Farm News, June 27, 2017

Farm NewsIt’s been the usual whirlwind of getting the farm up and going, and then presto, it’s almost July. The fields are looking pretty good for this time of year. Most of the big plantings are in the ground and growing well. We’ve got spring broccoli and cabbage looking to head up soon, and the first corn is tasseling now, which usually means we will have ears to pick in a couple weeks with any luck. Zucchini and yellow squash are in with super strong start, so there will be plenty to go around this week, and the first cukes from the high tunnel are trickling in. We’re also picking some basil, get it now before the dreaded mildew finds it and does it in. Seems like every farm in the Northeast is struggling with basil downy mildew, making this once fairly easy crop a real challenge to grow.Snap peas are coming in like crazy this week, but it does look to be a quick season. We have only about a day to pick them at their peak sweet crispness, so we go out to the patch at least every other day to sweep in the plump pods. The first baby carrots will make an appearance this week, and now that we’ve snapped the scapes (flowering stems) off the garlic, the bulbs are starting to fatten up – it looks like we will have fresh garlic soon. In the meantime, grab some scapes to steam and sauté with your favorite greens, and they also make a super tasty pesto with basil.Strawberry patch still open this week, but come early as harvest is winding down and no guarantees on how long it will last. We had a pretty good year for berries especially considering the high rainfall and extreme temperature fluctuations we have been experiencing. Now it’s time to start hand weeding the new patch that we planted last month. We spend a whole year weeding, irrigating, mulching, un-mulching, and re-weeding the berries before anyone gets to pick them, they are a labor of love!So, time for us to hit the weeds with tractor cultivators, hoes, knives, and good old hands and knees crawling. Time to mow the field edges and the fences so we don’t run over the irrigation pipes and headers that are now hidden from us as we drive around to harvest crops. Time to water and fertilize, and oh yes, keep planting the seedlings that will become our fall crops. Just wish we could manufacture some more time!We hope you enjoy the farm and the harvest,Paul and Rebecca, for Elliott, Bailey, Lauren, Justin, Hannah, and the field crew Featured this week:Genovese Basil: Theres' something special about fresh basil... add to salads and soups, make garlic scape pesto, or combine with tomato and fresh mozzarella for the classic mouthwatering flavor combination. More than ever, we have come to appreciate this crop when we can get it. Store in a shady spot on your counter in a glass of water or wrap in a moist paper towel in a cool location (not the fridge!). See recipe below.Sugar Snap Peas: So sweet, just pull the strings off and eat, pods and all. It will be a  fleeting crop of peas this year, as the wet spring delayed our earliest intentions, and then the heat has collapsed our well-timed successions. We will open up the patch to PYO if possible. If so, PLEASE pick only plump pods. Store in the fridge; eat within 5 days for best flavor. See recipe below.Baby Carrots: Perhaps a sign that we've moved past the Summer Solstice into the land of Summer, with "hard" crops starting to come in. In any case, everyone seems to look forward to the first carrot dig. Grate, chop, roast, grill, pickle, you name it! Break off the tops and store in the crisper drawer of your fridge.Also available: arugula, baby red kale, tatsoi, scallions, head lettuce, radicchio, kohlrabi, fennel, radishes, spinach, bok choy, escarole, curly kale, rainbow chard, pea shoots, sunflower sprouts, beets, garlic scapes, snap peasPick Your Own at the farm:Strawberries winding down, gleanings early in the week, no guarantees for the end of the week. Hoping to open the herbs this week. We may open the peas, depending on patch conditions.PYO Hours:  The pick your own patch is open 30 minutes before and beyond the barn distribution times. PYO patch is open in all weather except thunderstorms. PYO is also open to the public on Tuesdays during our Tuesday Farm Stand.Coming soon: Fresh garlic!  Recipes, suggested by Rebecca BatchieClick here for the farm's Recipe DatabaseChicken Salad with Kohlrabi, Fennel, and ScallionsRecipe adapted by Rebecca from Culinary Hill. Although not featured this week, our kohlrabi planting is on the small side, so I wanted to get in this farm favorite before it was too late. Last year, Justin veganized this recipe with Beyond Meat’s “chicken,” and I’m not sure which version I like better.⅓ c. mayonnaise or Vegenaise2 T. fresh lemon juice¼ tsp. celery seedSalt and freshly ground black pepper1 lb. chopped or shredded cooked chicken1 small kohlrabi bulb, peeled and finely chopped1 small or half large bulb fennel, cored and finely chopped2 scallions, sliced2 T. minced fresh parsley1.) In a small bowl, whisk together mayonnaise, lemon juice, celery seed, ¼ tsp. salt, and ¼ tsp. pepper.2.) Stir in chicken, kohlrabi, fennel, scallions, and parsley. Toss until evenly coated.Season to taste with salt and pepper, and chill at least 20 minutes to blend flavors. Hummus With Sugar Snap Peas And BasilFrom Bon Appetit2 cups thinly sliced sugar snap peas1 cup lemon, purple, and/or sweet basil leaves2 tablespoons Sauvignon Blanc vinegar or other white-wine vinegarKosher salt2 cups Creamy Hummus with Cumin (see recipe below, or use your own)3 tablespoons olive oil2 tablespoons salted, dry-roasted peanutsAleppo-style pepper (for serving)Toss peas, basil, and vinegar in a large bowl to combine; season with salt (makes about 2¾ cups).Spread hummus on a plate and top with about 1 cup sugar snap pea mixture (reserve remaining mixture for another use). Drizzle with oil and top with peanuts. Sprinkle with Aleppo-style pepper. Makes 8 servings. Creamy Hummus With CuminFrom Bon Appetit¾ cup dried chickpeas½ teaspoon baking soda3 garlic cloves, 2 smashed, 1 finely grated1 dried red chile (such as chile de árbol)1 bay leaf⅓ cup (or more) fresh lemon juiceKosher salt1 cup tahini⅓ cup olive oil1 teaspoon ground cuminCombine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8–12 hours.Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and ½ cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed. Makes about 4 cups.