Please Eat all the Nightshades: CSA Harvest 8/18

I need your help.  Will you please eat all the peppers, tomatoes, and eggplants?

Because part of my lyme protocol is an anti-inflammatory diet, which rules out all nightshades.  And right now, with hot peppers popping off the plants and tomatoes rolling in, I smell salsa everywhere.

Oh, and add potatoes to the list, too!

In all seriousness, though, it hasn’t been too hard.  I still sneak in a cherry tomato or two as I harvest, but trading nightshades for less inflammation has so far been worth it.

Eliminating them from my diet doesn’t stop me from loving the cultivation and cooking of nightshades, and to that end I am really happy to be entering tomato roasting season, when the house constantly fills with the scent of sauce.  Comfort incarnate.

This week we harvested the first round of eggplants, and while there isn’t enough to put in the share, there will be eggplants for sale this week at pick-up.  We’ll also have lots of jalapenos and banana peppers for sale, too.  As always, CSA members get 10% off any extra produce you buy.

Join us tonight (Friday) for wood-fired pizza on the farm.  

We’ll have music by Duffy Gardner (who is the mason that led our oven-building workshop!) along with slices and salad by donation.

Pizza will start around 4:00 and music around 5:00.

Fall Harvest is just around the corner!  Sign ups for our October-December CSA share are open now on our website.  

Applications for subsidized shares through NOFA-VT Farm Share Program are available now on their website.

Here’s this week’s harvest:

  • Lettuce Head
  • Tomatoes
  • Cucumbers (last week!)
  • Zucchini (last week!)
  • Garlic
  • Basil
  • Carrots

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Roasted Tomatoes : this is my favorite way to preserve tomatoes, or simply to make the house smell delicious.  Freeze in quart bags for roasted tomatoes all winter long.

Hummus with Tomatoes and Cucumbers

Fried Rice w/ Zucchini, Tomatoes & Parmesan

Potatoes, Tomatoes, Hooray!

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We harvested the first new potatoes this week, the red, tender-skinned tubers releasing from the soil just as tomatoes burst into full-on ripening.

We’ve been waiting for this—for the August bounty to roll in again.  The spring and early summer provided, of course, but this time of year marks the beginning of what so many think of as “harvest time.”

No matter that harvesting happens much of the year now, August through September bring on the height of ripeness (and a perfect illustration of this happened just now, when Edge, not knowing what I’m typing, presented me a quart of blueberries, freshly picked from our handful of plants).

Enough of waxing on about vegetables, I’ll get outside now to harvest more.  Before I go, though, a few quick things:

We’re hosting a wedding for two dear friends this weekend, so the farm stand will be closed Saturday.  We’ll be heading to a pre-wedding celebration tonight, so CSA pick-up will be self-serve after 5:30 pm.

You’ll see wedding preparations underway tonight at the CSA pick-up, including some large tents.  Just walk right through them to get your veggies!

Pick-your-own flowers are open and ready for picking!

Here’s this week’s harvest:

  • Cilantro or Sage
  • Mesclun
  • Tomatoes
  • New Potatoes
  • Shallots
  • Cucumbers
  • Zucchini

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Cucumber Salad with Sour Cream and Dill Dressing

Roasted New Potato Salad with Sage 
this recipe makes 10 servings and calls for more potatoes and sage than will come with the share, so you’ll need to adjust the ingredient amounts.

On Cooking with Shallots from Mother Earth News

CSA Harvest 7/30

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We’re back!  (In the internet realm, that is—we’ve been deep in the farm realm all along).

I’m sorry for the missed newsletters the last two weeks.  I know getting the harvest list is helpful and something you look forward to.  I also look forward to it, because it means I get to sit down, share our week, and connect with you about the farm.

Over the last four weeks I’ve had to prioritize my rest (I know, summer isn’t a time for rest!)  I was diagnosed with Lyme disease, and while it was unwelcome, knowing why I was so exhausted and achey gave me permission to take care of myself.

