The harvest is gaining momentum. You must take some time to freeze or can the produce because soon you will not be able to find your kitchen from all the vegetables.
This week you will receive cucumbers, kale, peppers, broccoli, lettuce, cabbage, green beans, garlic, cilantro, and zucchini.
Wouldn’t it be interesting to be tiny and live in cucumber and beet world?
You will receive the entire plant because the greens are almost as nutritious as kale. In fact, you could cook them up together. Beets can be grated raw on salads. They can be juiced with carrots. The leaves can be sauteed in olive oil with garlic and onion and served on the steamed beet roots.
Due to the cool nights, the vegetables are ripening slowly.
There are more tomatoes this week than last, including the very sweet Sungold cherry tomatoes. This variety is orange when ripe and lower in acid than the usual red ones.
Some of you didn’t find the chamomile or yarrow last week. Please look up above the produce bags and take 1 of each if you want them.
Okra is not grown by many northern farmers. It is popular in the southern USA, often mixed with black-eyed peas or cajun style mixed vegetables. We enjoy it, but we grow only a small amount in order to introduce it to you, but not overwhelm you. Let us know if you like it and what you do with it.
Fava beans were grown this year as a trial. We don’t feel confident of the quality. Majid and Benaan will be the judge of this. You will have the option of taking some home to try.
We are happy to say that the good earth has produced much for us to eat this week. More cabbage. I tried a new recipe last week and Greg said, ” You can make this again!” You will find the recipe posted later today.
We also have more green bush beans, lettuce, peppers, basil, and garlic.
New this week is broccoli, which I’m sure needs no introduction.
Aren’t Dave’s photos of the vegetables beautiful! Look for a link to all his farm photos in the lower right column.
Also new this week are shallots. These small onions have been described as a cross between garlic and sweet red onion. They have a delicate flavor and mince well for sauces and vinaigrettes. Also new this week are tomatoes. Our varieties include Moscovitz, Prudence Purple, Roma, and Cherry. You will get a small amount this week, but more in coming weeks. Swiss chard will be in your share, too. This tasty green leaf produces abundantly like kale, so you will get one or the other every week from now on, so learn to like it ~ it’s good for you! The chamomile fromlast week is still hanging for those who missed it. This week you will get another herb, yarrow. The variety we grow is a cultivar and as such doesn’t have much medicinal use, but makes a great dried flower. Hang it upside down for a week in a dry place and then put it in a vase. It will keep its color all year. We have a small amount of okra. As in years past, we will offer it to the weekly harvest family as an option.
Ok everybody ~ Here’s the latest on this week’s harvest ~ Dr Greg says “Everything is going to come up at once now”. And so it is…. cabbage ~ kale ~ zuchhini (there’s too many h’s in that word) ~ bush beans ~ a 2nd cutting of parsley ~ peppers from mild to hot ~ tomatoes just beginning ~ cherry tomatoes sweet orange juicy fill your mouth ~ sorrel if you like ~ dill if you like ~ lettuce alone (what do honeymooners eat…?) ~ it sounds so good to me….yes it sounds so good to me…………cowboy take me home…..
On a beautiful Sunday in July, the dream of a tipi became a reality. It had started as an idea: a place for the grandchildren to play when they visit. It grew to become a place for guests to stay, for womens groups to meet, for spiritual congregation. At this point, my hope is that it will be a place of blessing for all who enter, whatever their purpose.
Myself, several interns and a couple of friends had spent a month sanding and oiling the poles. Then we waited for the rains to stop, after which the sod was cleared and a yard of sand brought in. Finally, the perfect day arrived.
With the help of interns Verena Eichenberger from Switzerland and David Rittenhouse of Minnesota, I gathered all the necessary items and we drove out to the site. We opened up the tipi cover and began laying out the tripod poles. The Nomadic Tipi Company had sent along very clear instructions with many photos. Moreover, I had been lucky enough to have assisted Toby Benetti, Michigan’s own tipi maven, in setting up his tipi in May, so I had ‘experience’.
