Farm News, August 8, 2017

Farm News

During the growing season, sometimes we feel like we are ruled by “the list” of tasks on the barn white boards. In August, the task lists start to tilt a bit more toward harvesting. Last week the big bulk harvest task was to bring in the onions. We’ve come to admit that we are somewhat challenged in the onion growing department. It’s difficult for us to bring in a quality crop, and to get them to dry down.  We’ve learned a few tricks through the years, and we had some nice fat bulbs that we wanted to get safely into a greenhouse before the next rain. So, on Friday we got half the summer crew pulling onions into barrels in the field, and the other half arranging them on our greenhouse benches, which switch from holding our transplants to serving as drying racks. We were able to sneak the storage onions in before the latest thunderstorm. They will need to dry down for several weeks, and in the meantime, we have lots of fresh sweet Ailsa Craig and Red Torpedos.Tomato harvest is finally starting to ramp up in a big way, as the fruit in the high tunnel has reddened up with some very good flavor. This means sale prices on Tomatoes! This year’s main crop is a few weeks late, and would have been later if it weren’t for our hight tunnel. These plastic covered domes keep out the excess water and trap in some heat when the temperatures dipped down between some seriously hot spells. This week Adam Quattro, Justin Martel, and Justin Bock tackled the job of putting in some additional posts to finish stringing up the plants, which are now over 7 feet tall. We’re watching for diseases and looking for harvests to peak now through first week of September.Green beans seem to have taken it on the chin this year, with lots of laced foliage and an abundance of yellow bugs. These are the larvae of Mexican Bean beetles. This are a difficult pest to manage with organic, bio-rational tools. Instead of spraying with a knock down insecticide as a conventional grower might do, we released small beneficial wasps, which sting the larvae and place up to 25 eggs. The eggs hatch and turn the larvae into a “mummy”, which are now appearing in field. The downside to biocontrol is that the process is slow and less effective than chemicals. We normally mow down the spent beans, but because we want to produce a next generation of beneficial wasps, we’re keeping the old crops around, which is hard because the plants look so bad! Luckily Elliott has been planting beans every 2 weeks since May, so we will have some fresh spots to pick each week.        In the meantime, with geese flying overhead and the occasional cool night, we also need to start thinking about fall tasks. Our garlic is just about dry and ready to clip, clean, grade, and get to your kitchen. While we’ve sown some of the fields to cover crops, we are still prepping planting beds, transplanting lots of lettuce, spinach, and arugula, and seeding some old friends like bok choy and radishes for the fall.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:

Basil: This crop was once one of our most reliables, but with the invasion of downy mildew of the last 5 years or so, we have had a very hard time growing it. Let’s enjoy it while we can! Makes a great pesto, bruschetta (see recipe below), or Caprese salad. Freeze for the basil-free winter months ahead! Basil stores best like a bunch of flowers—put in a vase in indirect light. Better yet, wrap in a wet paper towel, store on the countertop, and rewet daily. We had basil last for over 2 weeks doing this in the heat of the summer! Do not put in the fridge.Tomatoes: are coming in strong for the moment from our hoophouse, after a delayed start. We should have some big harvests for the next few weeks, and then likely a dip as we head into fall. For now, lots of tomatoes for tabouli, salsa, gazpacho, fresh marinara sauce (see forthillfarm.com, “Recipes”) and more (see recipes below).Also available: arugula, baby red kale, tatsoi, salad mix, basil, scallions, head lettuce, rainbow chard, curly green and lacinato kale, pea shoots, sunflower sprouts, red beets, garlic, carrots, zucchini, yellow squash, American slicing and Asian burpless cucumbers, Tendersweet and red cabbage, Ailsa Craig and Red Torpedo fresh onions, tomatoes, cherry tomatoes,

Pick Your Own at the farm: The flowers continue to stun this week ...PYO flowers are on SALE this week! Green, yellow, and Roma beans are ready for picking. New sunflowers are opening every day! 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 and Thursdays during our Farm Stand, from 2:30 to 6:30 pm.

Coming soon: Dark Red Norland Potatoes

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

Balsamic BruschettaAdapted by Rebecca from AllrecipesIf bruschetta is your thing, forget the bread and have yourself a big bowlful of summer...it won’t disappoint.8 tomatoes, diced1/3 cup chopped fresh basil1/4 cup shredded Parmesan cheese (optional)2 cloves garlic, minced1 tablespoon balsamic vinegar1 teaspoon olive oil1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 loaf French bread, toasted and slicedDirectionsIn a bowl, toss together the tomatoes, basil, Parmesan cheese (optional), and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices. Panzanella With Mozzarella and HerbsBy Melissa Clark, via the New York Times4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)6 tablespoons extra-virgin olive oil, more to taste¾ teaspoon kosher sea salt, more to taste2 pounds very ripe tomatoes, preferably a mix of varieties and colors6 ounces fresh mozzarella, torn or cut into bite-size pieces½ cup thinly sliced red onion, about half a small onion2 garlic cloves, grated to a paste2 tablespoons red wine vinegar, more to taste1 tablespoon chopped fresh oregano or thyme (or a combination)Large pinch red pepper flakes (optional)½ teaspoon Dijon mustardBlack pepper, to taste½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber½ cup torn basil leaves¼ cup flat-leaf parsley leaves, roughly chopped1 tablespoon capers, drainedHeat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.