| Farm report |
|
| Rainfall | 1.25" |
| High temp | 86° |
| Low temp | 53° |
| Soil condition | wet |
| Weed pressure | high |
| Corn | knee-high |
| Fridge? | Bag? | Notes & Varieties | |
| Basil | No | Plastic | |
| Cabbage | Yes | Plastic | Savoy or Green |
| Carrots | Yes | Plastic | New, young |
| Dill | Yes | Plastic | |
| Parsley | Yes | Plastic | |
| Peas | Yes | Plastic | Last of them |
| Potatoes | No | Paper | New reds |
This week brings us the first new potatoes of the year. These are true new potatoes, meaning that they were just dug and that the plants were alive when dug. The skins on them are fragile and tender, no need to peel them. The skin on potatoes typically does not become tougher until the plants are dead. We’ll see potatoes every other week in the box through the rest of the season. These early ones are Dark Red Norlands, the classic northern red potato. They are a classic boiling potato and are perfect for summer potato salads with a waxy texture that holds it’s shape better than other varieties. Even though I’m delivering these in plastic bags they will store best in paper in a cool dark place, but not in the fridge.
I know many people are using lower amounts of carbohydrates in their diets and potatoes seem like an obvious thing to avoid, but I will say that pound for pound potatoes are an excellent source of nutrition, high in C, B6, Iodine and Folic Acid. Like all things, moderation is the key. I won’t go so far as Frederick the Great of Prussia who threatened to cut off the nose and ears of people who refused to plant and eat potatoes, in an effort to stem the tide of famine.
More taste of summer with the basil in the box this week. Be sure to wash the basil well. I do not wash it at the farm because once it is wet it will not keep well. Wash it right before you intend to use it.
The summer cabbages were a bit of a disaster this year with many of them succumbing to weeds. Cabbage is a nice, but somewhat low priority item. So you may get a very nice cabbage or a rather small one. The wrinkled leaf variety is a savoy cabbage, use it the way you would green cabbage.
Fresh dug carrots are one of the best treats of this time of year in my opinion. Unlike cabbage, I’ve tried to make carrots a high priority item this year and have them in the boxes more often. This will be the start of what should be an off and on supply of carrots for the rest of the season.
Dill is one of my favorite herbs on new potatoes. It also can make a tasty addition to cole slaw.
The parsley is also a great choice for the potatoes.
This is the end of the peas, enjoy them.
First of all a big thanks goes out to Kevin, 2 Jens, Andy, Trudy, Mary, Catalina, Will, Henry, my lovely wife, and Iris for helping out last Saturday. We harvested the first variety of garlic, which you should see in the box after it cures for a couple weeks. And then, just so the field days don’t get a reputation for being too easy, we mulched four rows of tomatoes with straw. After hosing down afterwards we enjoyed a leisurely lunch of brats, new potato salad, raspberry pie, fruit and ice cream. Our next field day is on Labor Day for the tomato canning. Planning for this day is already underway and if you’d like to help out in organizing it let me know. I think the tomatoes are going to cooperate for it.
Last week was too wet on the farm to get much done in the field. Finally on Saturday after lunch it had dried out enough to get some fall beets and carrots planted ahead of Sunday’s rain. Some cultivation got done then too, but with the rain coming right after it, it is much less effective. This will be a big week for weeds as things look like they’re drying out and temperatures are staying in the 80’s. This is the time of year when you have to stay on top of the warm season annuals like foxtail and pigweed, or you’ll lose things to them. Some of the carrots are in dire need of weeding as are the winter squashes.
The fall transplants will also go in this week, the broccoli, cauliflower and cabbages that will be in the box in September. As well as later successions of cucumbers and zucchini. This will mark the end of the transplant season which is always welcome. Have I mentioned that we transplant about 150 plants for each share that we do? That’s about 10,000 plants!
One thing I wanted to mention is that I did hire two great workers a few weeks ago and thought I’d introduce them to the members. Their names are Joy and Julene and they are both from the area around the farm. They come out and help me on Tuesdays and Fridays with the harvesting and packing of the shares. Joy helps me with most of the harvesting while Julene works on the washing and packing, so it’s her you can thank for getting those carrots so clean. They are a very welcome addition to the farm team.
Lastly, the box is a little lean this week because we’re seeing the direct effects of all the cool weather. We really should have cukes and zukes in the box by now but they don’t like cold and are taking a while to catch up. The good news is that we should see them soon.
The box this week is ripe for potato salad and cole slaw, using whichever herbs you prefer in each. If potato salad is not your deal these delicate new potatoes could just be steamed and tossed with butter and dill. Just cube the larger ones down to about the same size as the smaller ones and steam until tender with a fork.
A couple of recipes follow. Thanks and have a great week.
-- David Van Eeckhout
Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and parsley and toss to combine. Season with salt and pepper and serve warm or at room temperature.
Here’s a quick and easy cole slaw, best made the day before serving as it’s flavor improves overnight. Add more vinegar for more zing. A little dill gives a fresh flavor that most cole slaws lack.
Dressing
In a large bowl, whisk together dressing ingredients.
Shred apple coarse and add to dressing with cabbage and carrots. Toss cole slaw well. Serve with a little dill sprinkled over the top.