We selected the 3 biggest poles for the tripod and determined the angle for the door pole. Then we made a clove hitch knot and while Verena pulled, I pushed. David took all the photos. Theoretically, 2 people who know what they’re doing, can set up a tipi in half an hour. It took us all day. But what’s the rush? We knew the knot was strong because Verena proved it. We spent much time centering the tripod poles at the correct angles in the alloted space. Fortunately David had learned trig in high school so he figured it out. Then we laid in the remaining 12 poles. The instructions called for someone to whip and snap the long piece of rope around the poles. Fortunately, Dave was tall enough and strong enough to be our whipper-snapper. The dictionary says that a whipper-snapper is a presumptuos person. But I don’t think Daniel Webster was ever called upon to help put up a tipi or he would have given another definition.
As soon as the frame was up, we noticed one groundhog – and then another – step out from the edge of the windbreak, stand up on their hind legs and look curiously in our direction, as if to figure out who their new neighbors could possibly be. Dave hoped they might bring over a welcome basked with treats for us. No such luck. But Trish Hansel, who happened by around this time, suggested that we make an offering to them when we have our first meal at the tipi. In any case, we took a break for lunch.
The canvas cover is very heavy. We used the last pole to hoist it up and then unfurled it around the other poles. The tipi is held together with sharpened wooden dowels which pierce the overlapping pre-made holes. It was hard to get the pins into those tight holes. I can see how this entire process will be easier next time. We used a step ladder to reach the highest holes. If you didn’t have a ladder, one person could climb on another’s back to reach it. After this, we staked the tipi down all around the bottom. Then it was time to put in the liner.
Verena and Trish worked together to get the smoke flap poles into the sewn pocket flaps. That was a tricky task. It has been accomplished in this photo. The clouds gave us the message that a storm was approaching. So we kept working busily, even though we were tiring of the job. We put 3 levels of rope around the poles on the inside of the tipi. These were used to attach strings from the liner pads, so the liner would stay up. The inside liner is 6 feet tall.
One of the amazing things is that a tipi kit doesn’t cost much more that a good computer system. Another, is that Native Americans lived through cold winters in such tents because the tipi is the only tent design that allows an indoor fire! The smoke hole at the top takes all the smoke out, and the cozy design means that a small fire will keep the inhabitants quite warm. The inner liner provides privacy when a fire is lit and also keeps the occupants drier in a rain.
I’m looking forward to sleeping in the tipi. And hosting womens writing groups. And holding satsang. And playing with my grandchildren……
Our 5th harvest features sweet, tart black currants. The bushes are full. We’ll need plenty of pickers! Fortunately, we’ll have 3 interns as well as those of you who are coming tomorrow. With all the trading around, I haven’t a clue who to expect anymore! Black currants make wonderful jam. I also put them in green drinks. You could use them in place of strawberries in a rhubarb crisp. We are not giving rhubarb again, but if you need some you can take what you need.
Other items this week are: snap peas, radishes, mesclun lettuce, head lettuce, sorrel, lavender and garlic bulbs.
Lavender can be used to flavor black tea. It can be dried – it will keep it’s color for a while. It’s fragrance is popular in sachets, potpourris, and personal hygiene products. A friend of ours, Jennifer Vasich, owns a store in Romeo called Gabriel’s Garden which specializes in lavender products. I especially like the insect repellent she sells. She has an online store, too www.allthingslavender.com.
Weekly fresh garlic bulbs are a special feature of our CSA. Each share will get 2 bulbs of garlic every week from now until the last harvest. If you do not have a good garlic press, get one now. Don’t get a cheap one, because you will use it often. Fresh squeezed garlic tastes good on so many things. Try it the next time you make garlic bread: Butter the bread, then spread squeezed garlic on top of each slice, then put all the bread in a warm oven until dinner. Yummy!
