PYO Flower garden in full bloom and CSA Week 6

We are starting to sound like a broken record: it is hot and dry so we are irrigating as much as we can to keep things growing! Mist has hit the farm but not a significant amount of rainfall so we have our pump running daily to keep up with both maintaining mature plants as well as getting water to newly planted and seeded fields. One big milestone of every summer is getting the fall plantings in the ground. This past week we planted and irrigated some of our fall brassicas such as fall broccoli and cauliflower. More to come this week! As we've been planting you've probably seen our bright new addition to the farm this season, two large yellow water tanks that attach to the back of the tractor. This is our transplanter which has wheels with spikes that mark the spacing of our crops. As we drive the bed before planting, water from the yellow tanks flows out to put water down in the hole created by the spike. We come behind and hand plant a seedling in each water-filled spot. This upgrade (thanks to the help of a Mass Department of Agriculture grant) has been a critical addition this season, as the added water at planting time has improved our transplant seedling health and resulted in faster growing plants.  

In the Vegetable CSA:

• Red Gold Potatoes- This red skinned and yellow flesh variety of potatoes is a big hit every year! This year our yields are low as a result of pest pressure and dry weather but we hope you all enjoy them while they last!
• Cucumbers - both pickling and slicing varieties available! 
• Summer Squash
• Zucchini
• Purple Haze carrots
• Nelson carrots
• Red Ace Beets
• Mini cabbage - purple, green and Caraflex. 
• Kale
• Lettuce
• Arugula
• Baby bok choi

CSA Pick-your-own: The green beans are ready and are looking great! Picking is easy and the resulting beans are tasty! This variety is one of my favorites called Provider. There is also a new planting of basil, cilantro, and dill ready for picking. 

Pick-your-own Flowers: The flower field is in full bloom this week, it is a great time to pick lots of zinnias, bachelor button, ageratum, gomphrena, statice, straw flower, celosia, snap dragons and more. The field is open to both PYO Flower CSA members and the public, so stop by the farm stand to grab a jar to pick!

In the store: Everything available in the CSA will also be available in the store. In addition, we'll have mushrooms, eggs, the first green peppers of the season, and possibly some blueberries again by the end of the week.

Middle Eastern Green Beans

Thanks to a CSA Member who wrote down this recipe for us on Saturday when she came by the farm!

1 onion minced

1 lb green beans ends snipped and cut in half

2 Tbsp olive oil

1 small can tomato sauce

1. Saute onions in olive oil over medium high heat

2. When just yellow add grean beans, saute turning frequently until beans are soft 10-15 minutes depending on size of bean.

3. Add tomato sauce and serve. Great at room temperature!

Happy July 4th and CSA Week 5

We hope you are all enjoying your Independence Day holiday! Hopefully there is squash grilling and salad eating involved!

This week the cucumbers, summer squash and zucchini are cranking out beautiful fruit. Our pick-your-own flower field is in bloom, and beans and sunflowers appear to be on the verge of producing an abundant crop. Tomatoes are ready for another line of trellising and are showing some very promising looking green fruits, and our green pepper plants are producing peppers that are close to harvestable size! Though the hot dry weather continues to present very challenging conditions for many of our crops (like greens, lettuce, fresh onions and potatoes), we are overall feeling optimistic about what the rest of our summer will bring!

In the Vegetable CSA:

• Cucumbers - both pickling and slicing varieties available!
• Summer Squash
• Zucchini
• Purple Haze carrots - these tasty carrots have a purple skin and orange interior. They make a colorful addition to salads or crudites.
• Nelson carrots - we continue to have traditional orange spring carrots available this week as well.
• Garlic Scapes
• Mini cabbage - purple, green and Caraflex.
• Kale
• Lettuce
• Arugula - this planting has more holes in it than the previous planting. We had covered earlier arugula plantings with row cover to keep out flea beetles, but it has been too hot for covering recent greens plantings, hence the flea beetles have created some hole-y greens this week. They still taste good though!
• Yukina savoy
• Baby bok choi

CSA Pick-your-own: We continue to be in an awkward in-between stage. For Tuesday we have just herbs for picking, but by the end of the week we may have green beans and sunflowers available!

