Gosh, what a week it has been. Since last I faced the newsletter and screen we have had our first frost, spotty as it was, it does mark the end of a great summer. OK, I might as well tell you it came last Saturday night. Yep. At the end of our longest day. After our last delivery we were treated to a lovely Asian lunch by some dear shareholder friends, so it was near dusk when we pulled back into the farm’s driveway. The sky was clear, the wind calm and the air chilly. The predicted frost was becoming reality. We looked at each other and said no way. We were simply too tired to head to the fields and cover the frost sensitive crops with reemay (a floating row cover that offers both a physical shield from insect damage and a multi degree protection from frost). I settled into the work waiting me indoors and Paul used the last of the light to be sure the livestock were safe and sound. We met again after william was asleep, perhaps 8:00 pm (15 hours into our day) I knew this would happen, once we both had a breather, a moment to calm and return to our farm life, we knew we had to cover some crops out there. We had to. So, out we went adorned with our headlamps, and did what we could to protect a few precious rows in the gardens. We couldn’t quite let go of the beans and the zinnias. We slept soundly that night knowing we did do what we could. As Sunday dawned the temperatures had in fact dropped below freezing. Damage was spotty and our row cover helped. As we sipped our coffee slowly on the gorgeous frost sprinkled morning, we felt so pleased, so ready to end a great summer’s season and welcome in the next. We sincerely hope you enjoy these beans, the final taste of summer for sure. The flowers too, really, this could be the last of it, when the frosts get harder, even the extra blanket can’t help, summer simply comes to an end. In summer’s wake lie of course fall and winter, some of my favorite times with great eating too.
Never a dull moment around here, not even when we might want one. Andy returned from a week long trip to Illinois and shared with us his desire to return home to live closer to his family. With a heart full of thankfulness for his time spent here, once again, we urged him to follow his heart and move back home. After all, I hope one of my children will want to live near me when they have the choice! After this morning’s rainy harvest, we bid Andy a farewell and are now officially simply a family living and working together..for the next few months anyway. I wish you all a great week ahead offering you a basket full of appreciation with greens on top!
Simple Dragon Lingerie Beans
Adapted from Whatcom Locavore
2-1/2 cups Dragon’s Tongue beans
2 tbsp butter
1 Tbsp fresh basil
Salt to taste
Tiny pinch of hot pepper powder or chopped fresh hot peppers
Put one inch of water in a saucepan and bring to a full boil. Put the beans in a steaming basket over the boiling water and steam for 3-4 minutes. Remove from heat. Toss quickly with the remaining ingredients. Serve immediately.
Garlicky Sauteed Swiss Chard
from Food Network
2 tablespoons olive oil
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 large bunch Swiss chard, ribs removed and chopped, leaves roughly chopped
Splash red wine vinegar
Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.
Fall week 3 in your basket:
dragon lingerie beans