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| The Black Swallowtail caterpillar loves to eat fennel and carrots, but we don't mind too much |
So the end of July and beginning of August is when all the “troubles”
on the farm come to a real head. The weeds are in full swing and the crop
plants are in high competition with them for nutrients, root space and
breathing room. We farmers are in high
harvesting mode- because the fresher the veggies, the better they taste and the
happier our customers (you) are. This means that the native weeds have the
advantage- they resist all kinds of diseases, fungus, insects and nutrient
deficiencies because they’ve been around the block for a couple thousand years
getting used to the neighborhood. Our crop plants are all fragile. Super fragile.
We do nothing but babysit them from seed to harvest. And even with all our
skill, we can’t protect them from everything. They will be attacked by pests,
diseases and fungus no matter what we do. As organic farmers, we rely on our
ability to keep our plants healthy to deal with most troubles that arise, but
in a wet year, this is harder than ever. Rain coming from the sky leaches
critical nutrients, thunderstorms blow disease and fungus up from the south. Insects
thrive in the cooler wetter environs. So what do we do? We fight wherever we
can. A lot of the combat starts in the winter planning phase which is where we
plan where all of next season’s plants are going to grow. We rotate crops to
areas where they haven’t grown in a season or two or three in order to break
the cycles of insects and disease. We plan areas for beneficial insect sanctuaries
around the farm, for example we leave flower garden stalks standing in the fields
for the winter to provide safe hollow stemmed homes.
During the season, we sometimes use insecticides derived
from plant based materials or bacteria that attack the insects’ systems,
peroxides for fungus, add more fertility boost for disease and health. (all the products we use are certified for use
in organic production). Mostly we use plant health and we pick pests off one by
one….we cheer and do a little happy dance when a great blue heron arrives one
morning and then another and then another to eat her fill on mice and voles in
our tomato fields.
PEAK SEASON SHARES now available!!! Hey everyone- time to reach out to your friends and
What’s in Your Share this Week (maybe):
- · Kale, green curly
- · Chard, rainbow
- · New Potatoes
- · Beets- red, chiogga & golden
- · Fresh Onions
- · Summer squash
- · Eggplant
- · Broccoli
- · Green & Red Cabbage
- · Cucumbers (still limited….ach)
- · Fennel
- · Carrots
- · Fresh Celery (use this in place of parsley in any recipe or make the best tabbouleh you’ve ever had)
Upcoming Events:
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Our Little
Sprouts Program is transitioning into a popup program that will happen
during Tuesday CSA pick ups, so while you pick up your veggies and take a
little lingering time in the PYO flowers for the perfect bouquet…let the kids
help Kira explore the farm, plant and create in the Learning Garden and maybe
go on a short hike to visit the goats (or a short hike with a goat!!!!!)
Nature Journaling Course- August 3rd from
10:30-11:30am. Sketching, writing, and drawing in a journal is a great way to
improve children's observation skills, help them gain an interest in science
and the environment, and it's a wonderful way to relax during a busy summer. Journaling
materials will be provided to each participant and staff will lead groups of
kids and adults out onto the farm to find new places to explore and observe.
This program is suitable for all ages with a focus on children ages 5-10. The
cost is for anyone journaling with us and includes materials. Cost is
$12/member child (adults are Free but must hang with their child). To register:
https://goo.gl/yi6r4F
or come by
the farmstand and we will help you out.
Farmstand:
You can’t have come to the barn last week without seeing
Chelsea Bradway’s beautiful photos gracing the main wall of the barn. All
Things Sparkly will have her photos on display for the summer and you can buy
different size prints in the farmstand. https://www.facebook.com/allthingssparkleyphotography/
Veggie of the week:
Eggplant is one of my favorite things. Even when I was a
kid, and a terrible, horrible, ‘I only want white food’ kind of eater, I loved
my mom’s eggplant parmesan. LOVED IT. Loved the way the eggplant soaked up the
olive oil and lent it’s earthy, sweet flavor to the dish. I love the way it
went with the creamy cheeses, garlic, basil and tomatoes. Little did I know
that I was actually slightly odd for a kid- to love eggplant- and then to
casually try all kind of eggplant. I like it on pizza, in curry, braised in
coconut milk, roasted on the grill, as baba ganouj. And my kids like it too,
funny how that works. I made eggplant rollatini the other night for dinner,
using the huge Tuscan basil leaves to help wrap the ricotta into the thin
slices of baked eggplant. It was so good. The kids stuffed themselves….
I usually only make baba ganouj after I’ve made a lot of
grilled eggplant for dinner- which we do, along with long slices of summer squash
and zucchini- as a popular summer dinner here at the farm. This spread is a
perfect use for the leftovers for sandwiches the next day or for the endless
summer potlucks.
Baba Ganouj
- 1 large eggplant
- 1⁄4 cup tahini, plus more as needed
- 3 garlic cloves (or a small head, coated in olive oil and roasted in foil on the grill along with the eggplant)
- 1⁄4 cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin
- salt, to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- Optional: 1⁄4 cup brine-cured black olives, such as Kalamata or Roasted red peppers
Directions
- Prepare a medium-hot fire in a charcoal grill.
- Preheat an oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
- Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
- Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant to a paste.
- Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
- Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley.
- Place the olives around the sides.
- Serve at room temperature.
Morning milking light
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