumber, patty pan squash and sliced pastured organic hard-boiled egg with a roasted garlic and chive vinaigrette
Dessert
Custard Pie with Fresh Whipped Cream
organic pastured eggs and fresh local organic farm milk and cream

Bottled Water and Our Homemade Organic Lemonade



2011 Field Day Schedule of Events

11:00 a.m.  Kids Farm Craft
Kids will be provided with a shopping bag to decorate before taking the garden tour and harvesting food from a ‘shopping list’.  Harvested food can be taken home to eat and enjoy.  Kids will learn about using natural vegetable dyes and how food on the farm is produced and harvested.

11:30 a.m. Farm and Garden Tour
Enjoy a stroll around the farm and visit the organic garden, pastured laying hens, grass fed beef, and pastured pigs.  Brian and Anita will host the tour and answer any questions you have about their farm operation.

1:00 p.m. Organic Lunch
Lunch ticket required.  Please contact the farm by phone or email to purchase tickets for lunch.  Tickets available until sold out.

2:00 p.m.  Kids Farm Fun
Lucy and Susannah Poeppel, both kids themselves, will host a few fun farm activities to end the day.  All kids and maybe a few adults are welcome to participate.

Ongoing Activities

Tomato Tasting
Enjoy a tasting of the farm’s finest fruit.

Farm Stand
Purchase organic eggs, meat, CSA shares and more.

 

Week 12 Vegetable CSA - August 17

Farm News

I sure would like to report we got a good soaking rain but none has come our way.  A good soaking rain would make such a huge difference right now.  The mature crops could use it to maintain, the newly planted transplants of lettuces, greens, and carrots would take off for fall and those seeds that haven’t germinated yet would be up and running.   We’re just not getting a lot of help with the rain this summer and its hurting.

The amount of rainfall greatly affects the speed at which crops mature, the quality on crops, insect pressure (stressed plants get attacked), overall health of the garden - all of that adds up to how much we can harvest.  Our irrigation lines continue to run but it’s just not the same.  Cross your fingers the garden gets a good soaking before we talk again next week.

Good work has been accomplished in the past week.  The new hoophouse is taking shape.  We had a crew with us Saturday afternoon helping to pound in ground posts - very hard work.  We'll be putting up the hoops this week. 

The onion harvest was completed and the roots are curing in our west shed where a steady very dry south and west breeze helps cure and dry the skins so the onions will keep well. 

The beds in our shade house are once again completely filled with lettuces and greens waiting to mature – rain would help.  And some seriously weedy areas have fallen to our hand pulling and sharp knives. 

On the livestock end of things, two pigs went to the locker on Tuesday morning for the CSA meat shares.  And the rogue hens and rooster who have been sneaking out of the fence have now found a new home at our good friend and employee Emily’s house.  That big proud rooster cried liked a baby when he was caught and taken away. The bad news is an owl has found our meat birds and is picking off one chicken per night.  Control of aerial predators is challenging especially when they come in the middle of the night.  I suppose an owl needs to eat too and well, he couldn't be eating a higher quality chicken.

Lots happening and so much more to do.  Field Day lunch tickets are now available and we hope you can join us.  If you prefer to bring your own lunch or none at all, you are welcome to do that as well.  It will be a fun day at the farm.  Everyone is welcome!  

Lucy Helps Brian Work On The Ground Posts
For The New Hoophouse


Earl Has An Audience As He
Pounds In Each Ground Post
HARD WORK!

In Your Box This Week

Tomatoes – The tomatoes may have slowed a bit this week as overnight temperatures for the last several days have been in the mid 50’s.  That will slow down warm season crops.  But we’re still harvesting quite a bit of fruit.  Everyone should receive a pint and an additional 2 lbs of tomatoes today. 
Onions
Peppers  - Beautiful colored peppers – all sweet and picked just this morning for you.
Beets – This is the last of the beets from our first planting. 
Fresh Sage – This beautiful sage can be used fresh or allowed to dry until leaves are crumbly to use in the future.  This is an earthy herb pairs well with roasted chicken, sautéed mushrooms and savory homemade bread or muffins.  Try sautéing onions in butter with fresh sage leaves and toss with pasta and parmesan. 
Red Russian Kale or Bok Choy
Kohlrabi – Our second crop of kohlrabi is in and the size and flavor of the bulbs is very nice.   Kohlrabi is prepared by removing leaves and peeling the bulb.  Once peeled, the kohlrabi can be eaten fresh or used in your favorite recipe.  We love it in cole slaw along with cabbage and carrots.
September 18 - Farm Field Day
Come Join Us!

