Week 7: RAIN! And the ballad of tired farmers

The rain has finally come back in full force in the last week, bringing with it, slightly cooler nights and better growing weather for the plants (and resting for weary farmers). However, its onset also brings about a flush of weeds and work....but that is farm life in July- a flury of harvesting and weeding and planting and scrambling with tangles of irrigation hoses- all of which continues for 8 straight weeks in the heat of summer's humidity and sun. We work through the dog days hoping for rain and rejoicing when the deluge comes to wash away the dust and refresh the soils. The end of July is when we all look and feel more tired than at any other point in the farm season. The combo of heat and work makes everything a little more exhausting (though I would take it over being out there when it is freezing). This is when we start to plan in more hours off and make it a priority that folks are getting the rest they need. Schedules change and adapt to make sure that we don't overdo it even though the list of things that NEED to get done gets longer by the minute. Still. Wouldn't have it any other way.
These days we are watching the tomatoes like the baby hawk who sits high in the pine near the barn watches all the little bunnies (and chickens) it can't catch in the field, screeching and muttering to each other about when will they be ripe and when can they be eaten. It is getting close but it isn't this week. Tempting as it may be, leave the PYO cherries where they lie right now- know that we will open them when we have enough for everyone to go out and grab a pint that's 160 families folks- that's a whole lot of cherry tomatoes- and so we must be patient. Until then, enjoy the basil while we have it (downy mildew will take it out after some southern August thunderstorm and we won't be able to grow it again for a year).


What's in Your Share (maybe):

Cabbage
Beets
Lettuce (this is a little iffy this week after the heat)
Zucchini & Squash (still waiting for that second planting to come in)
Cucumbers
Lettuce
New potatoes
Onions
Scallions
Rainbow Chard

PYO:
Green Beans & Yellow Wax Beans!!!
Flowers 8-10 stems
Basil- small bag
Parsley-small bunch
Savory
Dill
Lavender
Marjoram
Sage
Thyme
Lemon balm
Okra (keep it to 1 pint please)

Fruit share this week: blueberries!!!!
Meat CSA pickup is this week for late July pick-ups. Sorry that July was a little confusing. We should be back to normal schedule for August.


Events:
Our first 2018 farm dinner was a huge success and it was sold out with 95 people in attendance.
Destin Heilman came and set up two telescopes and a large group wandered up to the top of the hill at dusk to view the truly incredible majesty of the half moon- dimpled with extraordinary craters from eons of travel through space. The other telescope pointed to the impossibility of Jupiter- its whirling gases and four bright companion moons VISIBLE in the tiny window and Saturn- its skirt twirling in perfect rings. They really are out there, accompanying our tiny planet through the vastness of the universe in an artful dance of perfect symmetry.

We are hoping to drag Destin and all of you to the next dinner and with the mile long list of folks calling, emailing and texting asking if they could come to the last one, we highly suggest not waiting. SO get your tickets now for the August 10th dinner which is only a couple short weeks away! It sold out last year and is likely to again so don't hesitate because we want to see you there! You can buy tickets right from the farm-stand when you pick up your veggies, so stop in and get that done or go online at bit.ly/CHFdinners 


Animal news:
The main goat herd is loving their summer digs at Moose Hill Farm where they are clearing fencelines new and old. Here at home, we are milking for ourselves and still trying to convince

Beauty to be a foster mom to Munchkin and Mud. We have worked up to the collar phase- where we only have to hold her collar and she allows them to nurse a 4-5 times per day, but it certainly is better than bottles 6 times per day. They are growing and gamboling and are full to typical baby goat cuteness. You will most likely see them at upcoming events as they are happiest following us around.

Farmstand Offerings:
We have some Crescent Creamery ice cream cups in our freezers, waiting on a Green Bee soda order, Sunset Hill Cheese will be back in stock on Tuesday and Anna Banana's has fully restocked her shelf with chocolates and confections, including her newest marshmallow flavor- Cherry dipped in Chocolate- and some mixed flavored mallows packs.
We have some gorgeous goat cheeses coming from Valley View on the North Shore! Chevre in four different flavors and Feta!


Recipe of the Week: Check out the Parsley
Many of you know that the humble parsley is one of my favorite vegetables. Yep, I said that...VEGETABLE. I rarely think of parsley as an herb. Sure it is strong, often used as a garnish or lightly sprinkled on top of a dish for just a flash of green. But parsley- real, fresh picked parsley- is a lemony, refreshing green that can stand all on its own. Use it as a pesto base for pizza or pasta. Saute a whole bunch with onions, eggplant and summer squash and olive oil and serve on a bed of polenta.  It adds depth to other greens, body to soups, flavor to salsas and tomato sauces.
It is slightly more diuretic than other veggies, but it is a blood cleanser that is high in vitamin C. It is a tonic vegetable for the body. It is in the PYO and we highly recommend that you try it out.

Green Beans with Parsley-Lemon Pesto 

recipe snagged from Food&Wine and even though I tend to eat green beans by the handful raw from the field, I'm definitely giving this recipe a go. 

• 1/4 cup pine nuts or walnuts
•  1 cups flat-leaf parsley leaves
• 1 garlic clove, crushed
•  1/2 teaspoon finely grated lemon zest
•  1/2 tablespoon fresh lemon juice
•  2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
•  2 pounds green beans, trimmed
• Lemon wedges, for serving
• • Step 1    

    In a small skillet, toast the pine nuts over moderate heat, tossing, until golden, about 5 minutes; transfer to a food processor and let cool completely.
    Step 2    

    Add the parsley, garlic, lemon zest and lemon juice to the food processor and pulse until the parsley is very finely chopped. With the machine on, gradually add the olive oil and process until the pesto is nearly smooth. Season with salt and pepper and scrape into a large bowl.
    Step 3    

    Put a steamer basket in the bottom of a pot. Fill the pot with 1 inch of water, add salt and bring to a boil. Add the green beans, cover and steam until bright green and crisp-tender, 8 to 10 minutes. Drain the beans and transfer to the large bowl. Toss with the pesto and season with salt and pepper; serve with lemon wedges.