Notes From The Farm
Sorry if you don’t like surprises but part of this week’s share is going to be a mystery. In each box there will be one or two herbs and a leafy green, we just haven’t decided what they are going to be yet;)
Other news: Leon finished haying in record time this year! Sometimes it drags on for weeks when the old equipment breaks down. This year all he had to contend with is a flat tire on the baler. We also finished the bulk of the weeding! Mulching and minimum till have made a tremendous difference in slowing down the weeds.
Veggie news: Finally starting to get into some of the hardier veggies. Potatoes, zucchini, summer squash, peppers… all coming along. The cabbage and cauliflower plants look amazing. We hope they yield well. The broccoli plants themselves look great but are setting small heads once again. Major bummer. We are have planted two rotations of broccoli plants this year, so cross your fingers for the second wave.
This Week’s Veggie Feast
New Potatoes, Snow Peas, Salad Mix with Nasturtiums, Greens and Herbs
New This Week
New Potatoes are a favorite of many. These potatoes are harvested early and have delicate, thin skins. There is probably some scientific reason why they taste so good, like a starch to sugar ratio, but I am currently not interested enough to look it up. If you like potatoes you will probably really like these. They cook faster than more developed potatoes, and tend to break apart easily. Best stored in the fridge and used within the week as they do not keep well.
Snow peas are flat, pale green pods with barely formed peas. These tender peas can be eaten whole, and are delicious fresh, steamed, sautéed, or added to stir fries. Peas are best used fresh but if you need to store them, put them in a plastic bag in the refrigerator. If you would like to put up peas for freezing, they will need to be blanched in boiling salted water for 30 seconds and then chilled in an ice bath before freezing.