Farm News July 19, 2022
Last week we finished bringing in the garlic, wrapping up the first big bulk harvest of the season. Garlic goes from actively growing, to looking like a bunch of dead sticks in the field - in the space of about a week. We’ve learned to start a little on the early side, so we can grab a three or four thousand at a time and take in a few beds at a clip. The crop looks great, and 22,000 bulbs are now safely drying down inside our greenhouses. We are happy this task it completed as the first intense summer heat wave rolls in this week.
Normally we have a blow-by-blow photoessay of the never-ending garlic harvest. This year, just a peaceful image of the bulbs, quietly curing away in one of the two greenhouses it inhabits. Thanks to the crew for rallying!
Yesterday’s rain was one of the timeliest I can remember. We have been irrigating for weeks now, but there is nothing like a good ground-soaking rain to reset the irrigation clock. It will help the crops weather the heat wave, because a plant in moist soil can open it’s stomates, and water vapor leaving the plant can help cool it down. On the human side, we can get a break for a day or two from setting up irrigation systems. But with forecasted temperatures in the 90’s, we will likely be in full watering mode again by mid-week.
Dana excels at harvesting corn, and … what a beautiful photo!
The other big news this week is that sweet corn is back on the menu. Sweet corn is a very difficult crop to grow organically due to 2 types of caterpillar pests that end up in the ear. It’s a rare organic farm that even tries to grow it. We do our best to control them with materials allowed for use in organic growing, but you will encounter some of these critters in the corn. Best thing to do is just chop off the damaged part and enjoy some great sweet corn!
We hope you enjoy the farm and the harvest,
Paul and Rebecca for the Fort Hill Farm crew
Rarely known and top secret scenes of working in the rain.
Featured veg:
Sweet Corn: We retired our earliest variety, which was diminutive and a little disappointing; this means we had to wait a little longer for corn, but now we have those nice big ears that we love! Best boiled for just a FEW minutes or soaked in water and roasted on the grill. Corn should be eaten as soon as possible or stored in the fridge (with husks on) for no more than 3 days. There is no such thing as ‘too much corn,’ as it is super easy to freeze. Just shuck, blanch (dunk in boiling water for a minute, then immediately dunk in cold water to cool), cut the kernels off the cob and put in a zip lock bag. Your reward will be great on some freezing night this winter!
Ailsa Craig onions: these big fresh sweet onions are great sliced thick, brushed with olive oil, and cooked on the grill; also yummy sliced thin on sandwiches and burgers, caramelized, or use in any recipe that calls for sweet onions. They store best in the fridge for up to 3 weeks.
Also available:
Head lettuce, arugula, salad mix, pea shoots, carrots, red and French Breakfast radishes, scallions, curly and lacinato kale, rainbow chard, cilantro, basil, parsley, dill, chives, radicchio, frozen ginger, red beets, Red Torpedo onions, garlic scapes, summer squash, cucumbers, red and Tendersweet cabbage, garlic, limited broccoli and sprouting broccoli, hints of the very first eggplant and peppers, heirloom & beefsteak tomatoes, and cherry tomatoes
Coming Soon:
eggplant
Pick Your Own:
~Flowers:
Flowers are in full swing and on sale!
~Green and Wax Beans are Open!
Best picking is early in the week.
Recipes
Suggested by Rebecca Batchie
For more recipes, check out the Fort Hill Farm Recipe Database
Corn, Goat Cheese, and Onion Frittata
Recipe by Caroline Chambers
Ingredients
1 1/2 tablespoons olive oil
1 1/2 green onions, sliced
3/4 cup fresh corn kernels
9 eggs
6 tablespoons plain whole milk yogurt
3 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
3 ounces goat cheese
Directions
1. Preheat oven to 350°F (180°C).
2. Warm oil in a nonstick oven-proof skillet over medium heat. Bake it in a cast-iron skillet for extra crispy edges! Add green onion and corn and cook until softened, 4 to 5 minutes.
3. Whisk eggs, yogurt, parsley, salt, black pepper, and red pepper flakes in a large bowl.
4. Pour egg mixture over the corn, using a spatula to evenly distribute the corn through the eggs. Cook the frittata over medium heat until the edges start to set, 2 to 3 minutes.
5. Crumble goat cheese over the eggs and transfer the skillet to the oven. Bake frittata until lightly browned and the center is set, 12 to 15 minutes. To check for doneness, cut a small slit in the center of the frittata. If raw eggs run out, bake for another few minutes.
6. Cool frittata in the pan for 5 minutes, then garnish with parsley, slice into wedges and serve. Serves 6.