Category Archives: lettuce

In the Share – Week 29

butterhead lettuce, Garlic, high tunnel, lettuce

BUTTERHEAD LETTUCE 

RED LEAF LETTUCE

SPINACH

YELLOW ONIONS

GREENS CHOICE  Kale, Swiss Chard, Gai lan, or Bok Choy

ROOT MEDLEY  Carrots, beets and Gold Ball turnips

HAKUREI TURNIPS 

RADISHES

CILANTRO OR DILL

NEXT WEEK:  lettuces, greens, garlic, sweet potatoes, cabbage and bulb fennel.

FARM REPORT:

November arrived with a cold snap that has all but ended the outdoor harvest season.  What is left in the fields are hardy crops under heavy cover or in the high tunnel.  High winds have made the row cover a challenge to keep on, but a calm day today allowed us to re-cover the lettuces, fennel and endives that remain in the fields.  The high tunnel provides a much better cover for cold temps. and wind and we should be able to eat well for the next few weeks from inside the bubble. 

This week the spinach, Hakurei turnips, radishes, herbs and many of the greens are coming out of the high tunnel. 

The change in the weather also signals the garlic planting season.  All 4800 cloves are in thanks to many hands.  The fine folks from Milsap Farm in Springfield, MO couldn’t have timed their visit better to get the job done.   If you are ever down in their neck of the woods, tell them we sent you and count yourself lucky if you get there on a Thursday for their weekly wood-fired oven pizza nights.

The next step for the garlic is to mulch the entire planting with a good layer of straw which will protect the cloves over the winter and keep the plants happy through til harvest in June.  This time of year we like to have enough help on CSA mornings to complete the harvest early and have time to get in some mulching.  Last week the strawberries and over-wintering leeks got the treatment.  This week it will hopefully be the garlic’s turn.  If you haven’t completed your shifts for the season, come on out and join in the straw throwing.

In the Share – Week 20

lettuce, wildlife

LETTUCE F  I wish we had more of these crunchy heads, but we’ll have to wait for the butterheads and leaf lettuces to mature a bit longer.

CARROTS F/P  These are the perfect snacking size.

RED ONIONS F/P

LEEKS F/P  The first digging of the fall leeks. It looks to be a good crop.

CABBAGE F  Tendersweet lives up to its name.

BROCCOLI P  We have just enough heads for the partial shares this week, but full shares will get some next week and hopefully for many weeks to come.

TURNIPS AND RADISHES F  Just a few of each.  The trick with eating them raw is to never cut them in advance and then leave them dry.  Eat it right away or dress it with vinegar, oil or salt.

TOMATO/CHERRY TOMATO F/P  Just a bit for everyone and make sure to let them ripen on your countertop.

PEPPERS AND EGGPLANT F

GREENS CHOICE F/P  Bok choy, arugula, rapini

NEXT WEEK:  More greens, broccoli, cabbage, eggplant and peppers.  Potatoes, garlic and kohlrabi return.

FARM REPORT:

equinox sunrise

The fall equinox marks the moment when our days and our nights are equal.  After that, fall begins the lengthening of the nighttime.  Days getting shorter means the plants grow slower and many people assume that this means farmers get some time off.  Well, we do… but in December.  Right now we are as busy as ever.  We are pushing through these gorgeous days to get the fall crops in order.  The high tunnel is filling and the fields are weeded and watered.  Out in the cabbage patch we caught a visitor that is usually too quick for the camera.

The dew has been heavy lately and she was surely to wet to fly away.  It is amazing to think how far this little, delicate creature has to go from here.  We hope her time in our fields were a benefit and that she finds her way home safely.

In the Share – Week 1

core group, farm crew, farm shifts, lettuce

RED LEAF LETTUCE  It is Spring salad season when the tender lettuces thrive. 

BUTTERHEAD LETTUCE The most tender of them all are our heirloom butterheads.  Enjoy them while they last. 

ASPARAGUS  We will have asparagus for two weeks, before we let it grow its summer ferns.

KALE  Some kale soup would be perfect for this weather we are having.  39 deg. forecasted for Thursday night – yikes!!

