The food we are producing at the farm right now is an unprecedented amount. A field crew of 5 is being consumed by the harvest. A good problem to have indeed, but one that can affect the coming season’s bounty as we juggle summer and fall tasks.



Fennel, watermelon radish, kale and pole beans

The fall harvest seems to have begun already with the picking of the first radishes and turnip greens. At the same time we are picking the heat loving okra pods. While I don’t have a recipe that combines the three, there are many delicious ways to enjoy them. A radish sandwich is always a nice snack. The okra is best when cooked with a dry heat, so that it does not release as much of its slipperiness. The wok-fried okra recipe from 3 years ago is a good example of this.

As far as the turnip greens go, I went to the bookcase and checked out Leafy Greens by Mark Bittman. His Turnip Greens in Mustard Sauce was a perfect accompaniment to some Parker Farm’s pork chops tonite. We added some balsamic and olive oil at the end to smooth out some of the bitterness of the greens.



August sunrise

Green Beans
The green beans are growing well this summer and we are happy to be in the middle of such a productive crop. It is so productive that we are not able to pick all the beds in a CSA morning. U-pick beans are available, but that too is falling short. But it’s ok, as whatever doesn’t get harvested and eaten is fed instead to the soil. It will still be a source of nutrition to you.

It is only a few weeks during the year that we have roma bean available. Fresh picked and steamed, they make many a nice, simple dish. You can spice up  the dish below with some hot peppers, it’s a perfect use for them.

Roma Beans and Red Peppers
1 lb roma beans, stem snapped off
1 medium red pepper, seeded and chopped into small dice
1/2 tsp salt
1/2 tsp freshly ground pepper
1-1/2 tbsp butter
1 tbsp olive oil
grated cheese

Drain water and add all ingredient to pot, stir and cover
Let stand for 5 minutes
Serve with topping of cheese and green garnish

Eggplant
One last eggplant recipe for this year. Such a recipe was something that I was not aware of…eggplant bacon. Member Nancy Ricklefs mentioned it while bean picking, so we tried it out. Our search led to a recipe at TheVeg.org. Pictures of our results are shown below.

It turns the eggplant into a type of jerky that goes well on a sandwich, or could be diced into “bacon bits.” It is worth trying. There is a dehydrator and an oven method given in the recipe.



Marinated strips in the dehydrator on a mesh screen

Eggplant, tomato, basil sandwich

It is always nice to be at a transition point of the season. That is going on right now in the shares as the melons on the farm ripen and the green beans mature.

The question with melons is do you have a customary condiment to enhance the flavor? I never remember putting anything on cantaloupe, but my dad would salt his watermelon. Lately I’ve met
folks that put salt and pepper on their ‘loupe, or even tajin.

The beans are at their best. The irrigation and germinating rains of late July, matched with the gorgeous weather of August is manifested in the crop right now. If the bugs stay away we expect beans for awhile.

So start thinking of the many ways you can use them. Since having it in a restaurant year ago, I have liked Green Beans with Asian five spice powder. Another nice thing to do is roast your green beans. And then of course there is green bean salad.

We enjoyed a visit from my sister Cathy and her friend Sister Mary Barbara over the weekend. They pitched in at the end of the day Friday, and again on Saturday morning, before soaking up the history and beauty of northeast Clay County. They passed through on US Route 36, which is just north of us. It is called the Way of the American Genius for good reason. Check it out someday.

It is nearing the middle of August and all the tomatoes, no matter the variety or when we planted them, have decided to ripen at the same time. In checking our records we find that this is the latest in the season the tomato flush has ever come for us.

Last year was the earliest, as the harvest peaked starting July 10th. Other years the peak has started between the 14th of July and 1st of August. This year’s prolonging of the harvest should mean more tomatoes than normal going into September.



The beginnings of tomato sauce

It also means that sauce making and tomato preservation is taking place. We have begun our march toward 50 quarts of sauce for the year, and are surrounded by tomato seconds right now. Check the bulk list email from today if you are interested in some processing tomatoes.

In the meantime, enjoy the bounty. A pinch of salt is all you really need to eat tomatoes when they are in season. And be sure that it is no idle boast to say that a Missouri tomato is better than most. Our hot weather and long season are the reason why many travelers have told us this area grows a superior tomato.
 

Two cats in the yard

SWEET PEPPERS (F) We are beginning to dole out ripe peppers now.  If you don’t get one this week, they’ll be some next week.  In the meantime our sweet yellows and purples keep coming.

