Friday, August 19, 2011
The sun will shine again...
Friday, July 15, 2011
CSA Newsletter July 13, 2011
Farm Happenings
The heat is on…And it is making our nightshades grow grow grow. The tomatoes have lots of small fruit but are not quite ready. It is very hard to tell when we will be able to enjoy our first tomato of the season but trust me, I am as anxious as all of you. We are hard at work trellising the tomatoes. We usually let them sprawl on the landscape fabric but are trellising this year in order to utilize more space and aid in harvesting. We are using a system that our relatives in Trinidad use for their tomato production. In true Trinidadian fashion, we (and by we I mean my dad) are salvaging and welding rebar. We are not really sure how it is going to work but as my dad says, “We are gaining experience.”
The peppers have many blooms and a few fruits but are coming along more slowly than the tomatoes. The same is true with the eggplants, as well as the tomatillos, ground cherries, and huckleberries we are experimenting with this year.
The replanted squash are very very small and I fear that their root system did not get a chance to develop. I will replant seeds and hope for a very late crop. A farmer at market told me to sprinkle shell corn on the ground after planting the seeds. The mice will then take that corn back to their nest and leave the seeds in the ground alone. Next year I will do transplants, but this year I will try that method.
For the next couple of weeks we will be biding our time until the tomatoes, peppers, and melons ripen. Until then, we appreciate your patience.
What’s in the Bag…
Dill: Our herb garden is having a rough go this year. We will be replanting our fall herb garden for preserving but this is delicious on fiah or in salad dressing.
Grape Leaves: These are usually stuffed for dolmades but can also be used to wrap fish before grilling it.
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: More turnips. Get creative folks. I found some good recipes for turnip French fries and turnip soup.
Wild Raspberries: This is it for the season. I can’t say I am too sad about this as picking them is a real chore. Eat them fresh or lay them flat on a cookie sheet, put in the freezer, and break them out in the winter.
Zinnias: These are my favorite flower because they look great with just a single stem and I can fill up my house with flowers.
Broccoli: I am trying desperately to perfect my broccoli growing. I am going to try for a fall crop but for some reason the heads will not get large but the flavor is amazing. Also, I had to dust these with Dipel (see blog entry on Dipel) but these were dusted 10 days and it had rained heavily since.
Recipes
Caramelized Turnips: http://allrecipes.com/Recipe/caramelized-turnips/detail.aspx
Mashed Turnips and Cheese: Peel 5 whole turnips and cut into quarters. Boil in salted water for about 30 to 35 minutes, or until turnips are very tender. Drain off water. Mash turnips with a potato masher. Season with salt and pepper, and/or herbs of choice. Add 1 1/2 tablespoons butter and 1/2 cup grated cheese. Mix just until cheese starts to melt.
Beet Cupcakes: My niece Mira made these…delicious.
http://www.yumsugar.com/Beet-Cupcakes-Cream-Cheese-Frosting-2387075
Dolmades: http://www.foodnetwork.com/recipes/tyler-florence/dolmades-stuffed-grape-leaves-recipe/index.html
Sunday, July 10, 2011
To Dipel or not to Dipel?
Wednesday, June 29, 2011
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
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.
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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
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.
Sunday, June 12, 2011
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...