I mentioned last week that I was uninspired and didn’t have much to talk about. I blamed it on having too much to think about and not enough time to let my mind wander. I seem to have the same problem this week. So what did I do? I looked for inspiration from a past newsletter. I thought maybe that would give me some ideas. Unfortunately it didn’t. However it did give me some insight into the ebb and flow of the farm. In the second paragraph of the newsletter it said, “I was out of inspiration earlier today. I have been writing newsletters for going on eight years now and I feel like I have just about maxed out on all things farm.” Wow. Feels pretty familiar, except now it feel more like nine years. If it wasn’t for this excellent record keeping I would never have realized there is a midseason slump when it comes to newsletters!
Today we dug two more rows of potatoes. With the ones we dug a few weeks ago we finally have enough to give out. Most of you will get Nicolas. They are a yellow skin/yellow flesh waxy potato that works for just about any recipe. It will hold together well for potato salads. It is great roasted on the grill. It can be used in soups. It is just a great all-around, tasty potato. There will also be a few of the Red Golds. These are a red skin, yellow flesh potato. They didn’t produce very well this year so there will be only a few of them available. Not a big loss since we have the Nicolas plus we still have 13 more rows of potatoes to dig someday.
We also dug carrots this afternoon. I don’t know what it is about Fresh Earth Farms carrots. No matter what we do they never seem to get squeaky clean. There is always dirt left on even when we think they are clean. You may have to take a brush to them if you want them pristine. Our soil has many wonderful attributes – holds moisture, drains well, etc. – but it does have a tendency to cling to veggies. It also stains garlic wrappers. But I would rather have these benefits and drawbacks than a sandy soil that requires frequent irrigation and fertilization.
Yesterday we started harvesting the second variety of corn – Bodacious. It was a bit frustrating since we had a fierce wind come through Friday night and knock down a bunch of the corn. Finding the rows was difficult. Plus walking through downed corn stalks carrying 50+ pound crates of corn was laborious at best. The corn is quite delicious though and larger than the early corn from last week.
On another corn note, it seems like the third planting of corn is pretty much ready to harvest as well. Our goal at the start of the season is to get two weeks out of each corn planting for a total of six weeks of corn. We will check the third corn planting tomorrow and if it is ready to go you will be getting the last four weeks of corn in the next week or two. Corn chowder anyone?
The tomatoes are ramping up. Be ready to eat a lot of tomatoes. Or if you are overwhelmed, it might be time to learn how to can. It is quite easy and come winter it is a wonderful thing to have tomatoes – or home made pasta sauce – on a cold night.
What does this all mean for vegetables this week? Well, there will be carrots, potatoes, tomatoes, cherry tomatoes, beans, onions, cucumbers, sweet corn, some squash, some eggplants, some broccoli, come cauliflower, and maybe even some bell peppers! I’m sure there are a few more things I’ve forgotten.
Speaking of vegetables, here are a couple recipes from one of our members Sue Manning.
Apple-Green Bean Sauté
1 lb. fresh green beans
1 apple, chopped
1 Tbsp olive oil
½ cup walnuts
½ cup honey
Toasted sesame seeds
Sauté the green beans and apple in olive oil. Add walnuts and cook until vegetables are crisp-tender. Stir in honey and top with toasted sesame seeds.
Submitted by: Sue Manning, CHC
Mozzarella & Tomato Salad
1 medium tomato, cubed
1 oz fresh part-skim mozzarella cheese, cubed
1 cup fresh spinach leaves
1 clove garlic, pressed
1 1/2 tsp olive oil
2 tbsp balsamic vinegar
2 tsp sunflower seeds
1/4 tsp black pepper
Combine all ingredients.
Submitted by: Sue Manning, CHC
FruitShare this week will be Colorado peaches!
CheeseShare arrives on Friday.
MeatShare got here last Friday. Please pick it up this week if you haven’t already.
CoffeeShare will be here Monday.