Farm News – July 8, 2019
Hi Everyone! So, we received some much-needed rain over the weekend. The broccoli and cauliflower are heavy drinkers lol. I also have a lot of seed in the ground waiting to sprout. (more…)
Author: Bryan Housel
Arugula
If you ever see a salad green referred to as “rocket,” it’s simply another name for arugula, or roquette in French. Yet another brassicaceae along with kale and cauliflower, its delightfully pungent leaves have been cultivated in the Mediterranean since time was recorded. As such, arugula is a perennial favorite in Italian cooking. (more…)
Farm News – July 1, 2019
Hi Folks! So summer is here and the heat is on! Nothing too extreme on the horizon just yet- mid-80’s and dropping mercifully into the 60’s at night. This type of weather is tough on the lettuce, peas, broccoli, and other cool weather crops but it’s just the ticket for the peppers, tomatoes, eggplant, and the melons. We should have plenty of sunshine now and hopefully a little rain from a passing thunderstorm now and then. (more…)
Swiss Chard
Swiss chard, along with kale, mustard greens, and collard greens, is one of several leafy, green vegetables often referred to as “greens.” It belongs to the same family as beets and spinach and shares a similar taste profile. Chard is a tall, leafy vegetable with a thick, crunchy stalk (akin to celery but less stringy) that comes in white, red, or yellow, with wide, fan-like, ruffled leaves that are similar to spinach but chewier. Regardless of the stalks’ color, they have similar flavors and cooking properties, although the white stalks are most tender. Very tender leaves can be added directly to green salads. (more…)
Spicy Sesame Ginger Bok Choy
This recipe from Pinch and Swirl is written to serve two — feel free to double or triple it! (more…)
Farm News – June 24, 2019
Hello Folks! So, it was a wet spring and the final week of the season was even wetter. It’s been a challenge to get our planting done and now all the moisture is starting to affect the crops a bit. We lost hundreds of heads of lettuce to rot before it was even close to maturity. The spinach is turning yellow. Anywhere there is a low spot in the field where the water collects the crop is stunted or has died. (more…)
Summer Squash
Welcome to Summer Squash season! As you may have noticed already, summer squash appears in a variety of shapes and colors, the most prevalent being the well-known green zucchini, the straight or crooked necked yellow squash, and the round, flat, often scalloped edge, patty pan squash. All these varieties are tender, warm-season vegetables that differ from their fall and winter cousins in that they are selected to be harvested while still immature. Thus, the entire vegetable, rind, flesh, and seeds, can be eaten. (more…)
Zucchini Butter
If Farmer John’s predictions come true, we may be in for more summer squash so here is a simple recipe for making Zucchini Butter. While the recipe as is yields about 2 cups, you can halve the recipe and make less. Give it a try if you have already made your fair share of breads, muffins, and gratins. (more…)
Beet and Goat Cheese Hummus
Beets are one of those veggies that are a bit scary, but versatile enough that you can sneak them into almost any other recipe to make things interesting (remember Beet Meatloaf?). This recipe from abeautifulmess.com does exactly that, combining beets and goat cheese into a hummus recipe to make something completely new and fresh. (more…)
Farm News – June 17, 2019
Hi Folks! Just got in from the field; trying to get some winter squash planted ahead of the next round of rain. I’m late getting this update out so I will make it brief. (more…)