Hi Everyone!
Well, it’s still raining. We’ve had another hard week at the farm with all the severe weather. We’ve seen a fair amount of crop damage; with the worst being in our head lettuce and tomatoes. Our lettuce got hailed and very wind whipped, while the tomatoes were actually partially flooded. Our hope is that we will see some recovery but it will take some time to tell. Thankfully we do still have plenty of tomato transplants and will fill in wherever we can. They will have plenty of time to catch up to the others. In the meantime we are still pretty behind on planting our summer successions of items such as carrots, sweet potatoes, and beans. When it rains as much as it has it is impossible for us for to till and prep the ground for direct seeding or transplanting. Weeding is even difficult to do when you can hardly walk the field without sinking in. Every year brings new challenges and the only thing we can do is keep pushing through them. Farming is very difficult especially in a place where you are very vulnerable to weather. Thankfully we still have plenty of produce but we might have a couple of weeks before we are able to introduce many new items into the share.

Due to this hard weather and a solid rest of the weekend forecast for rain and severe weather and us behind very behind, we are going to not host an open house this weekend. We are so sorry and are sure you want to see our farm, but we assure you the experience will be much better when we are caught up and the field isn’t so muddy.

So what’s in this weeks share?
Green Cabbage
Red leaf Lettuce
Romaine Lettuce
Green Onions
Zucchini/Summer Squash
Swiss Chard

Some recipes to inspire cooking this week:

Zucchini and Fennel Pasta
1 pound curly-edged, long-cut pasta, such as long fusilli or mafalde
About 1/4 cup extra-virgin olive oil (EVOO)
1 small bulb fennel and a handful of feathery fronds reserved and the bulb trimmed, quartered, and very thinly sliced
1 pound small, firm zucchini, halved lengthwise and thinly sliced on an angle crosswise
1 red chile, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon fennel pollen or fennel seeds
Juice of 1 lemon, plus 1 teaspoon grated peel
Freshly grated pecorino-romano cheese
1/3 pound ricotta salata cheese, crumbled
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
While the pasta is working, in a large skillet, heat the olive oil, 4 turns of the pan, over medium heat. Add the fennel bulb, zucchini, chile, garlic, fennel pollen or seeds and lemon peel; cook until crisp-tender, 5 to 6 minutes. Stir in the lemon juice and the reserved pasta cooking water. Add the pasta and toss to combine; mix in the basil.
Serve the pasta in shallow bowls. Top with lots of fennel fronds, the pecorino-romano and ricotta salata.

Southern Style Greens
1 bunch kale
2 bunches other greens (collards, chard, beet greens, etc)
1 large onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 jalapeno peppers, minced (discard seeds for less heat)
1/2 teaspoon crushed red pepper flakes
3 slices bacon, sliced thin
salt and pepper
balsamic vinegar (optional)

Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and bacon and cook until bacon is cooked through.
Add the drained greens, and crushed red pepper.
Cook on medium-low until greens are tender.
Serve with balsamic vinegar, optional.

Cabbage and Beet Slaw
4 baby beets
Olive oil
Kosher salt
Fresh black pepper
1 small head of cabbage, thinly sliced
1/4 cup cider vinegar
1 tablespoon Dijon mustard
Grated orange peel from one orange
2 tablespoons honey
1/2 cup olive oil
2 teaspoons caraway seeds

Preheat oven to 375°F. Place the beets in foil and drizzle with olive oil and dust with salt and pepper. Bake until tender when pierced with knife – about 1 1/2 hours. You can cut down the roasting time by cutting the beets in half. Depending on their size it could take as little as an hour.

Cool. Peel beets by rubbing lightly with a paper towel. Cut into 2-inch strips and place in a large bowl. Shred the cabbage thinly with a sharp knife or mandoline and add in with the beets.

Vigorously whisk cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour dressing over cabbage and the beets and mix well. Add caraway seeds and toss. Season to taste with kosher salt and pepper.

See you from 4-7!


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