August 1, 2022 Herb of the Week: Cilantro/Coriander By Gia Yaccarino
Two Names for 1 Plant
Coriander (Coriandrum sativum)
In the US, we refer to Coriander as the seeds from the Cilantro plant. Be on the lookout: When a recipe calls for a “bunch of coriander”, it is most likely referring to the leaves AKA- Cilantro. The seeds are usually roasted or toasted and then often ground prior to use in recipes.
Coriander seeds are used in pickling, soups, stews, curry and many Indian recipes.
You can dry and save the fresh seeds by cutting off the seed heads when the plant begins to turn brown. Place the seed heads in a paper bag. Hang the bag until the plant dries and the seeds fall off. Store the seeds in a sealed container.
Try coriander seed tea – 1 teaspoon of coriander seeds in 1 cup of boiling water. Let steep for 15 minutes, then compost the seeds.
Benefits
Lowers blood sugar
Immunity booster
Good for GI health - Aids in digestion, decrease abdominal pain and bloating
Safe for cats: Yes
Safe for dogs: Yes
Cautions:
Those on blood sugar lowering therapies should avoid to reduce additional lowering
Excessive intake can result in being extra sensitive to the sun
Those with nut and seed allergies may also be reactive to Coriander Seeds
U-Pick Time Saver: I taught a seasoned farmer a new trick! I was fortunate enough to do some of my u-pick this past week with Dana. She noticed that as I was picking the green beans, I was also breaking off the top of the bean before adding them to my quart container. That way all I need to do when I get home is rinse them and they are ready -whether eaten raw or cooked up. It also leaves the organic matter of the tops in the fields – something D&D love!
In the US, we refer to Coriander as the seeds from the Cilantro plant. Be on the lookout: When a recipe calls for a “bunch of coriander”, it is most likely referring to the leaves AKA- Cilantro. The seeds are usually roasted or toasted and then often ground prior to use in recipes.
Coriander seeds are used in pickling, soups, stews, curry and many Indian recipes.
You can dry and save the fresh seeds by cutting off the seed heads when the plant begins to turn brown. Place the seed heads in a paper bag. Hang the bag until the plant dries and the seeds fall off. Store the seeds in a sealed container.
Try coriander seed tea – 1 teaspoon of coriander seeds in 1 cup of boiling water. Let steep for 15 minutes, then compost the seeds.
Benefits
Lowers blood sugar
Immunity booster
Good for GI health - Aids in digestion, decrease abdominal pain and bloating
Safe for cats: Yes
Safe for dogs: Yes
Cautions:
Those on blood sugar lowering therapies should avoid to reduce additional lowering
Excessive intake can result in being extra sensitive to the sun
Those with nut and seed allergies may also be reactive to Coriander Seeds
U-Pick Time Saver: I taught a seasoned farmer a new trick! I was fortunate enough to do some of my u-pick this past week with Dana. She noticed that as I was picking the green beans, I was also breaking off the top of the bean before adding them to my quart container. That way all I need to do when I get home is rinse them and they are ready -whether eaten raw or cooked up. It also leaves the organic matter of the tops in the fields – something D&D love!
Expected Harvest | July 31, 2022
Expected Harvest | July 31, 2022 Summer Surge by Farmer Derek
First watermelon haul of the season. They're on the smaller side this year due to reduced rainfall but still satisfy as only a watermelon can.
Harvest #11 (Week A) should include watermelon, beets, cucumbers, carrots, garlic, zucchini, green peppers, hot peppers, okra, shishito peppers, swiss chard, lettuce, herbs, eggplant, italian dandelion, tomatoes, onions, and scallions. Some items will be a choice. U-pick should include a handful of herbs, husk cherries, cherry tomatoes, tomatillos, blackberries, beans, and flowers. Soon green beans will transition to everyone's favorite, edamame! Also, tomatoes appear to be peaking so be prepared to carry a lot of weight. We had 1,500lbs harvested for this past Thursday's and Saturday's distribution. Will Monday's haul surpass that?
First watermelon haul of the season. They're on the smaller side this year due to reduced rainfall but still satisfy as only a watermelon can.
Harvest #11 (Week A) should include watermelon, beets, cucumbers, carrots, garlic, zucchini, green peppers, hot peppers, okra, shishito peppers, swiss chard, lettuce, herbs, eggplant, italian dandelion, tomatoes, onions, and scallions. Some items will be a choice. U-pick should include a handful of herbs, husk cherries, cherry tomatoes, tomatillos, blackberries, beans, and flowers. Soon green beans will transition to everyone's favorite, edamame! Also, tomatoes appear to be peaking so be prepared to carry a lot of weight. We had 1,500lbs harvested for this past Thursday's and Saturday's distribution. Will Monday's haul surpass that?
Leeks are looking great!
