2014:5

It was a herculean effort. Really. The time is now to sow winter squash, on the heels of some not so great winter squash years, we have really wanted to focus on this crop for 2014. Add to this the fact that we now have a completed root cellar, storage crops are definitely a high priority. This was all well and good and then our apprentice Heather asked about double digging. Double what you ask?? (beware, you might get the answer….) when you double dig a garden bed you remove all of the top soil and then dig the sub soil to loosen and aerate. You can then amend however you would like the top soil and return it to it’s place. The combination of wanting to nurture the winter squash, respond to our apprentice’s inquiry, and sow the squash in an area that was already covered conveniently in straw mulch (making tractor work impossible without first raking said mulch aside), had us double digging by hand 52 squash mounds on these hot days leading up to the storm this past week. The process was awesome. First we laid out the mounds, 3 foot squares with 4 feet between. We raked aside the straw mulch left from the garlic patch, dug out the top soil and placed it on a plywood board, mixed the top soil with kelp, compost and hand picked soil amendments, spaded and loosened the sub soil and then scooped all of that earth back in place. We had quite a few sessions out there in Field one, as the heat and humidity gathered before the predicted storms arrived Wednesday night. A joyous moment it was indeed that day. The sky was darkening and the thunder clambering, it was just nearing 6:00 pm. we had successfully planted the last winter squash mound, wrapped up the other cultivating in that field, thereby having cultivated all plantings on the farm, and the drizzle began, slow and steady she grew, but nothing as dramatic as the weather forecast had predicted. The perfect rain, a gift to the farm, but most especially a gift to the squash patch. It felt good indeed. The week wrapped up with a sunny but cool harvest morning plucking some exciting new crops. I hope you enjoy the new flavors of the farm this week. There is nothing I love more than a mix roast of beets and carrots, try it out

Roasted Beets and Carrots
1 pound beets, peeled and cut into 1/2-inch wedges
1 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large
1/4 cup red wine vinegar
3 tablespoons olive oil
2 sprigs fresh rosemary
kosher salt and black pepper
Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.
Ceasar Salad Dressing
1 egg yolk
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons
In a medium bowl, whisk together the egg yolk, lemon juice, garlic,
Worcestershire, pepper flakes, mustard, and anchovies.
Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper. Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

Egg Free Ceasar Dressing
1 clove garlic, finely chopped
1 lemon, juice of
1 teaspoon hot sauce ( Tabasco)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/2 cup shredded parmesan cheese
salt
coarse black pepper
Mix everything in blender and toss with a large head of Romaine lettuce.

week five in your basket:
kale
lettuce
carrots
beets
another item

 

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