- New potatoes
- Fresh onions
- Garlic scapes or kohlrabi
- Chinese broccoli
- Chard or spinach
- Kale
- Herb (parsley or dill or cilantro )
- Lettuce
- Carrots or beets
- Sugar snap peas (just a few for the lucky ones, but next week should be for everyone)
Last week we snuck in new potatoes and fresh onions as they were ready to harvest when we got out there and actually looked. This week we have them again and they are a real special treat for spring. New potatoes are harvested quite young and don’t have tough skins. The resh onions also are not hardened off so are not meant to languish on your counter but rather to be used in the next month.
The plants are feeling whiplash as are the farmers. From 52 degrees on May 4th to 90 degrees on May 12th and back down into the high 50s. May is a crazy month but this is a bit intolerable. The peas got burned tips from the scorching heat . The cucumbers hate cold nights. We could not keep up with the watering and now we are watering too much. We did manage to get the cherry tomatoes in the ground as well as the heirlooms. I planted the dry farm tomatoes (I experimented with this last year and got fed up and did not do much with them.) and hope for some delicious sauce tomatoes from this planting. I finally got the leeks in the ground but had to soak the soil for hours prior to making their holes.
Juvencio is composting and weeding and prepping and we see the end of the tunnel but . . . we are year round farmers so we keep turning and planting and weeding. I will seed fall cabbage later today. The winter squash and pumpkins need to get in the ground. I have peppers, tomatillos and eggplant to transplant. Making this list reminds me of all that must be done after the harvest.
My flowers have finally started in earnest. The foxgloves and peonies are glorious. The ranunculus are bright and last so long in the vase.I will happily make bouquets for those who wish to have them brighten their homes and offices.
With the start of sugar snap pea season comes the sign-up list to help on the farm. We encourage everyone to sign up to come and help at least twice over the next 5 months. Harvests are cumbersome from here on out as we have many items that are time consuming and require many hands. We start with sugar snap peas, then beans then cherry tomatoes and sometimes we have all going at one time. We will have fruit and tomatoes and peppers and more hands make light work. Sign up sheet to follow soon.
This is election week. Remember to turn in your ballots. At this point the ballots must be dropped at the designated ballot boxes at all public libraries. If you live in North Plains we feel it is vital to stop the city government from railroading expansion onto farm land. It has been a long battle and the city has done some very nefarious sneaky moves as has the state legislature. Please consider voting to stop the sprawl and pave over farmland. Vote no on measure 34-327.
Here are some recipes to enjoy!
Dilled New Potatoes ·
1 lb new potato, washed and unpeeled · 2 tablespoons butter · 1 teaspoon fresh dill or 1/2 teaspoon dried dill · 1⁄2 teaspoon seasoning salt
· Slice potatoes thin (about 3/8 inch thick) I use my food processor for this.
1. Place a thin layer of sliced potatoes in a 12 x 7 1/2 x 2 inch baking dish.
2. Put small dots of butter on top of potatoes followed by the dill and salt.
3. Cover with aluminum foil and bake at 425 degrees for 25 minutes or until potatoes are tender..After 15 minutes, stir potatoes to enhance flavor.
Provencal New Potatoes 1. 1 1⁄2lbs tiny new potatoes, scrubbed and left whole 2. 1 tablespoon extra virgin olive oil
3. 1⁄ 2 teaspoon herbes de provence 4. 1⁄2 teaspoon coarse salt
5. 1⁄2 medium lemon, juice of 6. fresh ground black pepper, to taste
7. Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat.
8. Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
9. Drain and set aside to cool slightly.
10. In a large nonstick skillet, heat oil over medium-high heat.
11. Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
12. Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
13. Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
14. Season with pepper to taste.
15. Serve immediately.
Swiss Chard with Fresh Onions
1 1-pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons 3 spring onions, ends trimmed, white and some green parts sliced into thin coins 3 tablespoons butter 3 tablespoons all-purpose flour 1 1/4 cups milk Salt and pepper
Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.
Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.
To make Creamed Chard and Spring Onion Pasta: Use 1 3/4 cups of milk instead of 1 1/4 cups. Stir 1/4 cup finely grated parmesan into the sauce while cooking, and keep extra on hand for serving. This should be enough
to toss with about half a pound of pasta (more or less depending on how saucy you like yours).
Beet Green Soup (just in case we get beautiful beets again)
2-3 Tbsp butter or EVOO
1 c. diced onion
3 large beets, peeled and cut into 1-2” dice (about 4 cups)
1 quart water or stock
3 c. coarsely chopped beet greens
Sweat the onions in the oil until soft but not brown. Add beets and stock, bring to a boil and then simmer, covered, until beets are soft.
Add greens and cook until tender. Puree with an immersion blender or in a blender until smooth. Add salt and freshly ground pepper to taste—I like to add a squeeze of lemon juice when serving. This is quite delicious hot or cold.
Recommended recipe from Beth if you still have the Fenugreek from last week:
https://www.cookwithmanali.com/aloo-methi/#wprm-recipe-container-42005
New Potatoes with cilantro!