What’s going on at the farm?
More like, what’s not going on at the farm?! May is always full on BUSY, and this year is no exception. All the rain last week has left us with a bunch of weeds to contend with, although they are no match for our scuffle and wheel hoes. We are planting with fervor, both summer and late spring crops that have been awaiting a home. Pepper plants went in the ground on Monday along with the last spinach and lettuce transplants. A late round of radishes and greens went in on Tuesday, and cantaloupe, watermelon and cucumbers are slated for today. We hope to pop the eggplant in on Thursday, and after that, we should be fairly caught up on our planting in the field…..for this week anyhow! Next week we will transplant our quarter acre of winter squash and seed our experimental sweet corn. The only other big job we hope to accomplish this week is our one time annual labor intensive job of hand weeding in between the onion plants. We hoe in between the onion rows, but the plants are too close together to fit a hoe blade through each of them in row.
And don’t forget the harvesting, while things are still a bit on the light side, we should see an increase in the amount of crops we have by next week. The broccoli is one item I am especially excited about and very well may be ready for next week’s delivery. The carrots and beets had a hard time this spring with the cold weather we had in late February and early March, yet they are hanging in there and we should see them in two weeks time. As you can see, strawberries are in season! We spent about 3 hours harvesting in the patch on Tuesday afternoon. As long as we have dry weather on tap, you should see more of these beauties.
So, who is doing all of this hard work? This year we have a great crew with Trish, who is returning from working for us last season and has plenty of years of experience under her belt, and Shelley, who is eager to buy some land and start a fruit and honey farm. We have one more on the way, Soliz, staring late May, combined with myself and business partner Beth, there will be five of us! We’ll have to get a team picture after Soliz arrives for you all ;)
Recipes and Vegetable Information:
Basic Stir-fry with Peanut Oil and Garlic
1 pound bok choi
2 tbsp peanut oil
1 tsp sugar
1 tsp minced garlic
soy sauce to taste
Cut stems into 1-inch pieces and slice leaves coarsely. Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes. Add sugar, garlic, salt and soy sauce. Add reserved leaves. Toss another 2 minutes. Serve.
1 (16 oz.) package pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts
Salt to taste
½ cup olive oil
Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
Head lettuce (either one leaf lettuce or three romaine or boston hearts)
Head lettuce (one leaf lettuce and two romaine hearts)