Thursday, August 28, 2008

4th Week of August

This Week at the Farm

Many summer crops are finished and there is a bit of a lull here until the fall crops come into bearing. You’ll notice that the harvest is lighter this week as we look ahead to cool-season eating. A new thing we are harvesting is leeks, see more information about them below. This week we devoted a lot of our attention to watering to compensate for having only 3/10ths of an inch of rain during the last month or longer—you can see how brown the grass is. It’s quite a sight to see
the rows of seedlings taking off as a result of the water. The edamame (edible soybeans) will be ready in a couple of weeks and we are watching them eagerly.

Did you know?

Organic blueberries contain 50% more antioxidants and also contain significantly higher level of phyto-nutrients than conventionally grown blueberries
--data from Rutgers research appearing in the Journal of Agricultural and food chemistry

The Allure of Leeks

This mild mannered member of the Allium family is probably not as familiar to you as its cousins, garlic and onions, but deserves notice and a place on your table. Leeks are particularly honored in Wales, and Welsh warriors wore leeks on their helmets to aid them in battle. Who knows what a leek might do for you? :-) Preparation: trim off the rooted end and discard the thick outer layer and leaves which are generally too tough. Slice end to end and rinse the layers if desired.

Leek and Potato Fritters Recipe
(From website of Australia’s vegetable grower of the year. It also has additional recipes and fascinating video clips of how vegetables are grown in the land of Oz.)
Serves: 4
1 large potato peeled and chopped
2 medium Leeks, sliced
4 eggs, lightly beaten
½ cup dry breadcrumbs
1/3 cup grated parmesan cheese
½ cup canola oil
sour cream

Boil potato until soft, about 15 minutes. Mash and set aside. Cook leeks in boiling water for 3 minutes and drain. Stir together with potato, eggs, breadcrumbs, and cheese. Shape into little patties. Heat oil in a large fry pan and cook in batches for about 2 minutes each side. Serve immediately with a dollop of sour cream.

Thank You

Thank you this week to Elizabeth Swope and all of the trainees who formed an excellent harvest team, and special thanks Elizabeth for all the irrigation work this week to keep the crops happy!

Upcoming Events

September 19
Homefields Golf Tournament
Homefields, our benevolent landlord and host will hold its 12th annual Golf Tournament Sept 19th at Crossgates Golf Course, Millersville. To participate, pick up a copy of the flyer here at the farm or see their website at: Proceeds benefit Homefields.

September 26
Shareholder Celebration of Fall Potluck
Watch for more details!

You’ll be able to start ordering Goodwill at Homefields Farm Holiday Gift Boxes for coworkers, family etc.

End of weekly harvest, beginning of self-harvesting for shareholders.

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