3rd Week – High Summer Season

Hello Farm Friends!

August is turning out to be a beautiful month, and the days are beginning to predict the fall season to come.  School’s back in session now and everyone is thinking about fall sports and the coming Labor Day holiday.  Bittersweet for sure!

This week’s vegetable harvest is small for this time of year, a result of the heavy rains of June. But it’s not over: this is the time that we repeat some of our spring planting: spinach, lettuce, radishes, arugula, mache, and other greens for fall harvest.  More to come!

In your basket this week you’ll find red cabbage, celery root, kale, tomatoes and potatoes, along with 1/2 dozen eggs.  We’ll add additional vegetables that we are still harvesting — arugula, green beans, edamame and carrots, but these will be in small amounts this week.   In the herb garden we have parsley, mint, fennel bulbs, and sage.

celeriacA little more about celery root, or celeriac:  This knobby, bulbous root will not win any beauty contests.  It’s pretty ugly, actually, but it’s delicious!  Kind of a cross between parsley and celery, the root can be shredded into salads raw (strong flavor, so use with other strong-flavored vegetables), or roasted, boiled and mashed.  It is lovely as a side dish or mixed with mashed potatoes.  Boiled and pureed, it adds a delicious, creamy texture to soup broth.  Try an apple-celery root soup finished with crumbled bacon for a lovely, light evening supper.

Posted in CSA Newsletters, Recipes

High Summer – 2nd Week. Dreaming of Rainbows

rainbow over the farmHello, Farm Friends,

We should have predicted that August would be dry and hot, given the record rains and cool weather earlier in the summer.  It’s irrigation time! It’s nice to remember when we got all the rain we needed – and more!

So here we are already in mid-August, with kids back in school and crickets chirping in the trees.  Summer is moving quickly!  Be sure and take advantage of these beautiful days!

edamameFrom the garden this week, we’re harvesting green soybeans – known as edamame (“Ed-a-mah-may”).  Our green beans fizzled this year, but the edamame is going strong!  The window for harvest is very short – a couple of weeks at most for this crop, but we will be selling them at the farmers market, and blanching and freezing our excess crop for use later in the year.  These are  the variety glycine max, and are super sweet and delicious, as well as highly nutritious.  Below is cooking info and a great recipe for edamame salad which fixed last evening (using local corn-off-the-cob) and it was fantastic!

This week’s basket also features arugula, kale and tomatoes, red or white potatoes, carrots and eggplant.  From the herb garden we have fennel, basil, parsley, oregano and sage.  Let us know in advance if you’d like herb packages.

Have a great week!

What to do with Edamame:

Edamame (green soy beans)  Rinse pods to remove any garden dirt. Place in a saucepan and add water to cover; add a tablespoon or so of salt, making the water salty as seawater. Cover pot; over high heat, bring to a boil; regulate heat to medium and boil beans for about 5 minutes. Drain beans into a colander and rinse with cool water.

Serve as a snack (eating beans right from the pods), or shell for use in salads, stir-fry or side vegetable.  Low in fat; high in protein & vitamins.

Edamame Chick Pea Salad

  • 1 C cooked and shelled edamame beans
  • 1 C cooked sweet corn kernels
  • 1 C (~1 can) drained and rinsed canned chick peas
  • ¼ C finely chopped red onion
  • ½ C golden raisins (soak in warm water 5 min. to plump; press out excess water before adding to the salad.)

Toss all ingredients together.  Dress the salad with a nice lemon vinaigrette (see below).  Preparing the salad early and holding it in the fridge just makes it better!

Simple lemon vinaigrette  (adapted from Epicurious.com)

  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sugar or 1 generous tsp. local honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine salt, or to taste
  • 3 to 4 tablespoons extra-virgin olive oil
  • Freshly ground black pepper, to taste
Posted in CSA Newsletters, Recipes

High Summer – 1st Week

DSCN0810Hello, Farm Friends,

We welcome you back from the vacation break and hope you’re ready for more garden produce.  Each year, this vacation time allows us to re-organize and begin fall planting. This year, we also were able to take a trip to Scotland for our niece’s wedding, so it was an extra special time for us.  Now we’re glad to be back and in the garden again!

This has probably been the toughest gardening year we’ve ever experienced.  The chill and rain in June ruined much of our tomato and pepper crop, as well as cucumbers and squash. We did do some late planting of a couple of varieties of tomatoes and peppers in our high-ground, and so far those are doing very well.  As long as we don’t get an early frost, we should have some of those products late in the season.  As we move into August, we’ll be planting more radish and salad greens as well.