Save the date!   We're having a party!  It's a Field Day here at the farm celebrating the harvest season, organic food, hard work, and good friends.
 Brian and I and the girls will be opening up our farm to you, giving a farm tour, serving an awesome lunch, answering questions, and enjoying the day.
 We're inviting CSA members and the public to join us for the farm tour including the garden and all the livestock - pigs, chickens, and beef calves.  Children especially love the farm and there will be special kids activities to make the day a fun educational day.
One of the highlights will be the organic lunch.  Using strictly local organic food, almost all of it coming from Broad Branch Farm, Chef Monika Sudakov of the Chestnut Street Inn in Sheffield, Illinois will be preparing an outstanding lunch. Chef Monika is a strong supporter and consumer of local organic food not to mention and excellent chef.  She embraces our commitment to eating and growing local organic food.  Her creativity and energy will be an excellent contribution to the field day.

2011 Field Day Lunch Details
The Field Day lunch will be local, organic and homemade.  Ingredients we do not produce ourselves or are unable to find local and organic will be purchased certified organic.   Chef Monika of the Chestnut Street Inn Bed and Breakfast in Sheffield, Illinois will be assisting us with the lunch preparation.

Lunch ticket includes choice of entrée (pulled pork, chicken breast, frittata OR kids organic hot dog) plus salads and dessert.  Organic homemade lemonade and bottled water is also included.

Deadline for purchasing lunch tickets for the 2011 Field Day is Wednesday, September 14th.  Tickets will be available until sold out.  Lunch will be served around 1 p.m. following the garden walk.

Purchasing Tickets
Tickets can be purchased from Brian or Anita at the CSA pickup locations or by mail. No online sign up or payment is available.  Checks should be made payable to Broad Branch Farm and mailed to:
Broad Branch Farm
15848 Twp Rd 500 N
 Wyoming, IL 61491
 If ordering by mail, please indicate choice of entrée for each ticket purchased.  Tickets will be mailed once payment is received.
Lunch Ticket Prices
Adults: $20
Kids Meal $10 Ages 7-12 (organic hot dog)
Kids Ages 6 and under eat free

Lunch ticket should be presented at the Field Day as proof of purchase. 



2011 Field Day Lunch Menu
Sunday, September 18, 2011
Pit Roasted Organic Pastured Pulled Pork on Apple Butter Wheat Roll
Pastured Organic Chicken Breast Marinated With Fresh Thyme, Oregano, Lemon, and Garlic
With An Herbed Egg Bun
Pastured Organic Hot Dog on Whole Wheat Roll
locally made organic hot dogs using Broad Branch Farm pastured pork and beef
(kids meal)

Vegetable and Herb Frittata
organic pastured eggs, seasonal vegetables and herbs
(vegetarian option)
Quinoa Tabouli Salad
quinoa, late summer tomatoes, multi-colored peppers, cilantro, cucumbers, mint,  parsley, onions, and garlic with a lemon and olive oil dressing
Caprese Salad
layers of fresh tomatoes, homemade fresh mozzarella made with local organic milk, and basil leaves
finished with olive oil and balsamic vinegar reduction
Salad Greens
garden greens and lettuces, tomatoes, radish, cucumber, patty pan squash and sliced pastured organic hard-boiled egg with a roasted garlic and chive vinaigrette
Dessert
Custard Pie with Fresh Whipped Cream
organic pastured eggs and fresh local organic farm milk and cream

Bottled Water and Our Homemade Organic Lemonade








2011 Field Day Schedule of Events

11:00 a.m.  Kids Farm Craft
Kids will be provided with a shopping bag to decorate before taking the garden tour and harvesting food from a ‘shopping list’.  Harvested food can be taken home to eat and enjoy.  Kids will learn about using natural vegetable dyes and how food on the farm is produced and harvested.

11:30 a.m. Farm and Garden Tour
Enjoy a stroll around the farm and visit the organic garden, pastured laying hens, grass fed beef, and pastured pigs.  Brian and Anita will host the tour and answer any questions you have about their farm operation.

1:00 p.m. Organic Lunch
Lunch ticket required.  Please contact the farm by phone or email to purchase tickets for lunch.  Tickets available until sold out.

