Summer on Blast
Hi everyone! Hope you had a fantastic July 4th holiday full of fireworks, friends, food and family. We got to spend time with a bunch of our farmer friends, which is so important to our sanity and well-being. It helps us remember that other people are also making mistakes and trying new things, and that everyone is also hot, sweaty and mildly delirious. We've been a bunch of hot doggies in this unseasonable heat!
There are lots of fun new summer vegetables that are ready to harvest and eat this week. It's exciting to see them all on our farm for the first time. Last year we grew only a few crops in mass quantities so that we could harvest and sell them all at once. It's so fun having bits of everything instead! It makes me feel much more inspired to cook, even on hot droopy nights. It really does feel like the peak of summer bounty is right around the corner.
We have been lacking in rain in the past couple of weeks, so keep your fingers crossed for us. We like to watch thunderstorms roll in on our front porch, and lately we've been watching them roll right by...Luckily, we have a great irrigation system that helps keep the plants hydrated during dry times. While it serves its purpose, it's no substitute for the real dealio - we need some real rain to help loosen up the soil and stimulate the soil microbes that will break down our mulched up cover crops.
So, as usual, it's a mixed bag of things going right and things going wrong, but hey, we can't control nature. It's deeply humbling and I (try) to feel grateful for daily reminders of this, even when it comes in the form of deer eating our hot pepper plants because they're thirsty (of course it was the fancy hybrid ones, only the most picky deer in these parts!)
As always, glad to have you along for the ride!
What We're Eating
New Potatoes with Pesto
I don't eat pasta, but I'm really into eating pesto. Solution = put pesto on everything else. Lately that includes our new potatoes! We lightly boil the potatoes (wash them carefully - their skin is super delicate) until they're fork-tender and then drain them. Then we cover them in homemade pesto and eat the heck out of them! Because the potatoes are so creamy, stirring them with the pesto breaks them down a little bit and creates a sort of "sauce." It's divine.
Here's our go-to pesto recipe:
1 or 2 bunches of basil
Lots of parmesan cheese (or nutritional yeast)
Handful of walnuts
1-2 cloves garlic or a few garlic scapes
Salt and pepper
1/4 - 1/2 cup olive oil
Combine all ingredients in a blender or food processor. Adjust proportions to taste and to get desired texture. Put on top of everything!!
- There will be no pick up on Wednesday July 25th
- Don't forget to return your used boxes. Better yet, bring a reuseable bag with you when you pick up your share - that way, you can leave the box there!
- Check out all of the different "Departments"/"Stores" on Small Farm Central - there are often new items in each one each week!
- Joanna and Bryan