So, I’ve been sleeping until 7:00, and losing the morning hours of computer time when this newsletter typically gets written.

Give Edge an extra thank-you this week when you see him—he’s been a superstar supporter of my recovery!  And I am on the road to feeling better.  I’ll be on meds for another two months, but am thankfully starting to feel symptoms subside.

In other news, we received an NRCS grant to put up a 30×96′ hoop house!  
This news came the same day as my lyme diagnosis, and gave me a much-needed counter balance.  Our goal is to construct it this fall for winter greens production.

But first, we’re going on vacation!  We’ll be gone Thursday-Tuesday, so no pizza night this wee.  Our friends Lydia and Charles will be running the on-farm CSA pick-up this coming Friday, and another friend, Sarah, will be running next Monday’s pick-up.

Here’s this week’s harvest:

  • Green Beans
  • Zucchini
  • Kale
  • Beets
  • Radish or Salad Turnip
  • Cucumbers
  • Basil
  • Tomatoes

Have a lovely week.

In Good Heart,
Kate & Edge


RECIPES

Zucchini Hummus: http://www.feastingathome.com/zucchini-hummus/

Garlic Green Beans
This quick sauté is super yummy!  Crush and roughly chop 1-2 garlic cloves.  Sauté in olive oil until aromatic, and add green beans to pan (I like to chop them in half, but you can use whole beans, too).  Sprinkle with sea salt, and sauté a few more minutes, until beans are crisp on the outside.  Eat!

CSA Harvest Newsletter 7/14

Yesterday we layered up in flannel and fleece and raincoats.  I’m not sure if it’s summer or spring again, but there’s a benefit to everything: vegetables don’t wilt in cool misty weather, and as we harvested for the farmers market, the crops looked beautiful!

This morning we’re out to harvest again for tonight’s CSA pick-up.  The cabbage crop is dense and full, the kale is loving this weather, and the peas are perfectly happy, too.

This will be the last week of fennel for the season, and kohlrabi will take a break until the fall.  As we say goodbye to those crops, the zucchini and summer squash are saying hello.

Just ahead is the bean harvest (we got 6 lbs yesterday, and expect a full harvest to come sometime next week).  The first tomatoes are ripening, and in the next week or two there will be enough for the shares!

In the flower field the sunflowers and cosmos are looking strong, but still not quite to blooming.  That field is particularly wet and soggy, and we’re looking forward to some sunnier days next week to help dry it out.

Mark your calendars for July 21, our next pizza night.  Wood-fired pizza by chef Edge will be available by donation from 4:00-7:00.

We’ll be on vacation (!) the first weekend in August, so there won’t be pizza that first Friday.  We’ll pick it up again the third Friday in August.

Here’s this week’s harvest:

  • Cabbage
  • Bunching onions
  • Zucchini
  • Basil
  • Peas
  • Fennel or Kohlrabi
  • Kale

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Zucchini Tortillasthis calls for 4 cups of zucchinis, and while this week there may not be that much in the share, there will be in the weeks to come!  save up your zukes, or file this away for a future week.  It’s delicious!

Pizza Night @ Good Heart, July 7

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Join us for wood-fired pizza this Friday night, July 7th, from 4:00-7:00
and mark your calendar for July 21st, our next pizza night this month.

We are SO excited about the broccoli harvest this week!  Waylon is excited about eating “little trees” 🙂

The PYO flowers are coming along, but because of the cold, wet spring, the blooms are still a few weeks off.  We will let you know at first bloom when you can come start picking!

The fields are still squishy from last week’s rain, but the crops are pulling through and growing in the sunshine.

