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June 2009
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August 2009

Late blight strikes

You might have heard the news that late blight has been killing tomato and potato plants around our region.  Here's a link to a recent Washington Post article.  We saw the first symptoms in our main tomato field this past week.
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Mine is not the right camera for this job, but perhaps you can see the brown spots on the leaves in this photo.  The plants in the field still look good, but with enough rain or dew it could kill off all the plants in the field quickly.  Our options for spraying seem to be toxic and/or ineffective, so we're considering how we might cover the plants with fabric, instead, just to reduce the morning dew.  Let's hope all those green tomatoes ripen quickly! 
Irrigation is another top priority for us these days.  You can see here the one brave zucchini that has germinated in our parched soil.
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There are a thousand seed behind it ready to pop out into a field of green as soon as they get some water. 

So it looks like our next heavy rain could kill one crop and save a few others.  Such is the way of farming!  Sometimes it feels a little bleak, but I know there's a lot of great vegetables on the way, and I think this tension makes me all the more excited about abundance when it finally arrives.  

Your farmer,
Carrie Vaughn


Update and Summer Ginger Slaw Recipe

Early July is always a strange time for what's in the shares.   While the summer sun shines bright and the flowers are in full bloom -  crops like tomatoes, peppers and eggplant aren't quite ready (though they're looking great in the fields) and the spring crops, like peas, kale and collards have run their cycle.  Over the next few weeks you should see the share size increase with more summer squash and as they ripen . . . cucumbers, tomatoes and peppers.  

However, this is also an exciting time.  July means garlic harvesting - you can look forward to a head of garlic in every share for the rest of the season!  July also means the first chile peppers and beans are here and ready to be combined with the last weeks of cabbage and lettuce to make tasty meals.  One such delicious raw summery salad to try is  Summer Ginger Slaw, recipe courtesy of Yofi. Grab your cabbage and scallions, that lonely Kohlrabi still in the fridge and pick some cilantro at the farm to make this tasty treat inspired by Burma Restaurant.

 

Summer Ginger Slaw

 

1 head cabbage
1 kohlrabi
3 carrots
1/2 yellow onion or a few scallions
Optional: chopped green beans 

 

Shred all ingredients listed above and mix in a bowl.

 

Then add:
4 tbsp chopped pickled ginger (sushi style)
1 tbsp toasted sesame seeds
4 cloves toasted finely chopped garlic
1 tbsp sesame oil
1/2 cup tamari sauce
fresh pepper to taste
fresh cilantro, chopped, to taste

 

Mix well, chill, and serve.

 


See you at the farm, 

- Kristin
Clagett Farm Staff

Spicy Bean and Lentil Loaf

Spicy Bean and Lentil Loaf

DSC06955_2 Are you trying to figure out a way to use up all of those turnips?  Maybe this will help!  Serve this tasty loaf over a salad or eat it the next day on toast.

Variations on ingredients

I’ve made this a few different ways depending on what’s in the house.  You can try using any kinds of beans that you want.  I’ve found that black beans and Garbanzo beans also work well.

If you don’t have the spices at the end and don’t want to buy them separately, then use a pre-made spicy curry mix.

Finally, if you want to add a bit more protein to this meal (as if the beans weren't enough!), add a ½ pound of browned ground beef or chicken to the mix. 


Ingredients

1T Olive oil
1 finely chopped onion
2 crushed garlic cloves
3 finely chopped celery ribs
4-5 chopped medium turnips
14oz can kidney beans
14oz can lentils
1 egg
1 coarsely grated carrot
¾ C shredded sharp cheddar cheese (or other favorite)
1 C of your favorite bread crumbs
3T tomato paste
1T ketchup
1tsp each ground cumin, ground coriander, and hot chili powder
salt and pepper

1.    Preheat the oven to 350 and grease 9x5x3” loaf pan.
2.    Heat oil in a large saucepan – when hot add onion, garlic, celery and turnips.  Cook gently for about 5 minutes or until turnips are softened.  Remove from heat and allow to cool slightly.
3.    Rinse and drain beans and lentils.  Place in blender ot food processor with the onion mixture and egg and process until smooth.
4.    Transfer the mixture to a large bowl and add all remaining ingredients.  Mix well and season mixture with salt and pepper.
5.    Spoon the mixture into the prepared pan and level the surface.  Bake for about 45 minutes and serve hot or cold.

Adapted from, Vegetarian – The Greatest Ever Vegetarian Cookbook, Consultant Editor: Nicola Graimes

Posted here by CSA member, Jonathan Leavitt