Farmer Holidays

It always catches me off guard when someone asks me what I'm doing for a summer holiday or when my employees ask if we have off. Well, of course not. Our job is to do 12 months worth of work into 8 months. There are no time for holidays. We work hard to schedule weekly time off and a couple 3 day weekends for the crew throughout the summer. The American "summer vacations" were built around an agricultural schedule, so that kids could work on the farm in the summers. What could be more American than farming on the Fourth of July? That being said, we'll be ending a bit early, sitting around a fire (while burning some pest-infested seedling from the greenhouse) and eating lots of things off the grill, just like the forefathers would want us to.

Scenes from the Farm: The new pumpkin pick your own patch from 2 angles, the farm dog pea-brigade (they always show up begging when we're picking peas), Duma sits next to Kat's sweet note on the barn floor.

The Share:

head lettuce

spring onions

salad mix

arugula

specialty greens

kale 

swiss chard

kohlrabi

cabbage

radicchio

escarole

fennel

beets

carrots

hakurei turnips

summer squash

cucumbers

parsley

dill 

cilantro

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 16 stems per week in order to have enough for everyone. And as many herb sprigs as you can use. More PYO crops will be coming in through out the season. Come enjoy the farm!

 

Recipe of the week:

Escarole with Onion and Lemon

Enjoy this saute as a side with roasted salmon or seared steak.

http://www.marthastewart.com/313487/escarole-with-onion-and-lemon

INGREDIENTS 

  • 1 tablespoon olive oil 
  • 1 small red onion, diced small 
  • 1/2 teaspoon red-pepper flakes 
  • 1 head escarole, cored and chopped 
  • Coarse salt and ground pepper 
  • Juice of 1/2 lemon 

DIRECTIONS 

  1. In a large skillet, heat olive oil over medium-high. Add red onion and red-pepper flakes; cook until onion softens, 3 minutes. Add escarole. Cook until wilted, 3 minutes. Season with salt, pepper, and lemon juice. 

 

 

Malaika SpencerComment