Gooseberries

Pick-your-own Flowers: The flower field is blooming and this week we have snapdragons, bachelors buttons, orlaya, gomphrena, strawflower, statice, ageratum and small amounts of zinnias, salvia and cosmos. The field is open to both Flower CSA members and the public, so stop by and grab a jar to pick!

In the store: Everything available in the CSA will also be available in the store. In addition, we'll have mushrooms, eggs, and a small amount of gooseberries and mustard greens.

 

Cucumber-Lime Paletas (popsicles)

from Bon Apetit, June 2014

• 1 peeled large cucumber (10–12 ounces)
• 1 cup simple syrup
• 1/2 cup fresh lime juice
• 1 teaspoon finely grated peeled ginger

Puree 1 peeled large cucumber (10–12 ounces) with 1 cup simple syrup, 1/2 cup fresh lime juice, and 1 teaspoon finely grated peeled ginger until smooth.

Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.

To make homemade simple syrup, combine equal parts sugar and water (so for instance, 1 cup sugar and 1 cup water) in a saucepan and bring to a boil. Reduce heat to a simmer and stir a minute or two, until the sugar dissolves. Take off heat and cool to room temperature. Store in a very clean jar; any solid particles may cause crystals to form. Refrigerate, tightly covered, up to a month.

Irrigation Frenzy and CSA Week 4

Our soils are naturally quite sandy, but the recent lack of rain combined with the heat has made our fields sometimes feel like a beach rather than a vegetable farm! With the last substantial rain of the season occurring on June 5th, setting up and running irrigation has been one of the primary tasks on the farm for the past 3 weeks (aside from the usual harvesting, planting and weeding that occupy our time every June!).

Our systems for irrigation vary by crop, depending on factors like how long the crop is in the ground before harvesting, the length of harvest window, how the irrigation system fits in with the weed control methods used on the crop, and also how the nearby crops get irrigated. Many of our heat-loving summer crops, like tomatoes, squash, eggplant and peppers, are planted into black plastic mulch with a drip irrigation line running underneath. These crops have been holding up the best during the hot dry weather, as the plastic mulch helps hold moisture and nutrients in the soil around the plants.

Not everything can be planted into a nice moist plastic-covered environment, however. Some crops like carrots, beets, potatoes and greens are seeded directly into the bare ground. Many transplanted crops, like lettuce, are in the ground for too short a time to justify the effort of laying plastic and drip lines (lettuce also doesn't appreciate the extra heat in the soil generated by black plastic). For these crops, we often set up low-volume overhead sprinklers to keep the soil moist while seeds are germinating or transplants are settling in to life outside the greenhouse.

In spite of our vigorous irrigation efforts, we haven't had enough time to give all of our crops the water that they need, and a few crops have suffered as a result. Strawberries and peas saw a slightly earlier-than-usual demise due to the dry heat. Some of our lettuce plantings have also struggled this past week. Overall, though, we are happy that we've managed to sustain most of our crops, and the future is looking bright for our summer and fall crops!

In the Vegetable CSA:

• Summer squash
• Zucchini
• Carrots
• Beets
• Scallions
• Garlic Scapes
• Kohlrabi
• Kale
• Chard
• Lettuce
• Salanova
• Arugula
• Red Russian Kale
• Baby Bok Choi

CSA Pick-your-own: Strawberries and peas were finished off by the drought, and beans and sunflowers are still a week or two away, so this week the picking is the following herbs:

• Basil
• Cilantro
• Dill
• Sage
• Thyme
• Parsley

In the store: All of the crops available in the CSA will also be available in the store. In addition we will have eggs, mushrooms and possibly radishes.

