Hello members and friends,
Whew! We’ve had a rough week dealing with this deluge, and we’re fighting off the symptoms of RAD (Rain Affective Disorder). The surprise repeal of DOMA has definitely helped! But, growing-wise, it’s been really challenging for all area farmers, many of whom have it much worse than we do in this kind of weather. We’ll get by okay due to the farm’s generally non-flooding location, well-drained raised beds, high organic matter that retains nutrients well, and our practice of doing basically everything by hand (which means we don’t have to worry about waiting for fields to dry before going in with a tractor to weed or plant). Our farming methods are overall more physically intensive on our bodies for the small acreage we do, and most tasks take more time. When the weather is good, we sometimes wish we had the advantages of tractor cultivation. But when the weather doesn’t cooperate, we’re able to continue as normal, albeit a little more wet and muddy than usual. The plants themselves are all looking good, considering–we’ve had some loss of lettuce due to over-moisture, which leads to rot, and without some consistent sunshine, some plants are growing a little more slowly. The weeds, however, are the happiest they’ve ever been, and getting ahead of them is our main preoccupation these days. We hope for better conditions next week (as does Utah…all this laying around inside is very boring), and hope you all are doing well!
This week’s share:
- Salad Mix
- Asian Greens Mix (for sauteeing)
- Sugar Snap Peas (at least a pound each!)
- Chinese Cabbage
- Broccoli (for Garrison this week)
THE MOST DELICIOUS TANGY BEET, ONION, FETA SALAD
- I’m tired today, so this recipe will involve some guesswork on your part! But I didn’t want to miss the chance to send it out, because it’s one of my favorites, and it’s easy.
- Ingredients: Beets, diced onion, feta cheese, lemon juice, olive oil, apple cider vinegar, salt, pepper and any other spices you think would be good
- If you have a steamer basket, set that up in a pot with a little water. If not, simply cooking in a little water will work, too. Chop the greens off the beets (you can cook those on their own, yum!) and wash the beets. Halve or quarter them (no need to peel yet), then toss in the hot steamer. While you wait for the beets to get fork-tender (maybe 15-20 minutes–and don’t forget to add a little more water if it evaporates), dice an onion. When the beets are ready, run them under a little cool water, and you should be able to pinch off the skins. Slice the beets into 1/4-inch slices and place in a large bowl. Mix with the onion and crumbled feta, and then add olive oil, vinegar and lemon juice to taste (this will marinate for a few hours or overnight, so the lemon tends to get more intense). Salt, pepper, spices. Then cover the bowl and refrigerate for a few hours or overnight. This should fight off that nasty RAD!