Escarole
Kale or Swiss Chard
Beets
Fresh Garlic (German White)
Spring Onions
Parsley
Summer Squash & Zucchini
Baby Fennel

Summer has begun. From here on out for the next six months the days will begin to get shorter. This is an interesting part of farming, because all plants are highly influenced by day length. Over the next few months even though it is hot and sunny, we have to begin to adjust our planting to take into account the shorter days. The crops will take exponentially longer to be ready to harvest. As we get into late July and August, this take effect with longer day crops such as carrots, beets, cabbage, and leeks. So with that in mind, this week we will be starting our fall Cauliflower, Brussels Sprouts, Cabbage and Broccoli. We have Leek starts growing strong under shade cloth in our greenhouse and the Winter Squash is just about ready to transplant. So while we’re excited about the upcoming summer crops we’re also focusing on, planning and seeding our fall crops as well.

We have been loving escarole salads recently; because they are delicious and have been growing really well in the increasing heat and humidity. Usually we do something very simple: good olive oil, lemon juice, escarole, homemade croutons, and shavings of hard cheese such as parmesan or pecorino romano. Below are a few simple recipes found online that look delicious. Also this past week a share member relayed her recipe for roasting summer squash with garlic, paprika and olive oil. I tried it and it took very little time, there was no hassle, and it was fabulous tasting. Enjoy your share.

Autumn and Brian

Escarole and Roasted Beet Salad

Escarole Salad with Walnuts and Parmesan 

Salad mix                                                                                                                                                                                       Cabbage (savoy, tendersweet, or early jersey)                                                                                                                                     Carrots (mokum, nelson, or danvers)                                                                                                                                               Salad Turnips (tokyo market)                                                                                                                                                     Scallions                                                                                                                                                                                             Sugar Snap Peas                                                                                                                                                                                   And a little something extra.

On Fridays we harvest most of the day, getting ready for our Saturday market and CSA pickup. This means we also take some time to check out how all the crops are doing. As you all realize the rain just has not quit and although this has been too much for some crops and makes it near to impossible to direct seed things like salad, arugula, or cilantro into new beds; it has been making other crops grow quite well. The peas, beans, and potato plants are flowering like crazy and brian even found some sizeable new potatoes deep in the ground. This coming week we are looking forward to harvesting the rest of our garlic and some of our short day onions. These are busy weeks, with lots of new crops starting to come on; the cherry tomatoes, cucumbers, padron peppers, and more. Have fun with this weeks share….

Autumn and Brian

fennel, frisee, broccoli raab, & beets

1 head Frisee  (curly endive or chicory)                                                                                  
2 heads Lettuce (Romaine, Deer Tongue, or Red leaf)
1 head Fennel
Arugula
Spring Onions
Italian Flat Leaf Parsley
Beets (chioggia and early wonder)
Broccoli Raab
Summer Squash or Zucchini (zephyr, magda, or costata romanesco)

This past week we welcomed our summer intern, Emily onto the farm. She will be here through August and we are excited to put her to work. Over the past few days we have been introducing her to the farm, the animals and the crops. Even with the steady rain, we have been able to get a lot accomplished. Over the next week we will be building 2 moveable hoop houses (12’ by 70’) to use in our crop areas for sweet peppers and tomatoes. Keeping these crops covered and protected from rain, helps increase yields of ripened fruit, without bottom rot or splitting and protects the plants from diseases that come from wet leaves and exposure to soil. We want to invite everyone out this Sunday for our Open House from 2-5pm. Please come take a tour around the farm, see our animals, and talk with us about our growing methods. We will have some light refreshments too.

This week’s share includes a few new items, fennel, frisee, and broccoli raab. The fennel can be eaten raw or cooked. We really love to braise/sauté it and enjoy as a side dish. The broccoli raab is one of our favorites and unfortunately with the varying temperatures this spring most of our plantings have been unsuccessful; but here it is finally. Check out the recipes below. Frisee is a member of the endive/chicory family with finely curled leaves and a slightly bitter flavor. It is extremely popular in France, and truly one of the most elegant of the salad vegetables. As the plant reaches full size, the outer leaves are gathered up and tightly bound with an elastic band, excluding sunlight to its newly forming inner leaves, this blanches the inside leaves, making it more tender. Frisee is great served raw with a sharply acid dressing to offset the bitterness or use it as the base to a hearty chopped salad with a combination of bacon, ham, egg, onion, potato, peas, radishes, or herbs.

