Recipes, Produce and Storage Information:
BEETS: If you would like to eat the beet greens, I recommend removing them from the beet root and putting them in a separate bag so they will stay fresh.
Cooking in the Moment Andrea Ruesing
2 pounds of small beets, stems trimmed to ½ inch, peeled, and cut into wedges
3 tablespoons plus 2 teaspoons kosher salt
1 cup champagne vinegar
¾ cup sugar
1 (2-inch) piece of fresh ginger, cut into ¼-inch-thick coins
6 garlic cloves, smashed and peeled
4 medium dried red chiles, such as de Arbol
Put the beets and the 2 teaspoons salt in a non-reactive 4-quart pot. Add water until the beets are just barely covered and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 5 to 7 minutes, until the beets are crisp-tender. Drain in a colander, reserving 4 ½ cups of the cooking liquid. Let the beets cool.
Pour the reserved cooking liquid back into the pot and add the remaining 3 tablespoons salt, the vinegar, and the sugar. Bring to a boil and cook for 30 seconds, stirring until the sugar and salt dissolve. Let cool completely.
Put the beets into a 2-quart jar or other container, layering them with the ginger, garlic, and chiles (smash the chiles if you want spicier beets). Pour in the pickling liquid to cover, screw on the lid, and refrigerate for at least 2 days and up to 1 month.
Cooking in The Moment Andrea Ruesing
1 pound spinach leaves, preferably Savoy, touch stems removed
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper
Pile the spinach in a large bowl that will fit into your microwave oven. Cook it in the microwave on high power for 25 to 30 seconds, until it is just warm but not wilted. Toss the spinach with the oil, lemon juice, salt, and pepper to taste. Cook for 30 to 60 seconds, until the spinach is wilted and its volume has reduced by less than half. It will be hot but not so cooked that it starts to throw off liquid.
What's What on the farm...
What a week! As you may remember, last Thursday and Friday showed us a sneak peak at summer with above 90 degree temperatures and lots of humidity. Our tomato, squash and cucumber plants all grew about a foot, loving every minute of it. The girls and I drank a lot of water, trying to quench that thirst that doesn’t seem to ever be satisfied on days like that. Coming back to work on Monday was such a nice treat for us. We have been enjoying the cooler weather these past few days as we dance back and forth between planting and harvesting.
I have been reviewing my records from last year and find it interesting, although not surprising, that we started harvesting beets and carrots two weeks earlier this year than last. I wonder if the summer crops will maintain their same eager attitude. My records also tell me that we started harvesting tomatoes on June 4th of last year. THAT was already two weeks earlier than we had ever harvested tomatoes before. Could we possibly start harvesting tomatoes by the middle to end of May????? I find that hard to believe, but with how crazy the weather has been this spring, I guess anything is possible. We will just have to wait and see!
What to look forward too.....
Next week, white sumptuous cauliflower! More sweet carrots and beets to come, so go ahead and get that roasting pan ready. In the greens department, more kale and swiss chard along with the first cabbage heads.
Head lettuce (one romaine, one red leaf)
Carrots (one bunch orange, one bunch white)
Japanese Turnips (one bunch)
Spinach (1.25 lb.)
Beets (one bunch)
Sugar Snap Peas (one pound)(these are the kind you eat the whole shell)
Head lettuce (one boston)
Carrots (one bunch orange)
Boc Choi (one bunch)
Spinach (3/4 lb.)
Beets (one bunch)
Strawberries (one pint)