Notes From The Field | July 31, 2022
Notes From The Field | July 31, 2022 Rain Friends Respond by Farmer Derek
A welcome sight unseen for weeks.
Some much needed rain finally fell on the farm this past week (understatement). Since the 75% chance and up events have all missed us over the past month I figured we would receive some showers during a 30% chance event instead. The rain fell overnight so we weren't able to frolic and celebrate under the drops themselves but the soothing sounds made it through the open windows as a welcome midnight lullaby. This was an adequate drink for most of the crops and will give us brief relief from running irrigation daily. With how dry it's been, plus the incoming heat, we'll probably have to cycle irrigation through the fields again this coming week. But oh so thankful we are for the nice precipitation.
On Tuesday and Wednesday we transplanted a big round of late summer and early fall crops including kale, rutabaga, lettuce, cilantro, dill, celery, fennel, basil, beets, and chard. Even with the aid of the waterwheel transplanter these baby plants faced a challenging battle for moisture acquisition and retention with the parched soil. Next up for them and us is the task of weed management. One of the blessings of the extreme dry weather was less weed pressure due to fewer weed seeds actually germinating in the soil near the crops. Irrigation initiates some of the process but it seems to be more beneficial to our transplants, growing quickly and outcompeting their unwanted guests. We'll still need to get in there with our hands and hoes but we at least have a head start.
Last week we wrapped up the 2022 onion harvest with the help of CSA members. Approximately 3,000lbs of red and yellow onions are now being safely stored in our temperature and moisture controlled room. Considering the weed pressure we dealt with in late May and early June, this crop looks great. I think we've finally established our onion growing, harvesting, curing, and storage system and have two varieties that perform very well for us. I mostly love being able to bypass the standard curing process most farmers take where they pull all of the plants and lay them out somewhere under cover to dry out. For us, trimming off the tops, placing the onions in bins, and stacking in our low moisture cool room does the trick. It saves us a lot of time and hassle and seems to work just fine. I don't know about you, but I've been loving eating the red onions (and garlic!) raw as an addition to whatever else I'm eating. My body must need something they're providing, so I'm obliging. I don't think Dana minds.
Some much needed rain finally fell on the farm this past week (understatement). Since the 75% chance and up events have all missed us over the past month I figured we would receive some showers during a 30% chance event instead. The rain fell overnight so we weren't able to frolic and celebrate under the drops themselves but the soothing sounds made it through the open windows as a welcome midnight lullaby. This was an adequate drink for most of the crops and will give us brief relief from running irrigation daily. With how dry it's been, plus the incoming heat, we'll probably have to cycle irrigation through the fields again this coming week. But oh so thankful we are for the nice precipitation.
On Tuesday and Wednesday we transplanted a big round of late summer and early fall crops including kale, rutabaga, lettuce, cilantro, dill, celery, fennel, basil, beets, and chard. Even with the aid of the waterwheel transplanter these baby plants faced a challenging battle for moisture acquisition and retention with the parched soil. Next up for them and us is the task of weed management. One of the blessings of the extreme dry weather was less weed pressure due to fewer weed seeds actually germinating in the soil near the crops. Irrigation initiates some of the process but it seems to be more beneficial to our transplants, growing quickly and outcompeting their unwanted guests. We'll still need to get in there with our hands and hoes but we at least have a head start.
Last week we wrapped up the 2022 onion harvest with the help of CSA members. Approximately 3,000lbs of red and yellow onions are now being safely stored in our temperature and moisture controlled room. Considering the weed pressure we dealt with in late May and early June, this crop looks great. I think we've finally established our onion growing, harvesting, curing, and storage system and have two varieties that perform very well for us. I mostly love being able to bypass the standard curing process most farmers take where they pull all of the plants and lay them out somewhere under cover to dry out. For us, trimming off the tops, placing the onions in bins, and stacking in our low moisture cool room does the trick. It saves us a lot of time and hassle and seems to work just fine. I don't know about you, but I've been loving eating the red onions (and garlic!) raw as an addition to whatever else I'm eating. My body must need something they're providing, so I'm obliging. I don't think Dana minds.
July 31, 2022
July 31, 2022 Workshifts for Week of 8/1/22 by Farmer Derek
Eastern tiger swallowtail butterfly snacking on some anise hyssop nectar.
If we get some good workshift attendance this week our plan is to begin harvesting potatoes. The potato digger will sift the potatoes out of the soil. We'll collect them and place them in bins.
These are family friendly shifts but please don't sign your kids up online (we need to make sure we have enough adults). If your kids work they will receive credit.
This week's workshift schedule:
Tuesday 8/2 9-11am (should be potatoes)
Wednesday 8/3 9-11am (should be potatoes)
Wednesday 8/3 6-8pm (should be potatoes)
Friday 8/5 9-11am (should be potatoes)
Sunday 8/7 7-9am (early bird special!)
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.
