Yep, lots of rain again! We were actually starting to think about irrigation in the field so we are happy to have some rain. These past couple of days have been rather coldish and we have noticed that the vegetable are growing a bit slower. The tomatoes and the peppers in the hoophouse are growing well and we can definitely see the difference between the tomatoes and peppers in the field and the ones in the hoophouse. Here are some picture of the hoophouse. We planted one row of tomatoes in the center lane, and two rows of peppers on each side of the tomatoes. The tomatoes are trellissed and the peppers will also.
We are now officially full for the season, so we are taking names for the ‘waiting’ list for next year. We really enjoy this year’s CSA and we will definitely be growing vegetables for CSA members next year (and the year after, and the year after, and the year after…). Registration for next year is now open to everyone but we are saving enough spots in the CSA until the last pick up to make sure that everyone from this year’s CSA have priority. The 2011 registration form will be available soon on the website.
We were happy to seed our cover crop on next year’s plot this monday before the heavy rain. A mix of rye and clover as well as a mix of oats, peas, and vetch have been seeded so as to provide a cover of the ground for this fall, this winter and in the case of rye, for next spring. The cover crop will be disced down before we need to plant the vegetable crop.
Alright, so the vegetables this week: CARROTS (yeah)! We are very happy about the carrots: they look great and taste great, hope you enjoy them as much as we do! Garlic is wonderful as well and the beans just keep giving.
Here’s a beans recipe I found from Farmer John’s cookbook.
BEAN SALAD with walnuts and shaved Parmesan in Lemon Dressing
- 1/4 cup coarsely chopped walnuts
- 1 lb of beans (this is just about what you get in your basket each week)
- 1 teaspoon salt
- freshly ground black pepper
- 1 1/2 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
- 3 tablespoon oil (sunflower oil would do great)
- 4 oz Parmesan cheese, thinly shaved (about 1/2 cup)
1. Toast the walnuts in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant. Immediately transfert the nuts to a dish to cool.
2. Trim and steam the beans until tender, about 3 to 5 minutes. Transfer the beans to a colander and run cold water over them .
3. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.
4. In a small bowl, whisk the lemon juice and oil until well combined. Pour this mixture over the beans. Gently scatter the Parmesan shavings on top.
And also, the marjoram!! Marjoram is part of the mint family and is actually a type of oregano. It is good fresh and dried and best if added in the dish at the last moment. Goes well with cabbage, beans and fish dish. I really like to make salad dressing in a mason jar and add marjoram and let it infuse a little in the dressing. Ancient Greeks were the most known civilization for using marjoram: it is full of antioxidant and was used amonsgt others to cure headaches and clear sinuses. Also, try adding it to bean salad if you are feeling adventursome.
Alright, hope you have a good week. We will be busy this week at transplanting the last of the transplants for this fall.