Week 4

Umm . . . has it been rainy recently? Many have asked what the effect is on the crops, on average things are going a bit slower, but still coming along, and, assuming we see some sun in July, we are still on track for a wonderful summer. 

That said, this week provides us with a few examples of things that loved the rain anyways.  The first three items on the list are water lovers:

Head Lettuce
Peas (probably choice of sugarsnap or snow)
fennel
kale
parsley (or dill/cilantro)
Summer squash

Now, summer squash loves water when combined with sun.  That's when it starts pumping them out, so it's a little iffy.  I may even have some salad turnips as an option for people who want to trade for one option.

I have been waiting to divulge this kale recipe until we gave out kale.  I ate it last night in fact.  We have probably made it about once a week since I discovered this recipe.  I'm trying to find a way to not sound over-enthusiastic but still explain what a game-changer this recipe is. 

Kale Salad

Chop finely 1 bunch of Kale and place in a bowl

Add 1/2 cup Parmesan cheese, 1/4 cup lemon juice, 1/3 cup olive oil, 3 cloves finely chopped garlic, and 1 tablespoon soy sauce.  The original recipe calls for anchovies but I don't add them.  Make sure your hands are clean and then squeeze the kale for about 2 minutes until it is 1/2 it's original volume.

Done.  Easy and awesome.

This week in the field we are doing alot of planting out, catching up from last week.  Our next round of beets (first one ready on one or two weeks), more head lettuce, fall brassicas, rutabaga (I like to do this on the 4th itself if at all possible), another round of carrots (those too are coming your way in another week or two (yes, much is coming your way very shortly)).

Week 3 - or, Week 1 of Summer

That's right, this will be the first week of our share occurring in Summer, and looking at the five-day, and judging by the downpour this afternoon, we are finally in the midst of it.  To celebrate the family and I went to Bolton Pots for the first time.  First time at any swimming hole actually.  I know, that's kinda pathetic for having lived here for nine years, but we are definitely on board now, it totally rocked, speaking of which:

this weeks share:

sugarsnap peas
dill/cilantro (for real this time)
lettuce
spinach/other cooking green
radishes

there was one other thing, which I am now  forgetting.  It wasn't summer squash, which is also a possibility.  Enjoy the heat and I will remember it as I walk around the field tomorrow. 

Week 2

This week offers more greens, but we will have different varieties for you to choose from

lettuce mix
choose 2 (spinach, brocolli raab, chard, kale)
parsley, dill, or cilantro

Last year I was feeling really blah about swiss chard.  It's super pretty, but I just wasn't into the flavor.  With our first batch this year Rachel made a swiss chard pie which absolutely rocked.  The lemon is just what the chard needed.  Follow this link, again to Martha Stewart, for the chard revolution (maybe I'm a little too excited about it.)

This weather has made things a little slower than the past few years, which makes those first weeks of CSA challenging.  The chard pie can freeze, so if you want to save those greens for when you will be super-excited for them . . . I am happy about the peas, as I've probably mentioned to you all numerous times already., because next week they give us our first non-leafy green thing. Soon after will follow squash, carrots, scallions, etc

What does like this weather: potatoes, peas, broccoli are all moving forward at a great pace.

Week 1

Yeah for Week 1!

I've been working in some form or another since the end of last year, now we've had people helping us for a few weeks even (yeah working members! yeah Nolan and Nicolette!) and now we are finally giving some vegetables to our members.

A few notes about the tail-end of Spring before this week's line-up (I love to build tension): it was such a weird Spring, but part of that weirdness was just getting actual "normal" temps for the first time in three or four years.  Other odd things were a little dry spell followed by a super-wet spell, which finally ended with temps actually 5-10 below normal for a week or two. 

What does all this mean for OHF? Actually, that things are going quite well. A little slow, but quite well.  I wish I had a picture of the melons and winter squash (note to self, I do have a camera this year), they got the best start they have maybe since we've been in the Intervale.  We also finished mulching the onions in leaves, something that worked well for us last year.  And I kind of like how the coolness is treating the tomatoes, they are moving a bit slower and hence beefing up and looking deep green.  Well, knock on wood, don't want to say too many good things just on week 1, so, without further ado:

This week's share:

spinach
arugula
radishes
head lettuce

yep, it's that classic Vermont first week.  Lots of greens but we've been digging into the head lettuce this past week and that first head of fresh lettuce packs a delicious juiciness that is so satisfying.

But what to do with those radishes many people ask me, check out the recipe below.  It is from the Martha Stewart website, which I have really taken a shine to this winter (you will see at least three or four recipes I've been using from them).  This recipe takes that basic principle I've always enjoyed, but really makes it table or party worthy, as opposed to sandwich on the run worthy, which is how I so often operate.

 Fresh Radishes with Flavored Salts and Butter

Softened butter soothes the peppery bite of fresh radishes. Serve the flavored salts, the softened butter, and the whole radishes in separate dishes, and allow guests to dip as they like.

Ingredients

• 3 tablespoons whole fennel seeds
• 2 tablespoons whole cumin seeds
• 2 cups coarse salt
• 2 teaspoons ground paprika
• 1 1/2 teaspoons cayenne pepper
• 24 medium radishes, trimmed
• 8 tablespoons (1 stick) unsalted butter, room temperature

Directions

1. Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds.
   
2. In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl.
   
3. Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.