In the box this week:
Eggplant (1/2 Pound +)
Summer Squash (1 Pound)
Sweet Banana Peppers
Purple/yellow Sweet Bell Pepper
Gold Rush Beans (1/2 Pound)
Green Top Carrots (take the tops off before putting in the fridge, the roots will stay firmer longer and they won’t take up as much space in the fridge.)
Green Loose Leaf Lettuce (last of the lettuce until September)
Fennel (Last big bulbs for now, they are beginning to go up. We might be giving baby fennel later this summer.
We thought that just maybe we could pick enough cherry tomatoes for everybody today, but after harvesting it wasn’t enough. I think next week for sure there will be tomatoes in your shares. We had hoped to be able to give more beans this week, but our green variety is acting a little slow this year so far so we are relying on the yellow variety. Ever wondered what determines how much weight goes into your share of a crop each week? In order to make it an even distribution, we first harvest every thing that is ready in the field, weigh it, and then divide it evenly by 50 (our number of shares). Do we wish there were more beans? Yes, but in the heat of the summer we are grateful for everything we get. About this time of year through late August we hit the hardest month of the year. It is dry, it is weedy, insect pressure rises incredibly so, and things bolt (what a plant does prematurely under stress in an attempt to make seed. Both our Kale and Chard, which looked so lovely even a week ago, have been hit pretty hard with pests. You might even see a few spots on your carrots from worms that live beneath. Our vegetable farm is a paradise for insects; they don’t really have other places to go considering other fields are laden with loads of pesticides.
To cope, we keep on planting and planting. Tomorrow we will be seeding more carrots and other fall crops like peas, beets and rutabaga, as well as late plantings of beans. In a couple of weeks we will already be trying to sow Fall Spinach and salad. Yesterday we planted our celery, celeriac and Brussels sprouts. Hopefully these plants have enough time to grow before winter weather arrives, I can feel the cold mornings of fall right around the corner. We have been looking forward to these three crops all year long and they have given us some trouble this year especially the celeriac so there was no way we were not planting them out. We have started some more transplants of lettuce but this weeks head lettuce was kind of a miracle, just about everything else in our lettuce patch has gone up and is making seed heads. That is just how it works in Nebraska. Maybe next year we can figure out the secret to having head lettuce all summer long…
In the meantime, lots of carrots, beets, zucchini, peppers, tomatoes, and eggplant (Edamame lovers- it will be here soon!) are headed your way soon! When the time hits, we will be sure to provide preservation recipes so that you can have farm food all winter long!
We will be digging our potatoes, and curing our shallots and sweet onion bulbs too!
Last Friday we posted a blog post with a short survey, below is the link to it. Only 26 people have taken the survey, with the number of shares we have this year the number should be more like 60, so please fill it out. If you don’t give us feedback then there is no way for us to improve. Which is something we are constantly try to do.
Well here is some recipes to inspire you…
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons coarsely chopped fresh tarragon (omit if you can’t find this item in the store)
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
- 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
- 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
- Kosher salt and freshly ground black pepper.
yield Makes 4 to 6 servings
Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
1 Tablespoon olive oil 1 Tablespoon red wine vinegar, preferably balsamic 1 Tablespoon finely chopped garlic 2 teaspoons fresh rosemary 1/2 t salt 3 medium beets 1 small eggplant 1 small zucchini 3 small yellow onions 1 large red bell pepper 2 cups shredded Provolone cheese refrigerated pizza dough OR: 3 to 3-1/2 c all-purpose flour 2 –1/2 t active dry yeast 1 t salt 1 c warm water 1 T olive oil
- Preheat the oven to 425 degrees. Wrap the beets in aluminum foil and place in the oven for 25 minutes.
- Mince the garlic and rosemary. Cut the eggplant, zucchini, onions, and peppers in 1-inch lengths.
- In large bowl, combine oil, vinegar, garlic, rosemary, and salt. Add the cut vegetables, tossing to coat. Arrange in single in a baking pan. Roast for 20 to 25 minutes or until onions are tender, stirring occasionally. Remove from the oven, with the beets. Let cool. Then slip the skins off the beets and slice all the vegetables.
- While the vegetables are cooking, combine 1- 1/2 cups flour, yeast, salt, and pepper in a large bowl. Stir in water and oil. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover and let rest 10 minutes.
- Brush a pizza pan or baking sheet with olive oil. Roll the dough to fit bottom and up the sides of greased pan. Sprinkle the cheese over the dough. Distribute the vegetables evenly over the cheese.
- Bake for 20 to 25 minutes or until cheese is melted and crust is golden brown.