Dear All,
the vegetables are rolling in, get ready to cook and eat. This week we started on broccoli, tomatoes, potatoes and beans, all at the same time. Harvest days are getting longer, changing the routine from preparing beds and planting to weeding and picking and washing. It is such a joy to pack the boxes with beautiful, ripe, tasty, fresh veggies, in the field yesterday in your hands today.
We have cucumbers for pickling: 10lbs for $10 or 20lbs for $18, let me know if you are interested.
Swede midge has arrived in the brassicas, we will give out broccoli and kale as long as we have got it. The cabbage for fall seems not affected.
I must say we have an exceptionally good crew this year, working hand in hand, self motivated long hours and we have a lot of fun too. Matt who lives a mile away often comes back in the evenings to hang out with the young group. Jeff bikes from Canton twice a week to work for veggies and stays for dinners, Emilie has another month before she will return to St. Lawrence University and she plays guitar and sings for us in the evenings, Phill who joined us in April has joined Birdsfoot and he initiates evening bun fires and plays mandolin, Katie's boyfriend Christoph joined Birdsfoot to be with her (us) and go to college at Potsdam State in the fall. The gardens are hopping and Katie and I keep everyone busy.
I will go on vacation next week Aug 6-13 to Lake Champlain, where we rented a house with Steves parents, near Burlington. Seba will return from Germany after travelling Europe for four weeks on Thursday and Kira will come with the grand parents to the vacation. I am so thankful for Steves parents to have taken Kira for three weeks. We found out that we are not doing things all that different, but we enjoy having the house to ourselves and the time we spend just relaxing and talking, not being interrupted or being wanted. Still, I do miss her.
As for the veggies, the extra leafies got collards this week and everyone will get chard for greens. I will add a recopy.
Recipe:
Rice with Chard, Herbs, and Cheese
· 1 cup brown rice or other grain
· Salt and pepper -- to taste
· 1 lb Fresh Chard
· 1 tbsp Olive oil
· 1 Onion – minced
· 1 Garlic clove – minced
· 1 tsp Chopped thyme
· 1/4 c Minced parsley
· 1 pinch Red pepper flakes
· 1/4 lb Grated provolone cheese
· 3 Eggs -- beaten (optional)
1. PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside.
2. Wash Chard and remove stems (if you desire). Cook Chard in the water that clings to the leaves, until wilted. Cool and chop coarsely.
3. Heat the oil, add the onion and saute until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste.
4. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more.
Makes about 4 servings·
I bought new spinach seed and the planting looks good. It will be three weeks before harvest, but than I will fill you up with it. The seed I had bought in the spring was a hybrid, bolt resistant and disease resistant, organic and had cost $100, but it did not germinate. When I called the seed company, they said it had good germination in May. I will send the remaining seed back to them and say I will not buy that variety again, since this is the second year of troubles.
garlic: we had a fantastic garlic festival and got all harvested in one day. By 11am there were a dozen people harvesting in the field and by late afternoon all was peeled and hung in the barn. We had 9000, 1000 were too small to bother the others are smaller than other years. We had a great time with live jazz (Matt, Tim Savage and Sam Baily) and lunch and dinner served. Lunch was cooked by Carm and she outdid herself again. If you missed it this year, see if you can makre it next year and thank you all for helping.
Enjoy the goodies
Dulli
the vegetables are rolling in, get ready to cook and eat. This week we started on broccoli, tomatoes, potatoes and beans, all at the same time. Harvest days are getting longer, changing the routine from preparing beds and planting to weeding and picking and washing. It is such a joy to pack the boxes with beautiful, ripe, tasty, fresh veggies, in the field yesterday in your hands today.
We have cucumbers for pickling: 10lbs for $10 or 20lbs for $18, let me know if you are interested.
Swede midge has arrived in the brassicas, we will give out broccoli and kale as long as we have got it. The cabbage for fall seems not affected.
I must say we have an exceptionally good crew this year, working hand in hand, self motivated long hours and we have a lot of fun too. Matt who lives a mile away often comes back in the evenings to hang out with the young group. Jeff bikes from Canton twice a week to work for veggies and stays for dinners, Emilie has another month before she will return to St. Lawrence University and she plays guitar and sings for us in the evenings, Phill who joined us in April has joined Birdsfoot and he initiates evening bun fires and plays mandolin, Katie's boyfriend Christoph joined Birdsfoot to be with her (us) and go to college at Potsdam State in the fall. The gardens are hopping and Katie and I keep everyone busy.
I will go on vacation next week Aug 6-13 to Lake Champlain, where we rented a house with Steves parents, near Burlington. Seba will return from Germany after travelling Europe for four weeks on Thursday and Kira will come with the grand parents to the vacation. I am so thankful for Steves parents to have taken Kira for three weeks. We found out that we are not doing things all that different, but we enjoy having the house to ourselves and the time we spend just relaxing and talking, not being interrupted or being wanted. Still, I do miss her.
As for the veggies, the extra leafies got collards this week and everyone will get chard for greens. I will add a recopy.
Recipe:
Rice with Chard, Herbs, and Cheese
· 1 cup brown rice or other grain
· Salt and pepper -- to taste
· 1 lb Fresh Chard
· 1 tbsp Olive oil
· 1 Onion – minced
· 1 Garlic clove – minced
· 1 tsp Chopped thyme
· 1/4 c Minced parsley
· 1 pinch Red pepper flakes
· 1/4 lb Grated provolone cheese
· 3 Eggs -- beaten (optional)
1. PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside.
2. Wash Chard and remove stems (if you desire). Cook Chard in the water that clings to the leaves, until wilted. Cool and chop coarsely.
3. Heat the oil, add the onion and saute until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste.
4. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more.
Makes about 4 servings·
I bought new spinach seed and the planting looks good. It will be three weeks before harvest, but than I will fill you up with it. The seed I had bought in the spring was a hybrid, bolt resistant and disease resistant, organic and had cost $100, but it did not germinate. When I called the seed company, they said it had good germination in May. I will send the remaining seed back to them and say I will not buy that variety again, since this is the second year of troubles.
garlic: we had a fantastic garlic festival and got all harvested in one day. By 11am there were a dozen people harvesting in the field and by late afternoon all was peeled and hung in the barn. We had 9000, 1000 were too small to bother the others are smaller than other years. We had a great time with live jazz (Matt, Tim Savage and Sam Baily) and lunch and dinner served. Lunch was cooked by Carm and she outdid herself again. If you missed it this year, see if you can makre it next year and thank you all for helping.
Enjoy the goodies
Dulli
