2018: Week 3

Welcome to Week 3! June has arrived with a bang (and some floods). Saturday’s thunderstorms brought quite a deluge to our market and fields, but our crew, friends, and family sprung into action and we escaped without damage or any washed away crops. However, our ducks did sneak out to frolic in the field’s puddles before we caught them and returned them to the coop.

Our crew has been working diligently in the fields harvesting, cultivating, and transplanting. Our most mature tomatoes received their first pruning. Pruning entails snipping suckers and excess branches away to channel the plants’ energy into fruit and flower production and create an environment with plenty of airflow. As the plants grow in size, early pruning helps to prevent disease from festering in tangled branches.

We stayed busy transplanting sweet potatoes, tomatoes, peppers, flowers, Napa cabbage, basil, and cucumbers. We weeded the fields by hand and with our tractor’s basket weeder, and began construction on our new washing and processing station, which will feature some fun new tools—including a washing machine converted to dry baby greens!

Our events and workshops have also kicked off including Weekend Farm Chores, Thursday night Oyster Shuck, and our Local Dinner Series. DIY Pizza Pies was rained out, but will continue next weekend. On Sunday, our first of six farm dinners with Chef Jack Formica and Chef Alan Wyse was a huge success and a lovely celebration of local foods from our farm and our neighbors. Be sure to keep an eye on the events calendar for approaching events and dinners!

This week we welcomed new insects to the farm. The Prfct Earth Project hosted a ladybug release on Saturday. The ladybugs are an incredibly beneficial insect that eat aphids, small insects that pose a constant challenge for organic farmers. We’ve spotted them lurking around our tomatoes, bok choi, and pepper plants, so the ladybugs arrived at a great time. On Sunday, a new swarm of bees moved into our hive. Despite our efforts to bundle the hive for the winter, a mouse snuck in and ate through it forcing the bees to move upwards and freeze to death. Fortunately, a beekeeper friend of ours captured a swarm and gave them a new home at the farm.

Summer may just be arriving, but things already feel like they are in full swing. Our crops are loving the rain, but so are the weeds! We know what we will be doing a lot of this week!

This week's box:

  • Baby Lettuce Mix
  • Lacinato Kale
  • Napa Cabbage
  • Kohlrabi
  • Radishes
  • Arugula
  • Green Garlic
  • Optional additions for those who desire: Boc Choi and Head Lettuce

To pick in the fields:

  • The herb garden is open

This week's rotating bread: 

  • Carissa's Honey Oat Loaf 

Recipe Suggestions:

The cutting greens love the cool and wet days we've been having, so take advantage of the abundance of salad greens before the heat of summer arrives. The green garlic is great in dressings, as well as so many of the herbs from the herb garden. (The Green Goddess bunches that were in Week 1's share never get old!) 

If you're feeling funky, try your hand at fermenting a kimchi using the green garlic, kohlrabi, Napa cabbage, and radishes. Here is a recipe for basic kimchi.

Try this recipe for Soba Noodle Salad with Cabbage and Kohlrabi