2:00 p.m.  Kids Farm Fun
Lucy and Susannah Poeppel, both kids themselves, will host a few fun farm activities to end the day.  All kids and maybe a few adults are welcome to participate.

Ongoing Activities

Tomato Tasting
Enjoy a tasting of the farm’s finest fruit.

Farm Stand
Purchase organic eggs, meat, CSA shares and more.




Week 11 Vegetable CSA - August 10

Farm News

Rain and cooler weather – two things that bring a smile and a sigh of relief to this farming family.  The energy level on the farm feels like it is soaring after so many hot, oppressive days. 

The main focus this week is seeding fall root crops and planting lettuce and greens transplants.  The cooler days  and night temps in the upper 50’s are perfect for seeding, watering in and getting the seeds germinated and growing.  Turnips, beets, carrots, radishes – all going in the ground.  We didn’t direct seed anything while temps soared into the high nineties.  There are very few seeds that will germinate at such high soil temperatures.  But while the heat was on, we did seed in the greenhouse here at home and I am happy to report there are many flats of fall kohlrabi, bok choy, carrots, lettuces and spinach taking off. 

Now is the time to get the fall garden established.  It seems we spent the last few weeks just putting out fires – nursing the livestock through the heat, nursing the existing garden through the dry spell.  Now here it is August and  we need to get this fall work done now.  And we feel very fortunate to get a break from the heat and humidity and have a little rain come our way. 

Fall Farm Help is needed asap!  Stay at home parents, part-time college kids, homeschoolers – we need farm help until November.  The work can be fast paced,  physical and very rewarding. The fall days are some of the most beautiful here on the farm with perfect sunny days.  Great chance to learn how to grow your own food. Call or email if you are interested. 

Excellent Box!  Enjoy this good food!

A Perfect Kale Bunch

In Your  Box This Week


Zucchini – The zucchini keeps coming on.  I thought these were lost to the insect pests but they continue to rally.  See recipe below for a yummy Grilled Eggplant Zucchini Salad.  We love zucchini because it is so easy to prepare and goes with everything.
Tomatoes – Tomatoes are coming on strong!  Everyone should receive 2 pints and a quantity of slicing tomatoes today.
Garlic- It is the first distribution of the garlic today. You will receive 2 beautiful bulbs. Some of the cloves are huge so you may have to adjust your recipes when it says “1 clove”.   These bulbs are cured and will store on your counter top for months.  No need to refrigerate.  You will find the freshness and flavor of this garlic superior to anything you find in the store.  Your fingers will be sticky from the moisture from the cloves after your peel and chop.  That’s a good sign the bulbs are really fresh.
Red Russian Kale – Beautiful bunches of kale today.  We love kale chips and they are super easy.  Brush kale leaves with olive oil and place on baking sheet. Sprinkle of salt and into a 350 degree oven until leaves have flattened completely and are have darkened.  Remove from oven before they get overdone.  Allow to sit a couple minutes before removing and serve immediately.  Can’t get enough of these kale chips.
Beets – Did you try the Grated Raw Beet Salad recipe in our newsletter a few weeks ago?  It is available in our weekly email.  Give it a try – it’s delicious and comes together in about 20 minutes.  We do add balsamic vinegar to this recipe and I think it makes it even better.   We have used it as a side or a relish on our meats. 
Fresh Sage – Sage is a perfect compliment to chicken, pasta, and even breads.   You can use it fresh – it will store for a very long time in your refrigerator.  Or, hang in a warm dry place out of the sun to dry until leaves crumble.  Store dried leaves whole, do not crush, to use later on.
Peppers – A variety of sweet peppers today.  There are no hot peppers in the garden this year.
Red Leaf Lettuce – This is the last of the second round of lettuce plantings.  The plants were pulled yesterday and new ones will take their place for harvesting in late August into September.


Tomato Art

Recipe

Grilled Eggplant  Zucchini Salad

1 large eggplant,  2 smaller fruit, or 6 mini eggplant
1 medium zucchini
3 tomatoes, diced, placed in strainer to drain juices
1 T red wine vinegar
1 T chopped fresh basil
1 garlic clove, finely chopped
4 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper and salt, to taste
Goat cheese or feta cheese
Capers, optional
Grilled pita bread or high quality crusty French loaf

Heat grill to medium high. Prepare zucchini for grilling.  Small to medium size can be halved length wise and grilled until just tender, then sliced into bite size pieces for salad.  Larger zucchini can be chopped and grilled in a grill basket or chopped and skewered.  Either size of zucchini should be brushed or tossed with olive oil, salt and pepper before cooking.  Prick the eggplant all over with a fork, place on the grill and close the cover; cook, turning occasionally, until eggplant is just soft and skin begins to blister.  When cool enough, coarsely chop. Transfer to a bowl and toss with drained chopped tomatoes, grilled zucchini, vinegar, basil, and garlic. Stir in olive oil and parsley; season with pepper and salt if needed. Place spoonful on warm bread, top with goat cheese or feta and garnish with capers.

