Jumping Into July
Checking out the farm and the 2nd round of tomatoes after some much needed rain.
A striped cucumber beetle hangs out on a soon to fully bloom zinnia blossom.
By Derek McGeehan
Harvest #8 (Week B) should include cabbage, carrots, celery, fennel, lettuces, cucumbers, summer squash, basil, scallions, chard, eggplant, radicchio, escarole, and Italian dandelion. Some items will be a choice. U-pick should include raspberries, green beans, perennial herbs, flowers, and additional basil.
Notes From The Field
Water Does Fall From the Sky
By Derek McGeehan
The farm fortunately received about 1.8" of rain last week, with the majority falling in about an hour on Tuesday night. Rain that falls early on in the work week sometimes feels like a mixed blessing because although we earnestly want and need the rain, we know we have a lot of outside work to do and don't want to be kept from the fields for too long. The 1.3" we received Tuesday night came right after we planted 3,000 of the 6,000 strawberry plants, so we still had a lot more to do the following day. The ground was parched enough that it swallowed up most of the moisture pretty quickly and by Wednesday afternoon we were able to resume planting. Many thanks go out to the CSA members that helped with this very large task!
Abigail and Borchie relax with last week's u-pick haul which included a 1/2-pint of raspberries, 2 quarts of green beans, 10-stem flower bouquet, and 2-handfuls from the herb garden.
During this upcoming week we're planning to transplant the 5th succession of beans, the 13th and 14th installments of lettuces, and the 4th iteration of cilantro, dill, and parsley. We're also hoping to retrieve the rest of the cabbage from the field and begin harvesting the next round of carrots, which were seeded about a month after the high tunnel patch. If all goes well, it looks like carrots will be a part of the share for another month or more. We're striving for another seeding in early August that will be harvested in October or November. This seeding will happen after weed seeds discontinue their germination due to the waning daylight and their lack of ability to mature in time before the first frost and freeze. Carrots take painfully long to germinate and have a very difficult time outcompeting weed pressure. Regardless, enjoy your Independence Day celebrations!
Farm Open on July 4th
The farm will be open for normal operation on Monday July 4th (pick up from 1-8pm, u-pick 8am - 8pm). If you need to switch pick up days this week please notify us by 5pm Sunday July 3rd.
A juvenile eastern American toad helps the farm by eating slugs and snails.
Workshifts This Week
Half of your committed work hours should be completed by the end of July! Over the course of the season full shares work 8 hours; half shares work 4 hours. If you're unable to contribute the physical portion of your share, you may contribute to the farm financially at the rate of $15/hour. This fills out the balance of your share cost.
This week we'll harvest carrots, pull weeds, and probably cultivate. Beat the heat by coming in the morning!
Tuesday 7/19 8-10am; 10am-12noon
Wednesday 7/20 8-10am; 10am-12noon; 6-8pm
Friday 7/22 8-10am; 10am-12noon
Saturday 7/23 8-10am
Baby flycatchers nestle on a beam in the Walnut Barn. A parent or two made a beautiful nest, including some orange straw bale twine.
Member Share Workshop July 23rd 1-3pm
Hosted by longtime CSA and Core Group member Gia
At the request of members, we are hosting the first follow-up to the Now What?! Workshop. All members are invited to share their successes and/or discuss what issues they are experiencing in handling their CSA Share. We might not have all the answers, but we will sure try!
Cabbage and fennel
By Linda Dansbury
Cabbage is one of the new items this week. Given that it is summer and cookout time, cole slaw is the obvious choice. Each family seems to have their favorite recipe - years ago, when searching for recipes for Anchor Run, I found one that has become a favorite for our family and friends - Asian Cole Slaw. Shred some of the carrots and slice some celery thinly and add to the mix. Yum! Since we are having a party today, I wish I already had my cabbage pick up. Cabbage keeps for a very long time in the fridge when stored in a plastic bag or container. But...the taste will get stronger the longer it is stored, so for the best flavor, use it up within 2 weeks.
Fennel is another new item for this week and you may not be very familiar with it. It also stores well in plastic in the fridge, although the fronds are pretty perishable. Fennel has a licorice/anise flavor, especially when eaten raw - it seems people either love that taste or not. I happen to prefer fennel cooked, which tames the strong flavor - to me it becomes delicious! There are a lot of fennel recipes on this site - both raw and cooked. Fennel mixes well with many of the other veggies we are receiving now. Try doing something like this: grill or roast fennel and zucchini slices that have been tossed in olive oil, salt and pepper. When tender, make into a pasta salad, adding sliced scallions, garlic scapes and a lot of basil leaves. Toss with olive oil and a bit of your favorite vinegar or lemon juice. Yum! To make it heartier, add a can of white beans to the mix - white beans, lentils and fennel were made for each other!
