Mid summer at the farm: tomatoes, peppers, watermelons, cantaloupes galore, the fields are yielding many of our favorites right now. The cantaloupes seem especially delicious this year and we just cut open an Orangeglo watermelon and boy howdy, it is good. We are harvesting and curing sweet onions that go by the variety name Candy. So good even young children ask for them on sandwiches!
Dirt is Dirt Right?
Where does your food come from--good soil or poor? Perhaps one of biggest reasons for many of the "western" health problems is that soils do not have the same level of nutrients in them that they did fifty or one hundred years ago before industrial farming became widespread. What we are not getting in our diet is probably more important than the additives and residues that we are exposed to in modern eating.
The body being one incredible chemistry orchestra, things like calcium, manganese, even copper and boron are extrememely important in their proper levels however trace that may be, like one part per million. However, if they are not in the soil, they are not in your food. We go to great lengths to preserve and put back these minerals through composts, kelp, cover cropping and even by growing giant radishes that bring up micronutrients from the subsoil. Healthy soil=healthy food=healthy people.
Grass-Fed Beef from Ironstone Springs Farm:
Neighbor Liz Martin is again donating 25% of sales to our farm program for orders placed here.
Order deadline is Auguest 1st--see information at sign-in table when you come for your veggies.
Sweet Onions: we're glad to have a great sweet onion harvest this season. Sweet onions are incredibly versatile--some of us eat them plain. These are great on burgers or in salads. My wife carmelizes them on medium low heat with butter stirring occasionally and then adds them to broiled sandwiches or as a side for just about anything. Outstanding. This morning's breakfast featured them with sauteed oyster mushroom from a stump in the backyard, with pumpernickel bread, fried duck egg and broiled muenster cheese--I know it's tough. Anyway, the possibilities are endless and enjoyable.
Bee eautiful sunflower patch--Time to Pick
Pick Your Own Update:
Sunflowers are oustanding today--this week's limit is 5 and 10 (half and full share respectively)
Zinnias--5 and 10 stems this week
Hot Peppers: 1 quart total per season
Celosia--use as an accent--not a whole lot there
Stevia--try a few leaves as a sweetener--no glycemic load and few/no calories
Sungold cherry tomatoes--not real strong this year--take sparingly as a meal accent.
Herbs at the barn: in general, cut the top third of the plant--not sure ask us.
Serving Suggestions for the Harvest:
sweet onions: mild, yummy--salads, burgers, cuke and tomato salad, carmelize
watermelon: harvesting Orangeglo this week--orange fleshed, super sweet and tasteey!
cantaloupes: wow, these are good. Try serving with a sprinkle of freshly ground black pepper.
tomatoes: super tomatoes--are we in Washington Boro? :-) tomato cucumber salad, anything and everything
carrots: eat fresh, roast in oven, boil and add maple syrup and butter.
garlic: great in everything
cucumbers: great plain, salads, sandwiches, cucumber salad
zucchini: grate and freeze for zucchini bread and cookies, stir fry, raw in salads.
cabbage: raw in wedges with a touch of salt, cabbage soup, salad
scallions: use in salad, or anywhere onions are appreciated.