The Harvest Grows

The weather has shifted and it feels like summer is here. The afternoon winds have calmed, the morning fog has returned, and the heat is here! The race is on between the crops and the weeds. One day we feel as if we are ahead and the next day it seems as if the weeds are taking over. Still, the crops are growing well and we are working our way through the fields.

The pick list is growing! This week we will have:

  • Turnips
  • Radish
  • Pac Choy
  • Lettuce Mix
  • Lettuce
  • Escarole and Treviso
  • Scallions
  • Kale
  • Collards
  • Chard
  • Strawberries
  • Flowers
  • Herbs

The spring turnips are tender and sweet. There is no need to peel them. I ate one raw in the field yesterday. The herb garden is slowly growing but there are herbs out there for picking. I included tarragon in a recipe this week. The wildflowers can also be picked, perfect for a delicate bouquet!

Miso Honey Glazed Turnips (Adapted from finecooking.com)

  • 1 lb. turnips, cut into 1-inch wedges (about 2-1/2 cups)
  • 1 oz. (2 Tbs.) unsalted butter
  • 1 Tbs. white miso
  • 1 Tbs. honey
  • Kosher salt

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and 1/2 cup water. Bring to a simmer over medium heat.

Cook, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/4 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Pac Choy, Radish and Turnip Salad in Blue Cheese Sauce (Adapted from food52.com)

  • 2 heads pac choy, thinly sliced
  • 1 bunch radishes, ends trimmed, thinly sliced
  • 1 bunch young turnips, ends trimmed, halved and thinly sliced
  • 5 spring onions, white and green parts thinly sliced
  • 1 sprig of tarragon, chopped

For the sauce:

  • 3 tablespoons blue cheese, room temperature
  • 2 tablespoons good quality mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons freshly squeezed lime juice plus 2 teaspoons zest
  • 1 teaspoon kosher or sea salt
  • 10 grinds black pepper
  • 2 teaspoons sugar

In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve.

Just before serving in a large bowl toss all the vegetables and chopped tarragon; add the sauce and mix well to combine. Taste for seasonings and serve.

I apologize for the lack of pictures today. The slow internet connection is one of the few drawbacks of living in the country. 

 

The Beginning of June

June is here and the long days are helping the plants to rapidly grow. The birds on the farm have shifted from frantically building their nests to protecting their eggs and young ones. Two swallows got inches from my head yesterday! 

Margrethe looking at a swallow's nest.

Margrethe looking at a swallow's nest.

The week we will have:

  • Strawberries
  • Arugula
  • Lettuce Mix
  • Radishes
  • Pac Choy
  • Garlic Scapes
  • Flowers
  • Herbs

I often struggle to find ways to cook and eat radishes. They are so bright and colorful that I am always drawn to them but then they tend to sit in the fridge. My grandmother loved to eat them raw, spread with butter and salt. I find that roasting them with softens their flavor and even brings out their sweetness. Pickling them is another way to mellow their bite and to make them more versatile.

Pickled Radishes, Makes about 2 cups (Adapted from www.foodformyfamily.com)
1 pound radishes
1 cup vinegar (apple cider, rice wine, champagne, red wine)
1/2 cup cold water
1-2 tablespoons honey
2 teaspoons sea salt
1 garlic scape, sliced

Thinly slice the radish bulbs (or julienne or quarter depending on preference) and place them in a pint jar. In a small saucepan combine the vinegar, cold water, sea salt, and the chopped garlic scape. Stir to combine, bring to a boil, and then remove from the heat. Cool until about room temperature and stir in the honey.

Pour the vinegar mix into the jar over the radishes. Cover them and refrigerate. They can be eaten after only a few hours and last for about 10 days. 

Put them on sandwiches, in salads, or just snack on them!

The growing fields with strawberries in the front.

The growing fields with strawberries in the front.

It was wonderful to see everyone at the farm for the first pick up this last Friday! We look forward to many more. 

2014 CSA Begins!

After a lovely late wet spring, for which we were very grateful, the fields are filling up and we are looking forward to our first harvest of the season. While planting melon seedlings, I noticed for the first time how much they smell like fresh, ripe melons and my mouth began to water. While the fields still look more brown than green, soon enough they will be covered with delicious produce for us all to eat.

Seedlings in the greenhouse

Seedlings in the greenhouse

The first pick up day will be Friday May 30th, and then every Tuesday and Friday after that until Thanksgiving. The hours for pick up will always be from 2 to 7 pm. We will provide a large open tote with handles into which you can pack your produce. We will label your tote with your name; please do your best to remember it each week. We will also have plastic bags available if you need them. For your pick your own flowers, we will provide clippers for harvesting. The flowers should be fine to travel home laid on the top of the tote but please feel free to bring a container to fill with water here if you prefer. If you have any other questions about pick up and what to expect, please contact us at openfieldfarm@gmail.com. I will send another email next week with the pick list for Friday.

Young chamomile in the field

Young chamomile in the field

We still have openings for our 2014 CSA. Please help us in spreading the word! We have a new website and a Facebook page. Check them out when you can! Also please feel free to bring an interested friend to the first pick up. We are happy to answer their questions and to have them explore the farm.

We look forward to seeing all of you next week!