PERFECT, yes, that is what this past week has been. Hard work, excellent crew, and oh so timely precipitation. The week began with some big projects on Paul’s to do list: plant the winter squash, melons and pumpkin patch. All of these crops require plenty of compost and lots of space, translate, planting them requires a lot of hard work. Sifting compost into the back of my truck (the only one running on the farm at the moment). Spreading the black gold into mounds on a 500 foot long bed and finally tilling and planting, whew. We started with the squash bed: butternuts mainly but also blue hubbards and acorns. That went so smoothly we moved onto the melons. First we had to harvest the 3000 heads of garlic in the bed. Once we stowed those away for curing in the shed (minus the 200 fresh garlic for your baskets this week!), we treated that bed as we treated the squash bed: 2 truck loads of compost placed methodically over the long garden bed. Melon bed complete: cream of saskatchewan, orangeglo, sangria…makes my mouth water just thinking about those late august treats. Mid week we sidetracked and planted wax beans, green beans and edamame. Done yet? Nope, a mid week storm passed us by and left things still dry enough to plant the pumpkin patch: winter luxury, long pie pumpkin all planted again in a 500 foot long bed in our biggest field. Thursday evening, the clouds rolled in and just as we all readied for bed last night, the storm came, loud but sweetly raining in all of our hard work. It is hard to imagine a better week than this. One with big tasks completed against all odds and rained in as a gift from the skies. This week’s tales can be juxtaposed to last week’s woes and titled the highs and lows of the farming life. It is hard to believe sometimes how things can turn around so quickly. Happily for us, they did just that. What a week.
week five in your basket:
Arugula and Carrot Salad With Walnuts and Cheese
from the NY Times
2 cups grated carrots
2 tablespoons broken walnuts (1/2 ounce)
1/4 cup grated Parmesan or crumbled blue cheese (1 ounce)
1 tablespoon finely chopped fresh tarragon
For the dressing:
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, pureed or finely minced (optional)
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
2. In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
3. Shortly before serving, toss the salad with the dressing.