For this week, your basket will contain:  salad greens, your choice of chard or kale, garlic, carrots, tomatoes, fingerling potatoes, green beans, patty pan squash or eggplant,  and half a dozen fresh eggs.  Herbs available this week include basil, parsley, and fennel bulb.  We also have some dill and mint available.

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8th (& Final) Week Early Summer Session

gathering eggsGood Morning, Farm Friends!

We awoke to a beautiful morning and the forecast is sunny and clear for the week.  We won’t know how to act without days of rain!  Welcome, dry and warm sunshine; the tomatoes have been waiting for you!

This week on the farm we have patty pan squash, the first of our green beans, new potatoes, kale or chard, some snow peas, carrots, half dozen eggs, onion and garlic.  The salad greens are finally giving out, so we will hope for fresh greens by the time the next session starts on the week of August 10.

As a quick reminder, we have a break in the CSA from July 26 through August 9, so there will be no pick up during those two weeks.  And since we’ll be on vacation, we will not be at the farmer’s market on Saturday, August 1 or August 8.

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Early Summer Season – 7th Week (Already!)

ollie ivan 2

Apprentice Farmers @ Old Loon Farm

Hello Farm Friends!

More rain is falling as I write this newsletter. I’m not optimistic that much of what we planted in our north garden can survive more water.  Luckily the backyard (kitchen) garden is still holding up.  But we sure could use some sunny, dry weather!

Despite the wet ground, we’re digging garlic and some potatoes.  We are still planting too – lettuce, spinach and beets for the fall, and soon we’ll start some more radishes and beets.  All we can do is hope that the weather cooperates!

This week’s menu includes  lettuce/salad greens, choice of chard or kale, carrots, new potatoes, patty-pan squash, half-dozen eggs, and fennel. 

If luck holds, there may be some fresh goat cheese this week as well.  Herbs available this week include parsley, mint and cilantro.

Many of you may not be familiar with fennel.  It is related to the carrot, parsley, dill and coriander family. The bulb, stems, leaves and seeds are all edible. The fern-like tops can be chopped into fresh salads.  The white bulbs are anise-flavored, can be sliced thinly and added to fresh salads for a nice new flavor, or can be roasted with other vegetables.  Fennel is one of our favorites! High in vitamin C and antioxidants, too!

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Early Summer 6th Week

DSCN0924 Happy Summer to all!

We hope you enjoyed the beautiful July 4th Holiday weekend!  We certainly did, with family and friends gathered ’round. And the weather could not have been more cooperative!

Independence Day always seems to usher in the height of the summer – the freedom and hot weather and long, lazy days, before we start thinking of fall school, sports and cooler weather.  So it’s nice to kick back and relax and not feel guilty about taking some leisure time!  Meals should be easy and light as well.

The summer menu ingredients from the farm this week include:  new red beets, carrots, lettuce, your choice of chard or kale, cabbage, and a half dozen fresh eggs.  Herbs available include flat-leaf Italian parsley and chives, and a very limited supply of basil.  We also have a limited supply of arugula, and perhaps a small bag of snow peas to toss in your salads. Our snow pea crop did not thrive this year with all the wet weather and are not as sweet and tender as they have been in years past.

On the farm, we love to roast or steam red beets, cool, peel and chop them, and toss with arugula or lettuce, blue cheese, and walnuts. We dress the salad with some honey-based dressing (honey-mustard or honey-sweetened vinaigrette).

Have a wonderful week!

Jane & Charlie

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Early Summer – 5th week

cucumber!

Oliver found a cucumber!

Good Morning, Everyone!  Hello from the Farm!

We’re looking forward to the July 4 holiday as I’m sure you all are.  This week will be a busy one!

First, please remember that we will NOT be at the Farmer’s Market on Saturday, July 4, as our entire family is gathering for the holiday. So pick ups this week will be at the farm Tues and Thursday.  Those who normally pick up at the Market please make other arrangements with us. Thank you!  And watch for little minchkins when you drive up to the farm!

The rains are causing a lot of problems throughout our area; every garden bed is soggy and the excessive water is affecting the plants.  So our harvest schedule is a bit unusual this year.  Thank you for bearing with us!

This week, we have lettuce and arugula, kale, and chard on the greens menu.  From the herb garden, you will get fresh baby dill and flat-leaf Italian parsley.  Also in your basket, cabbage, cucumber and fresh garlic!   My grandchildren have requested that we make fudge instead of cheese from the goat’s milk this week, so we’ll have fudge in your baskets too (providing there’s some left!)

We are about a week or so away from beets, snow peas and carrots – if we get some sunshine!

Keeping our fingers crossed,  Jane and Charlie

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