Week 10 Vegetable CSA - August 3

Farm News

Despite being short handed this week, we were able to get through the harvest and get the boxes done in fairly good time today.  But it wasn’t without a lot of hustle and bustle! 

Brian has been busy on the tractor this week trying to get the harvested beds mowed or tilled and knock down the ever present weeds.  He hooked up the cultivator and took care of as many weeds as possible on current crops but there is still much hand weeding to be done.  The rain is good but everything benefits – the planted crops and the weeds.  This farm grows some very healthy weeds! 

The last bed of garlic was dug Monday afternoon in the oppressive heat.  We were so happy to have that bed done. And as I dug the last several feet and approached the end, I was thrilled to see the last 25 feet were already dug!  Pure happiness and relief.

The big concern right now is getting more fall help.  We are approaching the time of the year when many of our summer helpers go back to school leaving us short-handed.  We still have much work to accomplish out here, lots of good food to plant and harvest.    The new hoophouse is still sitting waiting to be built.  If you are interested or know someone who needs work, we’ve got it. The work can be challenging physically, we work at a fast pace and need folks who are willing to work and get their hands dirty. For those who connect with the farm, it can be a very good fit.   Contact us if you are interested. 

Fresh Onions This Week


In Your Box This Week 

Peppers – We harvested two varieties for today’s box – ‘Lipstick’ and ‘Carmen’.  Lipstick is very smooth, very uniform in shape and very delicious.  It is smaller but has a thicker wall than Carmen.  The Carmen peppers are long tapered peppers.  Both are sweet – no hot – and harvested just this morning so they are extremely fresh.
Tomatoes – Beautiful tomatoes this week.  You will receive a pint of cherry tomatoes or slicing tomatoes.
Onions- These are fresh onions that really need refrigeration if you are not going to use them right away. We harvested the yellow onion ‘Copra’ and the red onion we grew this year called ‘Red Wing’.  Both will keep very well for you. 
Zucchini  -  The zucchini plants are unfortunately beginning to suffer from insect pressure.  We noticed a couple plants wilted, inspected the stem right at the soil line, and extracted a white grub from the stem – Squash Vine Borer.  We are also seeing the squash bugs, striped and spotted cucumber beetles. Squash are an insect magnet and even with protective row cover, they eventually find their way in.  The sizes on the zucchini are all over the place – some big, some small.  Large zucchini can be shredded and used in bread and muffins.  You can even measure out the quantity for a recipe and freeze it fresh with no other preparation.
Swiss Chard/Red Russian Kale
Radishes – These radishes are no state fair winners.  They aren’t pretty and the greens have had a rough time with the flea beetles.  And they do have a kick.  But if you slice them up – we like the small matchsticks – and add to your salads, they are very tasty.  Try adding them to a cole slaw type salad or just top your greens.  This is the last of the radishes until fall.  It’s just been too darn hot to produce perfect roots.  Can’t wait for fall….
Fresh Basil – Fragrant wonderful basil again this week.  Freeze it, pesto it, dry it or just consume it.  Summer just isn’t the same without this fresh herb.  The basil was harvested late this morning, washed and drained. But the barn crew mentioned it may still be a little wet so please make sure there is no water in the bottom of the basil bag or it may compromise how long the basil will keep.

Fresh Basil


Recipe

Basil Garlic Vinaigrette
This is a delicious, easy dressing that features fresh basil.  Pass on those bottled dressings and give this homemade one a try.

1 tsp.
2 T
1/2 tsp.
1/2 tsp.
2 tsp.
4 tbsp.
 1 ½ cup
chopped garlic
chopped basil leaves
salt
pepper
Dijon mustard
wine vinegar
olive oil


Combine first 6 ingredients.  While whisking, drizzle in olive oil.  Adjust seasoning to taste.  Use the dressing to drizzle over tomatoes, salad greens, cucumbers, steamed potatoes.   Delicious!


