Eight Mile Creek FarmWeek 2 2013 CSA Newsletter
Moving Into Summer
Michael and Melissa weeding
This week on Eight Mile Creek Farm was significant for its graduations and transitions. My daughter, Laura, graduated from high school; my son, Thomas graduated from middle school, moving up into high school; and we moved into summer. We were so happy to have my sister and her husband, Michael come and stay with us over the weekend. Pictured to the right is my brother-in-law Michael helping my daughter, Melissa do some weeding. My sister, Karen is a vet so it was nice having her help me feed the animals and keeping me company while I milked. Unfortunately, Karen and Michael live 4 hours away, so we don’t get to see each other as often as I would like. So it was especially nice having them here this weekend. A lot of you may have had graduations this week. We congratulate you as well. As we move into summer, we are really seeing some growth happen! The tomato plants in the high tunnel have grown at least two feet. The cucumbers inside have started to set fruit, and the bugs are out in full force! We are hoping the cucumbers and eggplant in the high tunnel will be sheltered a bit and we are experimenting with organic neem oil and karanja oil to help keep our dreaded enemy the cucumber beetle at bay. These pests attack everything in the cucurbit family, which includes cucumbers, watermelon, summer and winter squashes.
That’s me (Pam) on the left with my sister Karen and my dog, Jenny – the farm wonderdog, in front of my barn.
The cow herd is moving as well. I moved them into the back field on Sunday where they have lots of shade. Another calf born today, little Lyle. This year his mother, Lily did a wonderful job mothering him. (Our returning customers may remember Lily as the mother of the infamous “runaway Iris.” ) If you haven’t heard this story, I would be glad to tell you…..it was a good one, with a happy ending, fortunately!
We moved the baby turkeys and geese today as well into the large room of the barn where they will stay just a few weeks until they are fully feathered and then they will move outside to rotate around the grassy fields. They are still babies and do not have their feathers filled in yet, so they must not get chilled.
Blossom and Olivia, our pigs should be bred now and will be moving into the “maternity pen to have their piglets this late summer. Our boar, Doc will be moving into the woods to root around and help us till the soil for new vegetable plots.
We have some wonderful fresh vegetables for you this week:
- Red Leaf Lettuce
- Beets with Greens
- Arugula
- Radishes with Greens
- Cilantro
- Korean Cabbage
Remember to trim the greens off the root veggies – the radishes and beets this week – one inch above the root. Store separately to prevent the greens from pulling the water out of the root.
Save your radish greens for next week. You will be receiving another bunch of radishes next week and we have an awesome radish greens soup recipe for you which calls for two bunches of radish greens.
Recipes:
Peach and Radish Salad with French Feta and Almonds
- ½ small red onion
- 1 bunch radishes
- 4-5 ripe peaches
- ¼ cup extra virgin olive oil
- 2 Tbsp vinegar
- Sea salt and freshly ground pepper
- ¼ cup fresh cilantro, minced
- 1 cup French feta, crumbled
- ¼ cup sliced almonds, lightly toasted
Thinly slice the onion and radishes. Halve and pit the peaches. Cut each half into quarters and then into thin wedges. Combine the oil and vinegar in a bowl with some salt and pepper and whisk to combine. Add peaches, onions, radishes and cilantro, tossing gently to coat all ingredients. Season with salt and pepper. Top with crumbled feta and toasted almonds.
Adapted from eating well.com august 2013
Cilantro Lime Vinaigrette
- 1 cup cilantro
- ½ cup canola oil
- ½ cup lime juice
- 2 small cloves garlic
- 1 mdm jalapeno pepper, halved and seeded
- 1 tsp ground cumin
- 1 tsp sugar
- 1 tsp salt
Blend ingredients in a blender or food processor until smooth and creamy. Serve over lettuce.
From eatingwell.com August 2013
Arugula and Feta Salad with Strawberry Vinaigrette
- 2 cups strawberries, hulled
- 1 spring onion or scallion
- 1 small clove garlic, minced
- 2 TBSP RICE VINEGAR
- 2 Tbsp extra virgin olive oil
- 1 Tbsp chopped fresh tarragon or 1 tsp dried
- ½ tsp whole grain mustard
- 1/8 tsp salt
- 1/8 tsp pepper
- ½-1 tsp agave nectar or sugar
- 1 bunch arugula
- ¾ cup crumbled feta
Puree 4 strawberries and onion or scallion in food processor or blender. Add garlic, vinegar, oil, tarragon, mustard, salt, and pepper. Pulse until well combined. Adjust for tartness with sugar. Toss arugula and feta in large bowl. Slkicde remaining strawberries and add to bowl. Toss with the dressing.
From eatingwell.com June 2013
Beets with Beet Greens over Pasta
With a scrubby sponge, scrub the outer part of the beets after cutting the root bottom off. Slice the beets and then julienne them. Heat a pot with olive oil and minced garlic over medium heat. Add beets. Stir and cook until tender, for 5 minutes. Rough chop the beet stems and leaves and add them to the pot, stirring to coat with olive oil. Turn heat to low, cover pot and cook , stirring frequently, until tender, about 5 minutes. Season with sea salt and pepper. Serve over pasta.
Next week: mustard greens, rainbow chard
