CSA july 20-22
J
U
L
Y
2
0
-
J
U
L
Y
2
2
GORMAN Farm COMMUNITY SUPPORTED AGRICULTURE
The Harvest Potatoes
Leeks Onions Beans Squash Cucumbers Carrots Lettuce Eggplant nnn
This is a lovely finishing salt. I loved it so much I couldn’t help passing it on! It can be found at Whole Foods.
z
From the Field
As we turn to the second half of summer we enter what I think of as the “Dog Days of Summer.” It’s the hot, sultry, cut the air with a knife kind of weather. While you find ways to beat the heat, know your farm crew is working tirelessly to keep up with production. In the fields we haven’t had a substantial rain that can give us an irrigation break even for a day; irrigation alone is a 3-4 hour job! As fall plantings are taking place now we look ahead to next year in the fields and start planning our cover crops and rotations for the 2017 season. This year has been very interesting in terms of bugs because some usual suspects (mostly the cucumber beetle and the harlequin beetle) that always are very present and difficult to manage have decided to reside elsewhere! In 8 years on these
z
soils we have never seen these two pests in such low numbers. You can’t just get away scotch free in farming, so the potato leaf hopper (pictured here) who feeds and sketletonizes foliage has gone to town on our beans and potatoes. We will have beans this week, but we should’ve had double the quantity and for successive weeks. The second planting of beans has been continuously ravaged the moment the seeds broke ground. While we are doing our best, we aren’t very encouraged for more beans. Watermelons and cantaloupes are very close to harvesting, a likely for next week! Last weekend we actually had to, for the first time ever, cover the melons to keep them out of sight from the curious crows. They are our largest pests and a real problem in our fields.
From the field to the table We have a mix of red, purple, and maybe some white potatoes this harvest. Many on the smaller side because of the leaf hopper. While they are not as big and beautiful as we were hoping, they are still considered a “new” potato. Characterized by thin, wispy skins and a crisp texture. They are young and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads. Goat Cheese, Leek, and Potato Galettes with Pistachio Crust -Bon Appetit This recipe is a must on my list of things to try! Maybe it’s the allure of combining ingredients like leeks, pistachios, goat cheese and honey. While meant to be eaten with a side salad for dinner, the Bon appetit kitchen ate them for breakfast! http://www.bonappetit.com/recipe/goat-cheese-leek-and-potato-galettewith-pistachio-crust
•
Grilled Zucchini and Leeks with Walnuts and Herbs
•
2 large zucchini (about 1 lb.), halved lengthwise ½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
Preparation •
We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy. -Bon Appetit
Ingredients Servings: 4 • ⅓ cup walnuts • 1 garlic clove, finely grated • 2 tablespoons fresh lemon juice • 5 tablespoons olive oil, divided • Kosher salt and freshly ground black pepper • 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
•
•
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper. Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini. Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.
U
L
Y
2
0
-
J
U
L
Y
2
2
GORMAN Farm COMMUNITY SUPPORTED AGRICULTURE
The Harvest Potatoes
Leeks Onions Beans Squash Cucumbers Carrots Lettuce Eggplant nnn
This is a lovely finishing salt. I loved it so much I couldn’t help passing it on! It can be found at Whole Foods.
z
From the Field
As we turn to the second half of summer we enter what I think of as the “Dog Days of Summer.” It’s the hot, sultry, cut the air with a knife kind of weather. While you find ways to beat the heat, know your farm crew is working tirelessly to keep up with production. In the fields we haven’t had a substantial rain that can give us an irrigation break even for a day; irrigation alone is a 3-4 hour job! As fall plantings are taking place now we look ahead to next year in the fields and start planning our cover crops and rotations for the 2017 season. This year has been very interesting in terms of bugs because some usual suspects (mostly the cucumber beetle and the harlequin beetle) that always are very present and difficult to manage have decided to reside elsewhere! In 8 years on these
z
soils we have never seen these two pests in such low numbers. You can’t just get away scotch free in farming, so the potato leaf hopper (pictured here) who feeds and sketletonizes foliage has gone to town on our beans and potatoes. We will have beans this week, but we should’ve had double the quantity and for successive weeks. The second planting of beans has been continuously ravaged the moment the seeds broke ground. While we are doing our best, we aren’t very encouraged for more beans. Watermelons and cantaloupes are very close to harvesting, a likely for next week! Last weekend we actually had to, for the first time ever, cover the melons to keep them out of sight from the curious crows. They are our largest pests and a real problem in our fields.
From the field to the table We have a mix of red, purple, and maybe some white potatoes this harvest. Many on the smaller side because of the leaf hopper. While they are not as big and beautiful as we were hoping, they are still considered a “new” potato. Characterized by thin, wispy skins and a crisp texture. They are young and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads. Goat Cheese, Leek, and Potato Galettes with Pistachio Crust -Bon Appetit This recipe is a must on my list of things to try! Maybe it’s the allure of combining ingredients like leeks, pistachios, goat cheese and honey. While meant to be eaten with a side salad for dinner, the Bon appetit kitchen ate them for breakfast! http://www.bonappetit.com/recipe/goat-cheese-leek-and-potato-galettewith-pistachio-crust
•
Grilled Zucchini and Leeks with Walnuts and Herbs
•
2 large zucchini (about 1 lb.), halved lengthwise ½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
Preparation •
We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy. -Bon Appetit
Ingredients Servings: 4 • ⅓ cup walnuts • 1 garlic clove, finely grated • 2 tablespoons fresh lemon juice • 5 tablespoons olive oil, divided • Kosher salt and freshly ground black pepper • 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
•
•
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper. Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini. Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.
