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…
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