Well, even though it feels like fall this week, it’s definitely summer. We’ve finished picking peas, spinach and radishes for the summer. These crops really like to have cooler weather or else they get bitter or spicy. Luckily we have started into the green bean harvest and have been able to grow some delicious lettuce at the same time.
The greenhouse is currently full of plants for the fall!! There’s almost not enough room to walk through for everything that’s growing. There’s broccoli, cauliflower, and cabbage. We hope to get these into the field by Friday, depending on how the weather goes. Much of our fall crop will make its way to Super Saver and Russ’s Markets.
We raked hay last week, which of course means that it rained on it. Not good for hay, but good for the potatoes – and the rest of the veggies! So far we have been able to keep putting off irrigation. But Ryan’s got that weird twinkle (or twitch) in his eye, so it looks like it’s gonna get hot next week and we are once again getting ready to irrigate.
Peppers and tomatoes are being staked this week. Think about when you grow a tomato or pepper plant at home. You have to put a cage around it so it doesn’t fall over. In the greenhouse, we tie the tomato plants to a trellis. In the field we do something called the stake and weave. We basically put a stake between every other plant and then weave tomato string from stake to stake to make the plants stand up. When we don’t get it done on time, picking becomes a full nightmare!
Sweet corn is tasseling – hopefully there will be limited sweet corn next week. Kohlrabi looks great! Beets are looking beautiful and growing like gangbusters. If you’ve ever wanted to pickle beets, now is the time. Beets are available for pickling – just give Ryan a call!
Ryan, Katie, and Crew
I wish you could all do your shopping for meals the way I do. I walk out to the shed, open the cooler and look around to see what we have picked. The other night, I decided that I had seen so many beautiful purple peppers that I needed to cook something with these – even though not a single person in my family like bell peppers. What a shame, because they are beautiful.
- 1 purple pepper
- 1 yellow tomato
- 1 red tomato
- 1 onion
- 1 pound bacon
- 2 pounds chicken
- 1/2 cup marsala
- 1 T fresh basil
- salt and pepper to taste
1. Cook bacon on medium heat. Remove from pan and place on paper towel covered plate.
2. Drain bacon grease, leaving 2 – 3 Tbs in the pan. This is usually enough to coat the bottom.
3. Dice onion, peppers, and tomatoes.
4. Place diced onions in the pan with bacon grease. Lightly salt and cook until onions have carmelized.
5. Add peppers and let cook until peppers are soft.
6. Meanwhile, cook noodles in boiling water.
7. Once peppers are soft and onions carmelized, add 1/4 cup marsala cooking wine and tomatoes. Bring to a boil, then reduce and let simmer for 5 minutes.
8. At this point add in chicken and bacon. I cooked a couple of whole chickens the day before and added my pre-cooked, cut chicken.
9. Serve over noodles. I did not snap a picture of this step because we were too busy eating!
Like many of us, we would like to eat healthy, but sometimes it seems so difficult. Summer is a busy time for all of us, but it is also the time when a huge variety of vegetables come into season. So here is a simple way to incorporate your veggies into a 12 minute meal!
- Whole Wheat Rotini Noodles
- 2 cups of spinach
- 1 red tomato
- 1 yellow tomato
- 1 Tbs of itallian dressing, oil, or butter
- salt to taste
Cook the whole wheat rotini noodles as directed on the package. Usually 11 minutes to cook these babies. Mean while, tear/cut up your 2 cups of spinach and put in a bowl. Dice/chunk the red and yellow tomatoes. Add to the bowl. Next add your whole wheat noodles. Now put on 1 Tbs of dressing/oil/butter and salt to taste.
Look – your done in only 12 minutes 🙂 AND you could go crazy with this idea… think peppers, onions, green onions, etc. But if you think you can’t go without meat, serve this as a side dish or cut up a chicken breast and bacon to mix in.
I am officially NOT a beet person – but I am trying to become one. When I think of beets, I always think of the smell of dirt, but not in a good way. So I did a little looking around to see if there were some different ways to eat beets and I thought a beet sandwich was my best bet. I figured out that I LOVED it this way.
- 6 medium beets, sliced thin
- 1 green onion, sliced thin
- 1/4 head cabbage, shredded
- 1 yellow tomato, sliced
- good bread
- lettuce or spinach
1. Steam beets. Remove skin. Slice into thin slices.
2. Thinly slice green onions. I cut one in half length wise and then cut into 2 inch sections.
3. Toast your favorite bread
4. To assemble the sandwich spread some mayo on the toast, lay down a layer of green onions, then a layer of beets, then cabbage, then top with a tomatoes.