Here’s this week’s harvest:

  • Lettuce : 1 head
  • Beets or carrots : 1 bunch
  • Broccoli : 1 head
  • Snap Peas : 1/2 lb
  • Kale : 1 bunch
  • Garlic Scapes : 1 bunch
  • Basil : 1 bunch

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Kale Chips
we love kale, in all forms!  Try this quick kale-chip recipe for a crispy treat:
  • De-stem kale and tear or roughly chop into large pieces (about 2″-3″)
  • Drizzle with olive oil
  • Sprinkle with salt
  • add optional embellishments: nutritional yeast, cayenne powder, black pepper, any herb/spice you desire!
  • bake at 400º for about 10 minutes until the kale is crispy; or broil under a low broiler (but keep close watch with the broiler method so as not to burn the kale!)
For more specific kale-chip guidelines, check out this helpful post: 6 tips for flawless kale chips

Garlic Scape Pesto
Process chopped garlic scapes, olive oil, salt and a splash of lemon in a food processor. (Garlic scape to olive oil ratio is 1:1).

Process until mostly smooth (scape pesto won’t get as smooth as basil pesto).  Use a spoonful to add to sautés, sauces, or to add a garlic kick to salad dressings.  Store in the fridge, or freeze to use this winter.

Happy Independence Day!

 

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Waylon helping spread compost

Hello! 

And Happy July 3rd, which is when Montpelier celebrates July 4th.

We will still have regular CSA pick-up tonight, from 4:30-6:30, but there are a few important things to note:

  • Main Street will be closed from 5:30-7:30.
  • The Independence Day Parade begins at 6:00 pm, and School Street will be closed during the parade
  • You can avoid road closures and get to the CSA pick-up by taking the Main St. roundabout to Liberty St, right on Loomis, and then left on Park Ave to Union Elementary.

CROP UPDATE:

Oh the rain!  Maybe the best thing to say is we’re so happy it’s sunny now.  Our biggest concern with so much heavy rain is the loss of nutrients.  The raised beds do typically withstand rain well, and our beds are slightly sloped to allow water to run off through the pathways, but this last bout greatly challenged us.

The soil was so waterlogged that for the first time in 5 years, we had standing water in some pathways, and little streams running through the end of the beds.

BUT we are looking forward to the boom of growth that always happens when hot, sunny weather follows so much rain.

The first cherry tomatoes are starting to ripen in the greenhouse (!) and cucumbers are forming in the hoop house, alongside the basil.  Baby zucchinis are growing, and we’re looking forward to their harvest soon.

The next round of snap peas are coming on, and the first harvest of green beans won’t be far behind.

This will be the last week of hakurei turnips until the fall, and is also the first week of carrots!

We did a little experiment of transplanting carrots with our paper-pot transplanter…and while they did grow, the roots are unique to say the least…I like to call them “dancing carrots.”  Wild looking, yet still delicious!

Here’s this week’s harvest:

  • Beet greens w/ baby beets: 1 bunch
  • Carrots : 1 bunch
  • Kale : 1 bunch
  • Garlic Scapes : 1 bunch
  • Fennel : 1 bunch
  • Kohlrabi : 2
  • Hakurei Turnips: 1 bunch

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge

CSA Harvest 6/23

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summer solstice sunset at good heart

Another rainy Friday, but after a few days of sun we can take it.

This spring and early summer’s weather has been challenging, first with the endless rain, cool temps, and soggy soil, and then the quick jump into heat and sun.  After this week’s comparatively balanced weather of sun and rain, the plants are looking happier in the field.  (It’s not just the farmers that get stressed in this weather!)

But as any parent knows, when kids are happy, you’re happy.  And so it goes with farmers and their crops.  The kale is celebrating the more moderate temperatures, the peas are coming in for harvest, and in the greenhouse the first cherry tomatoes are forming.

And it’s been so great to see you each week at the pick-up!  Getting into the harvest rhythm always adds a welcome balance to our weeks.

Here’s this week’s harvest:

  • Choice of Fennel or Kohlrabi
  • Kale : 1 bunch
  • Hakurei Turnips: 1 bunch
  • Bunching Onions : 1 bunch
  • Snap Peas : 1 lb
  • Mesclun Mix : 1/2 lb
  • Choice of Mint or Oregano

See recipes below

Have a lovely weekend!

