Farm Notes, Week 11

August 21/22, 2008, CSA Week 11

Some dry weather has arrived. This will help the new plantings but it’s a little too late for some crops. As the next few days stay dry we will begin digging potatoes. We trialed 20 plus varieties this year and will give everyone some of each and some great recipes. The tomatoes are coming into the last leg of production and we hope everyone has enjoyed some of the colors and flavors. Next year we will have all the varieties we had this year and more. Speaking of next year, we want to look forward to what our plans are for Otter Hook Farm.

We started digging a pond in the front pasture to see if it would hold water. Well, it holds water so we will be expanding it in the fall. It’s been really cool to see all the wildlife enjoying the pond already; we have frogs and other amphibians, dragon flies (which we don’t remember seeing last year), all sorts of birds and we are sure there are other animals we haven’t seen in the daylight. (And of course, our dogs take themselves swimming all the time!) The future pond located in the hayfield also holds water; for this pond we will hire a large excavator to dig a two tiered pond. The center will be about 20 feet deep and around the edge will range from 4-6 feet deep. We believe this is the best approach for our soil type. I can’t wait for the first fish that Alex catches and the first farm-raised fish dinner!

We are also planning to change the area that we have for raising vegetables. Seeing how many tomatoes and squash we have lost in the lower garden has been a real emotional drain, and a wake up call that if the weather does not cooperate completely, we will have loss again. So, we are going to put the lower garden back into hay production. We now have an area about 4 acres in size plowed and disked, this will serve as our main garden next year. We plan to add some composted cow manure and rock powders to it this fall, and we are going to try some raised beds in this new area, but because making the beds are so labor intensive we are going to build just a few. We are going to use some IRT plastic next year to help control weeds; we really dislike using plastic but until we can get our weeds under control it is a compromise we will make.

When things slow down some in the early fall we will begin clearing the front pasture lot in preparation for installing fence in the spring. This is a part of our long term goals for the farm. It will serve as a place we can graze our milk cows, small beef herd and some sheep. These animals will help build fertility in our garden and clean up the pasture bringing in the natural grasses that grow in our area. Oh, and we can’t forget that the pasture will also be home to our draft horses. The use of animal power will help us break the chain with fossil fuel use, increase fertility, help fight global climate change and most of all it will be really incredible to work along side these big, beautiful beasts.

We want to thank everyone for their kind and encouraging words, especially those who have assured us that what we are going through this year is exactly what CSA is about; you taking the risk with us. While this is true, because we are only halfway through the season and won’t be able to harvest much of what we had planned, we feel like we collected some “pay” for work we now can’t do. So, it is in that spirit that we will be moving forward with buying some produce from two other local, organic farms for at least part of the remaining season; Stoneledge Farm in Cairo (Greene County), and Slack Hollow Farm in Argyle (Washington County). Since we are buying the produce in bulk, we can get a slightly better price, and so make whatever money we might have refunded our shareholders for that work not done go a little further towards putting more food on our collective tables.

This week’s share includes heirloom tomatoes (OHF), summer squash (OHF & SLF), lettuce (SHF), and sweet onions (SHF). Enjoy!


Panzanella

3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1 tablespoon stone ground mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
3-4 cups diced tomatoes
4 cups cubed whole-wheat country bread
1/4 cup thinly slivered red onion
3 tablespoons chopped fresh basil
2 tablespoons capers, rinsed
1 4 1/2-ounce cans sardines, optional

Whisk oil, lemon juice, garlic, mustard, salt and pepper in a large bowl. Add tomatoes, bread, onion, basil and capers. Toss to combine. Let the salad sit for about 5 minutes to allow it to absorb the dressing's flavors, stirring occasionally. Serve at room temperature.
We enjoy this recipe every summer (with the sardines!) I started off with a recipe, but have modified it enough that it really is mine, now.

Calabacitas
Enjoy this traditional Southwestern dish of sautéed summer squash, onions and peppers as a side or as a vegetarian filling for tacos.

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 poblano or Anaheim chile pepper, seeded and diced
2 cups diced zucchini
2 cups diced summer squash
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro (optional)

Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).
From Eating Well Magazine, May/June 07


Lentil & Bulgur Pilaf with Green & Yellow Squash
Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.

4 1/2 cups reduced-sodium chicken broth or vegetable broth
1 1/4 cups brown lentils, rinsed
1 medium onion, chopped
1 bay leaf
1/4 teaspoon salt, or to taste
1/2 teaspoon ground allspice
Freshly ground pepper to taste
3/4 cup coarse bulgur (see Ingredient note)
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
1 clove garlic, minced
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro or dill

1. Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf. Serve hot.
From Eating Well Magazine, March/April 97