Blog post from my assistant Miriam,
In the past two weeks or so, the farm has really taken off. Plants are visibly growing from day to day. Our spring plants are retiring, settling down to blossom and seed. Our summer vegetables are growing up. The tomatoes need pruning every week, sending out ever more branches and leaves, flowers and small, green fruit. The potatoes are flowering and the peppers. Beans are stretching out amongst their leaves and stems, making harvesting a game of hidden pictures. The cucumbers are here, overabundant, and the patty pan squash I didn't know I was waiting for. This is when the hard work of spring begins to pay off.
Farming is always about change. Priorities shift with the season, with the weather. One of my frustrations is that projects are sometimes abandoned in the middle, especially hand-weeding projects which take care and time, but often sink to the bottom of the to-do list. This season, though, we've been able to get a lot done and have lost sight of very little. We had a lot of help, from some dedicated volunteers, the first of our CSA members putting in their required hours, and our intern Katherine who is leaving us for her next adventure. We are grateful and the farm is flourishing.
Here is a recipe from one of our farm lunches:
Quinoa Risotto with kale and sweet sake
4 garlic scapes, chopped
1 bunch kale, stemmed and chopped
2 carrots, shredded
2 cups quinoa, well rinsed
1 cup sweet cooking sake
3 cups vegetable stock
¼ cup soy sauce
½ tsp black pepper
salt
· Put kale in a bowl and add the soy sauce, black pepper, and ¼ cup of the sake. Mix well and set aside. Stir occasionally as you're preparing the rest of the meal to keep the kale from drying out.
· In a large saucepan, bring the stock, the remaining sake, and quinoa to a boil. Reduce heat and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 15 minutes.
· Stir in the carrots, garlic scapes, and kale with all the marinade liquid. Simmer until the quinoa grains have turned from white to translucent, about five minutes longer.
· Season with salt and pepper to taste.
· Serves 6 as a main dish.
This week's harvest:
Full share's can look for:
- carrots- with tops 1.5 lb
- beets- with tops 1.5 lb
- salad mix (1/2 #) or 2 heads of lettuce
- beans - 1 # or cabagge - 2 small or 1 medium head
- 3/4# or either: kale, komatsuna or chard
- 4 cucumbers
- 4 summer squash
- Radicchio - 2 heads
- or one of the miscellaneous items below
Half share's can look for:(same quantities as above)
- salad mix or lettuce
- beets or carrots
- cucumbers or summer squash
- beans or cabbage
- or one of the miscellaneous items below
Miscellaneous items:
- Fresh cut flowers
- hot peppers
- broccoli
- herbs: mint, cilantro, basil, marjoram
- kale, komatsuna or chard
- Radicchio
Our special lunch this week:
- Spring mix salad with an Asian Sesame dressing.
- Chilled summer green soup: spinach, zucchini, butterhead lettuce, basil, parsley, soymilk, lemon juice, and mint.
- Hummus with sliced cucumbers
- Cabbage and Carrot tacos with basil, salsa and cheese.
- Radicchio, Bean and Rice Salad.
Don't forget that you must let me know by Tuesday at 2 pm what you would like for the week. We will increase our quantities on lettuce (because they are smaller heads), summer squash, radicchio, beets and carrots.
If you would like to make pickles this may be the last week to order pickling cucumbers. They will be an extra item for this week. Please let me know how many.
I am sending this as an email just for this week. Otherwise, please check the blog on Sunday evenings for our weekly list.
Thank you,
Erica
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