TOMATOES (F/P) Expect some cracking on the heirlooms this week. The rain has been appreciated, but their thin skins can’t handle the pressure.

POTATOES (F/P) Small guys but tasty steamed with a little butter and salt.

RED ONIONS (F/P) we grow three types of red onions, but all are sweet for salads.

CARROTS OR CUCUMBERS (F)  The cooler is full of carrots now, so expect them in the shares for awhile.

EGGPLANT (F) See Tom’s post for the tasty treats we had a the Core Group meeting on Sunday.

CHERRY TOMATOES (F/P) These also feature in the dish.  We hope to give everyone a pint or more for awhile now.

CUCUMBERS OR BEETS (P) Last of the beets until fall.

HERB CHOICE (F) Basil, summer savory, thyme or hot peppers

SALSA PACK (F)

NEXT WEEK:  More tomatoes, peppers, eggplant, salsa packs, carrots and garlic.  Possibly the first melons.

 FARM REPORT:

The cool temperatures and moisture have made for good germination of our fall crops.  Carrots, beets, turnips, radishes and arugula are up and growing.  Now the time comes for thinning them so that they have enough room to grow.  One beet bed down so far – with many more to go!!

Last Thursday, Tom, Luke and I attended the first annual Organic Field Day at the University of Missouri’s Bradford Research Farm. In 2012 a few plots for organic farming research were initiated at Bradford and we’ve been curious to see their progress.  The research plots were well-tended and there were several trials going.  They are looking at trap cropping in cucurbits and inter-planting of cover crops, among others.  The farm tour was pleasant atop their mobile shaded bleachers.  We also learned about attracting native pollinators, had our soil’s carbon analyzed and got to see a bit of the institution’s massive collection of farming equipment.  

At 6:00 pm Saturday evening the farm’s apprentices, Lorne and Lauren, will be wed.  They leave tomorrow for the big day up in Detroit, Michigan.  They’ll return in a week’s time, forgoing their honeymoon until the end of the harvest season.  We wish them a lifetime of happiness with many garlic escapes!

Lots of fruits and roots right now. The plants are beginning to show their appreciation for the 3+ inches of rain that we got recently. New green growth is the name of the game right now. That includes some recently seeded cover crops.

Sudan grass, buckwheat and remnants of cover crops and insects past

We are feeding several beds a combination of buckwheat and sorghum sudan grass. In tandom they add organic matter, bring phosphorous up from deep in the ground, retain soil nitrogen and improve the texture of the soil. It is nice to see a good stand of seedlings in the beds, as some earlier seedings never took root because of the dry early summer.

Peppers and onions are one of my favorite combinations. Back in ’05 we served up a recommendation for 4 different dishes with these two treats—fajitas, pasta sauce, Asian stir fry and breakfast. A very versatile combo indeed.

At our latest core group meeting our host, Melinda Dillon offered up some delicious eggplant parmesan appetizers. They were mini versions of what is in the recipe and she used cherry tomatoes.

Rocky at work

The rain has been a welcome sight. Even better when it comes overnight after planting. Nothing like waking up to a dream come true.

With the accumulation of peppers, cucumbers, onions, garlic and tomatoes over the last few weeks we realized that it is gazpacho season. So we made a big batch on Sunday and have been enjoying it for lunch and dinner this week. If you are not familiar with this Andalusian delight, just refer to our primer on the subject in 2010.

And yes, garlic was mentioned in the previous paragraph. This year’s crop is less than half what we planted, as the garlic seed we planted from the 2012 crop did not come up well. The culprit, no doubt was the record warmth of the first 6 months of that year. It was 107 deg F last year at this time! What was harvested this year though, appears to be good quality, and you will be able to tell for yourself this week.

Another recommendation for the week is to take advantage of the dried herb choice (by choice or by swapping). Some of the herbs we grow are best after a good dehydrating, and we have developed a energy efficient system of drying them in the greenhouse during the heat of the summer. Oregano, marjoram, thyme, lavender flowers, mint, and many other choices are available. They are often the secret ingredient to a meal.

Hard to believe that it is mid-July, but the heat and the tomato harvest say it is so. A month without rain has been hard on some things and good on others. The cracks in the ground are approaching the point where they give you vertigo, with no bottom in sight.

