Week 4 Newsletter

Welcome to Week Four!

We roll into July on a slightly wet note, hot and sticky.  Thankfully, we haven't had the heavy rains our farming friends to the south have had.  Farms south of us are having a lot of problems getting out to work in the fields.  A lot of standing water, mud, etc, makes farming all the more difficult.

Around our farm, life continues to move on.  The challenge to us is excluding the deer.  Fencing our production plot is the next method tried.  Sounds like other growers have had success with electric fence, so this looks like our next option.  It has been hard to share the lettuce harvest as one group of "members" shares the harvest.

This week the pea harvest continues to lead the way.  Many peas going out this week and next as we wind down the spring pea harvest.  Garlic Scapes are being picked this week.  The scape cutting allows the bulb of the garlic plant to enlarge prior to harvest later in August.  It's nice to have fresh garlic in one form or another to enjoy the entire season.  So good tasting and healthy for you!

Upcoming harvests should include a nice batch of green beans, purple kohlrabi, cucumbers, a replant of lettuce and probably sungold tomatoes later this month as our first tomato harvest.

As always, we thank our neighboring farms who help us share the harvest, especially when our harvest is compromised beyond our control.

Time to move on with the harvest.  Have a safe and fun Fourth of July!  Mark your calendars for July 13th and the start of the Back Mountain Library Farmer's Market, along with the usual second and fourth Saturday Forks Market.

Be well, Farmer Don

Dandelion greens going out this week.  Dandelion greens are some of the most nutrient dense greens.  A quick blanch (dip in boiling salted water) will decrease some of their bitterness.  In a salad they pair well with hot bacon dressing or the balsamic dressing in the recipe below.  Also, try serving them sautéed and topped with a fried or poached egg.

Recipe of the Week:

Dandelion Greens with Warm Balsamic Vinaigrette

Serves 6–8

2 1/2 pounds dandelion greens, tough leaves discarded

3 garlic cloves, minced

1/4 cup hazelnuts, coarsely chopped

1 tablespoon extra-virgin olive oil

1 tablespoon Balsamic Vinegar

salt and pepper to taste

Cut top 5 inches from greens and reserve leaves. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large salad bowl.

For the dressing, in a small heavy skillet sauté garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and fresh-cracked pepper to taste.

Pour hot vinaigrette over greens and toss to combine.