Farm News August 8, 2023
Our Farmstand is in full swing:
Tuesday, Thursday, & Friday: 2 - 6:30 PM
Saturday: 8 am - 12:30 pm
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Summer is rolling right along with some reasonable summertime temperatures and even some timely rain. It’s still a challenge to keep all the balls in the air. Harvesting demands a lot of our time, as heavy picks of squash, tomatoes, cucumbers, and corn come in. We’ve been able to get into the potato patch on time this summer, so new potatoes are on the menu as well.
Keila is happy to be bringing in the lettuce.
Harvest Manager Dana Scott has been very protective of the onions this year, cautioning Rebecca and me to get them out of the field and into a greenhouse to dry down. I usually let them sit out in the field too long as I wait to get the last ounce of weight to the bulbs. This year we pulled in the whole crop ahead of rainy spell and so they’ve got a good chance to cure properly. While we try to grow plenty of scallions and fresh onions, we have always struggled to get storage onions to dry down. We have cut back the storage onion crop quite a bit, so they tend to be only available for a month or so after they cure. Maybe one year we will hit the upon the “secret recipe” for storage onion success, and then we can increase the crop. On second thought, storage onions are one of those crops that farmers in dry climates with fertile soils grow in enormous fields and harvest by the tractor trailer load, which makes it hard for us to compete against them on a small scale.
The first of the sunny giants are opening!
The garlic crop has been hanging to dry in a shade cloth covered greenhouse for a month now. The crew has begun to begin cutting the garlic bulbs from their dried stalks in earnest. We compost the stalks, and grade and clean each bulb by hand. We save the largest bulbs to plant—we must put almost 20% of the crop back in the ground each fall! Sitting in a circle and cleaning garlic is a great physical break for the crew and gives us a little time to catch our breath from the spring and summer toil.
This wall of garlic will make a lot of folks happy.
On the pick your own front, we are opening the Sungolds, the flowers and herbs look great, with some of the dahlia’s coming in a bit ahead of schedule. We are in between picks on green beans but hope to have a new patch in the works next week.
We hope you enjoy the farm and the harvest,
Paul, for Rebecca and the Fort Hill Farm crew
Featured veg:
Sungold Cherry Tomatoes: The Sungolds are in full swing – and we put them ON SALE starting last week to celebrate. In fact, we are able to open up the Sungolds for PYO! Sungolds are always a favorite, and great to be able get enough of these saffron-colored rubies to everyone who wants them. Enjoy the sweet taste of summer while it lasts!
Caribe potatoes: This early potato is known for its creamy, white flesh and brilliant indigo skin. Great for boiling, baking, mashing, and frying. Stores for at least a month in a dark, dry place at room temperature. Do not refrigerate spuds!
Also available:
Head lettuce, salad mix, pea shoots, red and French Breakfast radishes, curly and lacinato kale, rainbow chard, scallions, parsley, basil, dill, chives, oregano, rosemary, sage, thyme, garlic scapes and German Extra Hardy garlic, red, gold, and Chioggia beets, beefsteak and heirlooms, Sungold, red and artisanal (limited) cherry tomatoes, zucchini, Zephyr, and Patty Pan (limited) summer squash, slicing and Asian cucumbers, jalapeño and shishito peppers, Ailsa Craig and Red torpedo fresh onions, the first eggplant and sweet peppers, sweet corn, fresh, young ginger!
Coming Soon:
watermelon
Pick Your Own:
SUNGOLD CHERRY TOMATOES:
Some of you have been waiting for this moment! PYO pints are available from the high tunnel.
SUNFLOWERS:
They are starting to open! Stunning, large heads are available by the stem.
FLOWERS:
The flower patch is in full bloom!
PERENNIAL HERBS:
chives, oregano, sage, and thyme
BEANS:
We are in between patches right now - look for more soon.
Recipes
Suggested by Rebecca Batchie
For more recipes, check out the Fort Hill Farm Recipe Database
Herb and Leek Potato Salad
Recipe by Fork in the Kitchen
This vegan, herby potato salad has a unique flavor, deepened by the sauteed leeks.
Ingredients
▢ 1 ½ pounds baby gold potatoes, or another baby waxy potato
▢ 1-2 Tablespoons olive oil
▢ 2 cups leek (2 medium), white and light green sliced
▢ 2 tablespoons fresh dill, chopped
▢ 2 tablespoons fresh chives, chopped
▢ 2 tablespoons fresh parsley, finely chopped
▢ 4 tablespoons scallions, (2 whole) white and green parts, chopped
Dressing
▢ 2 tablespoons red wine vinegar
▢ 1 teaspoon Dijon mustard
▢ 1-2 cloves garlic, finely minced or pressed
▢ 1 teaspoon fine sea salt
▢ 1 - 1 ½ Tablespoons extra virgin olive oil, or neutral oil of choice
Add whole, cleaned potatoes to a large pot. Cover them with 1 inch of water and add a hearty pinch of salt. Bring to a boil for 15 minutes or so, until the potatoes are fork tender. Drain, then let cool slightly until you can handle them. Cut into half or quarters, depending on their size.
Meanwhile, add oil to just coat the bottom of a medium skillet. Heat over medium-high heat, then add the sliced leeks and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until golden brown. Remove from heat and set aside.
Dressing: whisk together all the dressing ingredients except for the oil, then slowly drizzle in the oil while whisking. Once the potatoes are cut but still warm, toss them in dressing and let sit for 5-10 minutes if you have time - this helps them absorb the flavor. The longer they rest, the better!
Stir in the fresh herbs, scallion, and leek until combined. Serve at room temperature or cool in the fridge, and enjoy!