First Week of July on the Farm

On the Farm

Another busy week on the farm! We’ve finally got to the point where we can focus primarily on maintaining crops in the ground rather than constantly planting. It is a relief, that’s for sure.

Our greenhouses were fully trellised last week. We do tomatoes and cucumbers in the tunnels and hang them from the supports using twine. It’s pretty cool to see, in my opinion. Anyone is welcome to poke their head in and check it out if you want. Joe has been our main tomato trelliser this year and has been holding it down in the greenhouses. I worked on the cukes most of that day. Cuke season is finally upon us! I’m a little worried about how our plants will do this year. We have an infestation of cucumber beetles. I’ve increased fertility in the cucurbits to try and fend them off as long as possible. Cucumber beetles transmit a disease called bacterial wilt which slowly wilts the plant from the bottom up. A lot of farms have started using an insect netting in their high tunnels to keep cuke beetles out instead of spraying. Netting is likely in our future based on what I’m seeing this year.

Talkin’ about pests, the deer have been relentless this year. We’ve seen steadily increasing deer pressure over the past few years. My main deterrent is using row cover on anything the deer like to keep them away. The problem is that is makes it really hot under the row cover, so cooler weather plants don’t like it as much. Unfortunately the deer love those plants! Like lettuce! I just had to cover some lettuce beds today because I started to see that the deer were nibbling on them. There is always some trade off no matter what we do. Hopefully the row cover will do more to deter the deer than it does to hinder the lettuce.

We started picking raspberries last week! and they are SO delicious! The crew loves picking raspberries and everyone leaves with a belly ache at the end after eating too many berries. It’s hard not to eat too many when picking when there seem to be limitless berries in front of you. Next week I’m expecting blueberries to start coming in.

SUMMER SHARES WEEK 4!

A reminder that we are on the even week schedule for half shares. FULL SHARES receive a basket every week. HALF SHARES receive a basket every other week.

EVEN WEEKS

Week 2 – 6/22 Week 10 – 8/17
Week 4 – 7/6 Week 12 – 8/31
Week 6 – 7/20 Week 14 – 9/14
Week 8 – 8/3 Week 16 – 9/28

ODD WEEKS

Week 1 – 6/15 Week 9 – 8/10
Week 3 – 6/29 Week 11 – 8/24
Week 5 – 7/13 Week 13 – 9/7
Week 7 – 7/27 Week 15 – 9/21

We’re gonna start seeing cucurbits in shares this week and then hopefully for the rest of the summer! Depending on what the harvest looks like on Wednesday, there will be either cukes, summer squash, or Zucchini in shares this week. With a little rain you might get all three. Chard and Kale are both in shares again this week. I don’t like giving out these greens over and over again throughout the season, but it in the earlier weeks I am passing out everything that is available. Head Lettuce will finally be in shares this week! We had to get through some earlier beds that did not produce well for us. Napa Cabbage with a recipe below! and Sage with another recipe below!

We’ll be doing another round of coupons this week !:
In shares are coupons for Nuttin Ordinary dairy free cheese that can be used in our farm store! This is a local business run by Josh Velasquez and Adam Hamilton out of Peterborough, NH. We crossed paths at the Hannah Grimes Center, and they offered coupons for our members to try their cheese spreads!

Shares Week 4:
Cucumbers, Zukes, or Squash
Chard
Head Lettuce
Kale
Napa Cabbage
Sage

Egg Share: CHECK LIST FOR NAME
Bread Share: Honey Multigrain CHECK LIST FOR NAME

LINK: STIR FRY NAPA CABBAGE W/ SPICY GARLIC DRESSING

Gonna have two recipes for you this week! First will be for using your napa cabbage, and the second is a great main dish to go with the cabbage!

Ingredients

4 cloves garlic—two chopped and two minced
Kosher salt
4 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon water
1 teaspoon coarse Korean hot red-pepper flakes
1/2 teaspoon sugar
1 tablespoon vegetable oil
One 1 1/2-pound head Napa cabbage, thinly sliced
2 teaspoons toasted sesame seeds, toasted

Directions

Step 1

Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.

Step 2

Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.

LINK: SAGE PORK CHOPS

Second recipe because we are passing out sage bunches to everyone on Wednesday, and I already know that I will be using it with my Archway Farm CSA share!

4 boneless pork loin chops (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine

Step 1

Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
Step 2

Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.

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