It does prime the pump of the fruiting vegetables though, especially with the warm nights. With all the tomato seconds we are delighting in the eating opportunities here on the farm. Tomato salad consisting of tomatoes and salt is especially tasty in July and August, so now is a moment to be savored.

It is also the peak of basil season. Our seeds come from Italy and live up to the name of Genovese basil. The summer savory is a treat too, also living up to its name right now. They both are great with any tomato, onion, pepper or eggplant dish. Just chop them up and add them during or after cooking a dish.

The recipe this week is for all of you that are not admitted eggplant fans. My Italian cousin Maria Fazio posted a picture of eggplant “meatballs” that I had to try. The were delicious and very nearly meatballs. The flavor, texture and aroma were all fantastic. To quote Rebecca “OMG those are really good, I could eat a whole plate of them.”

This recipe is based on what we had handy and a search online for Polpette di Melanzane.

Ingredients
2 eggplant (about 3/4 to 1 lb)
1 to 1-1/2 cups bread crumbs
1/2 cup grated Italian cheese
1 large egg
1 clove garlic, crushed
1 tsp each dried oregano and marjoram
1/2 to 1 tsp salt
flour for dusting

Method
Trim the top off the eggplant and cut it into rounds or slices. Brush with olive oil and roast at 400 degrees F for 20 to 30 minutes, until tender. Let cool.
In a food processor chop the eggplant and then add the bread crumbs, garlic, eggs, herbs, salt and cheese and process until blended.
Form into “meatballs.” Use some flour to keep the mixture from getting too sticky, and dust the meatballs with flour after forming them.
Fry in oil until brown. Drain on paper and serve as is, or add to tomato sauce.

Eggplant meatballs before frying

I’m sure it isn’t something you might much think about, but sorting the best of our tomatoes for two different size shares at 4 different distribution locations is a skilled job. All hands but mine were on deck today as we consolidated the last two harvests into tomorrow’s shares. It is an annual ritual that we are more than happy to perform.

Lorne, Rebecca, Lauren and Luke at work.

There are certain signs that summer is in full swing. Here at the farm they include an excess of basil, cucumbers for all, the planting of the fall crops, and ending the day feeling like you were just in a prize fight. It is a nice job though, as you get to eat the fruits of your labor.

Last week the shares were a little thin, as we transitioned into the season. This week it’s all summer, with tomatoes, squash, onions, cucumbers, carrots and eggplant. While I’m sure most of you know what to do with this variety, we offer a few suggestions nonetheless.

Morning harvest

Marinated eggplant. This is a delicious salad of roasted eggplant marinated in a balsamic dressing with raisins and pine nuts. The link is to our July 14, 2004 newsletter and is loaded with recipes and good info on eggplant.

Zucchini fritters. A family tradition going all the way back to Calabria, Italy, this August 2010 blog post recipe has creds from my sisters.

Carrot butter spread. Pureed carrots, sunflower seeds and peanut butter make for a great raw food spread. I haven’t made this recently, but a little oil or water may help if it is too thick for your taste.

Colorful carrots

July already. Hard to believe we are so far into the year. But the time has come for summer, and the need to tend its fruits.

The tomatoes are just starting, as are the peppers and eggplant. And while they had a very cool, wet start this year, they are starting to put on growth. We hope to harvest off them for the next 90 days, so we are working hard to make them happy. We are encouraged by the deep green in the leaves right now.



Solenaceous planting on the grow

When it comes to a salad, it’s all in how you cut it. That is to say, is it cubed, shredded, grated, sliced or julienned. The latter is the shape of this week’s recipe: Julienned July Salad.

The oft used ingredient list of whatever crunchy vegetables are in the fridge, makes it a space-saving and delicious salad. I used an Asian sweet and sour dressing since I have some Thai basil around, but most any dressing/garnish combination will do.

Julienned July Salad
Ingredients
2 small or 1 medium kohlrabi, peeled
1/2 medium onion
2 medium carrots
1 cup snow peas, strung and chopped
2 tbsp chopped Thai basil

Dressing
1/4 cup rice wine vinegar
1-1/2 tsp honey
1/4 cup sesame oil
2 tbsp fish sauce
1 tsp salt

Method
Cut the kohlrabi, carrots and peas into matchsticks (julienne). Cut the onion into thin slices.
Combine the vegetables and basil in a bowl. Wisk together the dressing ingredients and pour over the veggies. Stir and let sit for 15 minutes to overnight.