This week has been full to the brim with optimism and action. With only Charlotte on the farm, we had a super flexible, hard working series of days that were certainly enhanced by the cooperative climate which moved in towards mid week. We were already pretty motivated to pull ourselves out of the mud, but we hit some big projects head on and are much the better for it. I suppose the top of the list has to go to the tomato patch: the most lovely of our summer fruits suffered the greatest indignities during this super wet month. Planted to hedge against the typical summer drought, the tomatoes were in our coolest, wettest quadrant of the farm. Not helpful when with the wettest July on record. I think we all had trouble looking over there for a while, but we faced the music, moved around cages and stakes and mulched and secured the plants that did survive the flood. We were all so proud of our work and hopeful for another trickle of late tomatoes. The winter squash patch also needed some TLC and received it. With incessant rain, the weed pressure grows fierce: mere cultivation is not enough. So each garden bed comes into order only after hoeing, cultivating and hand weeding! Wow. Proudly, we accomplished that in the most critical areas around the farm. Finally, it not only feels like autumn, it is time to plant the fall garden. With absolutely perfect conditions to do so, we seeded kale, chard, cabbage, broccoli, tat soi, lettuce, brussel sprouts, kohlrabi. With cool nights and plenty of moisture, the germination of all of these is wonderful, much better than in the typical hot, dry July. So, we conclude a grand week on the farm with a smooth harvest and another delightful day. Nobody knows what the future holds, but for now, low humidity, cool nights and clear days are making us all smile and work harder to keep the farm in order.
Carrot and Celeriac Slaw
from kerry saretsky @ the huffington post
5 tablespoons good mayonnaise4 teaspoons cider vinegar2 to 3 teaspoons Dijon mustardSalt to tastePepper, freshly ground, to taste1/2 pound finely shredded carrot1/2 pound finely shredded celery root
In a large bowl, whisk together the mayonnaise, vinegar, mustard, salt, and pepper, until emulsified. Toss with the carrots and celery root, cover with plastic wrap, and refrigerate at least 1 hour, up to overnight. Serve slightly cold, anywhere that you would serve cabbage or cole slaw–with a sandwich or burger, on top of a salad, even in a fish taco.
Bell Pepper Saute
3 tbsp olive oil
4 bell peppers, a nice mix of colors or types, seeded, cut into half-inch strips s
2 cloves finely minced garlic
salt and fresh ground black pepper to taste
1 tbsp red wine vinegar
1 tbsp chopped basil
1 tbsp chopped Italian parsley
toasted Italian bread to garnish, optional
In a large skillet, heat the olive oil over high heat. Add the pepper strips, and sauté for 4-5 minutes, or until the peppers begin to soften. Turn down the heat to low, and add the garlic, salt and pepper. Saute for 2 minutes more. Turn off the heat and add the vinegar and herbs. Toss to combine. Transfer to a bowl and allow to cool to room temperature. Toss again, adjust seasoning and serve with toasted bread if desired
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