It's different here this week without Elizabeth, the Asst Farm Manager, as she takes some time off. Elizabeth is responsible for training and directing the trainee farmers, bringing in the weekly harvest and making it presentation ready, drip irrigation work, shareholder accounting and much more. Her cheer and steady perserverence are appreciated by everyone on the farm crew. Thank you Elizabeth, we're glad for all that you do and that you have a chance to step out of the growing season for a bit.
Dining in the Fields, 2014
Save the date! September 7
Homefields, the organization that founded and owns the farm and land, is putting together the 2nd annual Dining in the Fields event for September. The meal will showcase the food grown here at the farm as presented by chefs Steve and Barb.
No tours during Dec/Jan/Feb due to Volcanic winter, ok, just joking about the Volcanic part)
Thanks to some astute staff observations and the help of Manor Township Police, the college student party with Gumby is over and he is hanging out with us again. He says he's much happier with us. He was kind of deflated about having been away. Next year's blueberry out look is very bright.
Potato: this week we are harvesting Red Gold potatoes in addition to Evas. They have a smooth texture that potato experts refer to as "waxy" Red Golds are red-skinned with yellow flesh.
Carrots: carrots are really good roasted in the oven with some coconut, olive or peanut oil. Of course they are also good as carrot sticks or in salads.
Kohlrabi: sort of a mini-broccoli little crunchy dude, these are tasty raw and taste kind of like mild sweet broccoli. Usually eaten raw. Some people peel away the outer layer. I ate one this morning unpeeled and enjoyed it.
Summer Squash: add raw to salads, steam lightly, or stir-fry. Don't overcook unless you like soft consistency.
Scallions: These mild-mannered onion family folks give an easy onion flavor to salads, sandwiches, stir fries and more. Or you could do the old classic buttered bread and sliced scallion treat: my grandparents talked a lot about enjoying them in spring. "A good spring tonic" says my 101 year old grandma.
Garlic scapes: we hope you enjoyed the delightful flavor of these. In a couple of weeks the garlic bulbs will be ready!
Lettuce heads: these have run their course and are stretching skyward--a precursor to bolting--flowering to make seed.
Lettuce mix--the leaves have given it their all and are now finished.
- Rinds from 1/2 of a large watermelon, prepared as described below
- 4 cups vinegar (white, apple cider, or white wine would all be good — I used regular white distilled vinegar this time) (farmer used cider vinegar)
- 2 cups of water
- 2 cups of sugar
- 1/3 cup of kosher salt
- shake of ground mustard (farm addition)
- shake of ground dill farm (farm addition)
- 1 star anise (farm addition)
- 1 teaspoon of red pepper flakes