Summer Feels
News from the farm:
Well, it's the first week of summer and we have experienced blazing hot temperatures, huge thunderstorms, a cooler failure, 2 broken tractors and some dramatic weed growth. Meanwhile, we have planted our second successions of summer squash, cucumbers, beans, tomatoes, peppers and eggplant. We're in the middle of planting winter squash and the pumpkin patch. We're filling the greenhouse with seedlings for fall plantings and summer squash and cucumbers are about to come in. Farming does not allow for reflection or self-pity, it requires a constant movement forward. With every failure there is a necessary step to take beyond the present. While it is heartbreaking to lose a bed of carrots to the weeds or not have time to cover the melons, the sense of urgency simply propels us further into the season with no time to dwell on what has past or even what is happening. As farmers, we live for the constant hope of the future.
Scenes from the farm:
The Share:
salad mix
arugula
specialty greens
head lettuce
radicchio
escarole
fennel
broccoli
kale
swiss chard
beets
sugar snap peas
kohlrabi
hakurei turnips
summer squash
parsley
dill
cilantro
napa cabbage
PYO Garden will be OPEN at our Titusville location ( 67 Pleasant Valley Rd, Titusville NJ) for ALL members on Thursdays 3:30 - 7pm and on the Saturdays and Sundays from 10am - 3pm. Flowers and herbs are ready for picking! Flowers and herbs do not count towards your share items but please limit to 12 stems per week in order to have enough for everyone. More PYO crops will be coming in through out the season. Come enjoy the farm!
Recipe of the week:
SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING
RUTH COUSINEAU GOURMET AUGUST 2008
YIELD
Makes 4 servings
ACTIVE TIME
15 min
TOTAL TIME
25 min
INGREDIENTS
- 1/4 cup rice vinegar (not seasoned)
- 2 teaspoons sugar
- 1 teaspoon grated peeled ginger
- 2 tablespoons vegetable oil
- 1 fresh serrano chile, finely chopped, with seeds
- 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
- 1 bunch scallions, sliced
- 1/2 cup coarsely chopped cilantro