Thursday, June 23, 2011

Notes from Your Farm

In this newsletter:

What's happening this week
Homefields work day July 9
Berry Season and Amounts

This week were able to get the pumpkins planted, including some Atlantic Giants and also snuck a few giant watermelon plants in as well.  We've been continuing with the garlic harvest, and this has been made much smoother with the use of the undercutter bar that we built last season to loosen them prior to pulling.  We're also eager to get the fall broccoli, cabbage, broccoli, and brussels sprouts tranplanted as soon as the fields are no longer muddy.  A group from South Carolina vistited this week--they are starting a similar farm program to help people with disabilites and grow organic produce.  We've also been getting heavily into weed weeding the crops that are not able to compete with weeds. Despite many delays in planting this spring, we are just about caught up with a lot of crops

 Merry with Berries: Season Berry Amount 

We're happy to say that the electronic bird scare system works great once again to keep the birds from wiping out the blueberries.  Berry season starts this week with both blueberries and black raspberries available.   We are introducing the Season Berry Amount thanks to Paul Martin and Evangeline Sarat, who use this on their Sweet Land Farm CSA successfully.

The Berry Amount for this season is: 

Full Shares 4 half-pint berry boxes total per season  (mix and match blueberries, blackberries, black raspberries)
Half Shares 2 half-pint berry boxes total per season (mix and match blueberries, blackberries, black raspberries)

This helps with the ebb and flow of berries starting one week, peaking the next, and waning the following.  Please mark your boxes following picking on the Berry Sheet here at the Welcome Table--it will help us understand the volume of different berries picked per week.

Work Day at Homefields New BarnJuly 9th 9am
On  Saturday, July 9th beginning at 9:00am, join us for a Homefields work day.  We’ll be at the new property, at 128 Letort Road.  It's a cleanup effort, so wear appropriate clothing, sturdy shoes; and, please bring gloves, a shovel and your own water.  
Lunch will be provided; come whenever and leave when you need to.  We’ll appreciate all hands….  (please let Homefields know via  by Thursday, July 7…so we can plan for lunch)

Saturday, July 9th is also Homefields’ 2nd Shot in the Dark night golf outing at Cross Gates golf course.

In the Harvest this Week, most likely 
 garlic scapes: use like garlic bulbs
 garlic bulbs: continue drying if you like it stronger, otherwise use now
 bok choi: stir fries, great with peanut butter, nuts, soy sauce ginger...
 scallions: great for kebabs, marinating, grilling, salads
 napa cabbage: on sandwiches, kimchee, stir fries and see kimchee recipe below
 snow peas: steam or boil for short time, stir fry, not to be confused with hull or English peas, which are shelled out and hulls discarded, or Sugar Snaps, whose fat pods and peas are eaten.

 Eric with Swiss chard and scallions                     


With the new found American interest in probiotics, this Korean staple is finding its way to the American plate and palate.
Kimchi is Korea's most celebrated dish, and is the general term given to a group of fermented vegetables.
There are over 200 different kinds of Kimchi. In fact there is even a kimchi museum in Seoul, S. Korea.
According to the Korea Food Research Institute, correctly fermented kimchi contains higher amounts of lactic acid and lactic acid bacteria than dairy fermented products such as yogurt.
Kimchi contains protein, calcium, phosphorous, vitamins C, B1, B2, and niacin.
Kimchi is a must serve at Korean meals.
The following recipe uses common ingredients usually kept on hand or easily found. The ingredients are cut into small pieces for easy eating and quicker fermentation.
1 head Chinese cabbage, 2 ½ - 3lbs. (also known as Napa cabbage)
1 medium Asian radish
¼ cup coarse sea salt
4 scallions (cut into 1" pieces)
4 garlic cloves (minced)
2 tablespoons fresh ginger (minced)
2 tablespoons chili powder
1 Teaspoon sesame seeds (optional - a personal preference)
To prepare:
1 - Dissolve salt in 1 cup water/set aside.
2 - Thoroughly wash the cabbage/then cut into 2 inch lengths/peel Asian radish and halve it lengthwise, then halve lengthwise again - then slice thinly into ½" squares.
3 - Place cabbage and radish in a large bowl and pour salt water over them.
4 - Let soak overnight or at least 5 hours.
5 - After soaking drain vegetables BUT RETAIN SALTED WATER.
6 - Add scallions, garlic, ginger, chili powder (and optional sesame seeds).
7 - Mix all vegetables, thoroughly, by hand
(using gloves as chili powder may sting)
Pack all in a large jar (about 2 quart size)/pour the salted water over the mixture.
Leave an inch of space at the top of the jar.
Cover tightly.
Let sit for 2-3 days depending on how fermented you like your kimchi.
Refrigerate after opening.
Share and Enjoy!

Thank You:  
 Thank you to each of the trainees and staff for outstanding work this week coping with the mud, heat and humidity.  A special welcome back and thanks to Del for joining us with gusto again this week after a season away from the farm.


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