I do not want this newsletter to degrade into a weather report. I have always stopped myself when I felt the urge to write at length about the rain or flood or frost or heat or cool or any of the above. A line or two mentioning our environment is nice enough, but going on and on, that I will not do! It is sometimes hard for me not to write about the highs and lows of our outdoor workplace, you know, the weather is one of our biggest inputs in this farming life. And one that we have absolutely no control over! As farmers we can get pretty obsessed with the climate, but there is something to be said for remaining calm, greeting the day and proceeding with whatever conditions present themselves to us at any given time. This week, though, it is just so stinkin’ hot that as the sweat drops off my face here while sitting in front of the computer, I can think of nothing else to write about. Sorry. This season has been a strange one, mild winter led into an early spring, and now severe drought and heat, in JUNE! We have enjoyed the dry for the last few weeks, dry makes it easy to get work done on a farm, but then there is this shift. I usually feel it on my morning walk to milk the cow with Sasha. Most mornings my pant legs are drenched with the dew on the high grasses in the pastures we cross to get to the milking shed. As the days passed, my pants were less and less moist, then, just my shoes were damp, then the moisture was gone and walking through the pastures, even just past dawn, meant hearing the crunch of dry foliage underfoot. Not a pretty sound on an early summer’s morning, really. This shift happened this past week and now we are feeling pretty darn desperate for a nice, slow, steady downpour that will hydrate these dry fields and take the temperature down, just a bit, I swear after all of these days in a row topping 100, I will never again look 90 in the eyes and think ill of her! There you have it, my weather report. We have managed to have an amazing productive fun week on the farm despite all of this, and I do hope the same for all of you. Stay cool and enjoy the holiday week ahead, hopefully it will rain on everyone’s barbecue, you know we need it.
week nine in your basket:
Simple Sauteed Kohlrabi
from Farmer John’s Cookbook
2 medium kohlrabi
1 tsp salt
¼ cup butter or light oil
1 medium onion, diced
1 clove garlic, minced or pressed
1 TBS fresh thyme, chives or sage
Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain. Melt the butter in a medium skillet over medium heat. Add the onion and saute until translucent, about 3 minutes. Add the garlic and saute for one more minute. Stir in the kohlrabi. Reduce the heat to low, cover, and cook for 10 minutes. Increase the heat to medium, uncover skillet, and cook for 2 minutes. Remove from heat and stir in the fresh herbs. Let stand for a couple of minutes and serve.
Raw Beet, Kohlrabi and Carrot Salad
1 generous pound total of beets, carrot and kohlrabi, trimmed1 tablespoon olive oil1 tablespoon honeyZest and juice of a lemonFresh dill, choppedFew drops of Tabasco
Grate the beet. (There’s no need to peel, the grater will just push the skins back.) Grate or chop the carrot using a mandoline / Benriner. (There’s no need to peel.) Slice off the thick skin of the kohlrabi with a knife, then grate or chop using a mandoline. Toss with the remaining ingredients.