Let’s talk
weather. We’ll get past the
sensationalizing of the weather we see in the media talking about scraping your
windshield. We are talking about critical aspects of plant growth, and by
extension, food production. The crops we grow have varying temperature
sensitivities and tolerance to frost and freezing temperatures. We can go to
the field with the spring crops mentioned last week knowing they have some
tolerance for frost. The normal last frost date for Scott County is May 10,
give or take a few weeks. Several years ago, the last frost was April 17
although we did not know that until mid-May passed. The following year it was
May 21. As May begins, we look at
long-range forecasts to help us to decide when to start hardening off the
plants.
The plants started in the greenhouse
grow at a steady temperature with no wind. They are planted close together in
the trays somewhat supporting each other as they stretch out and up with their
new leaves reaching for more light. We put the trays of plants on a wagon just
outside the greenhouse and let them become accustomed to wind, rain, and cool
nights for a week or so. This time of year the daily temperature swings can be
30 to 40 degrees. This will toughen the stem and reduce transplant shock of
being placed in the soil, equally spaced apart in the row. If the weather looks
like frost we can roll the wagons inside the barn overnight to protect them.
Frost is a unique phenomenon that
occurs when the dew point is close to freezing and the temperature approaches
freezing. The ground is warmer than the air and the soil is moist. As the
moisture is released into the air (evaporation), aided by transpiration of the
plants (transpiration is a plants version of exhaling during respiration), a
microclimate near the surface is formed which turns this moisture into tiny ice
crystals on the surface of the leaves. Water expands during the freezing
process, which ruptures the cell walls on the surface of the leaves,
effectively killing the tissue of the plants that are not tolerant of such
action.
We also gauge several other factors
in whether frost will form or not, as sometimes the dew point and temperature
prediction would indicate frost. If windy conditions prevail, this effectively
stirs the layers of air in the atmosphere preventing that microclimate at the
surface from developing. The trickier pattern to explain is how cloudy skies
prevent radiational cooling at night. Based on the law of physics that for
every action there will be an equal and opposite reaction, the earth releases
the radiant heat it gained all day, all night. If the skies are clear, this
energy is effectively pulled back into space, super cooling the air just above
the surface of the earth. Cloudy skies prevent this radiational cooling effect
from happening, thus trapping the heat near the surface of the ground.
Farmers talk about frost settling in
the low spots. Because these various factors are more likely to occur in low
spots versus up on the ridges, we avoid those low areas for the early plantings
of sensitive crops. This can actually be a benefit to those same crops if we encounter
extreme heat in mid-summer. Also keep in mind, it is generally 5 degrees cooler
in the country than it is in town. This has to do with all the concrete and
asphalt collecting radiant heat during the day, and moisture not being retained
by concrete as it is by soil. Also the cars, industrial heat/air handling
systems, and tree-lined streets and yards alter the whole microclimate at the
soil level.
Anytime the forecast is below 37
degrees F, frost is a possibility and we monitor it very closely. Some predictive
forecast models called for 32 degrees Monday morning. Thirty-two is a magic
number. The water in the plant freezes, the ice formation ruptures the cell
walls, end of plant. Nothing we can do. If it is frost, we can spray water on
the plants before sunrise, which warms the surface of the leaf with 55-degree
water thus avoiding ice crystal formation. We have avoided the temptation to
have early crops because of the long range forecast a few weeks ago, but we do
have some green beans, sweet corn and early tomatoes out, cross your fingers!
Fresh Asparagus
Bok Choy lovers know to eat both the stalk and the leafy greens,
either together in a dish, or chopped and prepared separately. Store
refrigerated in a closed container, leaves will wilt slightly prior to the
stalk, but it is to be expected and taste will not change. Long viewed
as a specialty item, bok choy is becoming better known and well liked as our
menus and palates expand.
Try a simple stir-fry by sautéing
some garlic or onion in olive oil or butter; add the chopped white stalks, then
a few minutes later add the chopped green leaves. When wilted, but still crunchy, add a dash of
sesame oil. Enjoy as a nice side dish
with fresh garden flavor.
