Week 10!!!!
Week 10 is here!!! There is a lot going on here on the farm as we turn out attention toward the inevitable changing of the leaves and back to school (sorry to bring it up teachers!!). I am starting to experience that “August tired” that growers refer to as a of exhaustion derived from all the excitement, energy, frustrations, and managing all the things for the previous months. Some early season plantings are starting to “give up the ghost” having felt like they’ve done their part to perpetuate the species. However the weeds are still going strong. Some of the tomato plants are reaching the plastic on the sides of the greenhouse - it has certainly been a perplexing growing season for that crop especially - some of the healthiest and most robust plants I’ve ever grown amidst some of the saddest, wimpiest plants I’ve ever grown. Nature and biology on the farm are infinitely mysterious to me.
Together we are talking about how we can make more space in our lives, how to make headway on all the projects we are working on, and what the future may hold if our family expands here on the land. Through all the learning this season so far, I feel a big shift coming next season. At long last I feel like I may have the right puzzle pieces to make this profession and life not only sustainable but more consistently enjoyable. I plan to make some significant production changes for the year ahead which I am sure to tell you all about as we reach the fall. All in all we are both grateful that we can do the work we do despite inherent challenges and we are excited about what the future holds for us as we grow on this land in Hyde Park.
To the share:
a bunch of purple kale for your healthiest thing of the week! Cook, raw, massage for salad, kale chips. Yum!!
2 summer squash - I always like a sauté, salt, peppers. Done.
A bunch of carrots
3 heads of lettuce for your salad beeds
a bag of mixed greens for your salad needs too - or try cooking them
6 roma tomatoes!! - In my mind I imagined putting out a recipe for salsa or a sauce (although you will need to suppliment tomatoes for a batch of sauce). For salsa I just dice up tomatoes, cilantro, a little very finey chopped garlic and a little very finely chopped onions. Or use a processor. Dump it all in the processor and pulse it - not too much so you liquify it. Lots of salt. And if you have any hot peppers, or bananas left over from last week, toss those in!! Squeeze some lime into it too!! Or here is another recipe. Or here for pico de Gallo - the same thing we do.
Sweet onions - first from the field
garlic - yum
cilantro - it has started to but out flowers but they are edible and aromatic. I would chop it for whatever you plan to use it for.
Here are some quick views from the week.
We were able to pick blueberries here last week without a soul around. We picked until we couldn’t see anymore. It was so still and relaxing and we could hear the music from Tuesday Night Live in Johnson. What an amazing place!!
Just saying, nap time is right around the corner.
We had a short, 32 hour musical adventure north of the border this weekend - a quick visit for some outdoor, socially distanced electronic music on Jean Drapeau island in Montreal. It was so much fun to dance in the sun and sit on fake grass.