Elysian Fields Farm
Wednesday May 14th, 2003
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Hello. So, I wanted to start out by apologizing for the fennel last week. I seemed to have confused a bunch of folks (including myself), by not including it in the boxes but rather having it separate, in its own box, with a sign on it saying "please take one". Now, I had this set up at each drop off point, and for myself at the farmers market had a box on the side. Not only did I forget to hand the fennel out to the first five members who picked up from the market last week (sorry!), but it seems a bunch of folks didn't happen to notice the fennel box and sign at their pick up sites. I could see how that could happen, now that I have talked with a few folks about the missing fennel. Folks in a hurry, just looking for their name on their box as they always do. Well, we will have one more week of fennel and I will be sure to put it in the boxes this time, even if it means bending or cutting it. At the same time be sure to keep your eyes open at your pick up site for any more surprises I may throw in the mix.
So, on the farm we have been working on weeding, planting and harvesting. The first planting of corn stands at a good two feet already, while the second follows at about 6 inches and the third just in the ground this week. I have successioned the plantings for a longer harvest period. The first planting of tomatoes looks very healthy and vigorous standing at about two feet, and the peppers and eggplants are in the ground as well. As for weeding, the summer weeds have really started to come on, with ragweed and crab grass being the worst as always. The strawberries need to be harvested about three times a week and are also being sold to Weaver St. produce, pastry and restaurant Panzanella. The ground is drying out quickly, and the rain expected tomorrow will be more than welcome.
Dill is a wonderful herb, fresh, dried or as seed. It has a unique, yet mild flavor for enhancing a wide variety of dishes. Chop fresh dill into a variety of chilled salads, such as pasta, potato or tuna. You can make your own dill garlic butter. Melt butter over a low flame. Saute garlic, and add finely chopped dill and continue to saute for another couple minutes. You can pour over potatoes or other cooked vegetables. With a splash of lemon it makes an excellent sauce for broiled or baked fish. Fresh dill is best used ASAP, for short term storage wrap dill in a damp towel or place upright in a container with an inch of water in the refrigerator. If you would like to store dill in the long term you can dry it.
What to look forward to...
Next week we can look forward to more spinach, fennel and strawberries. We will happily see broccoli for the first week and perhaps some carrots, although they may need another week. Lettuce will also be available. Once again, if anyone has any questions or concerns or feedback please let me know. Elise.
Elysian Fields Farm: Community Supported Agriculture