Member Ideas and Suggestions | June 25, 2023 Yummy Slaw by Linda Dansbury
A moveable feast! Our 5 Romeldale sheep are moved to a fresh grazing area every 5 days. They are currently working their way around the interior perimeter of the upcoming u-pick field. If you see them, feel free to say 'hi'! Just be careful not to touch the netting enclosing their pasture as it is lightly electrified with a solar charger.
Thank you to Julianna Giglio for sending me one of the ways that her family enjoyed their harvest. Julianna wrote:
"I made a version of the Asian slaw on the Anchor Run website, but with a few twists. Radishes, turnips, and kohlrabi all shredded in the food processor, chopped cilantro and garlic scapes, essentially the same dressing on the website, but 1/2 sugar, 1/2 maple syrup and the addition of lime juice. This was a topping for our spring squash/zucchini tacos with black beans and kale. It was quite delicious!"
This is what local, seasonal eating is all about - using recipes or methods as a guide and adapting to what ingredients you have on hand. Please share your ideas by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.
A moveable feast! Our 5 Romeldale sheep are moved to a fresh grazing area every 5 days. They are currently working their way around the interior perimeter of the upcoming u-pick field. If you see them, feel free to say 'hi'! Just be careful not to touch the netting enclosing their pasture as it is lightly electrified with a solar charger.
Thank you to Julianna Giglio for sending me one of the ways that her family enjoyed their harvest. Julianna wrote:
"I made a version of the Asian slaw on the Anchor Run website, but with a few twists. Radishes, turnips, and kohlrabi all shredded in the food processor, chopped cilantro and garlic scapes, essentially the same dressing on the website, but 1/2 sugar, 1/2 maple syrup and the addition of lime juice. This was a topping for our spring squash/zucchini tacos with black beans and kale. It was quite delicious!"
This is what local, seasonal eating is all about - using recipes or methods as a guide and adapting to what ingredients you have on hand. Please share your ideas by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.
How I Enjoyed My Harvest | June 25, 2023
How I Enjoyed My Harvest | June 25, 2023 Chilly to Warm by Linda Dansbury
A portion of the plants we grow are also extremely beneficial to pollinating insects. Borage is particularly loved.
This week has been a weather roller coaster! From absolutely chilly to ring in the Summer Solstice to humidity so high everything stays wet. My eating reflects this.
Swiss chard - I pulled a container of minestrone soup from the freezer that I had prepared last fall with all the great veggies of late summer. I sauteed the chopped stems and added to pot, then chopped up leaves and added to soup a few minutes before eating it. The chopped stems added a nice fresh texture to the soup, as did the addition of dark greens right before eating.
Scapes, bok choy, chard, turnips, zucchini, peas - made a large stir fry using all these delicious ingredients. Served over brown rice. As a side note, I also used peppers that I had frozen last fall - I will likely bring this up later in the year, but peppers freeze beautifully.
Radishes, kohlrabi, turnips, peas, cucumber- I have been eating these raw as a snack and cut up and added to salads.
A portion of the plants we grow are also extremely beneficial to pollinating insects. Borage is particularly loved.
This week has been a weather roller coaster! From absolutely chilly to ring in the Summer Solstice to humidity so high everything stays wet. My eating reflects this.
Swiss chard - I pulled a container of minestrone soup from the freezer that I had prepared last fall with all the great veggies of late summer. I sauteed the chopped stems and added to pot, then chopped up leaves and added to soup a few minutes before eating it. The chopped stems added a nice fresh texture to the soup, as did the addition of dark greens right before eating.
Scapes, bok choy, chard, turnips, zucchini, peas - made a large stir fry using all these delicious ingredients. Served over brown rice. As a side note, I also used peppers that I had frozen last fall - I will likely bring this up later in the year, but peppers freeze beautifully.
Radishes, kohlrabi, turnips, peas, cucumber- I have been eating these raw as a snack and cut up and added to salads.
Please share how you enjoyed your harvest by emailing me at lindadansbury@comcast.net - your suggestions will help fellow members!