Week 9 Vegetable CSA - July 27

Farm News

Lucy, Susannah, Laura and Pigs
 Welcome Our New Arrivals

The good news is rain finally came our way on Sunday.  It has been close to 4 weeks since the last significant rain.  As of Friday and Saturday, Brian and I were losing the faith and getting worried that if rain didn’t come soon the garden was really going to be hurting.  But the rain came without any damage from wind.  What a relief!  You wouldn’t guess it after such a nice rain but we could use more.  The ground was so dry. It will take more than one day of rain to make up for what we missed in July.  But our faith has been restored for the time being and  I  look forward to one of these slim chances of rain to pan out.  

The work continues this week as we try to wrap up the garlic harvest.  We’re on the last bed but we’re short-handed this week and next so we’re digging when we can.  The onion harvest will begin as soon as the garlic is out of the ground.  We are also planting the next round of lettuces and greens, root crops, and a few more flats of fall broccoli and cabbage. 

Susannah Is Happy to Help
With New Baby Chicks


On the livestock end of things, 400 new baby broiler chicks arrived at the farm on Friday.  It was a hot dirty job getting them settled into the brooder but they are thriving.  Baby  chicks need lots of warmth and that is in abundance right now.  Brian brought home 8 more young pigs Sunday morning.  We purchase these pigs from a young farmer in northern Illinois who raises his hogs clean – no medications, no growth hormones, no GMO feed.  It’s a good start.  Now they are on our good pasture and vegetable scraps plus certified organic feed. 

It's a good box this week with more tomatoes.  Enjoy.


In Your Box Today

Tomatoes – Yeah!  More tomatoes are ripening each week.  Today is a variety of slicers, cherry and small salad tomatoes.  They are all delicious!
Kohlrabi – The kohlrabi is minus the greens and all you need to do is peel, slice and eat.  This firm vegetable also lends itself well to grating for salads or chopped into stir fries where it absorbs the flavors of the pan.  But most often, we peel, slice and enjoy them raw.
Onions- These are fresh onions that really need refrigeration if you are not going to use them right away. They are a variety called ‘Copra’ and will keep well for you. 
Lettuce Blend  - We harvested mostly red leaf, some green ‘Deer Tongue’, and a speckled romaine lettuce called ‘Freckles’ and put them all together.
Bok Choy –Nice, reasonably sized heads of bok choy today.  We left a few in the field that are showing signs of heat and lack of moisture stress.  But these heads are nice and will go well in soups, salads or stir fries.  Bok Choy is also another good keeper if you need to set it aside for a several days.
Radishes – I won’t kid you here – these radishes will have some heat.  Do you know how to use a hot radish if you don’t like the spiciness?  Remove the greens, chop the radish and throw it in with your stir fried veggies.  All heat will be lost and the radish roots will absorb the good flavors of your dish.  The greens are in good shape as well.  They are an excellent source of nutrition.  The rough feeling of the greens will be lost once they are thrown into your stir fries and wilted.
Parsley – The poor parsley did not get the moisture it needed the last several weeks and shows some signs of stress.   But we had enough plants we could go over most of them and take the beautiful leaves.  Excellent flavor – use it anywhere you need a sprinkle of fresh green flavor.

Cucumbers var. ‘Diva’ – Our cucumbers have gone from insect free to having some damage from the spotted cucumber beetle.  Peel away any imperfection on the skin to reveal the very delicious cucumber inside.  Try the recipe below for Tzatziki below.   This is a vegetable that far surpasses any conventional or organic counterpart in the store.

Recipe
Tzatziki
Here is a recipe for the sauce that is typically eaten with a gyro sandwich, lamb, pita bread, or just spooned over a few slices of tomato.  It is very easy to make and very delicious.  There are a few variations but this is the one we made over the weekend for a picnic.

1 cucumber, diced into small pieces, can be peeled or not depending on your taste
1 small onion diced fine
2 cups plain full fat organic yogurt
1 T finely chopped dill or mint
1 – 2 T finely chopped fresh parsley
1 tsp Ground cumin
1 tsp Ground coriander
Salt to taste

Combine all ingredients in a bowl and taste for seasoning and adjust.  Sauce improves with time and will keep for up to 5 days in the refrigerator.

Tzatziki Over Organic Lamb Patties, Sliced Tomatoes
Inside Our Homemade Pita Bread