Archive

Monthly Archives: June 2011

Our spring crops are on their way out just as our summer crops are starting to come in.  Our peas are finishing up: we’ll harvest the last of our sugar snap and shell peas this week.  Our turnips, bok choy, and broccoli are also finishing up for the spring.  We’ll have more in the late summer and fall when the weather turns cooler again.  We still have some cabbages out in the field which we will harvest and have available at the pick-ups throughout the next several weeks.

We have lots of summer vegetables soon to be coming your way.  Our first round of green beans are ready to be picked.  And, what seems like all of a sudden, our cucumbers have started producing.  We’ll have both pickling and slicing cucumbers available at the pick-up.  Our tomatoes and peppers still aren’t quite ready, but the plants are loaded with lots of green, immature fruit.  But, we are just starting to see the first cherry tomatoes starting to ripen and there are some small eggplant developing, so it won’t be long before we are bringing them to the pick-ups.

Expected Harvest

beans, french variety
beets
bok choy
cabbage, red or green
cucumbers, pickling and slicing
kale
kohlrabi
peas – shell and sugar snap
potatoes, dark red norland (a red-skinned, white-fleshed variety)
radishes, french breakfast
scallions
summer squash & zucchini
swiss chard
turnips,  purple top white globe

Bonus Items
basil
cilantro
garlic scapes

Peas are a short-lived treat during the early days of summer.  Take advantage while they are available and try this soup that was recently posted in the New York Times (http://dinersjournal.blogs.nytimes.com/2011/06/17/the-minimalist-cold-pea-soup/):

Yield 4 servings

Time 30 minutes, plus chilling

Mark Bittman

Ingredients

1 pound peas in the shell, snow peas or sugar snap peas (frozen are acceptable)

3 cups chicken or vegetable stock

Salt and freshly ground black pepper

Sour cream for garnish

Chopped parsley for garnish

Method

1. In a saucepan, combine peas and stock, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas are bright green and tender, 10 minutes or so. Cool a few minutes. If you are using regular peas, remove some from their shells for garnish. (Refrigerate those until serving.)

2. Pour the cooked peas into a blender, and carefully blend them until they are puréed. Add salt and pepper to taste, and force through a fairly fine strainer, discarding solids. Refrigerate until cool; serve garnished with a dollop of sour cream and the parsley.

by Zoë Abram

Well, summer is here for sure when the weather report predicts scattered thunderstorms for nine of the next ten days!  You’ll notice the changes in the share: summer squash is here, but there’s no head lettuce available now. Demonstrating its preference for spring and fall, the head lettuce has bolted in the heat, but we excitedly anticipate the first generations of tomato and eggplant to ripen in the coming weeks.

The onions are also noticing that summer is here. We can see the purplette variety “bulbing up” and we will harvest fresh onions soon. Fresh onions have green tops attached, which you can use like scallions. The arc of our onion crop highlights the weather we’ve encountered this season. Some varieties were better able than others to handle the conditions – we’ll harvest a good crop of white wing onions, but  fewer purplette and yellow onions than we’d hoped.

In earliest spring, we lost some seedlings when it got too cold in the high tunnel, but many survived to be transplanted in April.  For weeks they just sat in the ground without growing much, waiting out the cold and wet weather. Onions don’t do as well with lots of competition from weeds. With dedicated help from the work share members, we made sure to wheel-hoe regularly and to hand-weed several times.  As we weeded, we noticed the patchiness of our onions– some of the transplants hadn’t made it through the cold, wet weather.

Since the heat hit, the onions that survived those stagnant weeks are doing well. One advantage of growing many varieties is that they mature at different times. We’ll also harvest the white onions fresh just after the purplette, but we’ll wait to pull the yellow and red storage onions until they dry out. This way there will be onions in the share several times during the season, ready for use in your favorite recipes. Speaking of recipes …

Expected Harvest

bok choy
cabbage, red or green
carrots
garlic scapes
kale
kohlrabi
peas – shell, snow and sugar snap (see recipe below)
scallions or purplette onions
summer squash & zucchini
swiss chard
turnips hakurei or purple top white globe

Bonus Herbs
basil
cilantro

Expected Harvest

beets
bok choy
cabbage, red or green
carrots
garlic scapes (see below for more information and recipes–same as last week)
kale
kohlrabi (see below for more information and recipes-same as last week)
lettuce mix – a blend of red, green, and speckled loose leaf lettuces
peas – shell, snow and sugar snap
spinach – large, but tender leaves of a savoyed variety
summer squash

Bonus Herbs
cilantro
dill

STORAGE
If you plan to use it soon, wrap the whole unwashed kohlrabi-stem, stalks, leaves, and all in a plastic bag and keep it in the refrigerator. Otherwise, remove the stalks and greens from the bulb and use them within a week. Store the bulb in another plastic bag in the fridge and use it within two weeks.

HANDLING
Rinse kohlrabi under cold running water just before use. Unless the skin seems particularly tough, kohlrabi does not have to be peeled. Just trim off the remains of the stalks and root. Grate, slice, or chop kohlrabi as desired.

Kohlrabi ‘n’ Carrot Slaw

Summer lunches on the farm often feature some variety of delicious and refreshing slaw. The cool, raw energy of the vegetables seems to bring new life into a tired crew after a morning of hoeing and harvesting. This recipe, a farm favorite, makes for a particularly attractive dish. Angelic Organics Kitchen (adapted from Greene on Greens). Serves 4 to 6

1 pound kohlrabi (about 4 medium bulbs), peeled, grated
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 teaspoons chopped fresh thyme
1 large clove garlic, minced (about 3/4 teaspoon)
1/2 cup sour cream
1/3 cup extra virgin olive oil
1/4 cup wine vinegar
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a large bowl.

2. Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.

3. Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for 2 hours before serving.

Whipped Kohlrabi and Potatoes

You can’t go wrong with this combination. It places your mashed potatoes in a different league than grandma’s-but makes them just as great. Make this for your next Thanksgiving feast, and you certainly won’t have any left over. Angelic Organics Kitchen (adapted from The Victory Garden Cookbook).

Serves 4

1 pound baking or russet potatoes (about 4 potatoes)
2 pounds kohlrabi (about 8 medium bulbs)
3 to 4 tablespoons butter
1/4-1/2 cup milk or cream, depending on how rich and creamy you like it
1/2 teaspoon salt plus more to taste
freshly ground black pepper

1. Boil the potatoes and kohlrabi separately (use two pots if need- ed) until tender, 20 to 35 minutes depending on size. Drain, reserving 1/2 cup of the liquid from either vegetable.

2. Peel the potatoes and kohlrabi. Mash them together in a large bowl. (Larger, more mature kohlrabi should be run through a food mill to remove fibers.)

3. Melt the butter in a small pot over medium heat. Add 1/4 cup of the milk or cream. Heat until almost simmering and re-move from heat.

4. Pour the butter mixture over the potato mixture. Add 1/2 teaspoon salt and pepper to taste and beat until fully combined and smooth. Add another 1/4 cup of milk or cream for more rich creaminess, if desired. If you want a smoother texture, slowly stir in the reserved cooking water until it reaches the desired consistency. Season with more salt and pepper to taste.

Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability.