 |
|
|
|
|
Field Walk...
Amidst the worst drought this area has seen in over twenty years, the last two thousand plants of the season went into the ground last week.
All of the broccoli, cauliflower, cabbage, kale (everyone's favorite!) and collards, as well as lettuce, spinach and salad mix were either transplanted or direct seeded with irrigation immediately following. Now, we just need to sit back, weed and wait about six weeks, (less for lettuce) and the good green times will start rolling once again. Till then, I will continue to conjure miracles from a soil that is making very few promises. Unfortunately, our tomato days are drawing to a close (not even a green tomato in sight), and the peppers are getting smaller and smaller. There are still plenty of potatoes, garlic, onions, and soon I will begin distributing the winter squash (let's call it pre-autumn squash). This year we are eating a little out of season; instead eating as the drought sees fit (I guess we are lucky to be eating at all)!
I have been doing a little local farm negotiating to beef up the share for this week.
In exchange for a few hours of labor, Biver Farms is bartering one cabbage for all! Although it is humbling to ask other farmers for help, I am excited to work on their farm and help them during a difficult labor shortage. In the end everyone wins, (except maybe the cabbage).
Enjoy the harvest, Farmer Amy
|
|
|
What's For Dinner II: Fried Cabbage
from Asparagus to Zucchini
1 onion, finely chopped
6 T oil
1 tomato, sliced
½ tsp salt
½ tsp curry powder
1 medium-size cabbage, thinly shredded
2 carrots, sliced into rounds
1 bell pepper, chopped
Saute onion
in oil until lightly browned. Add sliced tomato, salt and curry powder; stir over medium heat 2-3 minutes. Mix in cabbage, carrots, and chopped pepper. Pour in ½ cup water. Cover and reduce heat,
and simmer until liquid is absorbed and cabbage is still slightly crunchy. Six servings.
|
|
|
|
|
|
|
|
Whats In Your Share:
leeks, peppers, tomatoes, squash and zucchini, garlic, cabbage, swiss chard
PYO cherry tomatoes, parsley, and basil
What's New Next Week:
beets and green beans are back
|
|
|
What's For Dinner:
vegetable chowder
from Asparagus to Zucchini
2 leeks, white ends only, washed and sliced
2 cloves garlic, crushed
2 cups tomato juice
1 carrot, sliced
6 plum tomatoes, peeled & seeded
1 medium zucchini, sliced
½ cup uncooked elbow macaroni
¼ cup chopped fresh chives
2 bay leaves
½ tsp dried sage (4 inch sprig fresh sage)
½ tsp dried basil (4 inch sprig fresh basil)
½ tsp dried oregano (4 inch sprig fresh oregano)
2 cups cooked kidney beans, rinsed and drained
salt and pepper
Simmer leeks and garlic in 2 cups water in stock pot until soft, about 4 minutes.
Add tomato juice, carrot, tomatoes and zucchini and bring to boil. Add macaroni, chives, bay leaves, and herb sprigs; simmer until macaroni and vegetables are tender, about 10 minutes. Stir in kidney beans. Remove bay leaves and herb sprigs. Season with salt and pepper to taste. Six servings.
|
|