We hope you enjoy this week’s share. Brian and Autumn

Sicilian Fennel Salad with Oranges, Arugula, and Black Olives (Use either Arugula or the Frisee)

Pasta with Broccoli Rabe                                                                                                                                                               This recipe is good not only for broccoli rabe, but is capable of transforming any of the coarser leafy greens (kale, collards, mustard greens, turnip greens, escarole) into something utterly sinful.

 1 lb. short, thick pasta (orecchiette, fusilli or cavatappi)                                                                                                                          1 bunch broccoli rabe, chopped                                                                                                                                                              1/4 cup extra virgin olive oil                                                                                                                                                                      1-2 heads of garlic, sliced                                                                                                                                                                        1/4 tsp. chili flakes, or to taste (or a fresh chili, sliced with scissors right into the oil)                                                                          1 tin anchovy filets, drained and coarsely chopped                                                                                                                        Pecorino Romano, grated                                                                                                                                                                      Put a large pot of water on to boil, and in the meantime wash and chop the greens. Salt the water generously when it boils and add the pasta. When the pasta is half done, toss the greens right in the water with them. Separately, in a small pan, saute the garlic and chili gently in the oil. Before the garlic browns, turn down the flame to low and add the anchovies, stirring until they dissolve. (Do not be afraid, we have served this to staunchly anti-anchovy people and they were instantly converted). When the pasta is al dente drain it and toss with the garlic sauce. Serve with the grated Pecorino.  Buon appetito!

Orecchiette with Broccoli Rabe and Fried Chickpeas                                                                                                   

Poached Egg and Bacon Salad – Salad Lyonnaise

Napa Cabbage                                                                     Hakurei Salad Turnips or Rover Radishes                               Mizuna                                                                                       Kale or Swiss Chard                                                                 Head Lettuce                                                                      Scallions                                                                                  Fresh Garlic                                                                          Cilantro

This week’s share has ingredients for some delightful Asian dishes. Please check out the recipes below for inventive new preparations. Here at Tomten Farm the past week has been really hot, so we have had to acclimate to the changing season in order to survive our long hours outdoors. The plants are doing the exact same thing. Most of the leafy veggies, roots, and mild weather crops have needed a little adjustment time this week and all the plants are asking for regular watering to stay happy. But the joy of seeing cucumbers, squash, peppers, and tomatoes spurt up with the long hot sunny days, means summer is really coming. Having lived in the Pacific Northwest for many years, where summer does not begin until late July and even then days over 90 degrees are rare, I get so giddy watching the nightshade and cucurbit families thrive from a combination of heat and sun. Plus we are starting to snack on the ripening mulberries and sour cherries from trees in our backyard. Yum.

 Enjoy your share.                                                                                                                                                                             Autumn & Brian

Mizuna Salad
This is a simple salad that we both enjoy and seems to keeps making it to the lunch table. Mizuna greens with radishes or Hakurei turnips. Think about serving this with a piece of grilled or poached fish.
We make a dressing of 2Tbls of Rice wine vineger, a tsp of Sesame oil, some chopped Scallions or Onions, a pinch of salt, and a smaller pinch of sugar. Wash the mizuna, stem and all, add to a large bowl, toss with the dressing. Add the turnips or radishes and toss well. Serve and enjoy.

Scallion Pancakes                                                                                                                                                                                  This is a wonderful recipe, and although the preparation seems lengthy it is really quite simple. This is a delightful way to use scallions and is an excellent dish served alongside the Shan Salad, a stir fry, Korean BBQ, etc. Please go to the link here for the recipe.