In Good Heart,
Kate & Edge


RECIPES

Sliced Fennel & Kale Salad:

Thinly slice fennel bulbs lengthwise
Roughly chop kale and massage with olive oil
Toss Fennel and Kale together
Salt & Pepper to taste
Optional toppings: a squeeze of fresh lemon or splash of balsamic vinegar, sesame seeds, goat cheese, sliced hakurei turnips or radishes

Kohlrabi is delicious fresh, chopped into match-sticks and dipped in hummus or dressings, or sautéd in a stir-fry.

For an easy, simple recipe, try this Apple & Kohlrabi Slaw

Pizza Night & CSA Harvest List 6/16

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planting peppers

Welcome to week 2 of the CSA!

I know it’s rainy now, but we’ll be firing up the pizza oven for tonight’s pick-up.  Pizza will be from 4:00 – 7:00, slices by donation.

Here’s this week’s harvest:

  • Oregano : 1 bunch
  • Mesclun Mix : 1/2 lb
  • Braising Kale : 1 bunch
  • Radishes : 1 bunch
  • Hakurei Salad Turnips : 1 bunch
  • Bunching Onions : 1 bunch

See recipes below

In Good Heart,
Kate & Edge


RECIPES
Check out The Good Heart Life for Kate’s guide to Quick & Easy Salads

• We love raw hakurei turnips in salads, but you can cook them, too!
Here’s a great recipe from Saveur: 
Roasted Hakurei Turnips with Buttered Greens

• Braising greens are bigger than baby and smaller than full-size.  They’re great for quick-cooking or raw eating.

For a raw kale salad, drizzle olive oil and massage with sea salt until leaves are tender. Eat as is, or add sliced radishes, turnips, goat or feta cheese.

First CSA Pick-up

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Glorious sunshine!

These last few days of sun and heat gave us much needed time to catch up on weeding and transplanting.

We’re looking forward to the first CSA pick-up tonight at the farm.  As we head into the season, a few quick reminders:

  • Please bring your own bag or box to pack your share in
  • Pizza nights will be the 1st and 3rd Fridays of the month, slices by donation
  • If you know you’re going to miss a share, send a friend in your place, or contact us 2 days ahead of time to make other arrangements.

We do our best to keep the harvest lists consistent between each pick-up day, but as crops come into maturity, there may be slight differences between pick-ups.  We’ll do our best to let you know ahead of time of any changes.

Here’s this week’s harvest:

  • Cilantro : 1 bunch
  • Mesclun or Baby Spinach : 1/2 lb
  • Kale : 1 bunch
  • Baby Beets : 1 bunch
  • Bunching Onions : 1 bunch
  • Rutabaga : 1 lb

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Check out The Good Heart Life for Kate’s guide to Quick & Easy Salads

Rutabaga Fries
we’ve run out of stored potatoes and are hooked now on rutabaga fries!  try them with sour cream for a delicious side dish

  • Pre-heat oven to 475º
  • Peel and cut rutabagas into fry shape
  • Toss in olive or vegetable oil, and add salt & pepper (options herbs: rosemary or thyme)
  • Spread fries evenly on a sheet pan (to avoid sticking, line with parchment paper)
  • Roast in oven until rutabagas are cooked through and golden brown

Eat Pizza & Plant Seedlings

wood-fired pizza

A quick note to tell you we’re so excited for our first pizza night of the season, this Friday!

Join us between 4:00 – 7:00 tomorrow evening for wood-fired pizza and a plant sale (of course, you can come for just one, or both!)

Pizza will be by donation.

Plant sale hours:

  • Friday, 4:00-7:00
  • Saturday, 9:00-1:00

10% of profits will go to the Doty School Local Food Fund.

And now it’s back out to plant plant plant!

Happy Thursday 🙂

In Good Heart,
Kate and Edge