Farm News July 23, 2024
Our Farmstand is in full swing
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SPECIAL NOTE: Due to the road race in town …
There is *NO* farmers’ market this Saturday, July 27th, in New Milford.
But you can hop over to the Farm instead, or stock up on Tuesday, Thursday, or Friday!
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(PYO & Farmstand Hours):
Tuesday, Thursday, & Friday: 2 - 6:30 PM
Saturday: 8 am - 12:30 pm
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The farm plows on as we enter the last part of July, oblivious to the political turmoil all around us. We’ve seen a big uptick in weed growth and insect activity in the last few weeks that has kept us humming. Many of our worst pests are vertebrates. While we long ago solved our deer problem with a big ‘ol fence, unfortunately raccoons can crawl under it and birds fly over it. Both love corn, so we put a short electric fence around the corn, lots of scare eye ballons, and a gizmo that spits out blackbird distress calls every few minutes. Most often we are able to pick some nice corn out of the patch before the varmints get to it, and this is true of this week.
Julia and Danniella celebrate the abundant lettuce haul … always a feat in the heat of summer.
All in all, it’s shaping up to be a good season. Tomatoes are coming in strong along with plenty of basil thanks to the plant breeders who got us some disease resistant varieties to plant. The first peppers are coming in from a small planting in our high tunnel. Thanks to some timely watering, we’ve got a good crop of summer crisp lettuce to bring in. Summer crisps are a bit more heat tolerant than our spring varieties, which don’t do as well on long, hot summer days. They are wonderfully crisp and have good flavor too. Cantaloupes and watermelons are sizing up, and the fresh onions are in and going strong.
The gang brings in the carrots despite the drizzly morning.
On the downside, the potato crop is a bit disappointing due to foliar damage by Colorado potato beetles and later leafhoppers. There will still be good tubers, just a smaller yield. We are looking to get the digger out in early August to bring the first ones up.
We hope to see you at the farm or a farmers’ market soon,
Paul, Rebecca, and the Fort Hill Farm crew
Featured veg:
Fort Hill Farm Simmer Sauce: STILL ON SALE! … to the tune of Buy-One-Get-One (BOGO)! There is even a case discount for those of you looking for locally made, organic gifts. Made with our beautiful, perfectly ripe heirloom plum tomatoes and packed with herbs, this flavorful sauce can dress pasta or serve as a rich, flavor-boosting base for anything involving tomatoes. Stock up, because these prices are certainly temporary!
Ailsa Craig onions: these big, fresh sweet onions are great sliced thick, brushed with olive oil, and cooked on the grill; also yummy sliced thinly 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 or can be left on the counter to dry.
Tendersweet cabbage: this flattened disc-like cabbage is very popular with customers. The name does not lie- it's sweetly delicious and promises an endless supply of refreshing summer salads. It is also beautiful enough to cut in half and gift to a friend! Store up to 3 weeks in the fridge crisper. See recipe below.
Also available:
Head lettuce; salad mix; pea shoots; curly and lacinato kale; rainbow chard; purple, red (later in the week) and French Breakfast radish; cilantro, parsley (limited), dill, basil; scallions; red beets, chioggia beets and gold beets; Tendersweet and Red cabbage; garlic scapes; zucchini, zephyr, and Patty Pansummer squash; Asian and slicing cucumbers; heirloom and beefsteak tomatoes; sungold, artisanal, and red cherry tomatoes; rainbow and orange fresh carrots; broccoli; sprouting broccoli; German Extra Hardy garlic; jalapeño and shishito peppers (just coming in); eggplant (just coming in)
Coming Soon:
sweet peppers & eggplant
Pick Your Own:
Blueberries:
The heavy downpours Wednesday night put a quick end to the blueberries. Can’t wait for the bushes to grow bigger for next year!
Perennial Herbs:
There are HERB RINGS provided to establish the bunch size.
Chives and Oregano: trim long lengths from the base of the plant, leaving 1” behind
Sage: clip 4 - 6 inches from the largest stems
Thyme: clip 4-6 from the perimeter of the plant
Flowers:
We put the bouquets on SALE last week! There is a full selection of blossoms out there. Be sure to use the flower ring provided to establish the bunch size.
Recipes
Suggested by Rebecca Batchie
For more recipes, check out the Fort Hill Farm Recipe Database
Lebanese Slaw (Salatet Malfouf)
AUTHOR: SYLVIA FOUNTAINE | FEASTING AT HOME
YIELD: 4-6
DESCRIPTION
Simple Lebanese Slaw made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast.
INGREDIENTS
16 ounces shredded cabbage (1/2 of a large green cabbage)
1/2 teaspoon salt
2–3 scallions, sliced
1–2 garlic cloves, finely minced or use a garlic press
1/2–1 cup parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh dill, chopped
3 tablespoons olive oil
3 tablespoons lemon juice, and more to taste
1/2 teaspoon sugar
1–2 teaspoons zaatar (optional)
INSTRUCTIONS
Thinly slice or shred the cabbage and place in a large bowl with the salt. Toss. Add the scallions, garlic, herbs and toss again.
Pour in the olive oil, lemon juice and sugar and toss well. Taste and adjust lemon to your liking. You could let this stand 10-15 minutes after tossing, and then re-taste, letting flavors meld a bit.
Add zaatar to taste.
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