BOK CHOI & TAT SOI  Every CSA member would be happy if they had the stir fry as a tool in their culinary workshop.  Tom did an easy primer a few years back

SCALLIONS  aka green onions, young and slender.

LEEKS OR RHUBARB  See Tom’s post more on this choice.  The first harvest from the rhubarb patch coincided with a miserable survival rate of the over-wintered leeks.

HERB CHOICE  Cilantro, dill, common chives and garlic chives.

NEXT WEEK:  More lettuce, asparagus, and herbs.  Green garlic, radishes, and Swiss Chard.

FARM REPORT:

Here we are – first week of the CSA for the bulk of our members.  The last three weeks of harvest for 52 shares came from our high tunnel.  Now it is time for the real harvest to begin.  Mother Nature is in full control in the fields, toying with us as we race around tending to the Earth’s carpet.

Luckily we have a great crew to get the job done.  Linda and Jody are working part-time since early March.  Dustin and John joined us as full-time apprentices in late March.  It makes all the difference to have a good team and this year we certainly have it.  Below is teamwork in action as we cover the newly planted squashes and cucumbers to protect them from pests. 

Our team grows by 8+ people every Wednesday and Saturday morning.  CSA members with friends, family and children in tow descend upon us to reap the harvest.  The farm shift requirement is imbedded deep in the Fair Share Farm CSA.  Tom and I first met on a long-standing CSA farm outside of Rochester, NY.  I never would have met the love of my life if Peacework Organic Farm didn’t require its members to help at the farm.  And we continue to see so many benefits from bringing our families out to the farm, getting everyone’s hands in the soil and giving the young ones a chance to pull food up out of the ground.  Not to mention the relationship that is built between people, or as CSAers like to call them, eaters.

The Fair Share Farm CSA Core Group is an amazing group of talented eaters who keep the whole community running.  There are 2 farm shift schedulers who make it possible for 150 families to come to the farm in an orderly fashion.  We have 15 folks who keep the 3 distribution sites humming with activity.  There is Inreach, Outreach, Events, Kid’s Activities, Social Media and Cheese shares.  As you can see, it is not just about the vegetables.  Earlier in the month the Core Group met at the farm house.

Our lives are enriched by the bonds we have created around the most basic act of sustenance.  We are looking forward to another season with all of you.  We strive for a bountiful crop and hope you enjoy the fruits of our labor.    

In the Share – Week 21

barn, lettuce, sweet potatoes
romaine lettuces

LETTUCE (F/P) Our best guess is that last hot spell gave the lettuce a fright because almost half of our varieties are going into premature bolt, including some precious heads in the high tunnel.  Crud!  Others are holding on strong and everybody will get one of those until they run out.  Some may also get some baby heads that had to be cut before they get their full bolt on.

TOMATOES (F/P)  The harvest is dwindling, but the plants continue to slowly ripen fruit.  We barely missed a frost this weekend so we’ll have them for at least another week.

LEEKS (F/P)  The first digging of the fall leeks.  Can’t wait!

BROCCOLI (F/P)  The broccoli is starting to settle down a bit and cold nights make it sweet.

CAULIFLOWER (P)  Partial shares get a choice of cauliflower or more broccoli.

SWEET PEPPERS (F/P)  The ripe ones are getting scarcer but these warm days help. 

CARROTS (F)  Orange sweeties from our recent digging.  There’s another bed out there that we are looking forward to eating all winter.

BOK CHOI (F) We planted whatever seed we had left including red ones, white-stemmed and green-stemmed varieties.

HERB CHOICE (F)  Cilantro, dill or basil.

NEXT WEEK:  More peppers, broccoli, cauliflower, tomatoes, sweet potatoes and beets.  Bulb fennel debuts.

FARM REPORT:

Fall is easily our favorite time of year.  The air is clean and crisp.  Snuggled in our hoodies and jackets we are greeted by the morning sunrise a little later every day.  With nothing left to plant, we focus on the harvest.

fall morning radish pull

In any extra time we have on CSA mornings, we tackle the sweet potato harvest which is breaking all previous records.  Last week we dug a whopping 680 lbs. out of a 200 ft. row.  With several more rows to dig, we encourage anyone who still owes hours to get on out here. 