Eastern tiger swallowtail butterfly snacking on some anise hyssop nectar.
If we get some good workshift attendance this week our plan is to begin harvesting potatoes. The potato digger will sift the potatoes out of the soil. We'll collect them and place them in bins.
These are family friendly shifts but please don't sign your kids up online (we need to make sure we have enough adults). If your kids work they will receive credit.
This week's workshift schedule:
Tuesday 8/2 9-11am (should be potatoes)
Wednesday 8/3 9-11am (should be potatoes)
Wednesday 8/3 6-8pm (should be potatoes)
Friday 8/5 9-11am (should be potatoes)
Sunday 8/7 7-9am (early bird special!)
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.
If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.
July 31, 2022
July 31, 2022 Summer Share Tips by Farmer Dana
I'm sure most of you have missed (we have too!) the awesome and applicable recipe suggestions from long-time CSA member Linda Dansbury, who is taking a break this year, and we have done a poor job keeping up with that most important section of the newsletter. But here are a few tips on how to use/preserve/enjoy this week's harvest contents:
Tomatoes
Fresh salsa - puree, or simply chop, tomatoes, onion, hot pepper, garlic, and cilantro. Toss together with salt and pepper to taste. Perfect hot weather snack.
We like to slice them and enjoy with simple cheese omelettes for easy weeknight dinners. Season with salt and pepper, garnish with parsley.
If you're unable to get to them fast enough you can always freeze them whole to use later in the year/over the winter. You could core them first, but I don't process them in any way. They're perfect to use in sauces or any cooked tomato dishes, and the skins come off super easily (if you're into that).
Zucchini
If you're using the grill, just slice length-wise and throw a few on the grate. Even if you're not eating them that night you can chop and incorporate into mixed salads throughout the week.
This is a good recipe (zucchini butter spaghetti) from Smitten Kitchen (which is a good resource for other seasonal cooking ideas) that uses a pound and a half of zucchini.
Make a batch or two of zucchini bread to eat fresh and freeze for later.
I'm sure most of you have missed (we have too!) the awesome and applicable recipe suggestions from long-time CSA member Linda Dansbury, who is taking a break this year, and we have done a poor job keeping up with that most important section of the newsletter. But here are a few tips on how to use/preserve/enjoy this week's harvest contents:
Tomatoes
Fresh salsa - puree, or simply chop, tomatoes, onion, hot pepper, garlic, and cilantro. Toss together with salt and pepper to taste. Perfect hot weather snack.
We like to slice them and enjoy with simple cheese omelettes for easy weeknight dinners. Season with salt and pepper, garnish with parsley.
If you're unable to get to them fast enough you can always freeze them whole to use later in the year/over the winter. You could core them first, but I don't process them in any way. They're perfect to use in sauces or any cooked tomato dishes, and the skins come off super easily (if you're into that).
Zucchini
If you're using the grill, just slice length-wise and throw a few on the grate. Even if you're not eating them that night you can chop and incorporate into mixed salads throughout the week.
This is a good recipe (zucchini butter spaghetti) from Smitten Kitchen (which is a good resource for other seasonal cooking ideas) that uses a pound and a half of zucchini.
Make a batch or two of zucchini bread to eat fresh and freeze for later.
Expected Harvest | July 24, 2022
Expected Harvest | July 24, 2022 Well Water Sweetened by Farmer Derek
Staked and supported peppers with living mulch aisles that need to be mowed periodically.
Harvest #10 (Week B) should include beets, carrots, garlic, fennel, zucchini, green peppers, swiss chard, lettuce, herbs, eggplant, italian dandelion, tomatoes, onions, and scallions. Some items will be a choice. U-pick should include a handful of herbs, green/string/snap beans, cherry tomatoes, tomatillos, blackberries, and flowers.
Feeding next year's edible crops with compost applied now before late-summer sown cover crops.
Staked and supported peppers with living mulch aisles that need to be mowed periodically.
Harvest #10 (Week B) should include beets, carrots, garlic, fennel, zucchini, green peppers, swiss chard, lettuce, herbs, eggplant, italian dandelion, tomatoes, onions, and scallions. Some items will be a choice. U-pick should include a handful of herbs, green/string/snap beans, cherry tomatoes, tomatillos, blackberries, and flowers.
Feeding next year's edible crops with compost applied now before late-summer sown cover crops.
July 24, 2022
July 24, 2022 Workshifts for Week of 7/25/22 by Farmer Derek
Anchor Run Farm 'corn crib', considered one of the oldest and/or most historically accurate/preserved buildings on the farm.
This week's workshift schedule
Tuesday 7/26 9-11am
Wednesday 7/27 9-11am
Wednesday 7/27 6-8pm
Friday 7/29 9-11am
Sunday 7/31 7-9am (early bird special!)
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.
