CSA Week 2: Hot, dry and dusty

Hoophouse is finished!!!

It's hard to believe that last year at this time, the field (we call it Middle Field West cause it's in the center of the farm) next to the parking lot had a pond in it and some migrating water fowl trying to live there for the summer. We are happy to be planting into that field in June- something we hadn't planned on- but are also a little dismayed by the continuing lack of any real rain. It is starting to get mighty dusty out there and I don't think I've ever had to turn on the irrigation so early in the season. Which, of course, means that I'm literally scrambling to get it all laid out and hooked up. Our new

well is still waiting for final bits before we can turn it on, so we are still watering the fields 7-14 beds at a time (for reference- we currently have more than have 160 beds of veggies planted) so it takes literally days to get water to baby plants. Hopefully by the end of this week the new well will be working and I can breathe a little easier as I turn on an acre at a time.
Our new hoophouse is complete! We are waiting for our new tiller so that we can get in and soften up the dirt and lay down some weedmat before we put in the late season tomatoes.

Events:

We are very excited about the upcoming Notch Traveling Biergarten coming to our little farm this weekend. This is a big set up- Notch Brewing Company out of Salem will be setting up tables and chairs in the orchard, we will be setting up games and preparing gorgeous snacks (our grass-fed beef sliders, burgers, Jesse's BBQ brisket sandwiches paired with my chipotle coleslaw), setting up tents for our other vendor guests- Lady Laurie's cakes and Wood-Fired Pizza. It is going to be a delicious and fun extravaganza and we hope you can join us this weekend starting on Friday night! Saturday is the Meters for Liters Fun Run!!! Event runs Friday evening from 4-9p; Saturday from Noon-9pm and Sunday from Noon to 6pm. Live music on Saturday!!!

I'm also excited about the new Art on the Trails exhibit across the street from the farm at the Beal's Preserve. This year's theme, Unexpected Gestures, is one that inspires the unusual and is meant to make you feel both off kilter and to fold in. Take a walk before CSA one day and wander through the magical woods of the preserve. (it is also dog-friendly, so it is a great place to take your pooch in the heat of the day).

Animal News:

Some of you may have heard about two sick kid goats that were poisoned by something that they ate in their new pasture. The story is that almost everything that they eat can be poisonous in large doses...but usually they don't eat too much of any one thing and so they almost never get sick. These two little cuties however, are weanlings from UMass and don't have their momma here at the farm telling them not to overindulge and they clearly ate something that made them very sick for a

few days. Luckily our vet, Cindy Fuhs from Still River Veterinary, was able to come first thing in the morning when we found them vomiting and barely able to walk. We got some charcoal into their bellies and gave them something for pain and then just had to wait. Within 12 hours they were already improving and I'm happy to report that they are going back out to pasture tomorrow morning. YAY!!!! (they are very very bored at this point)

What's in your share this week (maybe):

Salad mix
Head lettuces
Chard
Green garlic
Radishes (courtesy of Appleton Farms again)
Scallions
Baby bok choi (limited)
Arugula (limited)
PYO:
Strawberries are  going down pretty fast due to the extreme heat. They don't like to be this hot when they are fruiting and it causes them to get  stressed out. We probably don't have enough for picking this week and we might be seeing them done for the season :( I will keep you informed....
Perennial Herbs: Oregano, Thyme, Lavender, Lemon Balm, Sage

The good news is that the other herbs are getting close! We should be able to offer basil, parsley, cilantro and dill in another week or so!
The flowers are also getting close to picking time, but even though you see a lot of them flowering, they just don't have enough substance for us to let 170 shares worth of you into the gardens yet. Please be patient- it will mean a longer and more luscious season of gorgeous flowers if we let the plants get a little bigger.

Recipe of the week!

This sounds delightful and easy and I loved the blog I discovered it on. Inspiredtaste.net has lots of easy, delicious recipes with lots of options and little videos and tips for cooking to make the most out of your meal. Check it out!

10 Minute Lemon Garlic Sauteed Bok Choy Recipe

• PREP 5mins
• COOK 5mins
• TOTAL 10mins

Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it’s important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it’s okay to transfer everything out of the pan a minute early.

Makes approximately 4 servings

YOU WILL NEED

1 pound baby bok choy

1 1/2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

Pinch crushed red pepper flakes

Sea salt

Half of a lemon, cut into wedges

DIRECTIONS

Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice,too. Serve with more lemon wedges on the side.