The Fourth of July is this Friday so we will be closed that day. Please come tomorrow, Tuesday July 1st, to pick up your bounty!
It is hot and the crops are growing. Some of the cool weather crops don't love the heat but most of the plants out there are happy. There are flowers on the melons, tomatoes, and squash and tassels on the corn. I even spotted a small green tomato on one of the plants.
Potato plants in flower.
We had a joyful and productive meeting this weekend, a convergence of Biodynamic farmers, young and old, along with other interested folk. We met new people, caught up with old friends, discussed the trials of farming, ate delicious food, and danced to live music. For Seth and I, it was a treat to have the farm full of people and encouraging to feel their support of our project.
The opening circle at the meeting
This week's pick list is:
- Beet
- Tatsoi
- Lettuce
- Parsley, Basil, Cilantro, Dill
- Kale
- Collard
- Chard
- Fennel
- Turnip
- Radish
- New Potatoes
- Scallions
- Escarole and Treviso
- Broccoli Raab
- Strawberries
- Flowers
Everyone washing the produce.
Creamy Radish Dip (Adapted from Farmstand Fresh by Fine Cooking)
- 1 - 8 oz package of cream cheese, softened
- 4 Tablespoons butter, softened
- 1 teaspoon Worcestershire sauce
- 1 to 2 garlic cloves, minced
- Juice and zest of 1 lemon
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- 1 cup finely chopped radishes
- 1 large handful of finely chopped dill
- 1 large handful of finely chopped parsley
- 1/4 cup finely chopped scallions
Macerate the garlic and lemon zest in the lemon juice for about 10 minutes. In the meantime, place the cream cheese, butter, Worcestershire sauce, salt, and paprika in a bowl. Mix well with a wooden spoon. Stir in the garlic, lemon zest and lemon juice. Add the radishes, dill, parsley, and scallions. Chill for several hours to let the flavors blend. Eat with fresh vegetables or crackers.
We look forward to seeing everyone tomorrow!