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Hello Everyone! Wow, I can’t believe it is the end of July already – summer is just flying by! And the weather has been unusually reasonable for mid-summer in New Jersey. The humidity and temperature will be climbing for a few days but should moderate by mid-week. We are hoping for a little rain – emphasis on a little! The storms that were predicted for yesterday and last night never materialized, but we are okay without it, for now. (more…)
Moussaka is one of the most popular dishes in Greece, served in almost every restaurant and prepared in every household on special occasions and big family meals! Here’s a classic recipe submitted by a fellow CSA member. Serves 10-12. (more…)
This Middle Eastern Zucchini Dip can be a fresh addition to your crudités presentations this summer. As presented, it makes about 1½ cups, can be made a day ahead, kept in fridge until ready for serving (just stir beforehand). (more…)
Hi Folks! So the everyday rain seems to have abated and the temperatures moderated – at least for now. Hopefully we can get back on track with the planting schedule. It is time to plant lots of carrots for the fall crop and more spinach and beets, just to name a few things. So far we have been lucky – no damage from wind or hail, which has been around with these strong storms. (more…)
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)
Hello Folks! So, we are generally happy for some rain, but it is possible to have too much of a good thing. Everyday storms and rain showers are making life a bit difficult for us at present. It isn’t possible to prepare ground for planting, or seed when it is too wet. The damp weather is favorable to the fungi, to which many plants are susceptible, but especially the tomatoes and the cucurbits. We have finished bringing in the garlic and are almost done harvesting the shallot crop, but now there are onions that must be pulled, or they will begin to rot. Hopefully, the wet spell will end soon, and we can get back on schedule with planting. (more…)
This recipe for Zucchini Butter Spaghetti found on the Smitten Kitchen food blog is so delicious! The zucchini gives this pasta a creamy texture, like a “spicy green alfredo”. This recipe serves 2 as a main dish, or 4 as a side, but can easily be doubled.
Hello Everyone, Happy Independence Day! I hope you enjoyed the long weekend despite the damp start. Here on the farm, there are no days off – there is just too much to be done. We were happy to receive some much-needed precipitation and grateful that it came mostly in the evenings and did not impact our markets or our field work. I had just finished planting the last of the winter squash as well as a third planting of beans, corn, and some cucumbers. We had also transplanted cabbage and Brussel’s sprouts just ahead of the storms, so the rain was a benefit to these crops as well as the multitude of established plantings that are not aided by drip irrigation. (more…)
Curly endive, also known as frisée, is a leafy vegetable in the chicory family. (Other chicory types include bitter veggies like escarole, radicchio, and the white-leaved Belgian endive). Curly endive is a crisp bitter green can be used as an addition in salads, or can be cooked as a side dish. The inner pale leaves are somewhat more tender and mild than the bitter outer ones.
