A quick update on a few farm-things; garlic is being harvested today! Jonny and the interns are working on their day off to get the garlic out of the ground and hang it from a rope attached to the barn rafters, where there is enough air flow for it to properly cure. Garlic will be available to order in bulk in a few weeks.
On a sad note, the peas and beans are not doing well this year. They are in a new part of the field sitting in water because the ground was unable to drain properly after all of that rain. There are a few handfuls of each but not enough for the CSA. We planted a new bed of beans, which should be ready by the end of August, and hopefully we'll have a plentiful crop at that point. We may try another bed of peas in the fall.
One option to solve this problem is to install tile drainage, but that costs thousands of dollars, a debt we are not able to incur at this time. Next year, we will be moving our garden to another section of the field (good old crop rotation practices will help combat pest infestations and weed pressure) and will plant a green manure that will be tilled in, building the humus (organic matter) in the soil for better drainage in the future (until we can afford tiling).
And now for this week's selection:
- Garlic * Ail
- Summercrisp lettuce * Laitue Summercrisp
- Cucumbers * Concombres
- Zucchinis * Courgettes
- Beets * Betteraves
- Baby carrots * Carottes
- Cauliflower * Chou-fleur
- Cabbage * Choux
- Parsley * Persil
Add your garlic to any of your creations; a couple of cloves will enhance the flavour of any dish! Summercrisp lettuce is back on the menu. Try adding toasted sunflower seeds, dried cranberries and goat cheese to your salad this week. Cucumbers and zucchinis are plentiful this time of the season so enjoy your weekly dose because they won't be around forever!
Cucumbers are great in salads or sliced lengthwise and served in a platter of crudités with a vinaigrette, sour cream or yogurt-based dipping sauce. Also serve your whole baby carrots this way - you don't even have to peel and chop them, just give them a quick rinse to remove any dirt we may have missed!
I made another round of zucchini cake, 2 to eat and 1 for the freezer. I used sour cream instead of apple sauce, and toasted whole hazelnuts as well as walnuts - it was delicious! Jonny did the fancy icing job with a layer in the middle because he couldn't wait for me to do it!
Beets are back for making borscht, beet and goat cheese salad, beet and potato salad, or for grating raw on a green salad. If you don't typically like beets, I ask you to please try ours before heading to the trade box - you might be pleasantly surprised, as one member discovered last year. She had hated beets since childhood but changed her mind after trying ours! If you dislike anything after trying it at lease once, please don't hesitate to make a trade - that's what it's there for!
Cauliflower is back for a second week and delicious substituted for broccoli in this salad or another item for your crudité platter. Cabbage is another repeat on the menu this week and perfect for soups, rolls or coleslaw. Parsley is new and a wonderful garnish, chopped into omelets, soups and salads, in particular tabouli.
I will be updating the Week 5 recipes later on this evening, so check back for more ideas!