June 29 Newsletter

Farm Happenings

I can not believe the fourth of July is almost here. The fourth is the date by which some crops MUST be in, or there will be no crop. Beans and corn are the ones that come to mind. Perhaps because those are the crops I am struggling to get in the ground.

Luckily, we just got done planting the rest of our beans yesterday. We did get some beans in at the main garden, but several varieties had to go in at the McClelland farm. Our idea was to plant pole beans all along the fence, but that just didn’t happen this year. But we have several varieties of pole beans now in the ground, as well as some bush snap beans, bush shell beans, and lima beans. I am not sure when the lima beans will be ready, but if you are a fan, you might have to let us know and pick some up in the early fall, as I am not sure they will be ready before the last pick up. I am thinking that because Easter was so late this year that it is just going to be a late season. Although it sounds funny to base your crop predictions off of Easter, you may or may not know that Good Friday is the last full moon before the vernal equinox. So the tradition of planting on Good Friday has some roots in biodynamic farming. (Though I think some would argue potatoes need to be planted during a dark moon, but that is a topic for another time.) Regardless, I am letting you all know that some of our crops will be a little bit later than we may have expected, but little by little we are getting them in in the nick of time.

What’s in the Bag…

Green Garlic: This is the last of the fresh garlic until we have our large cured bulbs.

Shell Peas: More shell peas…Happy shelling!

Snow Peas: More Snow Peas.

Beets: More beets…Don’t forget that the tops are delicious too. The food network has a plethora of beet salad recipes, they all look delicious. We suggest cutting off the greens and storing them separately as they can leach water from the root.

Turnips: You have tasted the greens. Now you get the roots. I personally like them both, but the roots are a little more versatile. They make a great addition to mashed potatoes.

Onions: These are stronger than green onions, milder than our winter onions.

Napa Cabbage: Just to let you know, I am trying a different variety of Napa Cabbage in the fall. This variety was not my favorite…for taste or performance in the garden. I like to eat my Napa Cabbage raw, though this is wonderful braised.

or

Head Lettuce: There are a couple of different varieties of this growing in the garden but they are similar. Did someone say lettuce wraps?

Recipes

Due to the electronic nature of this newsletter, I am going to include links to some recipes, rather than the recipes themselves.

Lettuce Soup: http://www.thenourishinggourmet.com/2008/06/tangy-herbed-lettuce-soup-2.html

Linguine with Pea Pesto: http://smittenkitchen.com/2011/06/linguine-with-pea-pesto/#more-7628

June 22 Newsletter

And another one...

Farm Happenings

It seems like something is always trying to get in the way of our crop. This time it is the weeds. It happens on every farm, around this time. The weeds get a little out of control. But it is time to take the crops back. I am continuously planting things like beets, carrots, and some greens, but my energy is going to be focused on getting some of the weeds out. Now, the weeds are large enough that they are easily used as mulch that will not blow away, so if there is an upside to weeds, that is it.

My other grievance is the mice. I think they were following me as I planted the squash seeds and eating them out of the ground. I picked out four varieties of summer squash that I wanted to grow- golden zucchini, yellow crookneck, Benning’s Green Tint, and Odessa. Out of all of the squash seeds I planted (200), 2 of them are sprouting. The rest have little claw marks, dirt mounds, and half eaten seeds where they once were. So now we are left with what they had for half price at Sherbondy’s. Yellow Straightneck, Yellow crookneck, and what may or may not be a green zucchini plant. Hopefully they will make it and we will some summer squash. I am not totally convinced that Dan is not releasing mice into the summer squash patch as he hates zucchini.

Despite all of this, I am very pleased with the garden so far. I am confident we will get the weeds under control, I am sure mice do not enjoy zucchini plants as much as the seeds, and I realize we will never control the weather. So we will plod along and keep giving you what we have every week. This week have some of the old and some of the new, just the way I like it.

What’s in the Bag…

Green Garlic: This is a mild garlic (think green onions) and can be used just like regular garlic.

Shell Peas: More shell peas…Happy shelling!

Snow Peas: More Snow Peas. There may be some of these that look like shell peas in your bag, but the pod is edible. In fact, I think these are my favorite snow pea—even when they get full, the pod and pea is absolutely delicious. I save my snow pea snacking while I am picking until I reach this row.

Rainbow Chard: Love the chard…Again, this can be used a s a braising green.

Beets: This is the first of the beets though there will be more to come. We have many varieties planted so prepare to be surprised. The greens on the top are also delicious.