Dipping Sauce                                                                                                                                                                                         1 tsp soy sauce                                                                                                                                                                                             ½ tsp Lemon juice                                                                                                                                                                                      1 tsp Minced scallion                                                                                                                                                                                ½ tsp Minced ginger                                                                                                                                                                                  1 tsp Sugar                                                                                                                                                                                                  a few drops of sesame oil

Shan Salad with Cellophane Noodles and Ginger – from Hot Sour Salty Sweet by Jeffery Alford and Naomi Duguid   Salad                                                                                                                                                                                                         2 cups julienned napa cabbage (bottom half, cut out the core and julienne into 2 inch strips)                                                                3 bundles (3 oz) dried cellophane noodles, soaked in warm water for 20min then drained                                                                      1 cup coarsely chopped coriander (cilantro)                                                                                                                               Dressing & Flavor Paste                                                                                                                                                                      3 Tbls vegetable oil                                                                                                                                                                                      ¼ cup chopped garlic                                                                                                                                                                              2-3 Thai dried chiles or 1 tsp red chile flakes                                                                                                                                              2 Tbls minced ginger                                                                                                                                                                                  2 tsp dried shrimp                                                                                                                                                                                        1 tsp salt                                                                                                                                                                                                    2 Tbls water                                                                                                                                                                                                  2 Tbls rice vinegar                                                                                                                                                                                      1 Tbls white wine vinegar or fresh lime juice

Drain the cabbage and place in a bowl, add the noodles, and toss with your hands to mix well.                                                           In a small heavy skillet, heat oil over medium heat. Add the garlic and cook until lightly browned, about 4 minutes. Break up the dried whole chiles into small pieces and add to the pan, continue cooking and stirring for 1 minute. Transfer the garlic, chiles, and oil to a medium bowl.                                                                                                                                                                           Place the ginger in a mortar and grind to a paste, add the shrimp and salt and pound to a paste. Alternatively mince the ginger and shrimp very fine and add salt. Using the back of a wooden spoon mash and blend together. Stir the water into the ginger-shrimp mixture and add it to the reserved garlic and chile oil. Stir in the vinegars. Pour the dressing over the salad and toss well. Add the coriander and toss well.                                                                                                                                                                          Let the salad stand for 15 minutes before serving.

We’re getting really excited about how are garlic has been doing in the field. We planted 5 types last fall with a good amount of compost and mulched heavily to suppress weeds. We plan on holding back a lot of bulbs for replanting this fall to off set the seed cost and adapt each garlic to our land and climate. Each type is distinctive and we are excited to try them side by side. We’ll be harvesting them in June to cure in our barn.

popping cloves

a planted clove

February

April

April

May

Stay tuned for photos of our bountiful harvest.

 Escarole                                                                                Lettuce (romaine or deer tongue)                                        Arugula or young Swiss Chard                                                Garlic Scapes                                                                          Italian Flat Leaf Parsley                                                          Beets (chioggia and early wonder)                                      Summer Squash or Zucchini (zephyr, magda, or costata    romanesco)

Warm humid conditions are definitely not always favorable, so this past week we have had to address issues with certain crops getting hit by soil borne root rot and damping off. In addition focused attention on weeding in order to keep our plants healthy as the weeds are glad to take over if they are allowed. But despite it all, the crops are also growing like crazy. The potatoes are booming. The squash are booming.  The carrots and fennel are bumping up. The garlic is getting ready to harvest. This week we will plant watermelons, melons, more peppers, more tomatoes, basil, and okra. We will also process our second batch of meat chickens. So a very busy week. Please come join us on June 9^th for our open house(2-5pm) or workday(10-2) to see how it all is growing along, to check out our animals, and to hear about our farming methods.

This week’s share has a number of our favorite things. Please check out these recipes for Garlic Scapes, Escarole, and Summer Squash. Enjoy the share.

Meme Lou’s Pickled Garlic Scapes – http://www.sbcanning.com/2012/06/meme-lous-pickled-garlic-scapes.html

Garlic Scape Butter – Chop up garlic scapes and add to a blender or food processor and blend to a pulp. Add butter and a bit of salt and continue blending. Remove contents with a rubber spatula, place on wax paper, and roll into a log. Freeze and keep, using a bit at a time. This makes a delicious butter for steaks, garlic bread, to add to pasta dishes or whatever you fancy.

Garlic Scape Aioli (From our friends at the Kitchen Garden)

Handful of garlic scapes, chopped

1/2 tsp sea salt

1 egg yolk

1 cup extra virgin olive oil

Freshly squeezed lemon juice, to taste.

In a food processor or blender (or mortar and pestle), blend garlic scapes with salt until a paste forms. Add egg yolk and continue to blend until incorporated, then add oil drop by drop until a thick, shiny aioli is achieved. Stir in a few drops of lemon juice. This sauce makes a great accompaniment to grilled fish, meats or vegetables. It can be spread on a sandwich, used as a dip for crudités, or folded into a potato salad (with fresh dill!).

Sautéed Escarole (Brian’s favorite preparation)

It may seem odd to cook what looks like an oversized head of lettuce, but this simple recipe is quite delicious.

Heat olive oil in a large pan to medium high. Saute crushed garlic (or garlic scapes) for 20-30 seconds, just until golden. Take a whole head of escarole (washed and chopped), toss it in the pan, and saute for 2 minutes stirring occasionally. Then add 1/2 to 1 cup of chicken stock, stirring the contents, turn down to medium low and put a lid on it for 10 minutes. Remove pan from heat, salt to taste and serve. It goes well as a side to a simple pasta dish or any Italian dish.

Fried Zucchini Sticks (From our friends at the Kitchen Garden)

summer squash, cut into the shape of french fries

½ cup flour

½ cup sparkling water or beer

1 tsp salt

olive or canola oil for frying

Mix the flour, water, and salt together to form a thin batter.  Heat about ¼ inch of oil in your favorite skillet. Coat the squash sticks in batter and add to the oil in batches, flipping as necessary to crisp all sides. Drain on a paper towel and sprinkle with salt. Serve as an appetizer with drinks.

ducks & onions

1/2lb bag salad mix (lettuces and chicories)

1 head lettuce (speckled romaine, red or green butterhead)

1 bunch hakurei salad turnips

1 bunch red or white russian kale

1 bunch scallions

1 bunch garlic scapes  (Spanish Roja)

1 small bunch dill and spearmint

+ a extra something yet undetermined

This week on the farm we planted a lot, we weeded a lot, and we protected some of our delicate warm weather crops from a potential frost. What crazy weather we keep having. It seems that now we have hit a warm stride the bugs are all coming out of the ground and the fight is on. Although we warmly welcome our beneficial pest friends, most of what we are seeing are predators: cucumber beetles, Mexican bean beetle, harlequin bugs, and the list goes on. So we are tending to the health of our crops by feeding them good nutrients and attacking the bugs before they multiply exponentially and attack the crops.

lettuce seedlings

We planted our second successions of zucchini, summer squash, and tomatoes, as well as padron and shishito peppers, collard greens, more scallions, frisee, and escarole. It is lovely to see all the plants in the ground. Those potatoes we planted a month ago have popped up and are growing strong, alongside beds of spinach, beets, chard, and carrots.

We are excited to announce that our garlic is beginning to scape, which means it’s putting all its energy into forming its bulb. Scaping is a great time of year because the scape is delicious, when cooked it has a mild garlic flavor and tender shoot texture, but it also means the garlic will be ready to harvest  in about three weeks. We are growing five types of garlic and the scapes this week will be from our Spanish Roja, a spicy variety. Check out more information at The Garlic Farm and recipe ideas from Savcur. We particularly enjoy them chopped up, sauteed and added to a omelet or pickled with a simple dilly bean recipe, or simply grilled.  Enjoy the share.

garlic scapes

1/2lb bag arugula                                                                                       1/2 lb bag mizuna or beet greens                                                               1 head lettuce (red butterhead or speckled romaine)                           1 bunch french breakfast radish                                                                 1 bunch red russian kale                                                                               1 bunch spring onions                                                                                 1 bunch cooking herbs

This share is full of greens. It’s fitting for spring time, so take advantage of all kinds of salads as well as greens cooked with eggs, pasta, added to soup, or sauteed with onion or garlic.

Mizuna is an Asian green that has a nice kick and crunchy texture with a lot less peppery spicy than arugula. It can be used either raw in salads or cooked slightly. It is fabulous lightly dressed with lemon, olive oil, salt, and pepper and then served under a piece of fish, steak, or poached egg. Also think about adding thinly sliced radishes and spring onions, homemade croutons, feta or a fresh goat cheese. Here is a good article about the Asian green.

For other ideas with Arugula, Kale, or Beet Greens check out these ideas from theKitchn.

Spring Greens Pesto

Comte, Olive, and Arugula Grilled Cheese

Baby Green Salad with Asparagus

Fried Egg Kale Toast