Notes From The Field | June 18, 2023
Notes From The Field | June 18, 2023 Summer Arrives After Some Much Needed Rain by Farmer Derek
Farmers Adeline, Gabby, and Connor departing Field One during a day busy with seeding, cultivating, mowing, and harvesting.
Last week's rainfall quenched our collective thirst. I speak for the farmers and the crops. You probably wouldn't even be able to perceive the almost 2" of rain that fell across five days as everything slurped it up immediately, except for the small puddle that remains on the bottom of the lowest pond (glorified bird bath). It had been 6 weeks since the last soaking event and we're so thankful for the satisfying amount. Even the way it fell was just about perfect; we didn't experience any heavy thunderstorms and no erosion occurred.
The timing of the rain events was pretty good too. Based on Friday's original forecast we had expected to receive an additional inch or more of heavy rain but we got lucky I guess and only received .4" and by Monday morning we'll be rolling right along. Anticipating a deluge, I finalized 3,500 feet of beds for the 7,000 strawberry plants for a 2024 harvest that are slated to arrive the final week of June. This is probably the farthest in advance I've ever been able to have future strawberry beds wrapped up, and it feels good to have that done for another year.
Speaking of strawberries, the 2023 harvest is just about over. Peas are peaking, and while not quite as exciting as strawberries, fresh spring peas are a delicacy. Eating seasonally and locally provides waves of ephemeral treats that we can eat our fill of for a few weeks until we're fully satisfied with the immersion. Then an 11-month break ensues while we recover the desire to consume the special food again. Some produce we eat all year, like lettuce and other greens, as background nourishment, but others come and go only once on our trip around the sun.
Farmers Adeline, Gabby, and Connor departing Field One during a day busy with seeding, cultivating, mowing, and harvesting.
Last week's rainfall quenched our collective thirst. I speak for the farmers and the crops. You probably wouldn't even be able to perceive the almost 2" of rain that fell across five days as everything slurped it up immediately, except for the small puddle that remains on the bottom of the lowest pond (glorified bird bath). It had been 6 weeks since the last soaking event and we're so thankful for the satisfying amount. Even the way it fell was just about perfect; we didn't experience any heavy thunderstorms and no erosion occurred.
The timing of the rain events was pretty good too. Based on Friday's original forecast we had expected to receive an additional inch or more of heavy rain but we got lucky I guess and only received .4" and by Monday morning we'll be rolling right along. Anticipating a deluge, I finalized 3,500 feet of beds for the 7,000 strawberry plants for a 2024 harvest that are slated to arrive the final week of June. This is probably the farthest in advance I've ever been able to have future strawberry beds wrapped up, and it feels good to have that done for another year.
Speaking of strawberries, the 2023 harvest is just about over. Peas are peaking, and while not quite as exciting as strawberries, fresh spring peas are a delicacy. Eating seasonally and locally provides waves of ephemeral treats that we can eat our fill of for a few weeks until we're fully satisfied with the immersion. Then an 11-month break ensues while we recover the desire to consume the special food again. Some produce we eat all year, like lettuce and other greens, as background nourishment, but others come and go only once on our trip around the sun.
Expected Harvest | June 18, 2023
Expected Harvest | June 18, 2023 Mix of Spring and Summer by Farmer Derek
Borage (blue blossoms) and butterfly weed (a type of milkweed) in the herb garden. Sample a borage flower the next time you walk through there, they're tasty.
Harvest #7 (Week A) should include kale, lettuce mix, swiss chard, salad radishes, hakurei turnips, kohlrabi, radicchio, head lettuce, cilantro, dill, escarole, endive, zucchini, cucumbers, and garlic scapes. Some items may be a choice. U-pick should include herbs, snow and snap peas, and the last of the strawberries.
Borage (blue blossoms) and butterfly weed (a type of milkweed) in the herb garden. Sample a borage flower the next time you walk through there, they're tasty.
Harvest #7 (Week A) should include kale, lettuce mix, swiss chard, salad radishes, hakurei turnips, kohlrabi, radicchio, head lettuce, cilantro, dill, escarole, endive, zucchini, cucumbers, and garlic scapes. Some items may be a choice. U-pick should include herbs, snow and snap peas, and the last of the strawberries.