Turnips: You have tasted the greens. Now you get the roots. I personally like them both, but the roots are a little more versatile. They make a great addition to mashed potatoes or roasted.

Napa Cabbage: This is the strangest napa cabbage I have seen. Usually it grows into a dense head but because I attribute everything to the weather, I am saying the weather made it grow into a very loosely packed head. Whatever reason, the leaves can be used in the same way. To me, they have a mustard-like flavor.

or

Head Lettuce: This is the variety Blonde de Paris. It is the only head lettuce that made it out of the greenhouse. I will be trying a different variety this fall although this is very tasty.

Recipes

Due to the electronic nature of this newsletter, I am going to include links to some recipes, rather than the recipes themselves.

Turnip Gratin: http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/

Linguine with Pea Pesto: http://smittenkitchen.com/2011/06/linguine-with-pea-pesto/#more-7628

Spicy Soba Noodles with Shiitakes and Napa Cabbage: http://smittenkitchen.com/2007/08/so-good-soba/

Braised Napa Cabbage with bacon, red wine vinegar, and mint: http://www.foodnetwork.com/recipes/bobby-flay/braised-napa-cabbage-with-bacon-red-wine-vinegar-and-mint-recipe/index.html

June 15 Newsletter

Okay, I am a little behind on posting my newsletters. But it is time to catch up...

Farm Happenings
The flood waters are rising, and with it, there has been an influx of wildlife, as well as confirmation of wildlife already residing here. We have confirmed that there is a bobcat and raccoon stealing our broilers and laying hens so egg production is at an all time low. We are planning on increasing the flock but have to wait until we get the predator situation under control. We foresee this problem getting worse as the flood waters are pushing wildlife out of their normal habitat into our timber.
We love birds at Old Nelly Farms but have never dabbled with pea fowl. However, it looks as though some pea fowl found us. There were several pea fowl wandering around the farm yesterday, up and down the hill. They were not afraid of the vehicles, but a little shy of people. I am sure they were displaced from their home and only imagine they feel our love and are hanging around until they can make their way back home.
The garden is growing, as are the weeds, which is always a constant battle on the farm. We are in the process of pulling out some spent plants, using them as mulch, and then replanting. We are also patiently awaiting the arrival of our heirloom tomatoes and red peppers, but until they arrive we will continue eating greens. Next week we should also have some beets, Chinese cabbage, and more peas.




What’s in the Bag…

Green Garlic: This is a mild garlic (think green onions) and can be used just like regular garlic.
Shell Peas: These are the first shell peas of the season and are wonderful. The pods are a bit on the small side but our larger podded variety has not quite filled out the pod. We should have some of the larger podded variety next week.
Snow Peas: Most of these snow peas are the variety Melting Sugar Mammoth. As the name implies, they are a large snow pea. There are also snow peas of a smaller variety that look like small unripe shell peas. The pod is very tender and the taste is exceptionally sweet.
Rainbow Chard: Swiss Chard is a wonderful braising green. The stalks come in a variety of colors and look great on the plate. This will keep turning up in your bag so learn to love the Chard.
Rhubarb: This will probably be the last of the rhubarb as it is time to let the plants regrow for next spring.
Lettuce: This is our mild lettuce mix made up of different varieties of romaine type lettuces.

Old Nelly Farms Wild Kingdom

Pardon the second post of the day (and its graphic nature), but I had to share what we caught on the trail cam...

We are losing chickens right and left. During the day and at night, the hens and the broilers are disappearing. Not quite vanishing, as we are left with evidence if their disappearance in the form of feathers, and various other chicken parts. It reached a boiling point when the predator managed to steal three chickens during the day, while dad was nearby working in the vineyard. Let's just say the scene was so gruesome and heartbreaking dad skipped dinner that night because he just couldn't stomach eating.

Although we know we have been losing chickens, our attempt at live trapping has only resulted in catching all three of our cats, one of them twice. Our trapping attempt was a failure once again, but we had all of our suspicions confirmed this morning when we checked our trail cam footage. (Never mind the date on the picture, it is not set correctly) We are clearly dealing with more than one predator. The first three pictures are of our resident bobcat, who we assume is our daytime (and perhaps nighttime) predator. The final picture is of our nighttime predator, the raccoon.

While it is fascinating to catch them on tape, the fact remains that they are eating our livestock. This is sad for two major reasons. The first of course, is the plight of our animals. I know bobcats and raccoons need to eat also, but I wish they would eat something we were less attached to, like wild rabbits or even wild turkeys. In recent weeks they have halved our hen and broiler population, gotten two of our pet turkeys, and a guinea. I must admit, I take it a little harder when my laying hens and pet birds get eaten.

