Please take a look at the field when you pick up your share this Thursday. There are also sugar snap peas that are ready to be harvested. I dare you to try and save some to take home, without eating all you pick out in the field. If anyone would like extra greens, please feel free to pick more kale and swiss chard. Our field is loaded right now, and will continue to be loaded well into the summer.
I am proud to announce that everything is planted out in the field now, except for the hot peppers, which will go out next week. The potatoes are hilled, the beans are sprouting, and the tomatoes are ready to be staked.
Please take a look at the field when you pick up your share this Thursday. There are also sugar snap peas that are ready to be harvested. I dare you to try and save some to take home, without eating all you pick out in the field. If anyone would like extra greens, please feel free to pick more kale and swiss chard. Our field is loaded right now, and will continue to be loaded well into the summer.
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Call me crazy, but I hear lots of voices in my head while I am farming. I hear voices of other local farmers, and experienced farmers I have listened and learned from at workshops. My Dad is one of those voices, an avid gardener when I was a kid growing up. But the loudest voice I hear in my head, when I am out working in the field, is my high school friend and college roommate, Joan Bumbaca (married name now Cipriana). She is one of the most accomplished "horticulturists" I know, mainly because of this philosophy: "Eh, Put it in the ground. It will grow." I also love her ability to take risks and experiment with rare plants. One of my favorite tales (and I use that word loosely, Joan is a very good storyteller, and never lets the truth get in the way of a good story) is the time she grew an Amorphophallus titanum or Corpse flower just outside her family's kitchen window in Northern Virginia when she was in high school. As the tale goes, she was able to actually get the flower to bloom, but her mother made her throw away this rare plant shortly afterwards because of the stench wafting trough the house. You can read more about this cool and interesting plant here: http://www.huntington.org/huntingtonlibrary.aspx?id=4132weeblylink_new_window I recently wrote to her, and she led me to read about the Buddist monk author Thich Nhat Hanh. He also is an avid gardener and he likes to teach about the ways of the world through tending to his garden. I loved one of his most popular poems, Kiss the Earth. Walk and touch peace every moment. Walk and touch happiness every moment. Each step brings a fresh breeze. Each step makes a flower bloom. Kiss the Earth with your feet. Bring the Earth your love and happiness. The Earth will be safe when we feel safe in ourselves. So when I am out in the field farming, with all the voices in my head talking, I certainly feel happiness knowing I am helping take care of the earth and learning about life. Tracey Miller recently came to visit the farm and purchase greens for one of her wellness classes. She blogged about it and some great recipes. You can check it out here: http://traceymillerwellness.com/ What to do with all the food this week in the share? Here are some of my favorites: Choy with Gingery Butter 2 medium choy, sliced crosswise into 1-inch stripes 6 Tblsp butter 2 Tblsp soy sauce or tamari 1 Tblsp grated or finely chopped fresh ginger 1 clove garlic, minced 1 Tblsp cilantro, finely chopped salt freshly ground pepper 1. Bring a large pot of water to a boil. Add the choy; cook until the choy is tender but still crisp, 2 to 3 minutes. Drain the choy in a colander and immediately run under cold water. Drain well. 2. Melt the butter in a large skillet over medium heat. Add the soy sauce, ginger, garlic, and choy; cook, stirring constantly, until choy is well coated and heated through. 3. Remove the skillet from heat. Stir in the cilantro. Season with salt and pepper to taste. Serve immediately. Recipe from Farmer John's cookbook. This is a side dish, but we ate it last night over rice and it was great! Sauteed Radishes 1/4 cup butter 1lb radishes, quartered 4 cups radish greens or arugula 2 Tbsp lemon juice salt freshly ground black pepper 1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 min. depending on size. Transfer to a bowl to cool. 2. Put the greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 min. 3. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately. Recipe from Farmer John's cookbook. And here's one I'd like to try: Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes
Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper. Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD: Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature. Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet. Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad. Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing. Recipe from Bon Apetit June 2010 Another good place to find seasonal recipes is on the Willow Pond recipe link on the side of the blog. They have lots of good kale and swiss chard recipes too. Happy Cooking! Asparagus too is available, just not pictured. |
AuthorAudrey Gerkin, is a gardener gone wild, after teaching in special education and raising 3 beautiful girls, ages 5 - 10, she has found a new calling in farming. Archives
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