To prepare for cooking, cut or tear
the heavy stem from the leaf. You can
either leave the leaves whole if your cooking time is long enough to let the
leaf become tender – or you can cut your leaves into strips for faster cooking. Kale can be stir-fried, steamed, braised, or
oven roasted for kale chips.
Salad Lettuce
Popcorn
Strawberries
Sweet Potatoes
Radishes
Recipes to Enjoy
Aspargus & Creme Fraiche "Crepe" thanks to a CSA member for sharing one of her delicious recipes!
2 eggs
Sea salt
and freshly ground pepper, to taste
Butter,
to coat the pan
3 spears
fresh asparagus, steamed or roasted
2 dollops
of crème fraiche
Generous
pinch of smoked paprika
Beat
the eggs lightly in a small bowl. Season with salt and pepper; set aside.
Melt a thin pat of butter in a small
non-stick skillet over medium heat. Add the eggs, and swirl the pan, lifting
edges with the tip of a butter knife so any uncooked egg can flow underneath.
When the top of the eggs look mostly cooked, add the crème fraiche, sprinkle
with the paprika, and place the asparagus on top and. Fold the right third of
the egg over the filling, then fold the left third of the egg on top to close
the omelet (kind of like the way you would fold a sheet of paper in thirds).
Let cook for 30 to 60 seconds more, just until the crème fraiche starts to ooze
out. Transfer to a dish and serve immediately.
Penne with Shrimp, Asparagus, and Feta
adapted
from a Martha Stewart recipe, a timesaver by cooking the shrimp and asparagus
with the pasta!
Coarse
salt and ground pepper
12
oz penne rigate (ridged)
1
lb asparagus, trimmed, cut into 1-inch lengths
1
lb peeled and deveined frozen shrimp, thawed
3
T olive oil (preferably extra-virgin)
2 T fresh
lemon juice
2 garlic
cloves, minced
1
C crumbled feta (4 ounces)
¼ C thinly sliced fresh mint leaves (for
garnish, optional)
In
a large pot of boiling salted water, cook penne 5 minutes less than al dente.
Add asparagus; cook 3 minutes. Add shrimp; cook 2 minutes. Reserve ½ cup pasta
water; drain pasta mixture, and return to pot.
Sesame Red Curry Chicken with Bok Choy & Sweet Coconut Rice
Our thanks
to a CSA member for this yummy recipe she shared using bok choy
4
C chopped bok choy (1-2 medium large heads)
1
red bell pepper, seeded and diced
1
lb. skinless, boneless chicken breast halves
salt
and pepper
½
C chicken broth
½
C sake (rice wine)
2
tsp sesame oil
1
T minced fresh ginger
1
T red curry paste
¼
- ½ C sweetened flaked coconut
2
C rice
2
(14 oz) cans coconut milk
Arrange bok choy and red pepper in
bottom of slow cooker. Season chicken
all over with salt and pepper and place on top.
In a small bowl, whisk together
broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cook low for 6-8 hours or high for 3-4 hours. Cook rice in coconut milk. In a small skillet toast coconut flakes, 5-8
minutes. Stir toasted coconut into
cooked rice, set aside. Spoon rice onto a serving platter, or individual bowls,
and top with chicken, vegetables and sauce from crock-pot.
Steamed Kale, kale recipes from Capay Farm Shop
1 bunch kale, rinsed
1 cup water
salt
1 bunch kale, rinsed
1 cup water
salt
olive oil or lemon juice
Strip kale leaves off stem and chop
loosely. Put into a covered pot and add the water. Steam until kale is
tender, about 5 minutes or to your liking. When done, carefully pour out. Serve
kale on a plate sprinkled with salt and olive oil or lemon juice. If you have
left over, keep it in the refrigerator overnight. It is great the next day as a
ready-made cold salad.
Green Drink
4-5 leaves kale
1-2 bananas (depending on how sweet you like it)
1 apple
2-3 C water
4-5 leaves kale
1-2 bananas (depending on how sweet you like it)
1 apple
2-3 C water
Wash kale, leave stems on. Peel
banana, and core apple. Place in high-powered blender with the water and blend.
Makes about 1-2 quarts, and best when cold.