I know it seems strange that I would be sad about the animals eating some of the poultry we raise to slaughter and eat, which brings me to the second issue I take with this predation. And that is the fact that I am raising these animals for my family and customers, and not so much for the wildlife that we share this land with. It is labor intensive and costly to raise these birds and getting them swiped by something that will survive just as well on wild game makes it hard not to take personally.

However, we have to take action. I will confess we threw around the more inhumane ways of taking care of this problem. We of course, dismissed these as they are not only illegal, but also go against what we believe in. But we must figure out a plan to save the chickens we have, especially before we get replacements. So far we have decided to lock in our laying hens at the house immediately after they go in at night. As for our broilers, they will have to give up life in the vineyard for a chicken run with a roof and a predator-proof nighttime shelter. We are also in the market for a bobcat chasing, chicken loving dog. Lucy, may she rest in peace, loved the chickens to death more than once, and Kasha is a little too old to snap at anything but flies. I would consider a llama if I didn't think it would eat everything in sight.

Between the cabbage moths systematically eating our brassicas, and the bobcat and raccoons doing the same to our chickens, it is hard living the organic lifestyle. The up side is that we got free Chipotle after market on Saturday...I am glad someone recognizes the hard work we put in...even if it is not the bobcat.

CSA Newsletter June 7

Farm Happenings

This week has been a flurry of planting. We finally have the tomatoes, peppers, eggplants, sunflowers, beans, and remaining cabbages in the ground. We are hoping to get the summer and winter squash planted today before it rains. It looks like it is going to be a late season for some of these prized vegetables, but we think it will be worth the wait.

Right on time, the brassicas are being overrun with cabbage moths so I spent a good hour picking off the caterpillars. Holden had a wonderful time feeding them to the chickens, and they loved them. However, it is a daily chore to pick off those caterpillars. That is the price for growing things without chemicals. Really, I don’t mind sharing with the caterpillars, but they always take more than their share and leave me with a decimated crop. So I will continue to pick them off, and they will continue eating. Luckily, the cabbage moths love the arugula and broccoli raab that has flowered so they are a good diversion from the cabbages, broccoli, and Brussels sprouts I am desperately trying to protect.

Another obstacle we are facing in this wet weather is the wilt that inevitably seems to take some of our brassica crop every year. Usually we can get a harvest before it takes the entire crop, but again, we plan on losing a percentage of the crop to pests and diseases when we farm without chemicals.

Finally, we want to extend our thoughts and positive energy towards those people who are losing homes and being displaced due to flooding.

What’s in the Bag…

Leeks: These leeks have overwintered and are now ready to eat. You can use them in stir-fry, with eggs, with pasta, or in soups. They are a very versatile little allium.

Garlic Scapes: Garlic Scapes are the flower of the garlic plant. They need to be removed so the energy goes into forming a bulb, rather than the flower. Commercial garlic farms throw them away, which I think is just sad. They have a wonderful mild garlic flavor and can be eaten raw or cooked.

Bok Choy: I just heard a segment on NPR with the AP food editor that says this vegetable has the most various spellings than any other vegetable, but this is the AP format. It is great stir fried or can be used in the salad recipe provided.

Broccoli Raab: Also known as rapini, this is a favorite of Italian cooks. (Also a favorite of the French Café in Omaha) Once the buds open, it is still tasty, just a little stronger! Great in the authentic Italian preparation: steam Broccoli Raab two to three minutes while still fiercely bright green. Drain and stir-fry with garlic and olive oil. Toss with cooked penne pasta and add freshly grated Parmigiano or Romano.

Turnip Greens: Turnip greens are a staple of southern cuisine. They are best pan steamed or slow braised. We have given you a guide to cooking greens…keep this for future reference as these will not be the last greens you receive. We have left the “turnips” (the roots) on the greens in order to preserve freshness.

Spinach: Another one of our favorite greens. Spinach is wonderful raw or cooked.

Lettuce: This is our mild lettuce mix made up of different varieties of romaine type lettuces.

Flower Bouquet: These were arranged by our very talented neighbor. Thanks Allison.

Radishes: This is the last of the spring radishes. Some of these may be a little woody. However, when trying to find out a way to determine their quality and cutting open some small ones with soft stems that were completely woody, followed by some fairly large ones with hard stems that were perfect, I gave up guessing and just started picking. What I did determine is that the white radishes have more staying power. Note to self—though they take a little longer to mature. Again, These radishes have a little bit of heat.

