From rain to heat! Our summer crops are loving this weather and we're hoping our spring ones hold on for a few more days through the wave. We're drinking lots of water, starting earlier and enjoying dips in the river at the end of the day. In the middle of the season, we can't stop for heat nor holiday, we must continue on. Today is our garlic harvest. It is usually the turning point of the season when we switch from planting to harvesting, but since we are still weeks behind schedule, our summer harvest has yet to some in and our summer planting continues. We're just going with the flow that is the farm season, and hydrating as much as possible.
We hope you enjoy your 4th of July festivities. Please stay cool and safe!
Reminder: Buckingham Pickup will be on THURSDAY from 3:30 to 7pm.
Scenes from the farm: cultivating onion pathways, when you forget the pickup truck at the other farm on a harvest day, high tunnel tomatoes looking great, seeding a field of sunflowers on the hottest day of the year!
- 2 teaspoons fennel seeds
- 3 tablespoons honey
- 3 tablespoons cider vinegar
- Gray salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 to 3 romaine lettuce hearts, torn
- 2 to 3 medium heads radicchio, torn
- 1 large head cabbage, shredded
- 1 bunch watercress, trimmed of large stems
Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.
Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.