Monthly Archives: August 2013

Week 13 – All hail cows!

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Hello members and friends,

This morning, I set up a sprinkler to water some young, later-season crops which were at the edge of a field where the cows are currently residing.  The four little calves that were born this year rested, curled up near their mothers, and the largest and most assertive of the cows mooed at me as I stumbled about with a hose, trying not to get myself electrocuted by the mobile cattle fencing that lined the field.  The yearling steers eyed me with interest, but jerked away with each sudden movement I made.   As I got the irrigation set up, I cooed various unintelligible compliments to the cows, mostly addressing their great beauty and good natures.  I don’t know how they see me (when I’m not bringing them treats), but though I am a complex and highly-evolved human mammal running around all day trying to make things grow, I admire their non-stop work of turning grass into gold–that is, the wonderful, rich compost that we use to enrich our soil.  The cows are the engines of fertility at Four Winds Farm, and it’s a pleasure to work alongside them as part of this farm’s integrated ecosystem.  I love stumbling upon the ever-steady cows in the morning at the edge of our field.

This week, we have a new crop for you — edamame beans (aka soybeans)!  This is our first time growing edamame, but we ate some tonight, and they were mighty tasty.  You will be receiving whole plants, and we hope you have some fun conducting your own mini-harvests at home by pulling the beans off the plants.  Edamame are convenient that way — just about all the beans are ready at the same time.  Again, we hope you enjoy them.

This week’s share:

  • Edamame
  • Tomatoes
  • Cherry Tomatoes
  • Summer Squash and Zucchini
  • Arugula
  • Tri-color Beans
  • Baby Asian Greens salad mix 
  • Basil Tips
  • Parsley
  • Onions

BOILED EDAMAME WITH SALT

  • We rarely suggest boiling anything, but this is really the primary way for eating edamame in their pods.  While the beans may be slightly bitter raw, they sweeten up when boiled for a short time.
  • Put a pot of water on the stove to boil.  Pluck all the beans off the plants, and when the water is boiling, drop them in.  Boil for 5 minutes, drain, put on a plate and sprinkle liberally with salt.  To eat, place most of the pod in your mouth and use your teeth to pop the beans out.  Don’t eat the actual pod itself…unless you find it tasty or are in dire need of extra fiber.

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