Luke and Lorne leading the way

When the planting ends, work on the infrastructure begins.  First on the list, the back of the barn.  Some of you may remember when we re-faced the front of the barn two years ago.  Some of you even helped us on what turned out to be the hottest day of the year.  Luckily we stayed injury-free and the barn is much improved.  This time around because of the lay of the land we are fifteen feet up off the ground for the entire project.  For this reason, we are sticking with the “professionals” on this job.  The farm crew plus an extra hand here or there should be able to get the job done. 

back of the barn (before)


In the Share – Week Three

high tunnel, lettuce, spader, strawberries

STRAWBERRIES (F2/P1) Oh boy! We spent over 20 “man hours” in the berry patch just today! Luckily there were 5 of us picking. When the berries come on, it is an everyday task that has it’s rewards. If you have some extra time this week or you haven’t yet signed up for your work shifts now is a tasty time to do so.

LETTUCE (F3/P2) The lettuce patch is also pumping out the poundage. Several succession plantings are ripening at once, so everyone gets an additional head this week. There are still a few butterheads and lots of romaine this week.

BROCCOLI (F) Can’t say the same for the dismal broccoli harvest. Broccoli’s time to shine is in autumn.

HAKUREI TURNIPS (F/P) Eat ‘em like an apple!

BOK CHOY (F/P) bunches of baby bok choy this week – tender and juicy for your next stir fry.

HERB CHOICE (F/P) cilantro, oregano, dill or a dried herb

NEXT WEEK: More lettuce, strawberries, green onions, turnips and herbs.  Sugarsnap peas!

FARM REPORT: In between picking strawberries and trying to get the last of the summer crops in the ground, the farm crew gave the high tunnel a makeover this week. What was left of the spring extended season crops were mowed and spaded in.

It is a bit tricky maneuvering “Grandpa” the tractor in and out of the high tunnel, but Farmer Tom has the knack and made short work of preparing a nice seedbed for the cover crops.

Next we sowed sorghum sudan grass and cowpeas with our little broadcast seeder that swings over the shoulder. A little raking and we are ready to take the roof off and for the rain to water it in. Removing the high tunnel roof is a bit un-heard of, but we feel very strongly that the soil needs the benefit of rain and pure sunshine. We plan to re-install the plastic roof before we plant for the fall extended season. In the meantime, we hope for a lush cover crop to feed the soil.

In the Share – Week Two

chickens, lettuce, mulch, tomatoes
French butterhead (see the ladybug?)

LETTUCE (F2/P1) More luscious butterheads and brilliant red leaf lettuces.

NAPA CABBAGE (F) Great in slaws or pickled in a kimchi, aka Chinese cabbage.

RADISH OR ARUGULA (F) Neither fared well through our wintery Spring. We are picking them baby size, while they last.

CHARD OR KALE (F/P) The first pickings off these two reliable vegetables. Partial shares choose between chard, kale, or Napa cabbage.

BROCCOLI (F/P) Much less reliable, but much more popular … alas!

HAKUREI TURNIPS (F/P) If you are new to these, try eating the entire plant raw – top to bottom. 

STRAWBERRIES (F/P) The patch is just starting to produce. If you don’t get any this week, lots more are on their way.

GREEN GARLIC (F/P) The young garlic plants are tender and nice in any dish where you would use garlic.

HERB CHOICE (F/P) Cilantro, dill, garlic chives or dried herbs.

NEXT WEEK: More lettuce, strawberries, broccoli, green onions, turnips and herbs.

FARM REPORT: The weather has finally warmed and the plants are responding by pumping out new growth. The peas are racing up their trellising after sitting still for so long. Every plant on the farm is intent on sending out their solar collectors to soak up the sun’s energy. Meanwhile the humans try to keep up with all this activity to direct it towards productive forms. Tomatoes are pruned and trellised, weeds are pulled, cucumbers thinned. One of our favorite ways to direct plant growth is mulching. The crops benefit and the weeds lose. On Saturday, we had lots of help from the membership so after the morning’s harvest was complete we tackled the tomato patch.

 tomato mulch

Four big round bales of hay later and the farm crew was reminded of the power of the CSA model.  Thanks everybody for making our job easier!

