Hot days are here!

July has come and brought the heat and humidity we had almost forgotten about.  With it have come many early starts, getting to the farm before the sun pops up it’s head so we can work ferociously before the heat of the day sets in.  Never have I been quite as happy to sit in a body of water, and neither has Dixie who leaves our side at least 5 times a day to get a quick swim in.

The bugs have exploded bringing potato beetles, Japanese beetles, and squash bugs.  We also now have assassin bugs, which eat all these other bugs and who I love quite fondly.  Many mornings have been spent squishing the potato beetle grubs that devour our eggplant leaves very quickly and we’ve been shot in the eye more then once by their insides.  Not the favorite job on the farm!  Something new we learned this year is that the potato beetle larvae cover themselves with their own poop to avoid being eaten.  Yum.

The glory of July is in the food itself, we’ve been cooking up a storm, devouring our favorite vegetables that we are very excited to have back.  There is nothing quite as satisfying as a meal picked just that day or the day before, entirely from the farm.

This week at market!:

Summer Squash (yellow, patty pan and zucchini)

Cucumbers (Slicing, pickling and lemon)

Fennel

Beets

Spinach

Head Lettuce

Salad Mix

Eggplant

Peppers

Carrots

New Potatoes

Green Beans

Peas

Swiss Chard

Kale

Escarole

Basil

Flowers

Scallions

Broccoli

Stephanie at market

Stephanie at market

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Our ‘Birthday Cake’ from our amazing landowners

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Asbury Fresh market set up

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Stephanie’s mom Patty setting up for the Frenchtown market

farm

Our main fields

Food we’ve been eating!

SWISS CHARD w/SHALLOT CREAM SAUCE
4 Tbsp. butter
2 cloves garlic, minced
2 shallots, diced
2/3 c. cream
1/2 c. dry white wine
salt & pepper
1/4 tsp. freshly ground nutmeg
1 bunch swiss chard

1.  In a large skillet, cook garlic and shallots in butter until translucent.

2.  While the shallots and garlic are cooking, prepare your swiss chard: cut leafy tops into 2″ pieces, cut the stems into 1/2″ pieces.

3.  Add in cream, wine, salt, pepper, nutmeg and stems of swiss chard.  Cook for 5 minutes.

4.  Add in leafy portion of swiss chard and continue cooking about 5 minutes more.

Crushed New Potatoes

NGREDIENTS

  • 500g of new potatoes
  • butter
  • 1 bunch scallions finely chopped
  • salt
1. Wash the new potatoes and place into a suitable sized pan, cover with cold water and bring to the boil. Reduce to a simmer and cook for about 10-15 minutes or until tender. Strain and leave to cool slightly
2. Place a large frying pan over a medium heat and add a large knob of butter. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding to the pan
3. Toss the crushed new potatoes in the warm butter and season with salt to taste. Remove the pan from the heat and add in the chives just before serving
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