Thursday, July 30, 2009
Week Nine: Deep summer rain
I guess I've been saying this for weeks now, but I think summer has truly arrived in all its bounty. Plus, we got an INCH of rain at the farm on Tuesday night, which made the earth soft for digging carrots and made all the plants really perk up and start growing. With this and the heat, I think we're in great shape for the rest of the season.
In other wonderful news, we had a wonderful wedding at the farm on Sunday. Former farm apprentices Aura and Michael "picked" each other in a beautiful ceremony and celebration led by Anne and Paul. I worked with Aura and Michael for a few years and it was such a joy to be part of their special day and to celebrate their love for one another and for the farm. In the CFK this week we'll be making the same potato salad Cynthia and I brought to the wedding--yum yum. I guess it comes as no surprise that the farm is an idyllic setting for a wedding and reception, and it was fun to spend time with other farm apprentices and to meet Aura and Michael's families.
Tuesday and Wednesday were good work days out at the farm. Tuesday was spent harvesting parsley and tomatoes and working on weeding chores. Wednesday was so busy trying to bring in all the gorgeous crops--it took Rebecca all morning just to rinse the Swiss chard--2 lbs per share is a lot!
Here's the share:
Tomatoes - 1/2 lb
Lime basil - 12 tips
Summer squash - 4
Garlic - 1 bulb
Potatoes - 1 box
Swiss chard - 2 lbs
Cucumber - 2
Carrots - 1 bunch
Radish - 4
Lettuce - 3 heads
Parsley - 1 bunch
Arugula - 1 bunch
Green onions - 5
Arugula and Potato Salad from Greens, Glorious Greens p. 11
Chard Cheese Bake from Laurel's Kitchen p. 192 (with Vegan option)
Lime Basil dressing - I just made this up to showcase this unique and delicious flavor. Goes well on radishes!
Roasted Carrots with Rosemary - I learned this simple recipe while working at Pendle Hill. Always a hit.
Oven Baked Zucchini Fritters - adapted from a few different places including this site. You all enjoyed those veggie burgers a few weeks ago; hopefully these will be just as tasty!
Oh Be Joyful! Salad with lettuce and spring onions
fresh cucumber and tomato
sliced radishes to be used for topping salad, spread with butter, or marinated in the lime basil dressing.
Phew! We'd better get busy...!
We're happy to welcome guest chef (and Eliza's sister) Nell to the kitchen this week. Last year around this same time we had help from her and it was great fun. Hooray!
Pictures: 1. Newly-weds Aura and Michael PICK each other! 2. Idyllic wedding at the farm 3. Becky stirs zucchini and onions for last week's pasta dish 4. Eliza preps radishes 4. We have a full car of veggies. Note that we re-use boxes from the Ypsi co-op...none of our vegetables come from California! 5. Colorful radishes and cukes ready for their dressing.