Farm News, August 24, 2021
Looks like we dodged a bullet with Hurricane Henri, and we empathize with the farms to the East and West of us who fared poorly. We became aware of the storm mid-week, and by Friday it was apparent it was going to impact Connecticut. At one point on Saturday, it looked like the storm track was going to go straight up the Housatonic River and through the farm.
We were nearing the end of storm prep on Saturday night: The calm before the storm.
We spent all day Saturday stowing and shoring up anything that would blow away (corn scare balloons, harvest crates, bee hives,), get doused with too much water (tractors), or get destroyed in high winds (greenhouses, high tunnels, and work tents). It was more than a tall order at the end of a busy week, but we were able to go to sleep feeling we’d done what we could.
Shell harvests our very own peaches … it’s not often that our trees produce good fruit, mostly because we don’t spray a thing.
Thankfully, by the time the storm reached us it had only moderate winds and none of our greenhouse structures were damaged. Of particular concern is the big three-bay (and three-season) high tunnel, which is only rated for 55 mph winds. When we heard that Henri’s winds had topped 70 mph, we began a difficult debate: roll up the plastic to make sure the structure survived the storm, or try to ride it out and save the ginger, tomato, and cucumber crops that we have in there now?
Adam rejoices in the first dig of fresh ginger.
In the end we decided to beef up the endwalls and take our chances. We were glad we did, because the main impact of the storm was the 3.5 inches of rain that fell. So far most crops look like they will survive the deluge, especially the excellent acre of sweet corn we have spent the summer weeding, watering and protecting from bugs and birds. High winds would have knocked it down, but because we were spared, we can keep everyone stocked with some very good corn for the next 3 weeks!
We hope you enjoy the farm and the produce,
Paul and Rebecca for the Fort Hill Farm Crew
We hope you are enjoying this hard-to-find treat, fresh edamame.
Featured this week:
Fresh Baby Ginger: Juicers rejoice - you've been asking and it is here! No peeling, no fibers, just pure flavor and joy to use. (Prices will be higher because we are pulling the crop very early... there will be plenty of ginger in the coming months at the usual price. This can be a tough crop to grow in CT, and we are always grateful when the plants start to happily bush out in early August after the long wait since February.
Summer Leeks: We’re pulling early the tasty member of the onion family that adds that unique onion-esque but not quite onion-y flavor. We get requests for leeks every year at this time (see the grilled leek recipe below), and my, they are looking tasty! Clean carefully, as soil sometimes soil gets tucked into the leaves. (I just slice in half lengthwise and run the ends under cold water as I fan them out.) Store in the fridge for up to three weeks.
Also available:
Salad mix, arugula, 8 kinds of head lettuce, pea shoots, carrots, French breakfast and red radish, limited salad turnips, scallions, Red cabbage, Tendersweet cabbage, limited red, Chioggia, and gold beets, curly and lacinato kale, rainbow chard, garlic, parsley, cilantro, dill, chives, oregano, sage, thyme, rosemary, radicchio, Red Torpedo and Ailsa Craig onions, Satina and Red Gold potatoes, garlic, Heirloom and beefsteak tomatoes, Sungold and red cherry tomatoes, slicing cucumbers, summer squash, sweet corn, fresh edamame, watermelon, escarole (it’s back!), green bell peppers, the first sweet peppers, eggplant, and hot peppers
Coming Soon:
Chinese cabbage, Blue Gold potatoes
Pick Your Own:
Sunflowers: there may be a few of the late bloomers left out there
Flowers: * please get a flower ring from the barn for bouquet size.
The blossoms are in full swing now! Don’t miss the Dahlias, some of which are short and hiding behind the other flower rows.
Perennial Herbs: * please get an herb ring from the barn for bunch size.
Chives, Oregano, Thyme, and Sage
Green and Yellow Wax Beans:
There is a moderate pick of green beans but the wax beans are at their end.
PYO Hours: 1:30 - 7PM. (PYO begins 30 minutes before and goes 30 minutes beyond barn hours.)
Recipes
Suggested by Rebecca Batchie
For more recipes, check out the Fort Hill Farm Recipe Database
Crispy Ginger Rice with Leeks, Shiitakes, and a Fried Egg
From the Kitchn
INGREDIENTS
1/2 cup long-grain rice
3 tablespoons butter, divided
1 tablespoon vegetable oil
1 cup diced fresh shiitake mushrooms (you can substitute any mushroom you like)
1 heaping tablespoon minced fresh ginger
1 teaspoon minced garlic
1 cup thinly sliced leeks, white parts only
1/4 teaspoon red pepper flakes
1 teaspoon salt, divided
2 large eggs
2 tablespoons coarsely chopped fresh cilantro
INSTRUCTIONS
Cook the rice according to the instructions, and let it sit uncovered in the refrigerator a minimum of an hour and up to overnight. This allows the rice to dehydrate slightly and will make it crispier in the end.
In a 10- to 12-inch sauté pan, heat 1 tablespoon of the butter and the vegetable oil over medium heat until foaming. Add the shiitakes. Shake the pan once and let the mushrooms sit and caramelize for 2 minutes. Drop in the ginger.
Then add 1 tablespoon butter followed by the cooked rice. Press it into a thin layer over the surface area of the entire pan. Once you’ve pressed the rice out, leave it there, resisting the urge to shake or stir.
To the top of the rice, add the garlic, leeks, chili flakes, and 1/2 teaspoon salt. After about 3 minutes, turn up a little rice on the edge of the pan with a spatula. Assuming it’s started to take on a slight golden color and crispy texture, stir in the ingredients that were sitting on top and press the rice down again into a homogenous layer. Let it go another 2 minutes before removing it from the heat.
Cook the eggs and serve: In a 10-inch cast- iron skillet or whatever pan you prefer for cooking eggs, heat the remaining 1 tablespoon butter over medium heat until foaming. Crack the eggs on opposite sides of the pan. Cook gently about 2 minutes, until the whites are set. Sprinkle the eggs with the remaining 1/2 teaspoon salt.
Fluff the rice and serve under a runny egg. Garnish with cilantro. Serves 2.
Watermelon Cilantro Drink
Adapted from Kliipfit
Ingredients
3 cups watermelon chunks
1/8 cup chopped fresh cilantro, a few whole leaves reserved
1 cup pure coconut water
1 tbsp fresh ginger
1 tbsp lime juice
10 fresh mint leaves
Instructions
In a blender combine all the ingredients (except mint leaves) and blend smooth.
Now in some fancy glasses put some mint leaves, some fresh cilantro leaves and crushed ice.
Pour the drink from the pitcher slowly and garnish with a lime wedge
Serve chilled.