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Field Walk...
You may be noticing quite a few bare patches of soil around the farm these days.
As an organic farmer, I usually try to cover as much land as possible in a cover crop to prevent erosion and contain nutrients. However, the summer is a perfect time to practice a technique that helps with weed pressure called stale bedding.
Stale bedding is where I leave the land fallow for six weeks. Every ten days or so, I till the land with our spader. This tillage brings to light some of the weed seeds that are lying dormant in the
soil. It brings them to the surface where they are exposed to warmth and moisture (in theory).
Then just as the weeds crack the surface I till them in (way before they have had a chance to go to seed). And by tilling bring to light another round of weed seeds. Next season when I go to plant onions, for example, there are hopefully less weeds. The summer is a perfect time to practice this technique because there is very little threat of erosion due to rain or wind. A little extra work this year will hopefully mean less in the future.
Enjoy the harvest, Farmer Amy
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Tuesday shareholders please read this!!
August 16th pick up day will be moved to Wednesday, August 17th
from noon- 2PM, due to the repavement of the Oblate driveway. If this day does not work, you are welcome to pick up on Friday, August 19th instead. Sorry for the inconvenience.
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Whats In Your Share:
leeks: a cousin to onions but milder in flavor and sweeten as they cook. To clean: remove green
tops to within 2 inches of the white section.
Peel off outside layer. Cut leek in half lengthwise and wash thoroughly under water to remove grit and soil between the layers. Leeks may be eaten raw, chopped into salads, cooked whole or steamed and topped with butter, salt, pepper and Parmesan.
Same as Last Week:
potatoes, garlic, squash and zucchini, eggplant, peppers, tomatoes. PYO cherry tomatoes, herbs and flowers.
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What's For Dinner:
grilled vegetables
recipe provided by Robyn Stranquist
1 eggplant
3 medium zucchini
3 bell peppers (red, green or yellow)
1 T chopped fresh basil
1 T chopped fresh parsley
6-8 cloves of garlic
¼ cup of olive oil
¼ cup of red wine vinegar
3 T balsamic vinegar
Slice zucchini and eggplant on a bias, toss in oil and put
in broiler pan. Arrange zucchini and eggplant in one layer and broil until lightly browned on all sides. Set pan aside.
Slice peppers in half and place them under broiler until skin is browned and peppers are fully roasted. Place peppers in a plastic bag until cool to touch (about 5 minutes) then remove their skins, core and seeds. Slice peppers into 1-inch strips and blend with zucchini and eggplant. Chop garlic and saute in olive oil until tender but not brown. Add red wine vinegar and balsamic vinegar and simmer for 2 minutes. Pour marinade over vegetables. Season with salt, basil and parsley.
Let stand for two hours before serving.
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