Hello from the fields,
This week we are keeping plenty warm harvesting and curing a bumper garlic crop, the bean harvest is starting, and we finished transplanting the last crop to be put in the field as plants--leeks for a fall harvest. The cucumbers are putting on a good show as are the zucchini/summer squash. The solar-powered ergonomic cart that we were given as part of a grant from Case New Holland last year, has been a huge help with the cucumber harvest. We also cultivated the winter squash and pumpkins and used the flame weeder in the popcorn, Indian corn, and soybeans. It's been quite a week of farming full speed ahead.
Suggestions for the harvest:
scallions: great for kebabs, marinating, grilling, salads
summer squash or zucchini--steam, grill, fry, marinate, dice in salad, or shred and freeze for zuchhini bread in fall or winter.
cabbage: eat raw cut in wedges with a sprinkle of salt, make coleslaw. See 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.
lettuce heads: we are harvesting these while small before the heat makes them bolt--go to seed.
Berry Update:
The berries ripened in a more concentrated period this year than is typical, there are some to ripen yet, but the end is near.
Vegetable Radar:
The forecast for July is for steady tomatoes, peppers, melons and sweet onions among others. The watermelons and canteloupes look particularly impressive.
Blue Cheese Coleslaw from shareholder Jenna Thorn
8 bacon slices, chopped
1/4 c. mayonnaise
2 T. red wine vinegar
1 T. honey
16 oz. finely chopped cabbage or purchased coleslaw mix
1 c. crumbled blue cheese
Cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Whisk mayonnaise, vinegar, and honey in large blowl. Stir in coleslaw mix, cheese, and bacon. Season with salt and pepper and toss to coat. Can be made 2 hours ahead.
A Companion Picnic Recipe: Blue Cheese Deviled Eggs
6 large eggs
2 T. mayo
1 T. sour cream
1/2 t. cider vinegar
1/2 t. Dijon mustard
1/4 t. sugar
1/4 t. pepper
1/4 c. blue cheese
Thank You
A hearty cheer going to out to each of the trainees and staff for great work during a hot week.
Thanks Elizabeth for keeping everyone watered up and Peter for making a huge dent in the weeds and overgrowth. Thank you for enjoying the farm and food and encouraging us in this work.
Your farmers
This week we are keeping plenty warm harvesting and curing a bumper garlic crop, the bean harvest is starting, and we finished transplanting the last crop to be put in the field as plants--leeks for a fall harvest. The cucumbers are putting on a good show as are the zucchini/summer squash. The solar-powered ergonomic cart that we were given as part of a grant from Case New Holland last year, has been a huge help with the cucumber harvest. We also cultivated the winter squash and pumpkins and used the flame weeder in the popcorn, Indian corn, and soybeans. It's been quite a week of farming full speed ahead.
Work Day at Homefields New Barn: July 9th 9am
Want to help further Homefields efforts? On Saturday, July 9th beginning at 9:00am, join us for a Homefields work day. We’ll be at the new property, just up the street, 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, string trimmer, if you have one.
Want to help further Homefields efforts? On Saturday, July 9th beginning at 9:00am, join us for a Homefields work day. We’ll be at the new property, just up the street, 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, string trimmer, if you have one.
Lunch will be provided; come whenever and leave when you need to. We’ll appreciate all hands…. (please let Homefields know via HawthorneA@csgonline.org 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.
Suggestions for the harvest:
beans: purple and green wax or bush beans--delicious steamed, boiled or raw in salads. The purple beans turn green when cooked--if you want to keep the color, use raw or marinated.
kale and collards: awesome fried with bacon fat or olive oil, sauteed onions and garlic
chard: use in salads, lasagna, or as a spinach substitute.kale and collards: awesome fried with bacon fat or olive oil, sauteed onions and garlic
scallions: great for kebabs, marinating, grilling, salads
summer squash or zucchini--steam, grill, fry, marinate, dice in salad, or shred and freeze for zuchhini bread in fall or winter.
cabbage: eat raw cut in wedges with a sprinkle of salt, make coleslaw. See 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.
lettuce heads: we are harvesting these while small before the heat makes them bolt--go to seed.
Berry Update:
The berries ripened in a more concentrated period this year than is typical, there are some to ripen yet, but the end is near.
Vegetable Radar:
The forecast for July is for steady tomatoes, peppers, melons and sweet onions among others. The watermelons and canteloupes look particularly impressive.
Blue Cheese Coleslaw from shareholder Jenna Thorn
8 bacon slices, chopped
1/4 c. mayonnaise
2 T. red wine vinegar
1 T. honey
16 oz. finely chopped cabbage or purchased coleslaw mix
1 c. crumbled blue cheese
Cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Whisk mayonnaise, vinegar, and honey in large blowl. Stir in coleslaw mix, cheese, and bacon. Season with salt and pepper and toss to coat. Can be made 2 hours ahead.
A Companion Picnic Recipe: Blue Cheese Deviled Eggs
6 large eggs
2 T. mayo
1 T. sour cream
1/2 t. cider vinegar
1/2 t. Dijon mustard
1/4 t. sugar
1/4 t. pepper
1/4 c. blue cheese
Thank You
A hearty cheer going to out to each of the trainees and staff for great work during a hot week.
Thanks Elizabeth for keeping everyone watered up and Peter for making a huge dent in the weeds and overgrowth. Thank you for enjoying the farm and food and encouraging us in this work.
Your farmers
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