Tuesday, July 16, 2013

WEEK 4 - JULY 17th 2013

Lots going on at the farm the last few weeks!!!  Our "shed" is coming along nicely.  We hope to have the roof on next week.  We finally got our straw bales!  It was quite an adventure but thanks to our good friend Taylor we were able to get it done.  Let the mulching begin!  Bryan left today for the Boundary Waters and will be gone until the 25th!  Uhmmm... maybe someone should remind him that REAL farmers don't take vacation until after October ;).  Thanks to some AMAZING volunteers this season he's able to sneak away for a little bit.  

Green Towers Romaine Lettuce
Rainbow Swiss Chard
Bronco Green Beans
Sugar Snap Peas
Summer Squash (zucchini or patty pan)

This will be last week of lettuce for a while.  We have some heat tolerant varieties in the ground right now and if the do what they are supposed to we may have some mid-summer lettuce as well.  This will also be the only peas until fall.  They don't like the heat very much and the germination was tricky since we had such a wet spring.  The summer squash is just starting to come on so this week will be a teaser but don't worry-there will be loads of it very soon.  Kohlrabi may not be familiar to all of you-it has been described as a cross between a mild radish and a turnip.  You can slice or shred the whole bulb-peeling shouldn't be necessary since our kohlrabi are fairly young.  You can also use the leaves as you would other cooking greens.  We like to grate the bulb and throw them on top of salads if we are in a hurry.  

We are hoping to include some baby carrots and fresh garlic next week!  Everything in the field is looking fantastic-the tomatoes started to set fruit, the broccoli is heading, peppers and cucumbers are blooming, onions are forming fat bulbs and the garlic is getting ready to move to the barn to start curing. 

Green Bean Salad

A Few Quick Ideas for Kohlrabi:
Minnesota's Bounty

Kohlrabi Slaw:  Shred several medium kohlrabi bulbs, and place them in a colander for several minutes to drain.  Shred a small carrot and 1 small onion into a bowl.  Add the shredded kohlrabi, and then toss with balsamic or red wine vinegar to taste.  Allow to marinate about 15 minutes before serving.

Smashed Kohlrabi Potatoes: Add 1 or 2 diced kohlrabi to a pot of peeled and cubed potatoes, and bring the water to a boil.  Cook until the kohlrabi and potatoes are very tender.  Drain the vegetables, and then mash them, adding butter and milk as you would for mashed potatoes.


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