Weekly Update 7/25

lettuce Mix

On the Farm

We’re starting to get used to these Monday morning thunderstorms. I think we’ve had three so far this year. We start harvest for the week on Monday and all morning long we were surrounded by distant, rolling thunder. The storms missed us for the most part during the day and the bulk of the rain came last night for us. But boy is it still dry in the fields! This might be the driest I’ve ever seen the farm, even after all the rain over the last week. We dug new potatoes this afternoon and the soil was STILL DRY just two inches down. The flipped over bed looked like the rainstorm missed it. It goes to show how bad we needed it to rain. I mentioned last week that we would need a few more storms to saturate the soil again, and it looks like we still need a few more.

All that being said, I prefer farming in a dry year on our fields. Our soil is a sandy loam, but it still holds a lot of water during a wet year. We also sit on a fairly high water table. I didn’t realize it until I was planting some fruit trees a few years ago, but about a foot and a half down the water started to pool in the tree hole. That’s all dependent on the rainfall, but it goes to show what the opposite can be on the farm. Over the years I have tried to cut these areas out of the growing space, but standing water in certain parts of fields is not uncommon. Because our soil holds water so well, dry years tend to be easier on the plants. We’ve had opportune rains this year. Usually enough to keep crops growing when they needed it, but not so much that we’re seeing water in the fields.

We pulled our garlic last week! nearly 8,000 bulbs with some help from a few CSA members. One of our farmers, Tiffany, made a garlic themed lunch with pizza and soup. A big thank you to everyone who showed up to lend a hand. I love getting to work with our members!

Now the garlic will sit on benches in our greenhouse to cure for a couple weeks before we start cleaning and sorting it into share garlic and garlic for replanting. The farm kinda stinks right now because of it. We lop the tops off before curing and the stalks in the compost pile have been wafting across the fields.I love the smell of garlic, but not so much when it has been sitting in the sun decomposing for a couple days.

Other than that its harvest and weeding on the farm, with a few other maintenance tasks mixed in throughout the week. We’ll plant another round of broccoli and fennel this week to break up some of the weeding. At least the heat wave has passed. Our crew did a great job over the last week!

IMG 8126 2

Turkeys in Need of Rehoming!

A couple of community members recently lost their home in a fire, and are now looking for someone to take the turkeys they have been raising. Due to the lack of water/electricity at their current property they are no longer able to adequately care for the turkeys.

In need of a new home are:

8 Mature turkeys (4 of each sex) born March 26th are around 15lbs and could be processed anytime now.

6 young turkeys (3 of each sex) 5 weeks old.

Please text or call Tiffany if you are able to take these turkeys (no cost).

603-831-9409

SUMMER SHARES WEEK 7!

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

BLUEBERRY SHARES! We will have blueberries out tomorrow for members who signed up for the berry share! Since blueberry season can be short, we’re gonna try and give everyone as many as possible in the first couple weeks. This week members will get double what ever they signed up for. In the barn will be a list with your name and the number of blueberry pints you should take home. Please check the list!

Baskets will look similar but different this week. Arugula has been a steady salad green for us so far this season. Broccoli is going into shares! It got away from us in the heat a little bit over the weekend 😦 so the heads aren’t the well rounded domes you are used to, but it is still good for cooking with! Carrots are making their debut. They are slender, but perfect for roasting whole. See the recipe below. Cukes are mainstays for the foreseeable future. Head Lettuce somehow made it through the heatwave without bolting this week. We’ll see about next week. Garlic is going to be a weekly staple for the remainder of the season. Green Onions are back in shares. Parsley is the fresh herb for the week. Potatoes will be in shares one more time until the fall. Nightshades are coming! They will be slow to start, but everyone’s favorite crops are coming in to maturity. This week all baskets will see either peppers or tomatoes until the plants pick up production. Summer Squash and Zucchini exploded in the field with the heat over the weekend. Seriously, it’s like they had a party out there. They will be on the bigger side this week until we get a handle on the new beds.

Check for recipes below!

Shares Week 7:
Arugula
Broccoli
Carrots
Cucumbers
Head Lettuce
Garlic
Green Onions
Parsley
Potatoes
Peppers or Tomatoes
Summer Squash and Zucchini

Egg Share: CHECK LIST FOR NAME
Bread Share: Onion Pepper Parmesan CHECK LIST FOR NAME

LINK: ZUCCHINI FRITTERS

Ingredients

1 ½ pounds zucchini, grated
¾ teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

Directions

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
Transfer zucchini to the center of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture as possible.
Mix flour, Parmesan cheese, egg, and garlic together in a large bowl. Stir in zucchini, then season with kosher salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Working in batches, scoop tablespoonfuls of zucchini mixture into the hot skillet and fry until golden brown, about 2 minutes per side.

LINK: POTATO SALAD WITH ARUGULA AND DIJON VINAIGRETTE

Ingredients

1/2 small red onion, peeled and roughly chopped
2 pounds new potatoes, scrubbed and cut into bite-sized pieces
Salt
1 tablespoon rice vinegar
Freshly ground black pepper
2 tablespoons finely chopped chives
3 cups arugula, stems removed, washed and dried and very roughly chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
5 tablespoons good olive oil

Directions

Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.
Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chives, arugula and red onion and stir through.
Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.

LINK: ROASTED CARROTS

Ingredients

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
½ teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Directions

Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Dahlia 50% EVERYTHING IN THE PLANT STAND! It’s all going on sale! We want to shutter the stand until mums in the fall, so help take the rest of the plants, window boxes, and hanging baskets off our hands! Everything will be marked down 50% and there are still some really nice baskets and boxes out there. Particularly the begonia hanging baskets.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: