- Remember to pick up your meat shares order this week for those at Park, East Amherst, MAP and the farm; Lancaster member meat shares are next Tuesday the 1st of July.
- Please note that all checks for any shares should always be made out to Oles Family Farm.
- Our apologies if the salad greens you received last week were not the quality that we strive for; we tried a different methodology which was unsuccessful. Back to the old method this week!
- We will host a pick your own strawberry event next Saturday June 28th from 2- 4pm. Please bring your own containers but please do not bring any pets. Parking is on the grass to the left of the barn @ 2112 County Line Rd. Our sign out front reads Oles Family Farm/ Promised Land CSA.
- The tree fruit share begins with the first of the local sweet cherries; this is usually around the fourth of July.
Farm News from Jane
Well spring has officially arrived I wonder if the peony blossoms signals sits arrival? It is interesting how one can tell the progression of the season by the perennials in bloom. We start with the snow drops and then the crocus, daffodils, hyacinth, lily of the valley and the tulips. We know summer is getting closer when the forsythia, lilacs, iris, lilies and spirea bloom and then finally snowball bushes and peonies. And that’s just the few I know and in some sort of order! And I’ve finally just figured it out the heavenly scent that has been enveloping us the last few weeks; clover!!! Almost all the cover crops have clover in them this season and as the clover has come into full bloom it has made our working environment just a bit of heaven especially on the warm humid days. I didn’t discover this until I was passing by a patch of wild red clover and I smelled that familiar strong fragrance so I picked a blossom and brought it to my nose and voila the mystery was solved. Life even smells good sometimes…
We hope that you enjoyed the “first fruits” of the season and no, rhubarb is not a fruit but is technically a vegetable. The strawberry picking conditions were much nicer on Wednesday than Monday as the breeze kept the no see-ums and black flies away! It’s amazing how the micro climate is unique each day on the farm; our worker share members have found that out first hand especially how much the temperature can fluctuate in a few hours. And how about all of those lovely sugars snap peas? I can’t decide if I like them better raw or steamed; but I’m sure that I have eaten more than my share…
This week’s snap pea patch did not yield the heavy volume like last week; that harvest was the best yield we’ve ever had.
After the rain we’ve had we have finally caught up planting/transplanting for a short while but now the weeds are calling to us or perhaps I should say the plants are calling to us “Help!”. Pulling weeds is not a special treat like eating greens but a necessary function of good chemical free vegetable production. And when everyone lends a hand or two the job goes much faster. The cultivating tractors have been getting a good work out but they are generally only able to get the weeds between the rows they are not as effective to remove many of the weeds between the plants so hidey hidey ho and away we go. We like to get the weeds out when they are small but sometimes pulling larger weeds by hand is easier than when they are small!
The tomatoes have begun to set fruit and the trellising continues. The summer squash is just a week away and the green beans are growing nicely. I hope that the beans and peas do not overlap because labor only allows us to pick one or the other but not both the same week! The first block of sweet corn is knee high (by the fourth of July) and that’s how the saying goes. The garlic scapes have appeared and have grown to almost full length so it’s time to “pull them” out. The stiff neck German garlic variety which we grow sends up a seed shoot. We pull out this “scape” so that all the plant‘s vigor is available to produce a larger bulb. The scapes are just as pungent as the bulb and are as versatile as green onions.
The hens are happy (all except the ones the skunk or fox got last night), the cows are lowing (but not in the corn; thank goodness), the pigs tails are curling while they’re happily rooting so all’s well here this week in God’s country.
Thanks for all your support, Jane & family
Produce: Strawberries Sugar snap peas Salad greens kohlrabi
Chioggia beets Green or purple bunching onions Garlic scapes
– Kohlrabi should be peeled and then can be eaten raw as a dip vegetable or grated for a “Cole” slaw or boiled and mashed like a potato or sautéed, roasted, grilled or even in a stir fried. It is a very versatile veggie!
– Garlic scapes are great sliced and used like a green onion in salads, stir fries, eggs, roasted with meat or in salad dressings. I’ve included a garlic scape pesto recipe which will use quite a few of them; there’ll be three weeks worth!
– Garlic scapes can also be substituted for bulb garlic if you don’t mind the bright green color!
– Substitute sugar snap peas for snow peas in recipes.
GARLIC SCAPE PESTO
8 oz. scapes cut in 1 in. pieces and processed with 1 cup Olive oil, 2 cups Parmesan cheese and ½ cup Lemon juice.
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup.
ZIPPY GARLIC DRESSING
2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 garlic scape, minced
In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup.
STRAWBERRY CREAM DREAM
8 strawberries; 1/2 cup light cream, half-and-half or vanilla ice cream; Splash maple syrup; 5-6 ice cubes
Blend at low speed for 20 seconds, then at high speed for 10 seconds.
STRAWBERRY FREEZER JAM
1 qt strawberries (to make 2 c crushed); 4 c sugar; 1 pkg powdered pectin; 1 c water.
Sort, wash, and drain berries. Remove tops. Crush berries; place in a large mixing bowl. Add sugar, mix well, and let stand 20 minutes, stirring occasionally. Dissolve pectin in water; boil 1 minute. Add pectin solution to berry mixture; stir 2 minutes. Pour jam into freezer containers or canning jars, leaving 1/2 inch space at the top. Cover containers and let stand at room temperature 24 hours or until jam has set. Store up to 3 weeks in a refrigerator or up to a year in freezer. Once a container is opened, refrigerate and use within a few days.
Note: If jam is too firm or tends to separate, stir. If it is too soft, bring it to a boil; it will thicken when cool. Makes 5 or 6 half-pint jars.
STRAWBERRIES IN WINE
3 cups fresh strawberries, sliced; 3/4 cup powdered sugar; 1 1/2 cups fruity white wine
Place strawberries in bowl. Add sugar. Pour the wine over all. Cover and refrigerate for 2 to 3 hours. Let strawberries stand at room temperature 15-20 minutes. Spoon berries into bowls, and pour liquid over. Makes 6 servings.
CURRY SAUCED PEAS
Sauté 1 pound snow peas in oil. Add Curry Sauce (recipe follows). Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas.
2 tbsp butter or margarine; 1/2 tsp. salt; 1/4 tsp. curry powder; 1/4 tsp. onion powder; 3 tbsp flour; 1 tbsp nonfat dry milk; 1 1/2 tbsp warm water; 1/2 tbsp. grated Parmesan cheese
Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in milk and water. Stir in cheese.
PASTA WITH PEAS, FRESH BASIL, AND BREAD CRUMBS
sea salt and freshly ground pepper; 1/2 pound small pasta shapes; 4 tbsp butter; 1/4 cup finely diced scallion; 1 pound sugar snap peas; 3 tbsp chopped basil; 1 tsp grated lemon zest; 1/2 cup fresh bread crumbs; ½ cup chopped parsley or more basil
Bring a large pot of water to a boil and add salt and the pasta. While the pasta is cooking, heat 2 tablespoons of the butter in a large skillet, add the scallion, and cook gently for a few minutes, until softened. Add the peas, basil, and 1 cup of the pasta water and stew until the peas are bright green and tender, 1 or 2 minutes. Add the lemon zest. Crisp the bread crumbs in the remaining butter or oil in a small skillet. When the pasta is done, drain it, add it directly to the peas, and toss. Taste for salt, season with pepper, and toss with the parsley and bread crumbs.
Unsalted butter, softened; pumpernickel bread; thick-sliced kohlrabi; sea salt and freshly ground black pepper
Generously butter 2 slices of bread and make a sandwich with the kohlrabi as the “meat.” Add salt and pepper to taste. Makes 1 serving. Recipe from Leslie France
CHILLED SUGAR SNAP PEA SOUP WITH FRESH MINT
1 large Vidalia onion, minced; 1 tablespoon butter; 2 tablespoons olive oil; 4 cups chicken or vegetable stock; 1 pound sugar snap peas, ends trimmed; 1/2 cup heavy cream; 2 tablespoons minced fresh mint leaves, plus small sprigs for garnish; salt and cracked pepper to taste; Crème fraiche, clotted cream, or sour cream for serving; Minced radishes for garnish.
In a heavy stockpot over medium heat, sauté the onion in the butter and oil until translucent. Add the stock and bring to a rolling boil. Drop in the sugar snap peas and let boil for 1 minute. Remove from the heat and let cool slightly. Puree the soup and stir in the cream, mint, and salt and pepper. Allow the soup to cool to room temperature, and then chill in the refrigerator. Serve with a dollop of crème fraiche in the center of the bowl. Garnish with minced radish and mint sprigs. Recipe from The Café Pongo Cookbook.
COUSCOUS WITH KOHLRABI AND CHERMOULA DRESSING
1-2 teaspoons minced garlic 3 tablespoons olive oil 2 tablespoons minced cilantro 2-3 cups cooked couscous, cooled to warm temperature 2 tablespoons minced fresh parsley, 2 cups peeled, diced kohlrabi 1 teaspoon paprika 1/2 cup diced radishes 1/2 teaspoon ground cumin, 16 kalamata or oil-cured imported black olives, salt chopped (optional) 3 tablespoons fresh lemon juice 1/2 cup crumbled feta cheese (optional)
Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings. Recipe from MACSAC
KOHLRABI SLAW (raw peeled and grated kohlrabi can be substituted for cooked kohlrabi)
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings.
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
BEETS A LA CREME
1/8 cup real butter; 1/2 cup heavy cream; 4 medium beets, cooked; Freshly ground pepper to taste; 1 1/2 tablespoons minced fresh parsley; Salt to taste
Cut beets in thick julienne strips, cube, or slice as you prefer. In a large skillet, melt butter. Add beets and sauté for 2 minutes, stirring to coat beets evenly with butter. Season with salt; add cream and continue to cook until reduced to glaze just coating beets. Sprinkle heavily with pepper and parsley. Serve immediately. Serves 3.
DICED BEETS WITH ORANGE ZEST AND YOGURT SAUCE
1/2 lb. beets, peeled and cut into 1/4-inch cubes; 1/8 cup cider vinegar; zest of 1 orange, grated (about 1 tbsp.); 1/8tsp. ground mace; 1/8 tsp. ground cloves; 1/8 tsp. salt; freshly ground black pepper; 1/8 cup plain low-fat yogurt; 1 tbsp. fresh orange juice; 1/2 tsp. honey
Preheat the oven to 3750 F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/4 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 2