Vegetable Summer Rolls

Gourmet | May 2001

Peanut sauce

• 3 tablespoons finely chopped onion
• 1 small garlic clove (or one garlic scape), minced
• 3/4 teaspoon dried hot red pepper flakes
• 1 teaspoon vegetable oil
• 3 tablespoons water
• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 teaspoon tomato paste
• 3/4 teaspoon sugar

Summer rolls

• 1 ounce bean thread noodles (cellophane noodles)
• 1 tablespoon seasoned rice vinegar
• 4 (8-inch) rice-paper rounds
• 2 lettuce leaves, ribs cut out and discarded and leaves halved
• 1/4 cup fresh basil leaves
• 1/2 cup thinly sliced baby bok choi
• 1/3 cup coarsely shredded carrot (1 medium)
• You can also add scallions or shredded kohlrabi

Make sauce:

Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Make summer rolls:

Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Happy Summer! CSA Week 3

It is officially summer and we feel it on the farm as we finish the spring planting of many of our fruiting crops and spend more of our time harvesting, mulching, and weeding.  And irrigating! Some of the crops that are on their way out will see the effect of the dry weather the most but we are working hard to lay out more irrigation and keep up with our rotation for irrigating the crops to come. The changing of the season is also evident in the harvest this week with the arrival of the first carrots of the season! Other early summer vegetables such as summer squash and cabbage will be following close behind in the coming weeks.  Just as we pass one milestone, another appears ahead to demand our attention. It is time for us to start seeding and planting the crops for fall! This week we will plant our Brussels sprouts, finish our winter squash planting, and seed our fall root crops.

In the Vegetable CSA:

• Carrots: The first of the season! This variety is called Nelson.
• Garlic Scapes: Tastes just like garlic but looks like a work of art! Scapes are the stem and flower of the garlic plant and have a mild garlic flavor when chopped up and used raw or lightly cooked.
• Scallions: Our scallions have light thrip damage to the tops but it does nothing to distract from the great flavor these add to early summer cooking.
• Arugula
• Mustard Greens: These colorful and spicy greens
• Kohlrabi
• Fennel
• Yukina Savoy
• Red Ace Beets
• Curly Kale
• Lettuce: Despite the hot weather we still have a nice selection of spring lettuce varieties this week.
• Salanova Lettuce Mix

CSA Pick-your-own:

• Strawberries
• Sugar snap and snow peas:Remember to look on the underside of plants that have fallen to one side to find the biggest peas.
• Parsley
• Cilantro: Please excuse the weeds! We will work to clean it up this week.
• Dill
• Basil: First of the season! Please pinch the tops to encourage future growth.

In the store: All crops listed above for the CSA will also be available in the farm store.  We will also have some radishes, a new delivery of mushrooms from Fat Moon Farm in Westford, MA, and shell peas by the end of the week.

In the flower fields: The yarrow is just starting to bloom. If enough is ready we will open that bed for flower picking.

We love when folks pass on recipes that feature farm veggies! This recipe was shared with us by a CSA Member which he adapted from Men's Health.  If scallions are used they would need less cooking time to retain their flavor. 

Eggs with Arugula with Leeks

2 leeks or 1 onion (or 1 bunch Scallions, chopped)

2 tbsp butter

1 garlic clove, finely chopped (or 3 garlic scapes!)

pinch of salt

pepper to taste

6 to 8 cups baby arugula

2 tbsp white wine

4 eggs

Directions

In a large skillet, sauté leeks (or onions) in 2 Tbsp butter until soft. Add a finely chopped garlic

clove and a pinch of salt and cook until fragrant. Stir in baby arugula and white wine. Cook until

the greens wilt; season with more salt and some pepper. Crack in 4 eggs gently on top of

arugula, put the lid on, and cook over low heat until the eggs are lightly set.

Week of June 14th in the CSA and Farm Store!

