Tuesday, July 19, 2016

CSA Week 6 and on the Farm

I haven't been particularly good about writing on my blog this season. My trusted Macbook was in for repairs, expensive ones at that, and well, of course I have been watering. And watering. Too occupied to write I guess.

It sure is dry. It nearly seems like a bad dream sort of dry. Many things are doing well, but only because I am watering as much as possible. Some things are struggling. The corn is starting to tassel and it is only 2 feet high. That's not a good sign.

When I plan how I am going to plant in the spring, I consider a typical year. As my land is somewhat rolling, there are low spots that I anticipate will be too wet for certain crops. Not this year though. Those low spots are the best spots this year. I am also grateful for my clay, which with its' fine particles, is holding onto that moisture unlike a sandy soil.

You can see the effects of he drought as you drive through the country. The big farmers with their soybeans and corn are struggling. I read in the paper that 80% of the soy crop this year is a write-off. I am sure the corn is much the same. What a shame.

At least I can water, and I am much happier to have a dry year than a wet one.

It has been a bit of a difficult month beyond the drought here as we had to say good-bye to my dear piggy Joey, who had a heart attack one very hot day about 2 weeks ago. I know people will miss seeing him when they come to visit the farm, and I am missing him every single day. He was loved.

In the baskets this week was an interesting assortment of veggies. Not all baskets were the same, but there were some common ingredients in them all. Lettuce, fresh garlic heads, radishes, chard,  tomatoes, peppers, beans, eggplants, broccoli, artichokes, beets, cucumbers, zucchini, New Zealand spinach, papalo and parsley. I think that covers what you may find.

The beets may have been your more standard fare, or perhaps the beets above.  If you didn't get them this week, you will. The white beets are sugar beets, and when you eat them, you'll know. They are super sweet and good. The yellows are Golden Grex, and are much longer and less bulbous than I figured  they would be. Very pretty though.

Papalo is an interesting herb, similar in flavour to cilantro, but clearly a different look and a stronger taste. This herb is native to Mexico, and is best not cooked. Add it to your salsa in the place of cilantro.

It surprises me when people tell me they don't care for chard. I can admit there is a lot of it in the summer, and my attempt is not to dole it out weekly. But it was so beautiful and big this week, that I added it in anyways.

Here is one way to use up some of that chard, recipe from Laurel's Kitchen. If you are vegan, sub accordingly!

Chard Cheese Pie
6 cups lightly steamed chard, well drained
2 cups low-fat cottage cheese
2 eggs beaten
juice of 1 lemon
1/2 tsp salt
1/2 cup whole grain bread crumbs

Beat together cottage cheese, lemon juice,eggs and salt.stir a cup of this mixture into the chard and press it down in a well greased 8x8 pan. Spread the remaining cottage cheese mixture evenly over the top and sprinkle on bread crmbs and paprika. Bake for 1/2 an hour or until set. Allow to stand for several minutes before slicing into squares.


Jeff and Susan said...

Hi Linda-
We were so sorry to read about your loss of sweet Joey!! I bet you (all) miss him greatly. In spite of this sad news (and learning about the computer frustrations!), we loved reading your blog. Nice to understand a bit of what t's taking to get our amazing baskets to us each week. As for us, we LOVE the chard (the kale not so much (except baby) but we absolutely do eat it when it comes). I wish we could acquire a taste for it! Everything is delicious but we have to do something with our New Zealand spinach this weekend as we haven't gotten to it yet. Seems to still be in good shape, though. Garlic, tomatoes, zucchini, peppers, lettuce all outstanding!! Thanks so much for all your efforts. With appreciation from the Martinson family.

Linda said...

I really appreciate your comments Susan. Thank you.