Week 5 Newsletter

Welcome to Week Five!  

We move past the Fourth of July and venture deeper into July.  Last week's subtropical weather has given away to a drier pattern.  So, we are back to pushing the irrigation system and rotating the overnight watering program.

The weather has had an effect on the harvest, as Farmer Don way over estimated the amount of peas available for harvest.  This was to be the final large harvest, but it turns out the peas had dried up, making any harvest almost non-existent and resulting in some substitutions in your boxes this week.  This year's pea field is also a field of oats.  The oats were planted as a cover crop to benefit the peas, helping to fix nitrogen, out compete weeds and just be a nurse crop for the peas.  But the learning curve here is still high and the amount of oats planted,  compared to peas planted, were way more than needed.  Should be a good field for fall planting.  Hopefully incorporating the oats and peas into the plot for the next planting will go smoothly.  Stay tuned and I will keep you "in the loop".

Hopefully everyone had a fun and safe holiday.  A busy stretch for the farmer and his wife.  Doesn't look like it is going to slow down anytime soon, as markets start up every Saturday.  Next up is Forks Market this Saturday and the first Back Mountain Library Market on the 20th.  The Back Mountain Library Auction is this weekend and the market starts the following Saturday.  I think I misquoted the dates in last week's newsletter, but the auction always goes first.

Veggies to look for in upcoming harvests will include lots of green beans, the next run of salad greens, garlic scapes for one or two more weeks, an increase on the squash harvest and probably cherry tomatoes to be the first out for tomato harvest.  We will continue to supplement the main harvest with other smaller plantings.  New potatoes will also be dug in the next few weeks.

Time to get the chores done.  Thanks goes out to all for taking care of and returning the share boxes, along with any small portion boxes and egg cartons.  This really helps us to stay sustainable.

So, be safe and be well and enjoy those veggies.

Farmer Don

Recipes:

Lots of garlic scapes going out this week.  Why not make some pesto or hummus with them.

Garlic Scape Pesto

1 handful of  large garlic scapes, chopped.

1/3 cup unsalted pistachios

1/3 cup finely grated Parmigiano-Reggiano

Kosher salt and black pepper

1/3 cup extra-virgin olive oil (amount of oil will vary, so add slowly until pesto is desired texture.)

Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

Garlic Scape Hummus

2 cans chick peas (garbanzos) drained
1 cup raw sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes

Place all ingredients in a blender and process on high until desired texture.  Add salt to taste.