So what’s happening on the farm this week?
Welcome back to our returning members and a big welcome to our new members! This year we are growing food for 47 families. 14 more families than last year. We are so excited to have the growing season upon us again and are humbled and enthused to have you part of our farm this year. It is nice to think of you all when we are planning the crops for the year. When we are planting all these seeds – to know that these tiny little seeds, will be food on all of your tables – young and old and folks in the middle. To know that some of these veggies will be a baby’s food taste of spinach, another person’s new found love of spinach and another’s reminiscent of childhood of your mom and dad’s rhubarb pie. We can not wait to meet you all through pickup and through the special events at the farm.In this section of the newsletter/journal, is where we talk about what is going on at the farm, upcoming events and what we are thinking about and of course there is a fair amount of Sadie in these writings. Our goal this year is to write it on Sunday nights instead of hot off the presses, literally, on Mondays. We’ll see how that goes. Also, please excuse typos, fragments of sentences, and other bizarre literary errors – much of this is a free write and usually under the wire while Sadie naps or sleepsJ
Over the weekend, we planted all of our zuchinni, summer squash and large cucumber seedlings – well near 1000 plants – we grew in peat pots to make sure the crows do not dig up our seeds like they did last year. We finished getting all of our eggplants in – with the grand total being around 700 plants of Orient Express and Listada De Gandia. I have a guesstimate that we have about 1600 feet of tomatoes planted – some as teeny, tiny as currants to some as big as Sadie’s head (well maybe a little smaller, her head is larger than most babies, thanks to the Bourque genes). The second crop of spinach is almost here – the first batch which you are getting today is what I think the color green tastes like – if green was to have a taste. Sadie loves it- she comes out in the field and helps us “pick” and grabs a handful and puts it in her mouth and then shares the rest with usJ The Pac Choi (Bok Choy) has some little holes in it thanks to our friendly flea beetle population. We covered it but as the deer ran through our field, they popped a few holes in the white covering we use so the little buggers decided to help themselves. It is still very yummy. Flea beetles love brassicas (kale, broccoli, cabbage) and mustard like plants (arugula, pac choi, asian greens). Sorry they don’t look as pretty as they are in the store, we strive for little or no holes. Oh and your bags may seem light this week – don’t worry – this is just the beginning – we will make those bags heavier.
The other day, Sadie and I were weeding the baby carrots – It is an interesting feat to show an almost 18 month old what is a “weed” and what is not. She would take a look at me and then look down and then look at me and with a impish grin, would pull out the weeds and carrots – so then I would reteach her and show her. So she would get it but then to get a rise out of me – she grabs a handful of baby carrots looks at me and smiles – and gets ready to pull – my heart sinks – what do I do? Positive thoughts run through my head but are quickly in argument with the farmer in me – Noooooo! I say loudly in my head – then I say “ Sadie, leave it – come pull these” with a smile and hope in my voice. Sadie smiles, looks down and looks at me, her hands firmly on those young baby carrot tops – and lets go – “Thank you Sadie, good job not pulling those out” and in return she says “Ten coo” (Thank you) with a smile – my heart melts.
So, Ten coo for being part of our farm! Peace, Adam Farris Christine Bourque, and Sadie Farris
What’s in the share this week:
Red and Green Leaf Lettuce (sorry no iceberg lettuce grown here), Luscious, Bodacious Spinach, green garlic or onions, beet greens, a little flea beetle eaten but still very tasty pac choi, a little rhubarb, basil plant, and tomato plants if you like...
Christine’s Note: Honestly everything this week can be eaten raw – tossed in a salad all together – well maybe not the rhubarb – that is a bit sour tasting. We eat most everything raw-
Christine’s late night after 9pm dinner that incorporates everything in this weeks share.
Boil pasta. Saute green chopped garlic or onion in olive oil (5-6 tablespoons)over medium/low heat. After pasta is cooked, turn off olive oil, add pasta to the olive oil and garlic and add uncooked beet greens (a bunch) and spinach (as much as you like). Stir well and add salt and pepper to taste. Add parmesan if you like, add a little more olive oil if you need it. Put a cover over it and lit sit for 5 minutes.
Make a salad with the head lettuce with a simple maple syrup and balsamic vinegar. Then eat. Yum ( I believe we ate this at 10pm, we do not recommend eating this late)
Spicy Bok Choi in Garlic Sauce (allrecipes.com)
1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger Root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
1/8 teaspoon crushed red
pepper flakes (optional)
Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
Heat half of the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Bok Choi Salad
1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice
Combine bok choy and green onions; cover and chill. Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled. Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds. Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Sweet Maple and Balsamic Vinegar Dressing(Angelic Organic Kitchen)
1 c. olive oil
3 TBL maple syrup
2 TBL balsamic vinegar
2 TBL finely sliced basil
1 TBL freshly squeezed lemon juice
1 teasp dry mustard
1 clove garlic, minced
freshly ground pepper
Combine the oil, maple, vinegar, basil, lemon juice, dry mustard and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have thickened. Add salt and pepper to taste and shake again to combine. Store the dressing in the fridge for up to two weeks. To serve, toss it with salad greens or grilled or steamed vegetables.