Hi Folks! So, as best I can tell we received between 12 and 14 inches of rain from the two storms over the last ten days. This is equal to a quarter of the average annual rainfall for our area! The damage has taken some time to manifest itself. We lost about a half an acre of sweet corn, a few thousand fall brassica plants, and virtually all the field tomatoes. We were unable to use tractors for cultivation until yesterday, so now we are battling the weeds that have overtaken a few crops. We lost the third planting of summer squash because it was in a low area that stayed saturated for too long. Fortunately the fourth planting is just starting to produce, so we expect to have zucchini for you over the next couple of weeks. (more…)
Monthly Archive: September 2021
Celeriac, aka celery root or knob of celery, is a distinct variety from the plant that produces the green stalks we enjoy in salads and soups; is cultivated specifically for its large, robust, and unfortunately rather ugly root. It is a distant cousin to anise, carrots, parsley and parsnips. Celeriac is recognized for its large, round, knobby and deeply gnarled, root ball.
A few years ago, my share partner and I took a cooking class at Classic Thyme, focused on pasta sauces. This one is an unusual sauce, hailing from northern Italy, close to the Austrian border. It is very easy and so delicious, plus, if you make a lot, you can freeze extras for later use. The recipe as presented serves 6. (more…)
Hello All! I hope you enjoyed the Labor Day long weekend. As I always say, here on the farm we just labor away, there is no time for rest or days off right now. My crew and I have been working seven days a week the entire season; we get to rest during the winter months! (more…)
Kohlrabi is neither a root nor a leafy vegetable but a swollen stem (a member of the cabbage family) that grows perched on top of the ground. This versatile veggie is underutilized in the U.S. but is common in Central Europe and Asia. Some claim it tastes a little like a turnip, others like a cabbage. Not surprising since it was bred from a combination of the German “kohl” (cabbage) and “rabi” (turnip). It is an excellent source of potassium and vitamin C and also includes some calcium and vitamin A. The taste and texture is similar to that of a broccoli stem, accented by radish, but is much sweeter and milder. (more…)