- · Carrots
- · Beets
- · Lettuce
- · Spinach
- · Chinese broccoli
- · Kale or chard
- · Shallots
- · Mint, dill or cilantro
We have continued on the water path. It may turn out to be less critical this week as we are expecting rain. Each new bed we plant needs to have water lines laid and checked for quality and often replaced again. It is time consuming and a lot of walking as we lay the lines. Often we encounter broken pipes and Juvencio has to stop what he is doing and replace the pipe.
In the midst of planting and tilling and composting our 40 year old pump to our well went on the blink. We managed to get our pump replaced. Replacing the pump was an unexpected expense but a huge improvement with the new pump working at 25 gallons per minute instead of the almost 40 year old pump working at 11 gallons per minute. It was a bit hairy for the last 2 weeks as our pump would switch off many times a day and we were never quite sure we could get it to kick back on. Now we are set for the next 30 years.
(Hover over the photo to read the caption)
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It is amazing that after all these years farming it continues to be full of new challenges as well as like ground hog day with those repeating over and over. This is the hardest time to have enough produce. The winter crops are all gone, the spring planted crops have produced on over drive and are going to seed and we sit waiting for the outside crops to grow. The peas are in full bloom with small peas dangling from the vines, but still not quite ready to harvest. The lettuce planted in the field in early April is almost ready to harvest while the last of the greenhouse planted lettuce will be pulled today. Farming is a fine balance and risky business.
Rachel has been a great help to us. She is a Catlin Gable senior who is doing her senior project with us this spring. As she gets ready to graduate and head off to college she is spending 3 weeks with us learning about food production and the hard work of farming. She has helped, plant, weed, seed and sell at the farmers market. She will be around for another few days so hopefully you’ll get a chance to say “hi”.
Over 200 cherry tomatoes made it into the ground over the last couple of days. We planted each one with a healthy dose of Steve Solomon’s Complete Organic Fertilizer. We mix our own and have found it increases production dramatically. The recipe is as follows:
Organic Fertilizer Recipe
Mix uniformly, in parts by volume:
4 parts seed meal*
1/4 part ordinary agricultural lime, best finely ground
1/4 part gypsum (or double the agricultural lime)
1/2 part dolomitic lime
4 parts seed meal*
1/4 part ordinary agricultural lime, best finely ground
1/4 part gypsum (or double the agricultural lime)
1/2 part dolomitic lime
Plus, for best results:
1 part bone meal, rock phosphate or high-phosphate guano
1/2 to 1 part kelp meal (or 1 part basalt dust)
1 part bone meal, rock phosphate or high-phosphate guano
1/2 to 1 part kelp meal (or 1 part basalt dust)
We hope to get the eggplant, stuffing peppers, leeks and pole beans in the ground this week. We have the winter squash ready as well but the dreaded striped cucumber beetles are back. For those who have been with us for a few years you may remember 2008. That was the last time we faced an invasion of this proportion. These small, somewhat pretty beetles are heinous. They come in droves and one plant can be attacked by as many as 50 beetles. They especially love curcubits (squash and cucumber family) but they will attach beans, flowers, and more. This will be an epic battle as we arm ourselves with all the organic products we can muster. The problem with these devils is that they not only affect the plant and kill it but if the plant survives they eat the flower and fruit as well.
Well, off to harvest . . . by the way time to sign up to help with the harvest. Peas will be here next week and we need all members to chip in. You are asked as part of your membership at la Finquita to work twice a season. The easiest way to help is come and help harvest. We start at around 0700 and finish when the work is done, usually by noon. You can bring your kids but one adult needs to supervise them while another helps with the harvest. We want kids and families to be exposed to how food is produced and to enjoy the outdoors but really helping requires your full attention and those little guys can only attend for so long. Please come ready to work as you are an integral part of how our farm runs. There is a sign-up sheet in the barn, so check your calendars and put on your boots and come out and see what farming is like.
Beet with Sesame Vinaigrette
1 pound beets (after cooking there should be about 2 cups)
6 tablespoons mild olive oil
2 teaspoons Oriental sesame oil
2 tablespoons fresh lemon juice
2 teaspoons sesame seeds, additional for garnish
salt and pepper to taste
Trim tops from beets, leaving about ½ inch from the beets, so that they don’t bleed too much. Put the beets in a pot and cover with cold water. Heat to boiling, then reduce the heat and simmer uncovered until tender. Pour off most of the hot water and add cold water to the pot. Peel the beets while they are still warm. Or you may rub the beets with a little oil and bake them in a covered pan at 350 until tender. If the beets are large, cut them into ¼ inch slices. If they are small, cut them into 4 – 8 wedges. Place the beets in a large mixing bowl.
Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat. Sprinkle more sesame seeds if you like and serve.
BEETS AND CARAMELIZED ONIONS WITH FETA
2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)
2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)
3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
Gourmet
September 2003
September 2003
Swiss Chard Stalk and Tahini Dip
1 lb Swiss chard stems, coarsely chopped
2-4 garlic cloves, mashed
1/2 c tahini
1/4-1/2 c. fresh lemon juice
salt
1 Tbs olive oil
1/4 c. toasted pine nuts (optional)
1 Tbs fresh finely chopped fresh mint (optional)
Boil the stalks in salted water until quite tender; drain. Transfer
to a food processor and puree. Add the garlic and process until well
blended, then add the tahini and salt to taste. With the machine
running, slowly add the lemon juice. Transfer to a wide bowl and
drizzle with the olive oil and garnish with pine nuts and mint if
desired.
1 lb Swiss chard stems, coarsely chopped
2-4 garlic cloves, mashed
1/2 c tahini
1/4-1/2 c. fresh lemon juice
salt
1 Tbs olive oil
1/4 c. toasted pine nuts (optional)
1 Tbs fresh finely chopped fresh mint (optional)
Boil the stalks in salted water until quite tender; drain. Transfer
to a food processor and puree. Add the garlic and process until well
blended, then add the tahini and salt to taste. With the machine
running, slowly add the lemon juice. Transfer to a wide bowl and
drizzle with the olive oil and garnish with pine nuts and mint if
desired.