Harvest day was fun and different folks kept showing up. Sarah and Arti kept harvesting bellies happy with delicious farm fresh meals cooked in the outdoor kitchen. In addition to the CSA and restaurant harvest, the entire 150 feet of garlic was harvested that morning! Today 7 students from a Sunnyside Elementary camp came and we sat in the shade along the creek cleaning, sorting and bunching the garlic to cure. Not a bad activity for the hot weather. It’s also tree climbing time. The two plums in the share are from the cherry or wild plum trees. These are the first of 7 varieties! We’ve been trellising beans and cucumbers, weeding always weeding, seeding fall and winter crops like broccolli, cabbage, cauliflower, radicchio, beets, parsley, and bulbing fennel.
Lots of critters are around town here at the farm. The moles are cultivating the soil a little too intensively in the field and it disturbs roots. Last week I put sonic devices that radiate in the soil and hopefully will push them away. Also, the nutria are coming through the blackberries and eating only the old lettuce crop. I even watered it for them. Perhaps this will be our arrangement. I’m debating setting traps but am worried about cats getting in them. Not crop related but farmer health related. . . I moved from sleeping out under the stars to a tent after rats were trying to cuddly up!! No No no I did not like that.
In the upcoming weeks farmer predictions are: tomatoes, new potatoes, cucumbers, green beans, basil and summer squash in the boxes:)
Okay, this box features:
Plums – Cherry blonde and red. Eat like cherries!
Peas – Last round
Endive Curly – Chop up small and add lemon, olive oil, garlic and salt. **See recipe below from CSA member Gil.
Garlic – It will need to cure by being in shady, dry, well-ventilated area for a few weeks and then it will store well. If you don’t eat it up this week then lay in basket on your counter will do just fine.
Summer squash – Mostly zucchinis some boxes had patty pan or yellow crookneck. Get ready for lots of these.
Basil – Lemon or sweet italian.
Gil’s Escarole Gouda Soup for canning (Escarole is what Italians call Endive)
3 lbs escarole
2 lbs diced tomatoes
8 oz. Gouda
6 cups of water
Clean escarole thoroughly, slice in half longways then cut into strips.
Dice Gouda into small pieces 1/2″ should be ok.
Layer the ingredients as follows: Layer of leaves, layer of tomatoes, layer of cheese, repeat until all ingredients are in the pot
Add water until the ingredients are covered. (This may require more or less water depending on the tomatoes.)
Cover and bring to a boil then simmer until the escarole is softened. This could take from 30-60 mins depending on the acidity of the tomatoes you use.
Serve or can when ready.
The crop that's sneaking off . . .
yummm. . .colors! flowers in front of crop rows
Evan and Big Chard
Sunnyside School Students Cleaning Garlic
Harvest day breakie from chefcita Sarah
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