- Broccoli
- New potatoes
- Herb (parsley, dill or cilantro)
- Sugar snap peas
- Kale or chard
- Green onions
- Yellow onions
- Kohlrabi
- Zucchini
Yesterday Juvencio and I beat back the weeds in most of the greenhouses. We weeded the peppers, sweet and hot, the tomatoes and got rid of theremains of the overwintering onions. Sydney and Tulip (our Catlin Gable senior project students) helped weed the cucumbers which are now starting to climbtheir trelises. We had the help of a friend from Kenya with three of the five onion beds and we feel like we have made a dent in the weeds. With this nice rain that barely wet the surface of the soil the next generation of weeds will be born. Such as life on the farm repetition: seeding, transplanting, weeding and again.
Last week was the final week of Chinese broccoli, the plants produced for eight straight weeks. One cannot ask more of such an amazing crop. Spring broccoli is starting and we should have enough for everyone to receive one head. It seems particularly lush and green. We hope you enjoy it and we hope that it comes for the next four weeks as planned. Finally we will harvest the new potatoes. We are tired of waiting for them to produce more and are pulling them as small tender potatoes for you to enjoy. The sugar snap peas have about one more week and they will be done as well. We hope to have green beans in short order but the frost in early May has set them back. They are now climbing but likely will not have beans for another month. A slight reprieve for the farmer who will have green beans and cherry tomatoes the same week in early July.
The tomatoes are setting their first fruit and some are even turning slightly yellow. We are excited to have those first tomatoes and cucumbers ready to share with you. I will try seeding beets again but I am doubtful of the success of this crop that requires so much weeding. Fortunately we covered the winter squash with Remi (agricultural fabric) as the cucumber beetles are out in full force. There are two varieties; the western spotted beetle and the striped version. The striped beetle tends to descend on a plant and demolish the entire plant, leaves and stems. The fabric cover allows light in and the plant can get a strong hold and is able to grow past the damage. The Beatles affect fruit production and that may be part of the reason we are not winter squash champions.
Last night it poured, the first substantial rain in months which should give us a real boost. We hope to turn over the high tunnel that brought us such good Chinese broccoli and your first new potatoes and plant cucumbers and melons. That is the work for this week, as well as weeding.
Here are some recipes to enjoy (Sue Kass is back at it!)
For those new potatoes:
https://www.allrecipes.com/recipe/76954/roasted-new-red-potatoes/
Potato Scallion Curry
1 inch ginger, minced
2 cloves garlic, minced
1 medium onion,chopped
1 bunch scallions or spring onions, chopped
4-6 potatoes boiled, chopped (big pieces) optionally remove peel
2 small green chilis
2 tsp curry powder
“Popu”
1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 pinch fenugreek
1/4 tsp mustard seed
1 tsp cumin seed
In a large saucepan, prepare the popu. When the seeds crackle, add garlic and stir until aroma emerges. Add scallions,onion and green chilis. Stir until onions soften and become transulcent. Add potatoes and ginger. Stir for 1-2 minutes. Add curry powder, stir for 1-2 minutes. Remove from heat.
Can be served as a filling for dosas, with rice, or chappatis.
New Potatoes with Green Garlic
Amounts are flexible: Steam or boil truly new potatoes until they are barely done, it takes less time than ‘regular’ potatoes because they are so fresh. Heat some oil or butter in a frying pan big enough to easily accomodate the potatoes. Add some (I use quite a bit) chopped green garlic and another herb such as rosemary or thyme if you like. Add potatoes and cook for a little while until the potatoes begin to brown, eat them up when they look like they are ready. You can add salt and pepper if you like.
For that Kohlrabi piling up in your fridge:
Roasted Kohlrabi with Crunchy Seeds
Adapted from Perfect Vegetables by the Cook’s Illustrated Team
3 medium kohlrabi bulbs, peeled and cut into ¾ inch cubes
2 Tablespoons olive oil
2 teaspoons sesame seeds
1 teaspoon poppy seeds
½ teaspoon fennel seeds, coarsely chopped
S & P to taste
Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.
Kohlrabi Pickle Chips from the Victory Garden Cookbook
1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric
Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days.