One more thing… the Elder flowers have blossomed. We are keeping this as an ‘optional’ item. If you have an interest in them, let us know when you pick up your produce. We’ll walk to the orchard together and cut some.
After a week of unseasonably cool weather, the July 4th holiday weekend was happily hot. This triggered a swarm response in my bees. Three swarms left the hives. We captured 2 of the swarms, but had to let the 3rd swarm fly off because I had nowhere to put them. We were all working outside that morning when we heard the buzzing sound get louder and louder. There was no mistaking that sound. Looking up, the air was filled with bees.
We looked up from our work, and saw a sight, too common at this time of year, and yet always amazing. Thousands of bees circling around, looking for a suitable temporary place to land.
Within minutes, they decided on a hawthorne tree just south of the apiary. When the cluster had formed, we scoped out the situation and realized we could lop of a branch and carry it back to a ready hive box.
Charlie Ryan, our fearless intern, touched the hive and said, “It’s soft!”. Later, he was stung once on the forehead, but used a leaf of plantain as a poltice and was fine soon enough. Charlie volunteered to be the branch lopper. Sophia, who was visiting from Wash DC for the weekend, eagerly donned my spare coveralls and said she’d carry the branch back to the apiary.
We approached the cluster carefully and had to remove many small thorns, which give the HawTHORN tree its name, before Sophia could grab hold of the branch. When all was ready, Charlie lopped the branch while Sophia held it. Then she held it high and walked to the apiary while I cried out “All hail the queen! Make way for the queen!” This reminded me of the time when Sophia led her 2nd grade class at the Detroit Waldorf School on St Lucia Day. As the oldest child in the class, she had the honor of dressing as St Lucia with a crown of candles on her head, leading a procession as her class brought special buns and coffee to all the classrooms.
But I digress. The branch of bees was brought to the empty hive box, placed over the frames, given a good shake, and all the bees, including the queen, were transferred. All is well in the apiary.
It’s been a cool and rainy week. Not much fun for vacationers. And not much can get done at the farm. But our current interns, Doug Coleman and Charlie Ryan, have kept busy oiling tipi poles in the sheep shed. The sheep are out on pasture. They don’t mind the rain. There are trees in the field to shelter them. And their woolen coats repel rain to a large extent.
The snap peas are ready this week. These peas are delicious to eat: shell and all. They are so sweet and tasty when fresh picked, I rarely have any left for stir-fry or freezing.
We are still in salad heaven with plenty of mesclun mix and bibb lettuce. More radishes this week, too.
Our parsley bed is ready for a first harvest. Parsley, like the cilantro and the mesclun mix, is a crop that can be cut many times and continue to grow back. The parsley is surrounded by a ground cover of purslane. Most people consider purslane a weed and throw it out. We like to eat it. It has a juicy, lemony flavor which makes it a great addition to those heavenly salads. Plus, it is one of only a handful of foods which is a good source of Omega-3 fatty acids!
We will give you chives this week. Chives are generally used as a garnish for egg or potato dishes or for cream soups. There is some evidence that they improve digestion and have anti-hypertensive qualities. If nothing else, they add color and a bit of flavor.
Borage is an old fashioned herb, mostly ignored nowadays. There’s no need for that. It grows easily in Michigan. The leaves may look intimidating with their hairy cover, but they are soft and sweet. Wash them well and add the small leaves to salads. The larger leaves can be thrown into a soup or stew. I put them in green smoothies. The star-like blue borage flowers are a tasty topping to a salad.
The New York Times reports on the new trend in summer internships: Organic Farms!
Erin Axelrod, who graduated from Barnard College last week with an urban studies degree, will not be fighting over the bathroom with her five roommates on the Upper West Side this summer. Instead she will be living in a tent, using an outdoor composting toilet and harvesting vegetables on an organic farm near Petaluma, Calif.