Happy Week Eight, Everybody!
ˆa whole lotta love
We’re glad to say we are Back Up and Running, as far as our transportation goes. Van has been re-vamped and should ensure that we get your veggies to you on time from here on out. Thanks again for your patience.
Even though you who are in the cities have seen a couple inches of rain in the last week or two, we out here in Sunny New Auburn, have seen under a 3/10ths… it’s dry, and cool. which makes for slow growing conditions. Irrigation is underway, and as we speak we are being sprinkled on.
My prediction for tomatoes will be about 2 weeks assuming the weather cooperates. Sweet corn hasn’t yet tassled… we are usually knee deep in sweet corn about this time because we always plant way more than anyone can eat. Unfortunately we still aren’t there yet and it’s looking like this year’s crop will be a small one. I assure you next year this will not be the case. I personally hate failing at sweet corn because it not only lets me down, it also lets my heritage down as a I come from a long line of corn and beans that were grown in the Fertile Missouri River valley in SW Iowa. But, bad years happen. Those of you that have been with me for many years know that a poor corn year has yet to be witnessed until now. We’ll see what we can do to get you some corn though.
We are moving into the sweet onions, some zuchinni, and more potatoes. We tried mowing the tops on the potatoes and letting the skins dry a bit before diggin with the machine, but still came out abit Tattered. We’ll keep working on that.
NOW, FROM AN OUTGOING LETTER WRITTEN BY FARM INTERN ADAM PATTERSON:
Dear Mom and Dad,
Things have really gotten underway at Camp Turnip Rock. I have met so many great people. My socks got wet one day, but the counselor didn’t even get mad. I play with the goats sometimes, and I must tell you that I really like baby pigs, too. (“Piglets” is the proper term I learned. Did you know that?)
The other day we had a picnic for lunch, maybe the best meal I’ve ever had (no offense, Dad). It consisted of hamhocks with freshly picked beans from Josh and Rama’s friend’s farm, German-style potato salad, and very fresh, hot biscuits. I can only hope that all people have a meal this good at least once in their lives. They let us have seconds AND EVEN THIRDS if we wanted!
The sunshine here in New Auburn is special: it makes our food grow. You couldn’t ask for nicer days than the ones we’ve been having, because they are mild, breezy, and sunny. I have never wished for rain much before, because it inhibits my skateboarding and basket ball [and other activities that well-adjusted young people do]. However, I do hope the rain falls a little more, because in conjunction with the aforementioned sunshine, it helps our food to grow quickly and strongly.
You can see pretty much the entire sky (like 360 degrees) when you’re working out in the field in the morning, and it is the best.
See you in a few weeks!
What’s in the box?
COLD CURRIED CARROT AND COCONUT MILK SOUP:
Melt 2 Tbs. butter in a saucepan over moderately low heat. Add a couple of chopped onions and 1 Tbs minced fresh ginger. Mix in 1 tsp. curry power, salt and pepper to taste, and cook, stirring occasionally, until softened. Add a bunch of washed and thinly chopped carrots and 2 1/2 cups chicken or veggie stock (you can add carrot tops to veggies or chicken when making stock) and simmer, covered, until carrots are very soft, about 15 minutes. Remove from heat. Carefully puree mixture in batches with 1 can of coconut milk in a blender until very smooth; transfer to a bowl. Stir in 1 Tbs. lime juice and cool, uncovered. Refrigerate soup until cold. Just before serving, thin soup to desired consistency with ice water and season with additional lime juice, salt and pepper. Ladle soup into bowls and sprinkle with sliced scallions, chives or basil. It is really really good.
Parsley and Garlic Frittata
Preheat your broiler. Beat 4 eggs well with a little salt and pepper and stir in 1/2 cup of crumbled feta and 1/2 cup chopped parsley. Melt about 2 Tbs. butter or olive oil in a cast iron skillet. Cook 4 cloves of chopped garlic slowly over medium heat until soft and golden. Turn the heat to medium high and pour in the eggs. Cook for about four minutes, or until the bottom is set. Put the pan in the oven and broil for another four minutes or until set through and lightly browned on top. That was quick!
Chicken in Cucumber and Lemon Sauce
- 2 large cucumbers, peeled, halved, appox. 4 cups (less is bad, more is fine)
- 7 tbs. butter
- 1/2 c flour
- 1/8 tsp pepper
- 6 skinless, boneless chicken breast halves (or any skinless, boneless chicken)
- 1 tsp olive oil
- 1 c chicken stock
- 1 c whipping cream
- 2 tb plus 1 tsp fresh lemon juice
- 2 tbs minced dill
Place cucumbers in colander. Sprinkle with salt, toss, and let drain 1 hr. Pat cucumbers dry. Melt 3 tbs butter in heavy lg skilet over med. heat. Add cucumbers and saute until light brown, about 7 min. Set aside.
In small cup, mix 1 tbs flour and 1 tbs butter to smooth paste, set aside. Place remaining 1/2 c flour in shallow baking dish with pepper and season with salt. Coat chicken and shake off excess. Melt remaining 3 tbs butter with oil in another heavy large skillet over high heat. Add chicken and saute until brown. Add 1/2 cup stock. Reduce heat to medium, cover and simmer until chicken is cooked through (about 4 minutes). Transfer chicken to platter.
Add remaining 1/2 cup stock to chicken skillet. Increase heat to high and boil until reduced to 1/4 cup (about 3 minutes). Add cream & bring to boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency (about 2 minutes), stirring frequently. Stir in lemon juice and 1 tbs dill. Season to taste with salt and pepper.
Add chicken and cucumbers to sauce, heat through. Transfer to plates. Spoon sauce & cucumbers over chicken. Sprinkle with tbs. dill.