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May 2008
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July 2008

Savor Spring, Celebrate Summer!

We just passed the summer solstice, and so we're in the height of summer- right now the days are long, the sun high and hot and it's primetime for summer vegetables. We now say good bye to cooler weather, spring crops.

This will probably be the last week for salad greens, and we just had the last week of garlic scapes. There won't be any more kohlrabi or turnips. But summer crops are starting to come in: this week we'll slowly add cabbage and squash to the harvest list, and (drumroll...) it's time to start the garlic harvest! This week we'll be harvesting fresh garlic for your share, and by July 4 we may have the bulk of the field harvested and drying out in the barn in order to have a head of garlic per share per week through the end of the season. We also grow enough garlic to provide all of our own seed stock, so everything you eat this year came from seeds we saved last year. It's something we're quite proud of and if you make it out to the farm before too long, we'd be glad to point you in the right direction to take a last peak at the crop while it's still in the field.

Another exciting thing is that we have many green tomatoes in the fields, and so we should have ripe tomatoes in the share probably during the second week of July.

Some of the summer crops are coming in slow because of the heavy rains in May. As we explained earlier, some of the seeds got washed out or if it was too cold and cloudy the seeds rotted in the field, and in some cases plants sat in standing water for days on end. We couldn't even plant all of the the melons at one time because of muddy conditions in the field. But they've come along and seem to be stretching out their green vines just fine. The bottom line is that we still expect a reasonable harvest this growing season, but on some crops we'll just be a little behind our original plan.

I know it's always a little sad when salad greens go out and you don't have a fresh salad with dinner every night, so I wanted to include a recipe for kale salad that I like (found on the internet!) Kale holds up a little longer in the hot sun than lettuce, though not that much longer. I really like this recipe a lot, and once you get used to preparing kale raw, you can be creative and add your own dressings and ingredients.

Enjoy the earth's bounty!

Kale Salad

1 bunch kale, stems removed, chopped very small
1/2 cup shredded carrots
1/2 cup shredded red cabbage                                                         1/2 cup sliced kohlrabi or yellow squash
1/2 cup chopped scallions or 1 small bunch onion chives
1 cup diced baked tofu or fried tempeh
1/4 cup toasted sesame seeds
1/2 cup toasted almonds
2 teaspoons minced ginger
1/4 cup nut butter
1/4 cup veganaise
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 to 2 tablespoons rice vinegar

Whisk together nut butter, veganaise, soy sauce, sesame oil, rice vinegar, ginger and enough water to make a thin dressing.

Toss veggies, nuts and tofu in a bowl, pour dressing over and serve.

This recipe is very versatile and you can include any veggies or nuts/seeds that you enjoy.

If you find the kale too tough, try massaging it with sea salt and letting it sit for a little while, then rinsing it later so it's not too salty. Marianating kale in olive oil, sea salt and lemon juice also softens it and gives it it's own dressing.