2012 Summer Harvest Shares!
Greetings friends! Well, here we are a the beginning of another farming season! As always, I am looking forward to it. And looking forward to meeting all of you new shareholders this week--welcome!
As some of you know I sit down to write this blog before every pick up. (Sometimes quite literally.) Each year I try and give you a picture of what is happening here, what I am seeing, doing...so you can be a little closer to knowing how your food grows. It is fun for me. It keeps me in the moment and forces me to take way more photos than I ever would and apparently online I am "funny"--my blogger alter ego I guess. (Don't expect too much, I am really not that funny.)
So anyway, this year I thought I would focus on the tools that I use here. From beer to the John Deere, I thought I would introduce them to you one by one. This week's tool is Agribon, also known as "remay". It is a spun fabric of varying weights, lengths and widths that is placed over the plants for heat gain, frost protection, sun protection and/or insect protection. It is an essential part of my farm here right now, almost everything I have planted out in the field is covered with it since it has been so cool and wet.
I use pvc conduit to make hoops which hold the fabric up and off the plants so they don't get abraded if it is windy or frosty. Under this little tent, grow the plants all cozy and protected. The cats love to get under here and run up and down the "tunnels" of remay or wrestle each other right on top of it. And Simon? Well he likes to pretend he is a hurdler...except he never seems to be able to quite clear the full span. Needless to say, I have lots of duct tape on it covering lots of holes trying to make this stuff last at least one season, but preferably three.
Sometimes, remay does not like to cooperate. I use these little red pins to hold the edge of the fabric down. It's a light and easy tool except when the wind blows, it tends to rip the fabric or pull the pins out of the ground. This photo is taken at the end of the day Sunday...nearly all the remay has been blow off. Lovely. Working with remay on a windy day is fun, if you are into flying a kite.
Open Farm Day
Saturday May 19th
10am and 2pm tours
This Week's Harvest: spinach and lettuce mix from the hoophouse, scallions, chives and sorrel from the fields and carrots overwintered from last year. Rhubarb and asparagus are right around the corner, but I don't think I'll have enough for everyone this week.
Recipes and Veggie Notes:
Please note past recipes are listed by alphabetical order on the blog home page!
Scallions (aka green onions, spring onions, salad onions...) are a bit milder than an onion but a little stronger than chives. You chop the entire plant (minus roots) and use it raw on top of salads or soups or cooked in stir-frys or whatever you wish.
Sorrel: Sorrel is a lemony perennial herb that mixes well with spinach. There are lots of recipes on line for soups and salads using the two together.
Spinach and Sorrel Chopped Salad with Pecans and Goat Cheese
(or use Sarah's nice soft cow cheese for sale at pick up!)
Spinach and Sorrel Chopped Salad with
Pecans and Goat Cheese
(2 servings, original recipe by Kalyn)
2 large handfuls baby spinach, washed and dried
1 large handful young sorrel leaves, washed and dried
1/4 cup toasted pecans
2 slices goat cheese (Chevre or Montrachet type), crumbled
Dressing:
1 T white wine vinegar
1/2 tsp. Dijon vinegar
1/2 tsp. honey
2 T olive oil
pinch salt
Coarsely chop spinach and sorrel and combine in large mixing bowl. Put vinegar in small bowl and whisk in mustard and honey. Add olive oil, whisking constantly, until dressing is well combined. Toast pecans in dry frying pan for 2-3 minutes over high heat, until barely starting to brown. Toss spinach and sorrel with dressing. Arrange on salad plates and sprinkle pecans and goat cheese over.
This printable recipe from KalynsKitchen.com.
Pecans and Goat Cheese
(2 servings, original recipe by Kalyn)
2 large handfuls baby spinach, washed and dried
1 large handful young sorrel leaves, washed and dried
1/4 cup toasted pecans
2 slices goat cheese (Chevre or Montrachet type), crumbled
Dressing:
1 T white wine vinegar
1/2 tsp. Dijon vinegar
1/2 tsp. honey
2 T olive oil
pinch salt
Coarsely chop spinach and sorrel and combine in large mixing bowl. Put vinegar in small bowl and whisk in mustard and honey. Add olive oil, whisking constantly, until dressing is well combined. Toast pecans in dry frying pan for 2-3 minutes over high heat, until barely starting to brown. Toss spinach and sorrel with dressing. Arrange on salad plates and sprinkle pecans and goat cheese over.
This printable recipe from KalynsKitchen.com.
