Great week on the farm! We made serious progress on our hoop houses and are hoping, weather permitting, to stretch plastic and plant before the week is out. We plant things that can tolerate super cold like spinach and kale and also some things that can handle moderate cold like cold hearty lettuces and braising mixes. These things don’t die when it gets cold but they don’t grow either. We have to get them to the size we want them for harvest before it gets cold, so the race is on to get them tucked nicely into the hoop houses so they can get nice and big going into winter.
We have also run into some disease issues, which isn’t totally abnormal for organic farming this time of year. It always seems like the tomatoes get some fungal issues and the zucchinis and cucumbers get mildewy, however, this year is especially bad because it was warm and very wet. Ideally things would dry out each day but that hasn’t been the case. This is causing us to harvest things earlier than usual and use special care not to walk from a diseased area to a non-diseased area. It seems simple enough but it takes many pairs of shoes and pants to be cautious! Luckily we live in a place that gets very cold in the winter and knocks back many of the diseases that bother us. Yay -20 degrees!
Announcements:
Cucumber- Fresh cucumbers are a great addition to a slaw. Just slice thinly and add right before eating. Store in a bag in the fridge. This will be the last of the cucumbers.
Cabbage – Red and green cabbage can be used interchangeably, but the red doesn’t keep its pretty shade of purple when it gets cooked. Shred together to make a beautiful slaw! Store in the crisper drawer. Wrap partially-used heads in saran wrap or a plastic bag to keep fresh.
Fresh Cilantro – Such a wonderful fresh herb. This is the salsa herb of choice. Make a fresh salsa with the recipe of the week. Store in a glass with water in the fridge for several days.
Onions – Store on the counter for up to a week. Chop in half lengthwise. Then slice from top almost all the way to the bottom end leaving the halved rootball intact. This will prevent the layers from separating as you dice them across the grain to the desired size. Use this trick for the recipe of the week!
Broccoli – Store in a bag in the fridge, but not for long. Break into “trees” then slice in half lengthwise, dip in sour-cream-based dip or thick creamy style dressing for an easy snack (goes great with carrot sticks too!) Marinade florets in a vinaigrette dressing then add to a salad for crunchy little flavor bursts.
Kohlrabi- Great shredded into slaws, or sliced thinly for a fresh, crunchy, refreshing snack. Store in the fridge.
Sweet Corn – This corn is fresh and so good. It’s so sweet you can eat it raw. And we do. Shuck the corn, get everyone to the table, then drop whole or half cobs into boiling water for just a couple minutes (less than you think!) Take straight to the plate and enjoy with a little salt and or butter. We like to butter a piece of bread then rub that on the corn to apply the butter evenly. The “corn-bread” was always a treat of honor in our household. Roast it on the grill whole in the husk for about 5-10 mins over medium heat, until outside is well charred.
Garlic- Great for bruschetta, caponata, pesto or almost anything else! Try it in the Salsa recipe below…
Tomatoes¬ – So fresh, so sweet, so tart and so juicy. Need I say more? Try throwing uncooked fresh chopped tomatoes into a rice or pasta dish just before serving for colorful summery flair. Come pick some extra for yourself at the farm, perfect for saucing or freezing whole. Simple as that, throw them in a freezer bag and thaw when ready. They won’t be “sliceable” but you can make great, fresh-tasting sauces all year round.
Celery- Fresh and crunchy, store these in a bag in the fridge. Use soon for best raw crunch. It they go soft on you, jut toss them into your next cooked meal! This is the end of the celery.
Sweet Peppers – Fresh peppers are such a treat, and these are about as fresh as they get. But they do keep well in the fridge, and roasted peppers are great too! Can’t use them this week? Try roasting them while you bake anything else then freeze them whole in a bag for winter use. Great in sauces and blended soups.
Jalapenos- The quintessential hot pepper for fresh salsa. Prefer a more mild heat? Remove all veins and seeds then roast briefly before using. Not just heat, this also lends a lovely flavor to the dish! (Use gloves if you’re sensitive!)
Fresh-Chopped Salsa
– 2-3 fresh medium tomatoes
– 1/2 sweet onion
– 1-2 sweet peppers
– 1-2 Jalapenos (roasted or not to preference)
– Several cloves of garlic minced
– 1-2 Tbsp Lime or lemon juice or half a fresh fruit juiced
– 1 small handful fresh chopped Cilantro
– Salt and pepper to taste
– *Optional: Fresh, steamed, or roasted corn, shredded carrots, cucumber, or fresh stone fruits
Dice all the veggies as small as easily accomplished by hand.
Mix in a bowl with other ingredients, except cilantro.
Adjust salt and acid to taste.
Let sit 10 mins then add cilantro and enjoy!
Serve with good chips, or use to top a taco or quesadilla.