Spring is ending early this year. The recent heat and forecast of 10 straight days in the 90’s makes this year the earliest warm up we have seen. So we are glad we could get some nice cabbage out of the field and start getting you more storage type crops.

Keep the cabbage in a produce bag (preferably vented) in your crisper until you want to enjoy its crisp, sweet taste. They add a nice crunch to a salad when cut into thin strips.

The beets are another vegetable you don’t have to get to right away (and stores the same as cabbage). With us though, the first picking usually deserves immediate gratification. And as we are lucky enough to have a stash of Wisconsin maple syrup, I thought they seemed like a good combo.

Chiogga and Detroit Dark Red beets

Beets with Butter and Maple Syrup

Ingredients:
One bunch of beets
Butter
Maple syrup
Salt
Pepper

Method:

1. Cut the greens off the bunch, rinse, chop coarsely
2. Trim any roots or scarred areas from the beet. Chop into half moons
3. Put beets in saucepan with 1/2 inch of water, sprinkle with salt 
4. Heat to boiling, turn down to simmer (covered) for 10 minutes
5. Add beet greens, stir, simmer 2 minutes (add water if needed)
6. Remove lid, add 2 to 3 tablespoons of butter, and 1/4 cup or more of maple syrup
7. Simmer uncovered for 5 minutes
8. Serve hot or cold

FRESH GARLIC F/P  The outer skins that protect the cloves are not dried back, but the cloves are especially juicy.

ROMAINE LETTUCE F/P  The last week of Spring lettuces.  It will be a while (September) before we see them again.

RED LEAF LETTUCE F  The lettuces have handled the heat very well considering their delicate nature.  Healthy soil and good weather gave us a bounty of salad this Spring.

SUGARSNAP PEAS F/P  Ditto on the peas.  They have been great while they lasted but 100 degree temperatures are not conducive to a long pea harvest.

SNOW PEAS P  We eat these raw too, by the way.  They are much sweeter than “store-bought”.

KOHLRABI F  The infamous CSA vegetable that everyone is half-fascinated by, half-intimidated with.  Peel it well, slice it and eat it raw is my recommendation.

CABBAGE F/P  The much-anticipated cabbage crop is coming in with lots of our favorite CSA-sized heads for coleslaw and kraut-making.

GAILAN OR CHARD F  Broccoli’s cousin, gai lan, is holding up in the heat so far.

FRISEE ENDIVE F  A bag of fluffy leaves for your last days of salads.

HERB CHOICE F  Mint, cutting celery or fennel.

NEXT WEEK:  Carrots, summer squash, sweet onions and basil.

FARM REPORT:
Summer doesn’t officially start for another week, but the heat is on early and the Spring crops are making a quick exit.  This will be the last week of big lettuces, greens and peas.  Expect lighter shares next week as we make the transition to summer fruits and roots.

The farm crew has been scurrying around the fields in order to save the harvest from the heat and pack the coolers full.  Most of our remaining time has been spent walking out irrigation tape for each row of the summer crops.  With the rows all taped, it is almost literally just the flip of a switch to water the fields now.  The newly-planted sweet potatoes are starting to add leaves thanks to irrigation.

The irrigation pond is full of water and we are ready for a dry summer.

Rebecca and I have been reflecting back on the state of the farm last year at this time, and current state. We decided we like this year much better. We feel good that areas which were swamped out and in such bad shape can turn around and produce the lettuce of this spring. Resiliency is one of the things that biological farming tries to build.

We have been cleaning out the fridge lately and the recipes have been written as we go. The last several nights our wok or large frying pan has been filled with vegetables and gobbled up.

As the season gets busier and busier we find a hearty meal helps refill the tank and like to mix our pasta with our veggies. One go-to meal is Mark Bittman’s spaghetti with broccoli raab and galic. We don’t grow raab any more, but there is broccoli in everyone’s share this week. If you have any garlic greens or scapes left from past shares, this is a good dish to use them in.

Sping broccoli

Another suggestion is a nice sugar snap pea salad. Go to our June 5, 2012 blog for a couple variations on a pea salad with lime-mint vinegarette.

Fogbow over the high tunnel and cro

May has been great this year. If we were a baseball player we would have a pretty good batting average. Our weakest hitter so far has been the root vegetables, but hakurei turnips and a few radishes finally step up to the plate. Looking forward to keeping them on the roster for the near future.

A favorite of ours with the hakureis is a curry from this blog exactly 5 years ago in 2011. We also recommend the curried spring vegetable stir fry from 2014.

The Asian greens haven’t seemed to stop growing. This week’s bok choi is a variety called joi choi. The bed it was planted in this April had some remnant seeds of buckwheat in it. These small grain plants are not a real weed problem, as they are easily hoed out or killed by frost. The flowers are an early source of food for flying insects and perhaps a reason we have so few pests this spring.

The herb choice this week is a mixed bunch. See if you can tell the parsley apart from the cutting celery and the dill from the herb fennel. This group of herbs are all ready for picking now and can be used to garnish just about any dish. Try the cutting celery with a stir fry, or the herb fennel with your chard.

We hope you got the email about the  strawberry patch Upick. It is open until it runs out of berries for members and their families. The kiddos who have come so far have all left red-handed. It is supposed to be a beautiful week and we need a least a few folks to keep the patch picked.

In the meantime we can spend some time getting the tomato beds weeded, staked and mulched. Make hay while the sun is shining.

Spring has felt like it has gone on awhile this year. It is only now really warming up to a point where you break a sweat. With the nighttime temps creeping up to 70, the summer plants are ready to start growing.

Meanwhile we are in the heart of one of our more luscious May’s. The word “greens” is used a lot to talk about the shares, and here in our household we have been taking advantage of the savory dishes we can make with them.




A head of lettuce

While greens on their own with only a little oil, salt and pepper can be quite satisfying, it is when you add some umami that things kick up a notch. This flavor sensation can be added with ingredients such as mushrooms, bacon, fish sauce, seafood, fermented vegetables, toasted nuts, balsamic vinegar, cheese, and more.

My goal today was to make a wilted lettuce salad out of the biggest head of red leaf lettuce that we picked today. Well it turns out that our frying pan was filled before I cleaned the whole head. It tasted great, and a couple of helpings later and the whole thing was gone. It is a great way to eat up your lettuce.

I used the wilted lettuce salad recipe from our June 11, 2013 blog with a few modifications—I used bok choi instead of hakurei turnips, and I only cooked the lettuce on high for 30 seconds and then let it wilt in the hot pan for a few minutes.

Grandpa the tractor with our Tortella spader.

Meanwhile, out in the fields we continue on with the SARE cover crop project. One of our test blocks is shown below. In the right half of the bed we rolled down/crushed the cover crop (rye/vetch) to form a mulch. On the left we mowed and spaded in the crop to incorporate it into the soil. The rye grass did not germinate well and our crop is mainly vetch this year. Lower in biomass but high in nitrogen content. 



SARE cover crop test plot