While we focus on the plants, the chickens carry on merrily in their new location in the lower part of the far field. Their spontaneous cackling reaches across the fields and they are fun to watch as they peck around in the grass. Sometimes all you can see is their backsides pointed to the sky as they search the tall grass for bugs. 
chicken circle

 In addition to whatever they find, we give them organic, non-GMO feed that we purchase by the ton to get the best price. If you come out to the farm we usually have a couple dozen eggs for sale, just ask.  We charge $5/dozen which we are hoping will allow us to break even on the annual costs of the feed. Having chickens on the farm gives us more than just egg money. The fringed benefits are cheep entertainment as mentioned, fertilizer, less bugs perhaps and of course frittatas. See Tom’s post below for tonight’s dinner – chard and leek frittata.  Yumm!

In the Share – Week 2

asparagus, chard, endive, frost, lettuce, radish

LETTUCE (2): One of our favorite French heirloom butterheads and one red looseleaf.

SPINACH: A smaller portion than last week’s big bag from last fall’s planting. The February planting isn’t nearly as lush.

GREEN ONIONS: These are out of the field from an over-wintered patch.

ENDIVE: Also called frisee, it is lovely in mixed salads or lightly sauteed

SWISS CHARD: The plants are enormous and hogging the sunlight, so they gotta go!

SPRING TURNIPS: More Japanese delicacies. We should have planted more of these (next year!).

STIR-FRY GREENS: Many of our brassica family, including the bok choy and Napa cabbage have started bolting. They are still tasty and you get a little pretty flower too!

RADISHES: Wish we had lots more of these babies, everyone will get a few.

HERBS: From the perennial herb beds, tarragon and chives.

NEXT WEEK: More lettuce, spinach, herbs and green onions. Finally Hopefully asparagus!

 FARM REPORT: My goodness, have you all looked at the forecast? Freezing temperatures are on the way, maybe even some snow. This is coming after 2 days in the 80s. We are as prepared as we possibly can be since all the row cover we put out last week is still out there, but row cover only helps so much. We are happy that we have not put out any of the warm weather crops yet. The tomatoes, peppers, eggplant, cukes and squashes are safely stored for a hopefully soon transplanting. But even the cool-loving crops don’t like freezing and this see-saw of weather can lead to premature bolting. We are currently experiencing the results of this in the high tunnel with the flowering bok choys and napas.

On a related note, at this point we feel that we will delay the start of the 24-week season by one week. That would make the first week May 22/25. Our plan is to add a week at the end of October to make it up. It is funny because last year we started a week early, which was unusual, and ended earlier in the fall. Anyway, the asparagus is really slow to start and the lettuces and other greens and roots are also slow and won’t be big enough to hand out. We’ll look at it again next week and give you all an update but that’s what we are thinking at the moment.

In the Share – Week 15

carrots, hakurei turnip, late summer, lettuce, peppers

colorful carrots

TOMATOES (F/P) Everyone will either get a few slicers or a quart of cherry tomatoes. The slicers are ripening slowly so give them a few days on your counter before attempting to eat them.

BUTTERNUT SQUASH (F/P) Yes, it is a bit out of season but we have no choice. The pests killed off the plants before the fruit fully ripened. They are still good, but they won’t keep long. See Tom’s post for a recipe.

COLORFUL CARROTS (F/P) We finished the harvest of the spring plantings. The carrots are quite crisp and tender despite the arid weather.  We  are looking forward to having them in the shares for several weeks now.

RED ONIONS (F/P)  everyone gets a quart.

SWEET PEPPERS (F) I like to eat the small ones for a snack. The red-horn shaped ones are especially sweet.

HOT PEPPERS, OKRA OR SALSA PACK (F) Take your pick. We are hopeful that the okra will kick in as it usually does in August. So far it has been shy about giving up its fruit.