Recipes

Crunchy Bok Choy Salad

Ingredients

• 1/2 cup red wine vinegar

• 1/2 cup olive oil

• 1/2 cup white sugar

• 1 tablespoon soy sauce

• 1/4 cup butter

• 1/4 cup blanched slivered almonds

• 1/4 cup sesame seeds

• 2 (3 ounce) packages ramen noodle pasta, crushed

• 1 medium head bok choy

• 3 green onions

Directions

• In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.

• Melt the butter over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the butter along with the almonds and sesame seeds. Sauté until everything is golden brown. Remove from heat and drain on a paper towel.

• Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

I also wanted to share with you what my sister in northern California does with her CSA greens. (And they have an even longer greens season than we do) On CSA day she takes all of her greens—beet greens, turnip greens, spinach… and sautés them, in bacon grease of course, to keep in the fridge all week. When she needs a side for dinner she simply takes out her greens, reheats, and voila…

June 1 Newsletter

Farm Happenings

We decided to have our first CSA pickup a little later this year. Rather, Mother Nature decided for us. We got into the garden early, thanks to a wonderful family that has been a huge help in the garden, so we have a lot planted but it has been a bit of a challenge to get into the garden since. However, we consider ourselves lucky that we are safe from the flooding.

Your first CSA box is chock full of greens. Some may be eaten fresh, but most se best cooked. We have given you a Guide to Cooking Greens from Cook’s Illustrated in order to help you with the best way to prepare them. Keep this for future reference as you are guaranteed to receive more greens this season.

We have a batch of chickens in the freezer and some new chicks and turkey poults in the brooder, so if you ever need some poultry for dinner, just let us know ahead of time and we can save one for you. We have 20 turkey poults so if you think you would like a pasture raised, antibiotic and hormone free turkey this Thanksgiving, we will be taking orders.

I just want to say thank you to all of our CSA members for supporting local farmers and Old Nelly Farms. I also want give a special thank you to the Bessmers who tirelessly help us in the garden. Thank you!

What’s in the Bag…

Broccoli Raab: Also known as rapini, this is a favorite of Italian cooks. (Also a favorite of the French Café in Omaha) Once the buds open, it is still tasty, just a little stronger! Great in the authentic Italian preparation: steam Broccoli Raab two to three minutes while still fiercely bright green. Drain and stir-fry with garlic and olive oil. Toss with cooked penne pasta and add freshly grated parmigiano or romano.

Turnip Greens: Turnip greens are a staple of southern cuisine. They are best pan steamed or slow braised. We have given you a guide to cooking greens…keep this for future reference as these will not be the last greens you receive. We have left the “turnips” (the roots) on the greens in order to preserve freshness.

Arugula: Arugula is one of our favorite greens on the farm. It has a peppery flavor and makes a wonderful addition to salads or pasta.

Spinach: Another one of our favorite greens. Spinach is wonderful raw or cooked.

OR

Lettuce: This is our mild lettuce mix made up of different varieties of romaine type lettuces.

Edible “Bouquet”: These are the arugula and broccoli raab plants that have flowered. The leaves are still good, but I included them for the flowers. They are a great addition to salad and I think we all need to eat a little more flower petals.

Flower Bouquet: These were arranged by our very talented neighbor. Thanks Allison.

Radishes: Our “Spring Mix Radishes” come in a variety of colors. These radishes have a little bit of heat.

Recipes

Sauteed Turnip Greens

Ingredients

• 1 tablespoon olive oil

• 1 shallot chopped

• 1 clove garlic, chopped

• 1 teaspoon red pepper flakes

• 1 1/2 pounds turnip greens, washed, stemmed, and chopped

• Freshly ground black pepper

• 2 tablespoons Dijon mustard

• 1 cup chicken stock

• 1/2 cup chopped pecans, toasted

Directions

Heat olive oil in dutch oven over medium heat.

Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.

In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and

cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Storage Tips

Greens: Salad greens are best if used within a few days. Wrap in damp towel or place in plastic bag in the hydrator drawer of the refrigerator. Add a paper towel to the plastic bag to keep greens fresh for longer.

Spinach: Store spinach in a damp towel or plastic bag in the refrigerator for up to one week. For longer-term storage, spinach may be frozen. Blanch for 1-2 minutes, rinse in cold water, drain well, and pack into airtight containers.