Well, Hello Rain. 5/28/15
Before last night it had been about a month without rain here at the farm. It seemed every time I looked at the weather forecast the day before the chance of rain would be over 50% and then always.. no rain. The grass here is looking very yellow, creeks aren’t running, our swimming hole is only at knee height and our irrigation pond has gone down a lot.
While I would give my pinky toe for a day of a good, steady rain, I will still take the hour long storm we had last night. Wednesday is our Easton Market evening and my intern and I found ourselves holding down the tent during the strong gusts. Through the storm we were still selling strawberries because apparently the appeal of the strawberry is so strong that people will trudge through the worst weather to get those first few spray free pints.
Our yellow butter oyster mushrooms (certified organic!) have been exploding in the mushroom room and have the sweetest scent and a delicious buttery flavor. I hope you all enjoy them as much as we have been!
All our greens are hand picked, washed and spun dry!
Swiss Chard in the morning light.
Weeding the Broccoli furrows. Can’t wait for this stuff!
Our lovely certified organic butter oyster mushrooms
Evening pond walks.
An amazing shot of the spider webs here by our wwoofer Savannah
the radish beauties.
Turnips, Potatoes and Greens
- 1/2 pound baby turnips with greens attached
- 1/2 pound small red potatoes
- 1 teaspoon kosher salt
- 1 teaspoon fresh chopped thyme
- 1 shallot, thinly sliced
- 1 teaspoon butter, divided
- 1 tablespoon olive oil, divided
- salt and pepper to taste
- Trim leaves and most of stems from the turnips and place in a bowl of water. Swish around to remove any sand or dirt from the leaves. Rinse and set aside.
- Rinse turnips and cut into quarters. Slice potatoes into quarters about the same size as the turnips.
- Fill a medium pot with water and kosher salt and bring to a boil. Add potatoes and turnips, Reduce heat to a rapid simmer and cook vegetables until tender, about 15 minutes. Drain.
- In a medium skillet or cast iron pan, heat 1/2 teaspoon butter and 2 teaspoons olive oil over medium to medium high heat. Add sliced turnips and potatoes. Saute vegetables until crispy and browned. Transfer to a bowl.
- Add remaining butter and olive oil to the pan. Add shallots and sauté for 2-3 minutes until slightly tender. Add the greens and cook until just wilted. Add the potatoes back to the pan and toss to combine.
- Season with salt and pepper to taste. Serve.
For 2 servings:
- 2 c. water
- ½ c. cornmeal
- ½ tsp. salt
- ½ c. vegetable broth
- 1 c. (packed) spinach leaves
- 1 tbsp. grated Parmesan
- ¼ tsp. freshly ground black pepper
In a saucepan over medium-high heat, bring water to a boil. Meanwhile, combine ¼ cup of broth and spinach leaves in a blender. Purée until creamy; set aside. Add cornmeal and a ¼ teaspoon of salt to the saucepan. Cook, stirring continuously, until it thickens slightly about 5-7 minutes. Lower to temperature to low heat. Add spinach purée, Parmesan, and black pepper. Let it cook for an additional 15 minutes, stirring occasionally – add additional vegetable broth if necessary, a tablespoon at a time, if the mixture thickens too quickly and is not creamy anymore.
Stir-fried Bok Choy and Oyster Mushrooms
1 head Bok Choy
4-5 cloves garlic, minced
10oz fresh mushrooms thinly sliced
Directions: Heat some oil in a pan, fry the garlic till fragrant. Add the mushrooms, fry for about 5mins, then add the bok choy stems and fry for about 5 minutes till cooked but maintaining the stems’ crisp and tenderness. Add bok choy leaves and saute for another minute. Pinch of sea salt and ground pepper to taste.