|Good old Jayber the dog|
Some sad news first: we are mourning for our sweet dog, Jayber, who was hit and killed by a truck on Monday. He was a wonderful dog and we miss him very much. The farm, and our home, won't be the same without his presence.
Other than that, things are going pretty well. We have exciting summer veggies for you, and though it's been oppressively hot, at least we've had a few days without rain, which we really needed. Our heartfelt thanks to last week's farm helpers: the Ferguson ladies, and Jane (my mom)!
This week, we'll have delicious, candy-sweet Sungold cherry tomatoes, and the very first few hot peppers. A couple of other favorites will be making a big comeback this week: basil, after a hiatus, will be available in larger bunches, suitable for some serious pesto, and both red and Chioggia beets (the candy-striped ones) will be abundant, so dust off your beet recipes! One possibility is below.
|Produce going home with farm friend Robin|
This week, two delicious and nutritious vegetable-based soups. When it's this hot, heavy meals with lots of components just don't fit the bill. We eat lots of soup-and-salad dinners on days the Farmstand is open; they're quick to prepare (especially if we made a big pot of soup earlier in the week), and satisfying without being overly filling. Add something cold and sweet for dessert and you're there!
Both of these soups come to us from Vanessa Gieske, who designed the amazing Big Red Farm logo, as well as our other print materials. She is also an excellent cook and photographer, not to mention Lawrenceville's Assistant Dean of Admissions. The garnish for the Creamy Zucchini Soup provides yet another use for kohlrabi, as well as our lovely patty pan squash, which works just as well as traditional zucchini. (Creamy Zucchini Soup with Fried Kohlrabi Matchsticks)
The Carrot Soup originates from my favorite food blog, smittenkitchen.com. As you can see in her beautiful photo, Vanessa garnished hers with pan-fried garlic scapes, which I think is a terrific idea. Unfortunately, our garlic scapes are done for this season, so I recommend sliced scallions as a tasty substitute. (Carrot Soup with Crisped Chickpeas)
Finally, a bonus third recipe in honor of this week's big beet harvest. I wasn't a beet eater at all until I began working at the farm where I did my apprenticeship. A scarring childhood experience or two was all it took to put me off them for years. However, once I started farming, I thought it would be a worthwhile goal to eat every vegetable we were growing, even the ones I thought I didn't like, and sure enough, I like beets! Here is a dish that uses several ingredients available from the Big Red Farmstand. (Swiss Chard with Beets, Goat Cheese and Raisins)
ON THE FARM:
|Young tractor driver|
We're also looking ahead to the fall, as we try to catch up on all the planting we missed during the incessant rains of May and June. A big task this week is re-doing all of our field planning from this point forward. Many of the meticulous lists we made back in January and February no longer have any relationship with reality, so it's time to take stock, regroup, and start over again from where we are. We'll focus on fall crops, and abandon the sections of the upper field where the water damage is the worst, just in case we continue with a rainy summer. We're also determined to get out ahead of those weeds, which, with a bit more dry weather, we are confident we will do!
AT THE FARMSTAND: