Notes from the Farm
This is the final week of corn. It’s been a good run. At the beginning of the season the corn looked pretty weak, it was so cold (remember way back in May?) we had poor germination. But it has been a success. We grew four varieties this year, one early season, one mid-season and this week’s variety, which is a bi-color hybrid that takes a bit longer to mature. That’s only three you say? We grow one variety called Painted Mountain, and that one is for the birds. Painted Mountain corn is a colorful, beautiful, highly nutritious field corn that was developed in Montana. It can be eaten fresh, or ground for cornmeal. Or grown for the blackbirds so they do not eat the sweet corn.
This Week’s Veggie Feast
Anaheim peppers, shiso, cantaloupe, celeriac, carrots, red cabbage, Swiss chard, yellow zucchini, corn
New This Week
Anaheims originated from New Mexico and were brought to Anaheim, CA in the early 1900’s. The heat of these peppers varies wildly, ranging from 550 to 2,500 on the Scoville scale. Pepper heat intensity depends on many factors, climate being a major player. You can taste test a tiny bit of the pepper to see how much heat it carries. These peppers are great in chili, fajitas, burritos, veggie egg scrambles, enchiladas, or salsas, or can be stuffed and baked.
Shiso hails from Asia and is one of the “new” foodie crazes. We decided to give it a try this year. It is an annual mint in our northern climate and grew well. The leaves look and feel a lot like catmint in shape and texture. It has a slight minty flavor to it, but nowhere as strong as peppermint or spearmint. I would say the flavor is earthier. Since this is a new crop for us we have little, okay make that no experience using this herb, but we are excited to try it out. Let us know what you think. Does shiso have a place in the veggie feast? Here is a blog that has 43 things to make with shiso.
Celery root or celeriac is an odd looking vegetable that is overshadowed by the tasteless celery stalks that are sold in the grocery store. Oops. Did I just write that? The celeriac bulb is relatively mild and can be roasted with other veggies, or diced and put into soups. It also makes a lovely addition to purees. The stalk and leaves are much more flavorful and can be used as spicing agents. We like to dry the stalk and leaves and use them in the winter to add yumminess to soup and baked entrees. There’s more information for celeriac on our website
Cantaloupe is another new crop for us. We grew them in the greenhouses for a couple of years only to lose them among the jungle of foliage. This year we grew them outside to see if they would mature before the frost. We did not grow a large number of plants, so we are trying to make sure everyone gets a melon. If you did not get one in your share last week or the week before one should be in your share this week. They are delicious and very ripe.