Farm News, July 24, 2018
Farm News: "Ode to Sweet Corn"
July is flying by, with the usual whirlwind of picking, packing, weeding, planting, and praying that it rains, but only for a day before drying out into some fine summer weather. Since it looks like we have quite a bit of rain to slog through this week, rather than fret about all the problems this might cause us in this space, I have decided instead to dedicate this week’s Farm News as an “Ode to Sweet Corn,” one of my favorite crops to grow.Much maligned amongst most organic farmers as a space hogging crop with a lot of insect problems, sweet corn is one of my favorite crops to grow, and the biggest reason is that our customers get so enthusiastic about our corn. Not that it’s easy to grow an organic crop of sweet corn. Nearly all the corn you will find in farmers markets, farm stands, and even most CSA’s is grown with a large dose of synthetic fertilizers, herbicides, fungicides, and insecticides. Many of these materials are taken up through the roots and leaves and sent into the ear, so the husks are really no defense in keeping out them out of your dinner. In order to grow sweet corn organically, we substitute a lot of the inputs that conventional farmers use with good old-fashioned elbow grease, and a little ingenuity. So instead of buying seed doused with fungicides and insectides to keep the corn seed from rotting in the ground, we sow our seeds in the greenhouse and transplant them into the field to get a healthy stand of plants. We grow cover crops and add compost and organic fertilizers instead of spinning on harsh synthetic nitrogen fertilizers. And we use some very cool cultivators to kill the weeds, instead of spraying herbicides on the soil, which have a nasty habit of ending up in people’s drinking water.The biggest challenge we face is with caterpillars. We release tiny wasps to hunt them down, and we try to time a spray of the biopesticide Bacillus thuriengiensis (BT) to kill them when they are young, before they get to the ear. BT is a commonly occurring, non-toxic, soil bacterium. The caterpillars are active at night, and BT is quickly broken down by sunlight, so we end up spraying in the dark a lot of the time, and I often wonder if the people in the apartments across the street think I am a little crazy out there with a tractor, a sprayer, and my headlamp in the pitch black. Since we use non-toxic sprays, our bug control isn’t as good as with conventional corn, and we ask that you work with us by just chopping the tip off an ear with a worm when you get home.Anyways, if you can get a crop of sweet corn that far along, you still have to pick it at just the right stage of growth (full ears, with sweet, tender kernels that “pop” when you eat them). But you are not out of the woods yet, because there are a host of furry and feathery varmints that want a cut of the crop. Blackbirds, racoons, and woodchucks are the biggest culprits, and if you can outwit them, you get to pull a barrel down the aisles of corn, and strip the ripe ears off at peak flavor.So that’s the recipe for growing good corn! Our corn is more expensive than the conventional corn commonly available (but still cheaper than grocery store organic!), but we know our customers appreciate the extra care and effort that goes into growing it, and the nasties and junk we keep out of it. We grow varieties that are very slow to turn sugar into starch, so if you can’t eat your corn right away, you can always store it in the fridge for a few days. Try soaking for 10 minutes and grilling in the husk. Add butter and salt and enjoy! But get it while you can, because we will only have corn until early September.We hope you enjoy the farm and the harvest,Paul, Rebecca, and the Fort Hill Farm Crew
Featured this week:
Cabbages! We have three kinds this week: Early Jersey Wakefield Cabbage: a pointy headed, heirloom cabbage great for slaws and salads. The folks who steer clear of this very sweet cabbage because of its higher price per pound do not realize just how light these little cone heads are. We were shooting for an earlier harvest but Mother Nature had other plans. Purple Conehead cabbage: new to us, fun, pretty, and tasty. We’re trialing it this year, so please let us know what you think. Tendersweet cabbage: a flattened disc of a cabbage; the name does not lie. All three varieties promise refreshing summer salads; see grilled recipe below. Store up to 3 weeks in the fridge crisper.Red Torpedo onions: an heirloom onion from the Mediterranean regions of France and Italy. Like many long names, the original “Red Long of Tropaea” changed to “Red Torpedo” when it made its way to the USA. Go figure, but anyway they are pretty and taste great. We’ve found that they store particularly well (for onions), both in the fridge and on the counter for up to 2 months. See recipe below.
