- Cilantro
- Red or Gold Baby Beets
- Red and/or Green Head Lettuce
- Asparagus
- Napa Cabbage
- Mushrooms (from River Valley Ranch in Burlington, WI)
- Arugula
- Green Onions
Important Dates:
- This is the final week of the Spring Season.
- The Summer Vegetable & Egg Season starts next week (June 15 & 16).
- The Fresh Fruit Season does not start until June 29 & 30.
Farm Journal
Tuesday morningI make my way carefully across the gravel driveway, moving slowly and deliberately in order to avoid a fall. Between the crutches and the big surgical boot on my leg, I can't help but think of Avery's pet hermit crabs and their oversized appendages. I'm not sure whether to laugh or to yell in frustration. I remind myself that there is no time for self pity. I've got a farm to run, and I'm on a mission. I've come looking for Tyler, our crew leader, to ask how the harvest is going and to see how the rest of the crew is holding up in the intense heat.
I make it into the packing shed just as Tyler is bringing in the last load of beets from the hoophouse. I am relieved to know that the harvest has been completed before the temperature climbs any higher. Pat, our packing shed manager, seizes the bins of beets and immediately plunges them into the ice-cold water of our 500-gallon stainless steel washing tank. A good 5-minute soak in the tank will purge the beets of any residual field heat. This step is crucial to ensuring a good shelf life for the beets. Satisfied that the beets look good, I ask Tyler how the crew is holding up. I ask him to remind everyone about the importance of drinking lots of water, and he reminds me of the importance of supplying the crew with lots of popsicles, a treat I try to keep on hand for days like this. We talk in ironic tones about how, just two weeks ago (before the ankle was broken), we were all out harvesting radishes in a steady cold drizzle. I remind Tyler that it was so cold that day I was wearing snow pants and my down parka in the field. That was the day we all sat around in the barn during our break eating chocolate cake and drinking hot coffee in an attempt to stay warm.
What a difference two weeks makes! Matt, Jeff and I can do all the planning we want in the off season, but there's just no telling what Mother Nature is going to throw at us. I like to tell vegetable farmers who are just starting out that no matter how many spreadsheets and planting charts you have, the real test is how well you deal with the odd-ball weather that is thrown at you. And so, just like we've done so many times in the past, we will roll our eyes when we hear the next crazy weather forecast and wonder silently how we're going to pull off the trick of feeding all of these families. Then we'll put on our boots, grab a popsicle from the freezer and head out the door to make it happen. Just like it always happens.
Have a good week. --Peg
Tyler, our fearless crew leader
Notes from the Farm Kitchen
Also known as Chinese cabbage, Napa cabbage has been cultivated in various parts of the world for thousands of years. It has light green crinkly leaves with white ribs. It adds a nice crunch when used raw in a salad, but it also stands up well to the heat of a quick saute or stir fry. I like to use Napa cabbage to make cole slaws similar to those made with the familiar green cabbage. For a simple crunchy side dish, chop it up, add sliced almonds and chopped green onions, and dress with oil and vinegar.
Technically speaking, cilantro is the leafy part of the coriander plant. Cilantro is widely used in many different cuisines including a number of familiar Mexican and Indian dishes. Here on our farm it grows well in all types of weather, from very cold to very hot, and we've certainly had our share of both this spring! Like arugula, it should be stored in a plastic bag in the refrigerator and used within 1 week.
We've past the peak of asparagus season, but we're still picking a fair amount each day. It's growing so fast in this crazy heat wave we could be picking every 12 hours if we had the time or energy. If you're having trouble using it all up, remember that it freezes nicely when blanched very briefly in boiling water.
Beets grow well on our farm. In a typical summer our members receive beets once every 3 to 4 weeks. Throughout the season you will receive beets of all different sizes. This week's beets happen to be little cuties from the first planting in the hoophouse. Beets are closely related to Swiss chard. Like Swiss chard, beet greens can be used in place of spinach in many recipes. I've read that beet greens are even more nutritious than spinach. They should be stored in a plastic bag and used within a week. The baby beets themselves are so wonderful and tasty that you don't need to do a whole lot to them. I recommend boiling them whole, then slicing in half and making of salad of baby beets, olive oil, salt & pepper, a tiny bit of crumbled feta or goat cheese and a sprinkle of chopped green onions. Enjoy!
This Week's Recipes
Next Week's Vegetable Harvest (our best guess)... strawberries, radishes, fresh dill, salad greens, head lettuce, green onions and more!
