Farm News, July 18, 2017
Farm News
Summer is in full swing now at the farm. We’re wrapping up our first big, bulk harvest of the season. We plant just under half an acre of garlic, and last week as the foliage began to brown, we got ready for the harvest. First step is to find a spot to hang the garlic for it to dry down for long-term storage. We get double use out of the small greenhouse by our house, by covering it with shade cloth after we are done growing transplants in there for the spring. Second step is to get a good bed lifter to slice through the garlic roots and make the bulbs easier to pull. Then we pull and bunch the garlic, load it onto a truck, and hang it in the greenhouse to cure. It’s hot, sweaty, work and this year’s crew made super-fast work of getting the crop out of the field. This process takes about a month, but in the meantime, the field-fresh garlic is wonderful and ready to use. Our fresh, top setting garlic is different than the garlic you find in the store, and is one of our signature crops.Onions have done well this year, and we have the Purplette fresh onions and the first of the large, sweet Ailsa Craig onions ready to go this week. And ... the first corn is coming in this week! First ears are the diminutive but super sweet Trinity variety. Seems like summer is here for real.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:
Broccoli: broccoli is a fickle crop in New England. It’s tricky to grow, which is why nearly all the broc we eat in the US is grown in coastal California, where the temperatures are mild and stable. Our first harvest began last week, and given the up and down temperatues of the spring, we are pleased that the crowns are the size they are.Ailsa Craig sweet onions: We’ve got a nice crop of this big sweet onion, including some that are truly “whopper” sized. Great sliced for burgers or summer salads, but my favorite way to eat them is to brush them with olive oil and throw them on the grill.Tendersweet green cabbage: This is the oval, flattened disc-of-a-cabbage, beautifully sweet and crisp, and great for summer cole slaw or salads. Store in fridge for several weeks: Cut a chunk off to use, and then put the head back in a bag. Cut off the stale edges next time you need cabbage, and you are ready to go. Also available: arugula, baby red kale, tatsoi, salad mix, basil, scallions, head lettuce, spinach, curly and lacinato kale, rainbow chard, pea shoots, sunflower sprouts, red beets, garlic, carrots, zucchini, yellow squash, American slicing and Asian burpless cucumbers
Pick Your Own at the farm: The flowers are a riot of color. The first few varieties of sunflowers are opening! Beans are open! The herbs are going strong.
PYO Hours: The PYO patch is open 30 minutes before and 30 minutes beyond barn distribution hours. Pick your own patch is also open to the public on Tuesdays, 2:30 to 6:30 pm during our Tuesday Farm Stand.
Coming soon: Red Torpedo Onions
Recipes, suggested by Rebecca Batchie; also see the Fort Hill Farm Recipe Database
Creamy Cabbage and Broccoli SlawAdapted by Rebecca from Food and Wine 1/2 sweet onion (such as Ailsa Craig), grated (about 1/2 cup)1/2 cup mayonnaise or Vegenaise2 tablespoons freshly squeezed lemon juiceSaltFreshly ground black pepper3/4 pound cabbage, cored and thinly sliced1/2 pound broccoli crowns, trimmed and chopped1 carrot, gratedStir together the grated onion, mayonnaise and lemon juice in a small bowl. Season to taste with salt and plenty of black pepper.Combine the cabbage, broccoli and carrot in a large bowl and pour over the dressing. Toss gently until evenly coated. Let the slaw sit for at least 30 minutes. Before serving, taste and adjust the seasonings. Grilled Zucchini with Onions Adapted by Rebecca from a Taste of Home 6 small zucchini, halved lengthwise4 teaspoons olive oil, divided2 Ailsa Craig onions, sliced into ½” thick rings2 scallions, thinly sliced2 tablespoons lemon juice1/2 teaspoon salt1/8 teaspoon crushed red pepper flakesDrizzle zucchini with 2 teaspoons oil. Grill, covered, over medium heat for 8-10 minutes or until tender, turning once.Place in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil; toss to coat. Yield: 4 servings.