Notes From The Field | July 24, 2022 Yes We Can, Irrigate by Farmer Derek
Approximately 7,000 feet of reused drip tape was applied on the newly transplanted broccoli, cabbage, and cauliflower.
What time is it? Irrigation time! We've now added water to all of the crops we're physically able to. Those less fortunate include the u-pick flowers, sweet potatoes, herb garden, and regular potatoes. Adding water to the fields is a serious investment in resources. Sometimes we don't have enough material or enough time to set up the necessary infrastructure and sacrifices have to be made. It comes down to which plants tend to tolerate water stress better and where they're at in terms of maturity. For example, everything in the herb garden appears to be doing just fine, possibly due to the addition of infinite amounts of wood chips over the years (thanks Gareth!). Many of the potato varieties are nearing harvest readiness and aren't bulking up anymore. Sweet potatoes seem to do well no matter what as long as they're able to outcompete the weeds when they're young. The flower patch is probably thirsty and could probably use a drink, but that's hard to justify right now. If the next round of rain misses us we may consider setting up some overhead sprinklers out there.
I think by now we've fully adjusted, mentally and physically, to this new weather pattern. I'm not afraid anymore. Dry, windy, 100 degrees, no problem. Accept and adapt. Surely we'll see more of these types of events in the years to come and knowing how to prepare and survive is key. We're fortunate that we have a nice deep well that supplies enough water. We're fortunate that we have the ability and time to give all these food crops a drink when they need it. Things could change but for now we utilize what we can to ensure an ample harvest. Stressful? Sure. Satisfying? Maybe later. Tired? Nope, energized because August is almost here, then September and the glory of fall.
Sometimes I remember to wear a mask when it's this dry and dusty. I always remember the noise-canceling headphones for auditory entertainment.
Approximately 7,000 feet of reused drip tape was applied on the newly transplanted broccoli, cabbage, and cauliflower.
What time is it? Irrigation time! We've now added water to all of the crops we're physically able to. Those less fortunate include the u-pick flowers, sweet potatoes, herb garden, and regular potatoes. Adding water to the fields is a serious investment in resources. Sometimes we don't have enough material or enough time to set up the necessary infrastructure and sacrifices have to be made. It comes down to which plants tend to tolerate water stress better and where they're at in terms of maturity. For example, everything in the herb garden appears to be doing just fine, possibly due to the addition of infinite amounts of wood chips over the years (thanks Gareth!). Many of the potato varieties are nearing harvest readiness and aren't bulking up anymore. Sweet potatoes seem to do well no matter what as long as they're able to outcompete the weeds when they're young. The flower patch is probably thirsty and could probably use a drink, but that's hard to justify right now. If the next round of rain misses us we may consider setting up some overhead sprinklers out there.
I think by now we've fully adjusted, mentally and physically, to this new weather pattern. I'm not afraid anymore. Dry, windy, 100 degrees, no problem. Accept and adapt. Surely we'll see more of these types of events in the years to come and knowing how to prepare and survive is key. We're fortunate that we have a nice deep well that supplies enough water. We're fortunate that we have the ability and time to give all these food crops a drink when they need it. Things could change but for now we utilize what we can to ensure an ample harvest. Stressful? Sure. Satisfying? Maybe later. Tired? Nope, energized because August is almost here, then September and the glory of fall.
Sometimes I remember to wear a mask when it's this dry and dusty. I always remember the noise-canceling headphones for auditory entertainment.
July 24, 2022
July 24, 2022 Herb of the Week: Nasturtium By Gia Yaccarino
Nasturtium (Tropaeolum)
The flowers and leaves are edible. Try throwing some into your next salad. The flowers have a bit of a peppery taste.
I made a “pesto” with the leaves – I pureed the following together: Nasturtium leaves, Kalamatta Olive juice, garlic scapes, Romano cheese.
Safe for dogs: While not palatable to most dogs due to the peppery taste, it can cause GI upset if ingested
Expected Harvest | July 17, 2022
Expected Harvest | July 17, 2022 U-pick Uptick by Farmer Dana
Red onions!
Harvest #9 (Week A) should include beets, carrots, garlic, fennel, zucchini, green peppers, swiss chard, lettuce, herbs, eggplant, italian dandelion, tomatoes, fresh onions, and scallions. Some items will be a choice. U-pick should include a handful of herbs, green/string/snap beans, cherry tomatoes, tomatillos, and flowers.
Ripe tomatillos fill out and split open their enveloping husk.
Harvest #9 (Week A) should include beets, carrots, garlic, fennel, zucchini, green peppers, swiss chard, lettuce, herbs, eggplant, italian dandelion, tomatoes, fresh onions, and scallions. Some items will be a choice. U-pick should include a handful of herbs, green/string/snap beans, cherry tomatoes, tomatillos, and flowers.
Ripe tomatillos fill out and split open their enveloping husk.
