forgot to post this last week, sorry friends
We got the farm whipped back into shape this week, that is for sure. With all the pickin’ and pluckin’ we had to do last week with the absence of two members of our crew, the rest of us didn’t have too much time for the daily and weekly maintenance that our vegetable gardens need. The rain got the weeds going and our minimal team didn’t have enough time to get out there with our hoes and cultivators to keep them at bay. One week with out our diligent attention and some of our garden beds looked pretty shabby. Heather returned late sunday night with not only her able hands, but a friend’s as well, so monday morning dawned with a power crew ready to have at it. The early part of the week saw us get the whole farm back into order. plantings of squash, peppers, field corn, melons, sweet potatoes, celery, beans, pumpkins, tomatoes, tomatillos, flowers, herbs, all of it, were hand weeded, hoed, cultivated, mulched, whatever they needed to be back in order. It was a grand week of lively farm lunches, glorious cool nights and plenty of hard work. I find myself here post harvest on friday feeling quite pleased with the state of things here in the hollow, quite pleased indeed. This week we also welcomed the first true taste of summer: the tomato. Last week’s arrival of cucumbers got my taste buds longing for the sweet summer vegetables, and now the tomatoes are beginning. Fresh salads of tomato, cucumber, basil, garlic and our farm feta cheese are now a staple and it has been a welcome addition to our dining table. Wishing you all a safe and wonderful holiday weekend.
Raw Beet Salad with Napa Cabbage and Orange from foodperson.com
1 pound beets
1 pound Napa cabbage
2 large shallots
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 teaspoons Dijon mustard
2 tablespoons extra virgin olive oil
3 tablespoons vinegar
1/4 cup chopped fresh parsley leaves
2 oranges, peeled and roughly chopped (including juice)
Peel and shred the beets. Thinly slice cabbage crosswise. Place beets, cabbage and shallots in bowl.
In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.
Add parsley and oranges. Toss to combine, and serve.
Napa Cabbage Salad from food and wine
1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage,chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper
Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper.
Toss again and serve.
week nine in your basket:
summer squash or zucchini
summer special option