How I Enjoyed My Harvest
How I enjoyed my harvest this week
By Linda Dansbury
Below is some of what we ate this past week. Please send your ideas, recipes to me at firstname.lastname@example.org
Green beans, scallions, garlic scapes, basil and parsley - made a green bean salad (with a red wine vinaigrette) and ate it alongside grilled meat - wonderful for a summer evening and can be made a couple of days ahead and is actually better the 2nd and 3rd day. I often add a can of chick peas to my green bean salad and have it for lunch. Feta or parmesan cheese are also great additions.
Carrots - since we have a lot of carrots right now, plus I have some in my own garden, we shredded some and made into carrot fritters. It was simple - a bit of flour, panko, eggs, pecorino romano cheese, salt and pepper. Fried in oil and then topped with feta and a squeeze of lemon. Very tasty!!
Carrot tops, basil and garlic scapes - took both of my bunches of tops and made a double batch of carrot top pesto, one of which I put in the freezer, the other will be used today.....
Beets, scallions and greens - I roasted 3 weeks worth of beets at the same time, peeled them and placed into a container for use during the week. We made a nice salad the one night - I love beet salad with a dijon and tarragon vinaigrette and topped with fresh, creamy goat cheese and toasted pecans.
Beets, beet greens, garlic scapes, parsley - used more of the roasted beets for Roasted Beet and Beet Greens Risotto. It comes out delicious and pretty too!
Escarole, endive, scallions and garlic scapes - used the recipe for Asian Cole Slaw, but went very light with the dressing so the greens didn't become too wilted - it was delicious served with Thai style grilled chicken.
Summer squash, garlic scapes, scallions, Swiss chard - made a saute of all, and ended with a bunch of fresh herbs - I had a leftover piece of grilled chicken to eat with the mostly veggie dinner.
Cucumbers and carrots - I have been cutting them up and eating with my lunch - delicious and healthy.
Member Ideas and Suggestions
Member ideas and suggestions
By Linda Dansbury
Please share your ideas/recipes with the rest of the Anchor Run community by emailing me at email@example.com - please put Anchor Run in the subject line so I can easily find your suggestions.
Evelyn Throne sent me her idea to share - she wants everyone to remember that kohlrabi can be grated and added to almost any cooked dish or salad. "It especially dresses up things when grated on top. I even added it to the Italian Wedding soup I made with the escarole and other greens and it made the soup even more interesting."
Thank you for sharing Evelyn!
V Asian style cole slaw
Adapted from different recipes I have found over the years. Different greens are listed - use whatever you have on hand/what you like. Takes about 30 minutes, most of it time to shred - if you use a processor it will go faster. Recipe as is serves about 4
3 cups very thinly sliced green cabbage
1 1/2 cups shredded peeled carrots or turnips(I have been using the red salad turnips for nice color)
1 cup fresh spinach leaves, trimmed, thinly sliced, I use whatever other greens we have - radicchio and chard work really well.
1/4 cup rice vinegar
1/8 cup oriental sesame oil
1/8 cup sugar
1 - 2 tablespoons minced peeled fresh ginger
1 teaspoon soy sauce
fresh lettuce leaves(optional)
1 1/2 tablespoons sesame seeds, toasted
Combine cabbage and other veggies/greens in large bowl.
Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)
Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with lettuce leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.
Roasted Beet and Beet-Green Risotto
Recipe by Marsha Shulman, 2008; makes 4-5 generous main course servings
3/4 pound beets (1 bunch small), roasted
1 bunch beet greens, stemmed and washed
6 to 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Arborio or Carnarolli rice
2 garlic cloves, minced or pressed
1/2 cup red, rose, or dry white wine
Freshly ground pepper
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)
2 tablespoons finely chopped flat-leaf parsley
1. Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch-wide strips.
2. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
4. Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
5. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Variation: I often blanch greens when I get them home from the market so that they won’t wilt or rot in the refrigerator if I don’t get around to cooking them right away. If you do this, and want to use them for this risotto, chop the blanched greens and set aside. Add them to the risotto during the last few minutes of cooking, just to heat them through and amalgamate into the dish.
Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can get ahead on the risotto, cooking it just through Step 3, then spreading the rice out in the pan or on a baking sheet. Reheat and proceed with Step 4 shortly before serving.
Yield: Serves 4 to 5 generously as a main dish