Well, it seems as though we are having a 'cold summer' this year. The great news is that nothing is on fire yet....even after making it through the 4th of July. The bad news is that this wind is just wreaking havoc with plants at the farm....nothing that is permanent or fatal but certainly the effects can be noticeable. Some of the taller squash leaves have tattered and torn edges and the kohlrabi have an incredibly unusual shape due to being whipped in circles as babies. All told though, things seem to be moving along on schedule. Actually, looking at last year's newsletter (when it was super hot and we were way ahead of normal) we aren't too far off from what we were putting in the box this time last year. I found this surprising given that this season is a much different beast than the last two. Turns out, that it is just me who feels like things are moving slowly....to the plants, they are maturing right no time.
Another good side-effect of the cooler weather is that we are having a great pea year. Last season,the shelling peas were tough and mealy from the heat. This year, the pods are green and the peas are sweet. You will see them in this week's box and probably next week as well.
We did end up putting a few in the box last week...to my surprise. So, I hope you figured out how to open them up and use them since I didn't include any information about them in the last newsletter.
For future reference, shelling peas are also known as English Peas. The shells are tasty but too fibrous to really eat. So each shell must be opened to be enjoyed. This is a great job for kids. Save the shells though and use them for making a broth or soup stock. They give a nice sweet flavor when simmered in a broth. Strain and remove the shells before using the broth and then add the shells to the compost. Shelling peas can be frozen for later use. After the peas are removed from the shells you can lay them out on a cookie tray and then place them in the freezer. After they have frozen, remove the tray from the freezer and then roll the peas into a ziploc freezer bag. This is a nice way to save a little summer for another day.
One last update from the farm, the eggplant inside the high tunnels are now loaded with flowers. I would expect that within 2 weeks you will see the first eggplant making their way into the boxes. Same goes with cucumbers. The first little babies are showing up out in the field. Expect to start seeing these in the next two weeks as well.
In Your Share This Week:
Salad Mix, Carrots (No Beets this week), Kale, Garlic, Shelling Peas, Sugar Snap Peas, Basil, Pak Choi, Arugula and maybe a Hungarian Wax Pepper just for fun! Looks like Zucchini and Fennel next week but I am including some Fennel recipes to get you thinking....
**Also, the basil is not washed. We debated over this for quite some time but decided to give it to you 'as is' mainly because it stores much better. Wash as needed by swishing in cold water.
Recipes:
13 Fennel Recipes- This is more eye-candy than anything but thought I would share for inspirational purposes....
Arugula Fennel Salad
How to Buy, Store, Shell and Cook with Fresh Peas-more information for you on shelling peas
How to Dry Basil- In case you end up with too much basil for fresh eating, here is some info on drying the basil for later use (spaghetti and pizza this winter!)
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