Now in week 9/10, we are more than halfway through the CSA season! This is a huge mile-marker for your happy, but tired, farmer. I now hope to start getting a handle on the weeds and doing more maintenance type work in the garden. I’ll definitely still be fighting the weeds, and I will be doing a bit more planting in the next couple of weeks — hoping for a small fall crop of broccoli raab, lettuce, arugula, and kale to complement your baskets as we transition into squash and cool season crops again at the tail-end of the CSA weeks. However, I hope to not be at quite such a fever-pitch of activity…perhaps sitting down before 9:00 every night, now and then. Perhaps taking the kids to the beach or camping before school begins.
Now, if anyone wishes to help make that come true by volunteering to spend some time helping in the garden, I would be MOST appreciative! I have farm chores ranging from moving livestock pens to spreading mulch and straw to picking and weeding. You would have quite a selection to choose from!
Today’s harvest started out muddy and wet from last night’s storm and became even more exciting and desperate when we noticed that the pigs had escaped their pen. Luckily, they found enough to distract them with the duck and chicken feed and my mother-in-law’s grill and did not do any damage to the garden. Phew! I’m sure they would have found our ripening beets and melons quite delectable. With the help of family in from Denver, we managed to quickly scoot them back into their pen and repair the fences that they had damaged, including the movable chicken yard. The kids decided to get down and dirty on spud digging duty before heading off to play dress-up. We adults engaged in our favorite harvest day activity of garden gossiping.
The salad greens have all gone bitter in the mid-summer heat, and the cucumbers are in a holding pattern, though the later plantings are covered in flowers, so that bodes well for future cukes, as long as our pollinators kick into action. I have yet to go and check to make sure there are enough female vs. male flowers on them. This week offers up those sweet treats that make our tongues purpley-neat…BEETS!
- beans, Blue Lake Bush Bean and Yellow Pencil Pod
- beets, Detroit Red (eat these greens and all!)
- baby carrots, Nantes
- chard, Rainbow Lights
- cucumbers, American Slicing and Asian Long
- garlic, Pyong Ylang (rich, sweet flavor when roasted. Mild heat raw.)
- napa cabbage
- onions, Sweet Copra
- peppers, sweet green California Wonder
- potatoes, Yukon Gold
- yellow summer squash
- tomatoes — a mix of Sungold grape; Stupice; and Silvery Fir Tree
You have the ingredients for the following recipes to try:
Grilled Rosemary Potatoes
3 T fresh Echo Bend rosemary or parsley or any herb of your choice
1 -2 T olive oil
sea saltParboil or microwave potatoes until barely fork tender. In a bowl, combine potatoes, rosemary, and sea salt. Drizzle with olive oil and stir until coated. Fashion a jelly-roll type “pan” out of 2 layers of aluminum foil. Spread potatoes in even layer into “pan.” Grill over direct heat for approximately 30 minutes, until deep brown and crisp (I admit, we like them a bit charred on the edges!).
Savory Cornmeal Zucchini Pancakes: http://www.rootsimple.com/2011/07/cornmeal-zucchini-pancakes.html
Quinoa Tabbouleh: http://allrecipes.com/Recipe/quinoa-tabbouleh/detail.aspx — sure you can use bulgur wheat, as tabbouleh is traditionally made, but the ancient supergrain of quinoa is packed with protein and has fewer calories.