Despite the rain and clouds the last few days, we did pick the first zucchini from last weeks heat:) Last year the third week of July was the first fruit, with the same plant out date. There are also baby baby green tomatoes on a few plants and the green beans are about to flower. The farm is popping! It has transformed in the last week with 2 spring rows cleared out and the calendula is flowering. It really changes the look with orange and yellow flowers greeting you with the sunniest hello. We have two very sweet new friends on the farm, two 4 month old sheep. They are mowing down our grass on the perimeter and seem happy tucked in the shape under plum trees. They’re a breed called Soay, from an island near Scotland. One of the earliest domesticated from Northern Europe, they are also a breed closer to their wild ancestry. Skiddish and shy and also interested in food, I think they’re getting used to the farm.
Strawberries – Yes, it’s true!
Pea shoots – Meant to eat the tips only, as they get tougher further down the stem. Last week of them, we’ll chop them down today as they serve the purpose of cover cropping too. In a month fall crops will be planted there.
Green garlic – These were baby cloves that we planted in April, the rest was planted in October.
Kale – Backyard Bounty saved seed.
Herb bunch – bronze fell, dill, parsley, lavender, oregano, thyme. If you can’t get to using them fresh you can hang them to dry or leave them on your counter and use at any point.
Fennel and Potato Hash
Adapted from BonAppetit.com
- 2 small fennel bulbs with fronds
- 2 tablespoons olive oil
- 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes, patted dry
- 1/2 teaspoon fine sea salt
- Freshly ground pepper
- 1 garlic clove, chopped
- 2 tb coarsely chopped fresh herbs, like parsley and dill
Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Finely chop enough fennel fronds to measure 1/4 cup. Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.
Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes. Using potato masher, crush potatoes in skillet. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley and dill. Serve hot.