Farm News, June 19, 2018

This week’s newsletter is written by Fort Hill Farm Field Manager Elliott McGann. Elliott joins us for a 7th season of fun, and likes to keep things light in between working like a storm trooper and choreographing the dance of crews and tasks each day.Summer starts this week and fittingly we are in for a hot one! We had been getting used to the regular rains of this cooler than usual spring and the respite it gave us from irrigation - but the party is over, and we have not had significant rainfall in over two weeks.  There are many advantages to the sandy (and rock free!) soil that we have: it is light and easily tilled and cultivated, does not become waterlogged, and warms up rapidly in the spring.  However, there is one major drawback: it drains water very quickly, which means that even after it rains, we only get a few days break from irrigation.  So we need to water nearly constantly during dry spells to keep up - whether it is from the overhead sprinklers you see in the field, drip irrigation, or the water reel irrigation traveler, or as we call it “the gun,” that we use to water large areas of the farm overnight.Operating the gun means going outside around 10pm to start it up and then checking on it before you go to bed.  It can be a hassle but also gives you a different perspective of the farm than you normally have.  In the last two weeks I have surprised baby bunnies in the garlic, seen a mother Killdeer and her chicks running through the corn, and seen the first fire flies start to light up Guarding Mountain (better known to the crew as Big Y Mountain). On moonless nights you are treated to a clear view of the Milky Way and whichever planets happen to be passing by - all of which is backed by a soundtrack of insects, frogs, and birds on the farm and in the woods.One last note - we have some salty old hands and several new faces on the crew who have been working very hard in the field, and we all really appreciate the positive feedback we have received from you so far this season.  We are glad you are enjoying visiting us at the farm stand and the farmers’ markets!Elliott, for Paul, Rebecca, and the Fort Hill Farm crew

Featured this week

Carrots:  our first of the season, and worth the wait.  Carrots can be a little tricky to grow in New England, and we are always relieved to see them sizing up in the field (see photo above). These babies are most tender, sweet, and crisp, and they fill the cooler with a "carrot perfume," which can only mean that summer has arrived!Fennel:  Quite possibly Rebecca’s favorite vegetable, this Mediterranean crop has a sweet anise flavor that is wonderful in salads, and it’s very yummy brushed with olive oil and salt and tossed on the grill.  Stores for at least a few weeks in the fridge crisper.

Also available:

arugula, salad mix, spinach, rainbow chard, pea shoots, sunflower sprouts, micro greens, radishes, scallions, baby bok choy, 5 varieties of head lettuce, garlic scapes, kohlrabi, red beets, snap peas, strawberries, fresh herbs, frozen baby ginger, intermittent kale coming in

Coming Soon:

Chinese cabbage

Pick Your Own: 

Strawberries continue to be sweet and the weather has been holding out. We're very pleased with the patch this year and grateful for the good conditions. It looks like berries will be around for another week or so, but don't wait until the last minute, the weather is subject to change and the crop has a short lifespan! We'll also have some nice ripe berries pre-picked in the barn.Fresh Herbs: Italian and curly parsley, cilantro, thyme, sage, oregano, chives. Some herbs are available in the barn, others are available for PYO only. Please pick only the herbs with signs, as some young herbs are still growing! ...... and NEW for 2018: CSA members may pick 1 small PYO bunch of herbs (mixed or not) each week for FREE! One bunch per share. PYO only. Please see samples in the barn for bunch size.PYO begins 30 before and goes 30 minutes beyond barn hours.

Recipes, suggested by Rebecca Batchie; also see the Fort Hill Farm Recipe Database

Shaved Carrot Fennel Salad with Ginger DressingRecipe from culinarygingerIngredients:1/3 cup soy sauce3 tablespoons fresh lime juice1 teaspoon agave1 teaspoon fresh ginger grated2 teaspoons mirin1 teaspoon rice vinegar2 tablespoons olive oil6 medium or 4 large carrots peeled1 fennel bulb cleaned and quarteredBlack sesame seeds Instructions:To a bowl add all the ingredients except olive oil.Whisk and add olive oil until mixed. Set aside.Using a vegetable peeler, going down the length of the carrots, shave off long ribbons and add to a large bowl.Slice the fennel very thin and add to the carrots.Toss the carrots and fennel with the dressing and serve.Garnish with the sesame seeds.