June 18, 2023
June 18, 2023 Workshifts for the Week of June 19th by Farmer Derek
The crew wrangling some drip tape after wheel-hoe-ing (aka cultivating) beans and edamame.
This week's workshift schedule:
Wednesday 6/21 10am-12pm
Sunday 6/25 8-10am
Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!
We meet under the large red maple at the end of the barn by the pick up room.
How I Enjoyed My Harvest | June 18, 2023 Spring Meets Summer by Linda Dansbury
The required annual sharing of a photo of a swallowtail larva.
I mentioned the transition of veggies last week and a couple of means that we prepared reflected the combination of seasons. Please share how you enjoyed your harvest by emailing me at Lindadansbury@comcast.net - and please put Anchor Run in Subject so I can find your email.
Snow peas, radishes, kohlrabi - once again we enjoyed the Radishes with Goat Cheese Dip- as I have said before, it is easy to make (I don't use the food processor as the recipe states - I normally make a half batch at a time and hand mixing is simple) and is delicious with all of the fresh veggies we are receiving.
Snow peas, zucchini, Swiss chard, garlic scapes - pasta is an easy, 2 pot meal! In this case, sauteed wild mushroom mix with onions and Swiss chard stems, added wine and reduced a bit. Then added peas, zucchini and scapes and simmered for about 2 minutes. Chopped chard leaves were then added. Cooked pasta was added to the pan along with parsley and a generous grating of cheese. Yummy!
Radicchio, endive, garlic scapes - I am always looking for new ways to enjoy salad greens. After all of these years of "playing" with my farm share, it is more difficult for me to find different preps, but this Radicchioand Endive Salad with Miso Dressing is easy and delicious. You can use any combo of salad greens for this dressing, but it really helps cut the bitterness of greens. Add nuts and/or thinly sliced fennel (coming to your share soon) for added deliciousness.
Romaine- love the large heads of romaine we sometimes get from the farm. I don't hesitate to enjoy them by quartering the head, leaving the core in tact. Brush with olive oil and then place cut side down on the cooler side of the grill - do not walk away, this doesn't take long. Barely char the lettuce, then turn and repeat on the other cut side. Remove from grill, chop and dress with your favorite Caesar or other dressing.
The required annual sharing of a photo of a swallowtail larva.
I mentioned the transition of veggies last week and a couple of means that we prepared reflected the combination of seasons. Please share how you enjoyed your harvest by emailing me at Lindadansbury@comcast.net - and please put Anchor Run in Subject so I can find your email.
Snow peas, radishes, kohlrabi - once again we enjoyed the Radishes with Goat Cheese Dip- as I have said before, it is easy to make (I don't use the food processor as the recipe states - I normally make a half batch at a time and hand mixing is simple) and is delicious with all of the fresh veggies we are receiving.
Snow peas, zucchini, Swiss chard, garlic scapes - pasta is an easy, 2 pot meal! In this case, sauteed wild mushroom mix with onions and Swiss chard stems, added wine and reduced a bit. Then added peas, zucchini and scapes and simmered for about 2 minutes. Chopped chard leaves were then added. Cooked pasta was added to the pan along with parsley and a generous grating of cheese. Yummy!
Radicchio, endive, garlic scapes - I am always looking for new ways to enjoy salad greens. After all of these years of "playing" with my farm share, it is more difficult for me to find different preps, but this Radicchioand Endive Salad with Miso Dressing is easy and delicious. You can use any combo of salad greens for this dressing, but it really helps cut the bitterness of greens. Add nuts and/or thinly sliced fennel (coming to your share soon) for added deliciousness.
Romaine- love the large heads of romaine we sometimes get from the farm. I don't hesitate to enjoy them by quartering the head, leaving the core in tact. Brush with olive oil and then place cut side down on the cooler side of the grill - do not walk away, this doesn't take long. Barely char the lettuce, then turn and repeat on the other cut side. Remove from grill, chop and dress with your favorite Caesar or other dressing.
June 11, 2023
June 11, 2023 More Veggie Transitions by Linda Dansbury
Plants are remarkable. Even during the drought, these potatoes somehow found the energy and moisture to send up some nice flowers.