Also available:
sweet corn, arugula, salad mix, pea shoots, sunflower sprouts, microgreens, scallions, head lettuce, garlic, chioggia, gold, and red beets, fresh carrots, rainbow chard, radishes, radicchio, fresh herbs, frozen baby ginger, zucchini and yellow summer squash, slicing cucumbers, curly green and lacinato kale, heirloom and beefsteak tomatoes, sun gold and red cherry tomatoes, trickles of eggplant
Coming Soon:
Ailsa Craig onions, eggplant
Pick Your Own:
Flowers are opening in earnest; pick up a Flower Ring in the barn for bunch size. We planted a smaller Sunflower patch this year - don't miss out!BEANS: everyone's favorite PYO crop. We have yellow wax and green beans to choose from this year.Fresh Herbs: Italian and curly parsley, cilantro, thyme, sage, oregano, chives and dill. Feel free to mix and match for your bunch.Some herbs are available in the barn, others are available for PYO only. Pick up an Herb Ring in the barn for bunch size. Please pick only the herbs with signs directly in front of them, 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. For more recipes, check out the Fort Hill Farm Recipe Database.
Oven Roasted or Grilled Cabbage Steaks with Bacon, Garlic & Lemon
From wholesomeyumI am wild about roasted or grilled cabbage. By all means leave out the bacon if you are so inclined … it’s completely unnecessary for achieving the caramelized/crispy cabbage bits that make this type of dish so delectable!8 slices Bacon1 head Cabbage8 cloves Garlic (minced)1/4 cup Olive oil2 tbsp Lemon juice1/2 tsp Sea salt1/2 tsp Black pepper INSTRUCTIONSCabbage Steak Marinade:Place the slices of bacon onto a large, cold pan. Place on the stove and turn to medium-low heat. Fry the bacon for 8-10 minutes, until crispy, flipping as needed.Meanwhile, cut the cabbage into 3/4-in (2 cm) thick slices.In a large resealable plastic bag, combine the olive oil, lemon juice, sea salt, and black pepper.Remove the bacon from the pan and set aside to drain, leaving behind the bacon fat in the pan. Add the minced garlic and saute for about a minute, until fragrant.Let the pan with bacon fat cool for 5-10 minutes. When the bacon fat has cooled enough to not melt the plastic, pour the bacon fat (along with the sauteed garlic) into the plastic bag. Scoop any remaining garlic with a spatula and add it in. Seal and mix well to form the marinade.Add the sliced cabbage steaks to the marinade bag. Coat well. Refrigerate for at least 30 minutes.Grilled Cabbage Steaks Instructions:Preheat the grill at medium heat.Grill cabbage steaks for about 4-8 minutes on each side, until tender and crispy on the edges.To serve, top with cooked bacon and parsley for garnish (optional).Oven Roasted Cabbage Steaks Instructions:Preheat the oven to 425 degrees F (218 degrees C).Grease a large baking sheet well. (You can line with foil or parchment paper if you prefer. Arrange the cabbage steaks in a single layer.Roast cabbage steaks in the oven for about 30-35 minutes, until tender and crispy on the edges.To serve, top with cooked bacon and parsley for garnish (optional).
Grilled Red Onions with Balsamic Vinegar and Rosemary
From GourmetThis is a great accompaniment to grilled summer squash or meats. 1 1/2 teaspoons chopped fresh rosemary leaves2 tablespoons balsamic vinegar1 tablespoon olive oil2 pounds red onions, cut crosswise into 1/2-inch-thick slices1/2 cup fresh parsley leaves, washed well, spun dry, and chopped fine Prepare the grill.In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.In a metal measure, heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.Serve onions warm or at room temperature. Serves 6.