Water

Water is a one a farmer's greatest challenges. Here in the Northeast we are blessed by an abundance of water keeping our ecosystems healthy and our wells full. On the farm, water management is by far the most overwhelming task. If we don't get enough rain, then we have to add water so that our plants can continue to grow. And then there is of course a time when the plants need no water at all, when water begins to bind up the nutrients in the soil and cause the fruits and bulbs to grow too much and split, this is when we our beloved life source becomes a pest. When the fields are too wet to till or weed, this is when the farm begins to get away form us. A wet farm is a tough thing to manage. This week we dug a well to improve our irrigation system. At 220 feet we hit a major aquifer and can now pump over 100 gallons per minute. We can add as much as we like now, but our clay soils will always hold in what we get. Here's to water, that sacred and troublesome resource.
 

Scenes from our soggy farm:

Tomatoes pruned and trellised, the well being drillled, Kat harvesting in a sea of green, Ruby checking out our new artesian well, and carrot beds when we can't get into the field to weed them - scary.

in The share this week:

sugar snap peas

snow peas

broccoli

salad mix

specialty greens mix

arugula

head lettuce

radicchio

escarole

fennel

kale

collards

swiss chard

napa cabbage

cabbage

beets

hakurei turnips

radishes

kohlrabi

carrots

garlic scapes

pearl onions

herbs

Recipes:

Shaved broccoli & fennel salad
Serves 6-4

1 broccoli head
1 fennel bulb
75 g dried cranberries
200 g creamy goats cheese

Quick pickled red onion
1 large red onion
4 Tbsp apple vinegar
2 Tbsp water
1 tsp runny honey
A pinch of salt

Roasted salt almonds
200 g almonds
3 Tbsp coarse sea salt
0,8 cup boiling water (200 ml)

Apple vinaigrette
0,4 cup rapeseed oil (100 ml)
0,4 cup apple vinegar (100 ml)
1-2 Tsp runny honey
A pinch of salt & fresh pepper

Directions
Start by preparing the roasted salt almonds. Dissolve the salt in the water. Add almonds, cover at let them soak for about 20 min. Preheat oven to 300 F°/150 C° (fan). Drain almonds and place them on a baking sheet and roast them in the oven for 20 min.

While you prepare the almonds you can make the quick pickled onions as well. Slice the onion into slim wedges. Mix all the ingredients together and soak the onion slices. Set a side and give them a stir every 10 min. I think they are perfect after pickled for 30-60 min.

Make the vinaigrette by stirring al the ingredients together in a large bowl.
Use a mandolin, a food processor or a very sharp knife the shave the fennel and broccoli into paper thin slices, add them to the bowl with vinaigrette along with cranberries and pickled onions. Use your hands to mix everything together. Add the cheese and as many almonds as you prefer (I used half the portion) and gently fold it into the salad.
Serve the salad as a side dish or as a filling lunch.

Butter Lettuce and Radicchio Salad with Strawberries

Ingredients

  • 3 tablespoons tarragon vinegar
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon paprika
  • 1/2 cup olive oil
  • 1 large head of radicchio, torn into 1-inch pieces (about 6 cups)
  • 1 head of butter lettuce, torn into 1-inch pieces (about 6 cups)
  • 1 1-pint basket strawberries, hulled, halved
  • 1/2 cup paper-thin red onion slices

Preparation

Whisk vinegar, sugar, mustard, and paprika in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.

Combine radicchio, butter lettuce, strawberries, and onion in large bowl. Toss with enough dressing to coat.

Cabbage and Radish Slaw with Peanut Dressing

Ingredients

  • 1 tablespoon finely chopped peeled fresh ginger
  • 1/4 cup coarsely chopped shallot
  • 1/4 cup plus 1 tablespoon creamy peanut butter
  • 1/2 cup rice-wine vinegar (not seasoned)
  • 3 tablespoons soy sauce
  • 3 tablespoons packed dark-brown sugar
  • 1/4 cup canola oil
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 1 medium daikon radish, cut into 1/8-inch-thick matchsticks
  • 16 red radishes, halved lengthwise and cut into thin half-moons
  • 4 scallions, cut on the diagonal into long, thin slices
  • 1/2 cup dry-roasted peanuts

Directions

  1. Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.

  2. Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.

 

Malaika SpencerComment