We are starting to see the transition from spring to summer with the changing of the crops. Here are a few tips on new and recent additions to the pick up room.
Kohlrabi - a member of the cabbage (crucifer or mustard) family. The part we eat is the enlarged stem from which the leaves develop. Kohlrabi may be white, green or purple in color. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. Kohlrabi is a great source of vitamin C and potassium. They store for a long time in the crisper drawer of the fridge. I like to eat them raw - sliced thin and added to salads, they are nice and crunchy, or as a healthy snack alone or with your favorite dip. I also like it sliced julienne and added to cole slaw. It is delicious sauteed along with greens as in the Sauteed Kohlrabi and Greens recipe on this site.
Garlic scapes - flower stalks found on all members of the Allium family (onions, leeks, chives, and garlic). If the scape is left on the plant it will harden and transform from green to the familiar opaque white/beige color of garlic peel. Keeping the shoot attached will curtail growth of the bulb. So, in an effort to allow the garlic to keep growing, the farmer picks the scape off the plant and we benefit with a wonderful mild tasting garlic. When cooking with it, add it at the end of the recipe so you don't use the taste. It is great raw, as in Garlic Scape Pesto and Garlic Scape and White Bean Dip.
Endive/Escarole - Endive has two forms, narrow-leaved endive called curly endive and the broad-leaved endive which is often called escarole. The outside leaves of an endive head are green and somewhat bitter. The inner leaves of the endive head are light green to creamy-white and milder flavored. Endive is rich in many vitamins and minerals, especially in folate and vitamin A and K, and is high in fiber. Endive is one of those wonderful greens that can be enjoyed raw or cooked. I like to add a few leaves to my mixed green salads to add textural and taste variety. It is also delicious chopped up and sauteed with garlic, white beans and chili flakes or a hot pepper. As with other greens, don't let it sit in water or it will quickly rot.
Radicchio - is part of the chicory family. "Chioggia," the most common variety of this intensely flavored vegetable, grows in heads of wine-red leaves with bright white veins. Treviso is a type of radicchio that grows in elongated, rather than round, heads. Like all chicories, radicchio has a structural sturdiness and a distinct bitterness that balances the sweeter, more delicate lettuces with which it is often combined. Radicchio mellows considerably when roasted, grilled or sautéed in olive oil and tossed with pasta. It is also great with cheese, salami, nuts and dried fruit and citrus. I am looking forward to trying it in this salad Chopped Salad with Shallot Vinaigrette, Feta and Dill. Change it up with whatever veggies you have from the farm.
Plants are remarkable. Even during the drought, these potatoes somehow found the energy and moisture to send up some nice flowers.
We are starting to see the transition from spring to summer with the changing of the crops. Here are a few tips on new and recent additions to the pick up room.
Kohlrabi - a member of the cabbage (crucifer or mustard) family. The part we eat is the enlarged stem from which the leaves develop. Kohlrabi may be white, green or purple in color. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. Kohlrabi is a great source of vitamin C and potassium. They store for a long time in the crisper drawer of the fridge. I like to eat them raw - sliced thin and added to salads, they are nice and crunchy, or as a healthy snack alone or with your favorite dip. I also like it sliced julienne and added to cole slaw. It is delicious sauteed along with greens as in the Sauteed Kohlrabi and Greens recipe on this site.
Garlic scapes - flower stalks found on all members of the Allium family (onions, leeks, chives, and garlic). If the scape is left on the plant it will harden and transform from green to the familiar opaque white/beige color of garlic peel. Keeping the shoot attached will curtail growth of the bulb. So, in an effort to allow the garlic to keep growing, the farmer picks the scape off the plant and we benefit with a wonderful mild tasting garlic. When cooking with it, add it at the end of the recipe so you don't use the taste. It is great raw, as in Garlic Scape Pesto and Garlic Scape and White Bean Dip.
Endive/Escarole - Endive has two forms, narrow-leaved endive called curly endive and the broad-leaved endive which is often called escarole. The outside leaves of an endive head are green and somewhat bitter. The inner leaves of the endive head are light green to creamy-white and milder flavored. Endive is rich in many vitamins and minerals, especially in folate and vitamin A and K, and is high in fiber. Endive is one of those wonderful greens that can be enjoyed raw or cooked. I like to add a few leaves to my mixed green salads to add textural and taste variety. It is also delicious chopped up and sauteed with garlic, white beans and chili flakes or a hot pepper. As with other greens, don't let it sit in water or it will quickly rot.
