Farm News July 3, 2017

Farm NewsWe’re trying to get the Farm News out a day early so we can remind everyone that we will be OPEN TODAY, Monday, July 3 from 2:30 to 3:30 pm for all your pre-holiday veggie needs. We will be CLOSED on Tuesday, July 4.We are in the usual July harvest ride, with squash and cuke harvests ramping up, fresh garlic on the way, along with the last week of snap peas. Plus the usual wide world of salad and cooking greens to keep you happy and healthy.The other thing July is known for is WEEDS, and they are out with a vengeance. The wet summer has caused us to miss some key cultivations with tractor tools. We’ve got a big crew this year, and swinging hoes is high on the to-do list this week.Have a great 4th of July.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:Fresh garlic: just when a farmer thinks July can’t get any busier, his half acre of garlic all needs to be pulled and hung to cure within a one week window. We’ll have fresh garlic available for a few weeks, and then wait for the rest of the crop to cure. Store on the counter for several weeks. Our garlic is a German White (porcelain) variety with big fat, easy peeling cloves and wonderful flavor roasted or chopped into oil for your favorite recipe.Kohlrabi: one of the crazier-looking members of the cabbage family, these underrated orbs are the crisp to counter the July heat – similar to broccoli stem, with a mild, sweet flavor. They are great peeled and sliced as a dipping veg, or some folks grate them for slaws or sautéing (see Chicken Salad with Kohlrabi, Fennel, and Scallions recipe from last week). The leaves are also yummy sautéed. Store in the fridge for up to 2 weeks.Radicchio: this is one of those vegetables people either love or hate, with most folks falling into the latter category. One of Rebecca’s and Luca’s favorite greens, it has a somewhat bitter flavor that balances sweeter crops like lettuce in the salad bowl. Or, simply prepare alone by dressing generously with salt, olive oil, and a sweet vinegar for a hearty staple. Store in the fridge like you would a head of lettuce. A somewhat difficult crop to grow, we are lucky to have such nice heads this spring.Also available: arugula, baby red kale, tatsoi, salad mix, basil, scallions, head lettuce, fennel, radishes, spinach, bok choy, escarole, curly kale, rainbow chard, pea shoots, sunflower sprouts, beets, garlic scapesPick Your Own at the farm: Herbs open this week. Snap peas are still hanging in there, but may wind down towards the end of the week. BUT we have lots picked at peak flavor ready to grab and go in the barn. Strawberries are done for the season; a good harvest considering the wet spring. Pick your own patch open to the public on Tuesdays, 2:30 to 6:30 pm during our Tuesday Farm Stand.Coming soon: Purplette onions, Early Jersey Wakefield CabbageRecipes, suggested by Rebecca Batchie; also see the Fort Hill Farm Recipe DatabaseKohlrabi Home FriesBy Martha Rose Shulman for the New York TimesINGREDIENTS1 ½ to 2 pounds kohlrabi1 tablespoon rice flour, chickpea flour or semolina (more as needed)Salt to taste2 to 4 tablespoons canola oil or grapeseed oil, as neededChili powder, ground cumin, curry powder or paprika to tastePREPARATIONPeel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot. Linguine with Crab, Radicchio, and GarlicBy Mario Batali1/4 cup extra-virgin olive oil3 shallots, finely chopped4 cloves garlic, thinly sliced1 teaspoon red chile flakes1 cup dry white wine2 tablespoons unsalted butter1 pound linguine1/2 pound fresh crab meat1/2 head radicchio, shredded2 scallions, thinly slicedBring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14-inch sauté pan, heat the oil until smoking. Add the shallots, garlic, and chiles and sauté until golden brown, about 4 to 5 minutes. Add the wine, bring to a boil, then add the butter, and remove from heat. Cook the pasta according to the package instructions, until just al dente, and drain. Add the drained pasta to the pan with the wine mixture and return pan to heat. Add crab, radicchio, and scallion and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve. Yields 4 servings.