This week of bountiful strawberry picking needs very little introduction, we hope everyone is enjoying their time on the farm!  The crew has been busy planting, weeding, and harvesting to be sure that the next crops are on their way to you.  Pictured above is Lauren, a part time crew member from last season who returned to help us out for a few months this spring. Lauren is now leaving to move to Berkeley, California as planned. We will miss her company and hard work out in the fields but have requested frequent updates! Fortunately the approaching end of the school year means an increase in crew members who are teachers and students including Juliana, Kathleen and Emma in the farm store. Kathleen and Emma have returned from last season and new to the farm is Juliana, a kindergarten teacher and our main weekday shopkeeper.  They have all begun to help out in the evenings after the school day and you will be seeing them more often when summer begins.  It is a big boost to have the additional help as well as more smiling faces around the farm!

In the store: All crops listed below for the CSA will also be available in the farm store including Red Ace and Chioggia beets. In addition we will have Happy Rich broccoli and basil plants for sale.  The strawberries have are coming in strong so they will be available every day again this week! 

In the flower fields: We continue to have Sweet William available for picking as well as in the Farm Store. PYO Flower CSA members can begin picking, and folks who are not members are welcome to purchase picking jars "a la carte."  This will likely be the last week for the Sweet William. Next to bloom: yarrow!

In the Vegetable CSA:

Kohlrabi!

• Kohlrabi: A crunchy vegetable that looks like space ship but is in the cabbage family! A great addition to any salad. 
• Fennel: Our fennel is small due to our dry growing conditions but it is packed with flavor! It is great shredded raw in salads or roasted.
• Yukina Savoy: A dark green color, yukina savoy (also known as tatsoi) looks a lot like spinach and can be eaten in many of the same recipes, particularly those that call for raw spinach. (Now that spinach season is over I use swiss chard or beet greens in recipes that call for spinach.)
• Beets: Chioggia (brighter red with white stripes inside) and Red Ace. 
• Salad Turnips or Radishes: If you like spice the red radishes are the ones for you! Salad turnips look like white radishes and are similar but less spicy.
• Kale: Curly and Toscano (Dinosaur) varieties
• Lettuce: we have many different types available, including romaine, butterhead, oakleaf and red and green leaf.
• Salanova Lettuce Mix
• Red Russian Kale- One of my favorite greens to eat both raw in salad and lightly cooked with eggs or pasta.
• Swiss Chard
• Bok Choi: Large and Baby Bok choy are ready this week. They don't love the heat so we want to eat our fill before summer weather sets in! 

CSA Pick-your-own:

• Sugar snap peas: More beds are now open for picking and they are filling out nicely! Picking should be easy- and tasty! Remember to look on the underside of plants that have fallen to one side to find the biggest peas.
• Snow Peas
• Parsley: Please pick the outer stems to keep the parsley growing for weeks to come!
• Strawberries: The strawberries are in their prime this week!

Coming Up:  Next week we will have the first carrots of the season as well as garlic scapes and likely scallions. So much to look forward to! 

Kohlrabi and Apple Slaw from The Farmer’s Kitchen by Brett Grohsgal and Julia Shanks

2 Kohlrabi

1-2 apples

fresh herbs such as parsley, basil, tarragon or mint, chopped

Dressing:

¼ cup mayonnaise

1 tbsp sour cream or plain yogurt

1 tbsp lemon juice

½ tbsp. Dijon mustard

1/ tsp sugar

salt and pepper to taste

1.     Combine ingredients for dressing

2.     Peel kohlrabi and cut into small matchsticks

3.     Core apple and cut into matchsticks

4.     Toss kohlrabi with apples, dressing and fresh herbs

Other dressing ideas for your Kohlrabi Slaw from mathastewart.com: combine olive oil, lemon juice, salt and pepper and combine with your kohlrabi and apple matchsticks

Sautéed Beet Greens With Garlic and Olive Oil

NY Times Recipes for Health

By MARTHA ROSE SHULMAN AUG. 9, 2008

This simple classic is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet, or use them in a gratin or a quiche.

1 pound beet greens

Salt

1 to 2 tablespoons extra virgin olive oil, to taste

2 garlic cloves, minced

1/4 teaspoon dried red pepper flakes (optional)

Freshly ground pepper

1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.