Greetings from your farm!
What can you say about Georgia weather? Last week we hit temperatures in the 40’s, and this week we’ve seen 90 degrees every day. The heat, combined with the lack of rain, has given the edges of the farm a dusty, tired appearance. Us farmers too, are dusty and tired but well-tempered with optimism and the contentment of well-worked days and cool nights that let us (and our plants) recover. Despite the conditions, the farm is humming along with activity. Squash, cucumbers, greens beans and broccoli are starting to produce. The tomato plants are all hung with green globes, the garlic is almost ready to pick, and our first planting of corn has begun to send up its tassels. In a couple of weeks (if the weather cooperates), we may be tasting the first blackberries…
Truth be told, if I had to pick my poison I certainly favor dry to wet. Dry weather seems to keep many of our insect pests at bay and (kind of) slows down the weeds. We can plant, harvest and cultivate without worrying about packing down wet soil and causing years of damage. Lots of rain puts turbo-boosters on the weeds, you can almost watch the crabgrass zoom ahead of crops. Wet weather brings in blights, rots, mildews, and wilts- many of which cause complete crop failure.
That being said, There is no farm without the water. We are fortunate enough to have deep wells to irrigate from, and our days have been filled with moving houses and drip lines all over the farm to keep our plants healthy and robust. Even with regular watering, there is no match for a nice downpour. There is a tangible energy to the farm after a rain, and the plants are longing to release a spurt of growth that comes only from a summer shower. Soon enough, those afternoon clouds will come in and drop buckets, reviving plant and dusty farmer alike. We look forward to the smell of wet grass and muddy boots. Come on rain!
This week we have a couple of new additions that will be sure to provide some inspiration in the kitchen. This week is our first harvest of potatoes, and they are fantastic! You might be tempted to think a potato is just a sack of starch, but if you’ve never roasted a freshly dug new potato, prepare to fall in love. The pac choi this week is a unique treat. We grow a large white-ribbed variety that is crisp, sweet, and tender. The fennel and spring onions are putting on their bulbs and are now perfect for grilling or combining with some of their other root veggies to roast.
Take Care and Eat Well,
-Sugar Snap Peas
-Burge Garlic Flower
Recipes and Ideas
This week the recipe come from farm-apprentice Lauren’s mother. It looks delicious and uses a number of items found in your share. Enjoy!
Niligang Manok — A dish from the Philippines
Ingredients:1 whole chicken, cut into desired sizesEnough water to cover chicken10 whole black peppercorns1 tsp salt1 tbsp fish sauce (patis)1 big purple onion cut into eighths or 3 medium size onions cut into quarters4 medium size potatoes or sweet potatoes, halved or quartered1 large pac choi3 carrots4 scallions, dicedDirections:In a big kettle with water, place chicken, salt, 1/2 of the onions. Bring to a boil and cover for 30 minutes. Next, Add the potatoes and carrots and after cooking for 15 minutes, add the pac choi and scallions for another 15 minutes. Don’t overcook the vegetables. Serve over white rice with the Patis (fish sauce) as desired.