Radicchio - is part of the chicory family. "Chioggia," the most common variety of this intensely flavored vegetable, grows in heads of wine-red leaves with bright white veins. Treviso is a type of radicchio that grows in elongated, rather than round, heads. Like all chicories, radicchio has a structural sturdiness and a distinct bitterness that balances the sweeter, more delicate lettuces with which it is often combined. Radicchio mellows considerably when roasted, grilled or sautéed in olive oil and tossed with pasta. It is also great with cheese, salami, nuts and dried fruit and citrus. I am looking forward to trying it in this salad Chopped Salad with Shallot Vinaigrette, Feta and Dill. Change it up with whatever veggies you have from the farm.
How I Enjoyed My Harvest | June 11, 2023
How I Enjoyed My Harvest | June 11, 2023 Yum!! by Linda Dansbury
Hope everyone is enjoying your harvest as much as we are! Please share your dishes with membership by emailing me at lindadansbury@comcast.net. Please put Anchor Run in Subject line so I can find your email. Here are a few things I have recently made.
Green garlic, dill- made a white wine, garlic, butter sauce and drizzled it over grilled clams - so delicious we had it twice in a week!
Swiss chard, green garlic, turnip, cilantro - cooked up homemade eggrolls with leftover pulled pork. The veggie part of the dish used lots of farm veggies. Enjoyed with a dipping sauce that included cilantro.
Bok Choy - Grilled the bok choy (one of my favorite ways) and made an Asian dipping sauce to drizzle over it.
Kale - enjoyed a Kale Caesar Salad. There is something soothing about massaging the kale to make the leaves tender!
Hope everyone is enjoying your harvest as much as we are! Please share your dishes with membership by emailing me at lindadansbury@comcast.net. Please put Anchor Run in Subject line so I can find your email. Here are a few things I have recently made.
Green garlic, dill- made a white wine, garlic, butter sauce and drizzled it over grilled clams - so delicious we had it twice in a week!
Swiss chard, green garlic, turnip, cilantro - cooked up homemade eggrolls with leftover pulled pork. The veggie part of the dish used lots of farm veggies. Enjoyed with a dipping sauce that included cilantro.
Bok Choy - Grilled the bok choy (one of my favorite ways) and made an Asian dipping sauce to drizzle over it.
Kale - enjoyed a Kale Caesar Salad. There is something soothing about massaging the kale to make the leaves tender!
Expected Harvest | June 11, 2023
Expected Harvest | June 11, 2023 Growing Strong by Farmer Derek
Snow peas are plentiful! Experience our very own 'pea jungle'.
Harvest #6 (Week B) should include romaine lettuce, kale, lettuce mix, swiss chard, salad radishes, hakurei turnips, kohlrabi, radicchio, head lettuce, cilantro, dill, escarole, and garlic scapes. Zucchini is just starting in small quantities (don't worry, you'll be inundated soon hopefully). Some items may be a choice. U-pick should include herbs, snow peas (lots), and strawberries (fewer).
Snow peas are plentiful! Experience our very own 'pea jungle'.
Harvest #6 (Week B) should include romaine lettuce, kale, lettuce mix, swiss chard, salad radishes, hakurei turnips, kohlrabi, radicchio, head lettuce, cilantro, dill, escarole, and garlic scapes. Zucchini is just starting in small quantities (don't worry, you'll be inundated soon hopefully). Some items may be a choice. U-pick should include herbs, snow peas (lots), and strawberries (fewer).
June 11, 2023
June 11, 2023 Workshifts for the Week of June 12th by Farmer Derek
Brand new lady bug (above) just emerging from its pupa (below) helping us out (destroyers and consumers of vast quantities of aphids).
This week's workshift schedule:
Wednesday 6/14 10am-12pm
Sunday 6/18 8-10am
Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!
We meet under the large red maple at the end of the barn by the pick up room.
