Early Season Crop Report
Periodically throughout the season we like
to give you a glimpse of how the crops are progressing and how the farm is
fairing from the weather we are getting. The annuals are delayed by the
excessively wet April and the perennials are a bit behind normal, whatever
normal means. With a strong El Nino in the Pacific again this year, severe
lingering cold winters may be the new
normal. All in all, we are off to a great start, just a few weeks delayed
in some crops getting underway.
Our new seeding room performed as designed
with a special chamber for germination we constructed, and we see excellent
germination yields with the delicate little seeds. The soil mix contains some
of our homemade compost which can be a little tricky to get the blend just
right, and this year the transplants are going to the field with great color
and a strong stem and root ball. Uniformity in plant size helps us adjust the planting
implements such that the plants go into the ground at the right depth and
spacing within the row, appropriate to the species. Some of the early season
crops, like spinach, beets, peas, and radish, do not transplant well and must
be direct seeded. These, along with the lettuces, kales, cabbages, broccoli,
and other such items all went into the ground during a handful of short
window(s) of opportunity in mid-April and early May. The Mycorrhizae fungi in
the soil are doing a good job helping the roots feed the plants and beneficial
insects seem to be keeping most potential pests at bay. Faster maturing crops
are coming ready for your shares now, and you should see something new each
week as we progress into the summer.
Once we were caught up with the frost
tolerant plantings it was immediately time to get the “summer stuff” out. We
were scarily hot and dry earlier this month, but it did allow us to get the
fields prepped for planting, and then setting out the first of several
varieties of squash, tomato, pepper, melons, green beans, and the favorite
sweet corn. There are no biological or natural enemies to control cucumber
beetles for us Kentucky cucurbit farmers, so after planting we loosely stretch
50 foot wide thin mesh fabric across several rows to physically keep the adult
beetles away from the tender young plants. (We don’t like to think about the
highly toxic compounds most commercial farmers are “recommended” to use.) The
row cover stays on until the crop begins to flower, then is removed to allow
the bees to pollinate them. Squash have male and female flowers and are only
open and viable for one day. The bees are the vehicle to put the pollen where
it goes. If this does not happen, no squash, melons, or cucumbers! We are
grateful to host one of Beekeeper Nick’s bee yards, and he says the bees like
being here.
This condensed and busy planting season
also includes sowing prior crop fields in legumes like alfalfa and clover for
subsequent grazing, hay, or cropping. Organic corn for the chickens has to be
planted somewhere. Some of the prime alfalfa fields are being baled right now for
the first of several cuttings we hope to get this year. From here on out during
hay season, we are checking the weather on our phones, dozens of times a day to
monitor the possibility of rain, to decide when to cut the next field, and when
it is dry enough to rake and bale.
The heritage turkey hatch is going great,
the brooder room upgrade over the winter is performing as planned, and the
pastures are lush and fantastic this time of year for grazing. For those with
egg shares, know that the small pullet eggs are a true treat, the compact
flavor of the firm texture is phenomenal. Don’t let the smaller size fool you, and
as the hens mature the egg size increases.
We have a great crop of young people helping
out in the packing shed, working at the markets, and delivering shares – most having
their first experience on an organic farm. Just as UK Coach Calipari says, it
is a lot of responsibility to bring dynamic young people together with high
expectations of performance demanded of them, and help them grow and learn from
experiences they never imagined they would have.
All-in-all, we are off to a good start
albeit many things are a couple of weeks behind “normal”. Enjoy each crop when
it is in its prime (asparagus and strawberries have been great the last couple
of weeks!) as we are really just getting started.
In Your Share
Asparagus
Lettuce
Salad Mix
Spinach
Strawberries
Sweet Potatoes
Purple Top White Turnips
Recipes
Roasted Sweet Potato, Goat Cheese
& Spinach Sandwiches Thanks to a CSA member for sharing this
recipe she adapted from thekitchn.com, and describes as “yummy with spinach!” Makes 4
sandwiches.
2 medium-sized sweet potatoes (3/4 - 1 pound total), scrubbed
clean
1/4 packed C sun-dried tomatoes packed in oil
3 oz goat cheese
8 slices hearty whole-grain bread
1-2 tsp honey
a few handfiuls spinach
Heat oven to 400°F. Brush a baking sheet with some of the oil
from the tomatoes and set aside. Slice the sweet potatoes into rounds 1/4"
to 1/2" thick. Lay them on the baking sheet in a single layer. Brush the
tops with more oil, and sprinkle with salt. Bake until the rounds are browned,
tender, and look toasted on the undersides, 20 to 25 minutes. Remove from the
oven and let cool. Meanwhile, mince the tomatoes into small pieces, and then
mash them into the goat cheese in a small bowl. Set aside. To assemble, spread
two slices of bread with a tablespoon of the tomato-goat cheese mixture. Add a
layer of sweet potato rounds to one of the slices, overlapping them slightly.
