THE BEET: VOLUME 18; WEEK 4

 

FULL SHARE & GREEN HALF SHARE PICK UP TONIGHT

Pick up today: 5pm - 7:30pm at PS 56 on the corner of Gates and Downing

This Week's Share

  • Russian kale

  • Japanese turnips

  • ‘Quickstar' kohlrabi

  • Joi Choi

  • Garlic scapes

  • Green Romaine lettuce

  • Scallions

  • Fordhook Swiss chard

  • A potted herb

  • Fruit: strawberries

Week of July 4

A reminder that there will be no distribution the week of July 4.

Distribution will start up again the following week, and will continue until the final pick-up on November 7.

Enjoy the holiday!

Letter from Windflower Farm

Delivery #4, Week of June 24th, 2019

Spring may have been late, but summer has arrived right on time. After today’s farm walkabout, I’d say that our warm weather crops are a full two weeks behind normal, but it’s squash and cucumber weather now, and soon they’ll make their way into your shares. In the meantime, fall-planted onions should make an appearance soon, along with a Chinese leaf cabbage.

What’s new on the farm?
Last Thursday, in the late evening light of the longest day of the year, I went out to investigate the condition of two crops I thought might be nearing harvest. Our planting of the vegetables - cucumbers and zucchinis - was a little unorthodox. We planted them into old pepper beds leftover from the previous year that we had not gotten around to dismantling. It was something we had never done before, but we were slightly desperate at the time. It had been so rainy until then, and fields were so wet, that we couldn’t get into fields with equipment to prepare proper beds, and we thought we’d take a chance. And so, we planted our first generation of cukes and zukes into the old beds: we dropped a handful of compost into each plant hole by hand, then hooped and covered them and moved on to other projects. That was four weeks ago, and I thought they might be ready soon, so I went out to have a look. It turns out that they still need time, but they are healthy, if a little weedy, and will, I think, make a fine crop.

It’s now Sunday morning and, as per usual, I am watering plants in our greenhouses. Jan was on duty yesterday. The chore takes two to three hours, and it’s fairly monotonous. Back and forth with the water spray. Let it seep in, then back and forth again. Plant cell after plant cell, tray after tray, bench after bench, greenhouse after greenhouse, day after day. Tomorrow it will be Andrea’s turn. I use the time to think or to listen to birds or music or podcasts.

I also spent time planning the week ahead while I watered. Tomorrow, a group of six of us, led by Salvador, will spend the day harvesting. Another group of us—five in this one, led by Victoria—will wash and pack the harvest. A group of three, led by Julia, will use the water wheel transplanter on the old John Deere to plant the last succession of eggplant, peppers and chiles, along with a succession of melons and sweet corn. The faster we plant, I’m thinking, the less watering well have to do. Two people, my wife and Sara, will harvest and arrange flowers. And my son Nate and I will team up to use the steerable cultivator to weed a wide variety of three- and four-row crops. Time permitting, Nate will go on to hill the potatoes and I will use the little electric ACG tractor to cultivate the carrots.

Wishing you a great first week of summer, Ted

chard risotto.jpg

Recipe: Mushroom and Swiss Chard Risotto


Chard makes a beautifully earthy risotto, and if you use rainbow chard, a colorful one too! Try this recipe from delish.com. 
 

INGREDIENTS

1 qt. chicken (or vegetable) stock, homemade or store bought
4 tbsp. extra-virgin olive oil, divided
1 small yellow onion, finely chopped
1 1/2 c. arborio rice
1/2 c. dry white wine
1 bunch rainbow Swiss chard
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
8 oz. mixed wild mushrooms, sliced
1 tbsp. thyme leaves
1/2 c. freshly grated Parmesan, plus more for serving


RECIPE PREPARATION

  1. In a medium saucepan, bring stock to a simmer.

  2. In a large deep-sided skillet over medium-high heat, heat 2 tablespoons olive oil. Add onion and cook until beginning to soften, 5 minutes, then add rice and cook for an additional 1 to 2 minutes or until there is a white spot in center of each piece of rice. Add white wine and simmer until evaporated, about 3 minutes.

  3. Reduce heat to medium. Add stock a half cup at a time, simmering and allowing it to absorb between additions, stirring occasionally. Keep adding in stock until it is nearly all absorbed (this should take about 17 minutes).

  4. Meanwhile, chop Swiss chard leaves into bite-size pieces and dice the stems; place in separate bowls. In a separate skillet over medium-high heat, heat 1 tablespoon olive oil and cook stems for 3 minutes or until beginning to soften. Add leaves and cook until wilted, 3 more minutes. Season with salt and pepper; move to a bowl and wipe out skillet.

  5. In same skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add garlic and cook until fragrant, 1 minute, then add in mushrooms and cook until softened and golden brown, 6 to 7 minutes, stirring occasionally. Stir in thyme and season with salt and pepper.

  6. Once rice has absorbed nearly all the liquid — the texture should be tender but still slightly chewy — stir in mushrooms and Swiss chard. Stir in Parmesan and season with salt and pepper. Serve in bowls with additional grated Parmesan.


If you give this a try, don't forget to share and tag us on social media! We're on Instagram and Twitter @ClintonHillCSA, as well as facebook, and you can find Windflower Farm on Instagram too (@windflowerfarm).

Veronica