Tuesday, July 6, 2010

Recipes and stuff

It's been hot! Plus no substantial rain in weeks--- this usually means I spend my day off laying out irrigation lines and turning valves on & off. And it is really really hot. In California the farmers would joke about how it feels like you're farming in hell. But they didn't have the humidity.
The spring cabbages are rolling in--- they are 3 to 4 pounds each! Peppers have started. Zucchinis are going crazy. The heat is putting all the spring crops out of commission-- say goodbye to broccoli until the fall.
But one thing that the heat is good for is tomatoes. There are lots of green fruits on the vines, and just a hint of color starting on our greenhouse tomatoes. Cherry tomatoes may be kicking in over the next few weeks. We are spending extra time pruning the tomato vines to encourage faster ripening & air circulation.
Late blight has been discovered in Suffolk Co. NY, as well as Pennsylvania, Connecticut, and Ontario. It is only a matter of time before it gets here too. We hope to get a few weeks of fruit before it hits here, and we'll probably have to till in our plants again. Get your friend green tomato recipes out!
The garlic harvest went kind of grimly-- a fungus called Fusarium that attacks garlic bulbs & rots them from below spread quickly in the heat, and we lost about 50% of the crop. Some we were able to save & eat fresh, but they will not store well. Roast up that garlic on the grill in tin foil! Or freeze it. The better bulbs we have hung up in our neighbors barn to "cure" for a few weeks-- this we are hoping to store for you & give you a few more bulbs of garlic throughout the season.
Eggplants are just flowering now, as well as cucumbers & melons.
Visit the flower garden for colorful zinnias & snapdragons, which are just starting!
Also, Buster the rooster needs a hen companion. If you know of anyone who is selling a hen, let us know.


Erin's favorite way to eat cabbage:

Fry up a lot of garlic & crumble a dried chile pepper in olive oil in a big skillet. Optional: Minced ginger! Throw in a bunch of shredded cabbage, with optional carrot slices. Key moment: add a dash of toasted sesame oil. Stir & cover, & cook until just slightly wilted. Cabbage should be tender. Stir in some soy sauce or tamari while still hot. Enjoy!


A great sauerkraut recipe here


Enchilada Filling
(Could also be fajitas, tacos, etc...)

2 Tbs. olive oil
2 medium-sized cloves of garlic
1 cup minced onion
1/2 tsp. salt
1 cup minced green bell peppers
2 1/2 cups diced zucchini
1/2 tsp each: cumin, oregano,basil
cayenne and black pepper to taste

In a large heavy skillet, saute the garlic and onion in olive oil with salt. When onions are soft (about 5 min), add the peppers, zucchini and herbs. Stir and continue to cook over medium heat another 5-8 minutes or until the zucchini is just barely cooked. Serve wam or room temperature.