HERB CHOICE (F/P) Basil, sage or a dried herb.

NEXT WEEK: More tomatoes, carrots, peppers and okra. Potatoes, garlic and beets return.

FARM REPORT:

In a little under 48 hours the air shifted from sultry heat to cool and almost coastal. The farm crew had to dig to the bottom of their closets to find long pants and sweatshirts for the dewy mornings. Despite almost constant clouds, only a few drizzles have fallen since the “hallelujah” rain of 0.8 inch rain last week (see Tom’s post from then for the beautiful weather that brought the rain to us). With the doubling of our so lar power last year (thank you, federal stimulus!) the panels generate about 400 watts of energy with full cl oud cover. That is at half-strength, but still enough to water a big block of crops. We are already seeing the response of the plants to the decrease in temperatures. Finally after many weeks of worrying over the pole beans, they are beginning to set fruit. Young, green fruit cover many of the pepper and tomato plants.

More fall crops went in the ground this week: lettuce, bulb fennel and more cauliflower.

 We have also been seeding all of the fall roots and greens. Many are up and looking good.

We expect the shares to be light for a few weeks, until the fall roots and greens are ready. We have some room for a light week or two thanks to a warm spring that allowed us to sta rt the CSA season a week early. So, we hope you enjoy the offerings from the tough-as-nails plants that survived Summer 2012. We figure by the middle of September we will be reaping the harvest in the form of lettuce salads and freshly dug turnips.

Week 1: What to Do With Your Share

csa, fair share farm, leeks, lettuce, stir fry, sustainable agriculture, thousand island dressing

Welcome to the 2012 Fair Share Farm CSA. In this section of the blog we will give you recipe ideas and other suggestions for enjoying your share to the fullest. This weekly blog will serve as a jumping off point for you to explore your possiblities. The recipes we post are all tested, and often created, right here in our kitchen. We suggeest the following supplemental sources of information each week:
Fair Share Farm Recipe Page—This website page is a compilation of some of the recipes we have recommended in the past. It was compiled several years ago, so it does not include all of our recipes. You can use the search bar or menu to find what you are looking for.

2004-2006 Fair Share Farm Newsletters—Prior to the blog we posted newsletters every week. An archive of them is on our website. You can look at newsletters from weeks with the same date as the week of your share for some probable cooking options.

This blog—As with the newsletters, you can search out what we were doing in previous years to find recipes appropriate for that week’s share. Also, you can use the search bar in the upper righthand corner to look for things.

Use the Google and the internets—The early days of CSA’s consisted of mimeographed newsletters. Today, if you have internet access, the possibilities are endless. Find something tasty? Link it in our comment section or post it on our facebook page. We would like everyone to signup.

So…on with the show. We have a great first share this year. So nice that the encores could be difficult, but that is our job after all. Just no more hail storms please.

Before our feature recipe of the week, here are a few past ones that are known favorites. New to leeks? Try an Asparagus and Leek Fritatta, or if you don’t get your asparagus until next week, try Mashed Potatoes with Leeks and Garlic.

The bok choi is perfect right now, so get the wok out and have a stir fry. Hope we don’t have to tell you what to do with the strawberries, but a nice option is presented below.

Butterhead Lettuce Wedge Salad with Strawberries and 1,000 Island Dressing
Rebecca and I saw a recipe similar to this on a cooking show this winter, and it stayed with us. The butterhead lettuce in your share is an Italian seed variety know as Regina di Maggio. They are the light green lettuces with the head in the center. The tender leaves combined with the thick dressing are a nice textural combination. Needing a knife to eat it makes it feel so civilized, like you are living at Downton Abbey.

Ingredients:
1 butterhead lettuce
Spring onion
Radishes
Strawberries

Dressing:
Combine in a bowl and blend 4 tbsp mayonnaise, 2 tbsp chili sauce or catsup, 2 tbsp chopped pepperoncinis or relish, 2 tbsp EV olive oil, salt and pepper to taste.

