Farm News June 4, 2024
Our Farmstand is in full swing
(PYO & Farmstand Hours):
Tuesday, Thursday, & Friday: 2 - 6:30 PM
Saturday: 8 am - 12:30 pm
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Just when farmers think farming can’t get any crazier, the calendar flips to June and the frenetic pace of May kicks up a notch. Planting and field prep are still in full swing. We planted the sweet potatoes and winter squash and are looking to get the peppers and eggplant in the ground when we catch a cloudy day. These crops can be sensitive to overheating when they first go in the ground, and it helps to put them in on a cloudy day before a rain.
CJ and Julia show off their berries from the strawberry patch.
The late-spring harvest is looking good and has brought us loads of beautiful salad mix and arugula. We will likely take a break from arugula production in July and August, so enjoy this spicy salad spiker while available. Our greenhouses have been pumping out kohlrabi, fennel, celery, and basil for most of May. Newcomers to the harvest party are scallions, parsley, dill, some of the loveliest Chinese cabbage we’ve grown. For those of you eager for a garlic fix, the first of the garlic scapes are poking up this week. Scapes are the flowers of our hard neck garlic, and they make a great fresh garlic green for sautés and are especially delicious in basil and garlic scape pesto. Spinach is back on the menu, and at the farmstand you will start to see hints of the first cherry tomatoes, tomatoes, and even summer squash in the near future.
Dana caught this unusual cloud pattern the other day. It could be titled “The Birth of Guarding Mountain.”
Strawberry season is peaking now! We have plenty of berries with no limits. Make an outing to the farm and get some juicy red ripe berries while they are here. The main crop of berries lasts only for another week to 10 days and best picking will be this week. Pick your own hours are the same as our farmstand hours (see above or on our web site). Picking is open in all weather except thunderstorms, so don’t let the showers forecast for later in the week deter you.
We hope you enjoy the harvest.
Paul, Rebecca, and the Fort Hill Farm crew
Featured veg:
Strawberries: Holy ripe fruit! The strawberry crop is currently packed with ripe berries. The patch is peaking, and there should be plenty of berries to pick this week. Come earlier in the week for best picking. Thanks to everyone for cooperating with our efforts to place folks in the areas for best picking. We are working hard to reduce squashed berries and make it a pleasant experience for all. Please walk carefully in the patch.
Basil: We’re wrapping up the early greenhouse crop and segueing to the high tunnel planting. It’s delightful to have basil so early! It makes a great pesto, or pair with the very first heirlooms. Basil stores best like a bunch of flowers—put in a vase in indirect light, or wrap in a damp cloth on a shady countertop. DO NOT put in the fridge. Before a devastating new disease came along (downy mildew), basil used to be one of our most reliable crops. Now advancements in breeding have infused new life into the crop, at least for some of the summer, before its resistance to downy mildew breaks down. In short, enjoy it while we have it!
Also available:
Head lettuce; salad mix; arugula; pea shoots; curly and lacinato kale; rainbow chard; kohlrabi, fennel, baby bok choy; red and French Breakfast radish; cilantro, parsley, dill, basil; escarole; carrots; spinach (new patch just coming in); sprouting broccoli (as available); purplette onions (as available); radicchio; scallions;
Coming Soon:
Summer squash
Pick Your Own:
STRAWBERRIES!
How Does PYO Strawberries Work?
1. Read www.forthillfarm.com/visit before arriving.
2. After parking along the fence, walk to the Green tent to pick up quart containers (signs will clearly guide you).
3. Pick ripe, red berries only (we'll show you where to pick).
4. Head to the barn to pay and stock up on the week's veggies. (You will need to pre-pay if your picking will take you past Farmstand hours.)
Recipes
Suggested by Rebecca Batchie
For more recipes, check out the Fort Hill Farm Recipe Database
Strawberry Basil Tiramisù
Recipe by Thaiis FK
A fresh summer take on the tiramisù strawberries and a hint of basil.
Prep Time 30 mins
Assembly Time 20 mins
Servings: 6 people
Ingredients
For the macerated strawberries
9 oz. or 250 g strawberries
1.75 oz or 50 g sugar
.7 oz or 20 ml lemon juice (half a lemon)
6 big basil leaves
2.7 oz or 80 ml almond milk or another milk of your choice
For the mascarpone cream
2 eggs
2.8 oz. or 80 g sugar
9 oz. or 250 g mascarpone cheese
Few drops of vanilla extract
7 oz or 200 g savoiardi biscuits (ladyfingers)
For decoration
Strawberries
Basil leaves
Instructions
For the macerated strawberries
Cut the strawberries in small cubes or lengthwise in thin segments. Break with your hands the basil leaves into tiny pieces.
Place the strawberries in a bowl with the rest of the ingredients, mix well, seal and let the macerated strawberries rest for at least an hour, but I recommend leaving them overnight.
For the mascarpone cream
Separate the yolks from the whites and place them into two different bowls.
Add a pinch of salt to the egg whites and start whipping them until they will form soft peaks.
Add the sugar and vanilla extract to the egg yolks and whip until the egg cream will have an airy texture and will have turned almost white.
Mix the mascarpone cheese into the egg cream until fully incorporated.
Gently fold the egg whites into the mascarpone cream.
Assembly
Sieve the macerated strawberries to separate the juice. Add the almond milk to the juice. This strawberry juice will be used to wet the savoiardi.
Layer up into your desired container the mascarpone cream, the wet savoiardi biscuits* and the macerated strawberries. Finish up the layering with the mascarpone cream.
Decorate with fresh strawberries and basil leaves.
Store in the refrigerator and eat it within a couple of days.
Notes
*Since the strawberry juice is cold, you will have to soak the ladyfingers a little longer than with the coffee mixture. Anyway, be careful not to get the biscuits soggy, it will ruin the dessert.
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