Week 8: Eating Summer Veggies and…Planning for Fall?!

The winter squash field in full bloom early in the morning

The winter squash field in full bloom early in the morning

Hi all, Alli here.

Whew, it was hot out there today!  So far, the season has been a pretty good mix of sunny and rainy days.  The soil at the farm holds the water really well for the plants, meaning we’ve hardly had to irrigate at all yet.  However, we’ve recently seeded some new crops in all those beds we cleared out, and those little babies need water!  The slight lull in the rain this week has had us moving our sprinkler all over the place, but it’s well worth it when we see little seedlings pushing their way up out of the soil.  It’s always an interesting feeling to be caring for all of the tiny fall seedlings, just as some of the summer crops we planted months ago are readying themselves for harvest.
Itty bitty edamame--as one of my favorite snacks, these can't be ready soon enough for me!

Itty bitty edamame–as one of my favorite snacks, these can’t be ready soon enough for me!

Some of the most beautiful flowers on the farm, these signal that the eggplants are on their way

Some of the most beautiful flowers on the farm, these signal that the eggplants are on their way

We have a second round of cucumber and squash plants that have a few small fruits on them.  I almost threw a party by myself in the field when I saw tiny zucchini on a new plant, as our first round just hasn’t been as productive as we’d like; hopefully, this means we’ll finally be able to start giving out more squash soon!
Patty Pan squash, great for slicing into big rounds and grilling

Patty Pan squash, great for slicing into big rounds and grilling

We’re also just picking the first of our peppers, cherry tomatoes, tomatoes, and okra (new this year, and one of our favorites!), so we’ll have to do some problem solving to figure out how to distribute the small amount we have at this time.  But not to worry!  This only means there is more to come in future weeks, and THAT is something to look forward to.

The gorgeous okra plant sending out one of its first fruits

The gorgeous okra plant sending out one of its first fruits

We're finally harvesting the nice, crisp, lemon cukes.  If you've never tried one, this could be the week!

We’re finally harvesting the nice, crisp, lemon cukes. If you’ve never tried one, this could be the week!

We want to extend a HUGE thank you to Alison’s mom and sister and our wonderful volunteer, Sarah, as we are finally feeling (mostly) caught up on our weeds because of all their help.  While the work on a farm is truly never done, we do feel now that we’ll have a much easier time keeping up with the weeds.  And having all this extra help even allowed me to take a day off last week to go to the city and visit my brand new nephew!

Anyways, here’s a tentative list for the shares this week:

*Squash
*Cucumbers
*Beets
*Carrots
*Beans
*Kale
*Cabbage (small, but delicious!)
*Dill
*Parsley
….and, as usual, some other surprises!
The garlic curing in the barn.  The onions are next!

The garlic curing in the barn. The onions are next!

So long for now, cabbage--we hope to see you again in the fall!

So long for now, cabbage–we hope to see you again in the fall!

 

My recipe recommendation for this week is to go out and buy some rice paper wrappers to make some summer rolls or spring rolls!

 

I think thinly sliced cucumbers, carrots, beets, cabbage, and parsley would make a lovely summer roll filling, to be served with a peanut dipping sauce or other sauce of your choice.  Here’s a basic recipe that you can use a guideline:  http://www.epicurious.com/recipes/food/views/Vegetable-Summer-Rolls-105012

And I loveeeee spring rolls (because honestly, I just like to fry things from time to time, and they are soooo tasty!).  It’s probably easier to make and fry a spring roll with a doughier wrapper, but the rice paper wrappers are definitely worth it if you’ve never tried this (and if you have a bit of patience…).  You can follow the instructions in the recipe below.  You could certainly give their filling a try, though it’s way fancier than what I do, which is just sauté shredded cabbage and carrots (oh, and maybe add some squash!) with soy sauce, sesame oil, or rice wine vinegar and let cool before using it.  It’s very simple and delicious!    http://southeastasianfood.about.com/od/starterss4/ss/WrapSprRollFry.htm 

Enjoy, and see you soon!
Waylon loves cucumber s so much, he can't even keep his feet on the ground!   We hope you love cucumbers just as much!

Waylon loves cucumbers so much, he can’t even keep his feet on the ground! We hope you love cucumbers just as much.

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2 Comments

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2 responses to “Week 8: Eating Summer Veggies and…Planning for Fall?!

  1. Emily Breer

    3 large cucumbers – sliced lengthwise, seeds scooped out, and sliced thinsome sliced purple onion 2 teaspoons salt 1or 2 tablespoons soy sauce 1 tablespoon white sugar 1 tablespoon ginger, thinly sliced 1/3 cup of rice wine vinegar 2 teaspoons sesame oil 1 tablespoon hot pepper choppedthat’s what I remember!

    Date: Mon, 21 Jul 2014 23:38:58 +0000 To: ebreer@hotmail.com

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