Peel the loose outer leaves away from the lettuce head and save them for salad or other use. With the root end still on, cut the lettuce head into sections (top to bottom). Keeping the root on allows you to wash and drain it without it falling apart.

To serve, cut off root and set wedges in individual bowls, cut side up. Top with chopped onions, radishes and strawberries. Top with dressing.

What to Do With Your Share—Week 3

hakurei turnip, lettuce, strawberries

The Spring lettuces just keep coming this week. You hear some folks say that you can’t grow respectable food using organic methods, but as the leafy greens in your shares have shown they are one crop that grows great, given the weather isn’t too extreme (like the last 7 days).

Being farmers living close to the fields, we get our choice of the extra and less than perfect lettuces. That means we can cut ourselves a couple Regina di Maggio butterheads for a lettuce heart salad this time of year. The center of these lettuces live up to their designation of butteriness (if that’s a word). They are so tender and delicious that they deserve to be a salad all to themselves. They are a five-star treat.

To compliment this salad we recommend the creamy garlic dressing below. You can use green garlic, garlic scapes or bulb garlic for the recipe. This time of year, of course, the fresh garlic choices are the best. Not much else is needed but lettuce hearts and a garnish.

This dressing is bold enough for romaine hearts too. We have lots of large romaines growing right now and you can expect to see a lot of them. Use the outer leaves to top a sandwich, burger or BLT and use the hearts for a nice Caesar salad.

Butterhead Lettuce Heart Salad with Creamy Garlic Dressing
(dressing modified from The Silver Palate Cookbook)

Ingredients
1 egg yolk
½ cup red wine vinegar
1 tbsp sugar or honey
1/4 cup chopped green garlic or garlic scapes
Salt and pepper to taste
1 cup best-quality olive oil

Method
1. Take outer leaves off lettuce head (save them for another salad or sandwiches) until you are left with the tender heart. You may want 2 lettuce heads per salad. Wash, dry in a salad spinner, and place in salad bowl or individual bowls.
2. Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to taste in the bowl of a food processor fitted with a steel blade. Process briefly.
3. With the motor running, slowly dribble in the olive oil.
4. Taste, correct seasoning if necessary, and transfer to storage/serving container.
5. Top salad with the dressing and garnish of choice (we used roasted pumpkin seeds).

Strawberries
We have to report that year’s strawberry season is getting off to a tough start. It appears we suffered significant frost damage from the early-May cold spell, and may have other, yet to be determined problems. Of the two patches, the patch planted last year is doing the best. We will be talking to Extension to see what their opinion is. We hope that we will grow out of this slump.

The berries you receive might not have the shine and firmness that you are used to, but based on many samples, we feel that they are flavorful and should be handed out. We encourage you to use them soon, as they are a delicate fruit.

Hakurei Turnips
Everyone likes to be original, so most of our recipes are born of what is at hand and our creative hunger. But the more we search the web for recipes, the more we see that the aptitude of folks to cook fresh vegetables in imaginative ways is growing in leaps and bounds. I realized this as I searched for Hakurei turnip recipes the other day.

We have had an excellent harvest of Hakurei’s this Spring, and hope to have them in your share for a couple weeks. We don’t want to load you with a particular veggie without some cooking suggestions, so I searched for Hakurei turnip recipes, and found a slew of options. The curried Hakurei’s on The Veggie Project blog caught my eye.

The blog is posted as “a group of Boston-area families committed to cooking with local vegetables. During the summer of 2008, we each plan to try new vegetarian recipes with produce from local farms. We will use this blog to share information about the recipes we have cooked, and hope to inspire others to cook more locally.”

Curried Hakurei Turnips
Ingredients
1 chopped onion (you can substitute green onions or green garlic)
2 tablespoons oil
5 or 6 harkurei, sliced thin
2 teaspoons curry powder (makes a hot dish)
1 teaspoon salt
one lemon, cut into wedges

Method
Sauté the onion in the oil for a few minutes until translucent. Add the turnips, the curry powder and salt and cook until everything is tender. Squeeze some lemon juice over the dish before serving and serve with extra lemon wedges.—We used lime. This is an excellent combination of turnips and onions.