Drizzle a little honey over the sweet potatoes. Top with a handful of spinach
and the second slice of bread. Repeat as needed to make more sandwiches. Eat
immediately or wrap the sandwiches and eat within 4 hours. Ingredients can be
prepared ahead and kept in the refrigerator for up to one week.
Crustless Sweet Potato, Goat Cheese and Rosemary
Quiche Thanks to a
CSA member for sharing this quiche recipe from wellplated.com, makes 6 servings.
2 T extra
virgin olive oil, divided
1 large
or 2 small sweet potatoes (about 1 pound)
3/4 tsp
kosher salt, divided
1 large
yellow onion, thinly sliced
4 large
eggs
2/3 C
milk
1/4 tsp
ground nutmeg
4 oz goat
cheese, crumbled
1 T fresh
rosemary, chopped
Wash and
peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces
with 1½ T olive oil and ½ tsp kosher salt. Spread on a baking sheet in a single
layer, then roast at 400°F until soft, about 20 minutes. Set aside. Reduce oven
temperature to 375°F. In a large skillet, heat the remaining ½ T olive oil over
medium. Add the sliced onions and cook, stirring occasionally, until soft and
golden, about 20 minutes. Set aside. Layer the sweet potatoes in the bottom of
a greased pie plate, then sprinkle the caramelized onions, goat cheese, and
rosemary over the top. Whisk together the eggs, milk, nutmeg, and remaining ¼ tsp
kosher salt. Pour the egg mixture over the quiche, then carefully place the
quiche on a large baking sheet. Bake at 375°F for 45 to 55 minutes, until the
quiche puffs up and just barely jiggles. Remove from the oven and let sit 10
minutes. Serve warm or at room temperature.
Fresh
Strawberry Cobbler Thanks to a
CSA member for sharing this delicious recipe, her family now calls it her “signature
dessert!”
2 ½ C fresh
strawberries
1 c sugar
1 C all-purpose
flour
2 tsp baking
powder
½ tsp salt
1 C milk
½ C butter,
melted
Cream (whipped
cream or ice cream, if desired)
Wash and hull
fresh strawberries. Put aside in a bowl. Heat oven to 375°F. In large bowl,
stir together flour, sugar, baking powder, salt and milk. Stir in melted butter
until blended. Spread in ungreased 8-inch square pan. Spoon strawberries over
batter. Bake 45 to 55 minutes or until golden. Serve warm with cream.
Simple Sweet Potato Salad, serves 6 (foodnetwork.com)
2 C medium-diced sweet potatoes
½ C raisins
2/3 C finely diced red onions
1/3 C finely diced celery
2 tsp freshly grated ginger
½ C mayonnaise
1 T finely chopped parsley
Salt and pepper to taste
Cook potatoes in
boiling water until they are fork tender. Drain and let cool completely.
Meanwhile, soak the raisins in hot water for 15 minutes, then drain. Combine
all ingredients by folding together thoroughly but gently. Allow salad to chill
in refrigerator for 24 hours before serving.
Braised
Turnips with Poppy-Seed Bread Crumbs,
Serves 4 from Gourmet Magazine
3 T unsalted butter
2 lb. medium turnips, peeled and cut into 1-inch wedges
1 ½ C water
1 T fresh lemon juice
2 T extra-virgin olive oil
1 garlic clove, minced
1 C fine fresh bread crumbs from a baguette
1 T poppy seeds
1 T chopped flat-leaf parsley
Melt butter in a 12-inch heavy skillet over medium heat,
then add turnips, water, lemon juice, and ½ tsp salt and bring to a boil.
Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and
stir turnips, then briskly simmer, uncovered, until all of liquid has
evaporated and turnips are glazed and just tender, 20 to 35 minutes. For
breadcrumbs, heat oil in a large heavy skillet over medium heat until it
shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add
bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to
5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle
bread crumbs over turnips.
Asparagus
and Strawberry Salad, (tasteofhome.com)
¼ C sugar
2 T cider vinegar
1 T poppy seeds
1½ tsp sesame seeds
¾ tsp grated onion
¼ tsp salt
1/8 tsp paprika
1/8 tsp Worcestershire sauce
¼ C vegetable oil
1 lb fresh asparagus, trimmed
1 pint strawberries, hulled and sliced
¼ C crumbled blue cheese, feta, or goat cheese (optional)
In a jar with tight-fitting lid, combine the sugar, vinegar,
poppy seeds, sesame seeds, onion, salt if desired, paprika and Worcestershire
sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and
refrigerate 1 hour.
In
a skillet, cook the asparagus in a small amount of water until crisp-tender,
about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour.
Arrange the asparagus and strawberries on a serving plate; sprinkle with cheese
if desired. Pour the dressing over all.
