Veggies in your bag this week:
-Swiss Chard/Kale/Collards in a bunch
-Salad Turnips (yummy eaten raw, but cooked is okay too).
-Garlic Scapes (the long curly cue—chop and add to a stir-fry for a mild garlic flavor).
I feel quite certain we have had more straight days of straight rain recently than we have had in the last three years. Usually the end of my long days weeding, planting or harvesting are punctuated by an hour futzing around with the irrigation system to get the plants a nice drink of water. Not so right now. We have resigned ourselves to weeding in the rain, dragging our mud-laden feet around the field. If it’s not one thing it’s another, and on one hand I am very thankful to not spend time irrigating, but on the other, our slug problem has gotten out of control. They fall out of the heads of lettuce by the hundreds (no joke). Once the sun comes out again, plants are going to explode with growth.
Most crops seem to be doing well. The exceptions have been due to problems of seeds not sprouting. Our second planting of carrots failed completely (I’m not sure why) so there will be a gap between carrot harvests. Peas and cucumbers will soon be on the menu. Tomatoes are taking off like crazy in the hoophouse. Broccoli and cabbage are on their way.
If you haven’t yet, you can fan Piney Hill Farm on Facebook. I can’t promise
we will update very often (my facebook usage drops dramatically in the summer), but you never know what the farm might post.
A recipe for this week:
Asian Fusion Slaw (from the Featherstone Farm Cookbook)
½ cup vegetable oil
2 tablespoons toasted sesame oil
¼ cup rice vinegar
1 ½ tablespoons fresh ginger
2 tablespoons soy sauce
6 cups shredded napa cabbage, thinly sliced
2 bell peppers sliced into sticks
1 bunch green onions, finely chopped
1 cup chopped salted peanuts
1 cup minced cilantro
1. Mix the dressing in a small bowl.
2. In a big bowl, toss together the cabbages, peppers, and onions. Pour the dressing over the cabbage and toss. Salt to taste.
3. Add the peanuts and cilantro right before serving