Kretschmann Farm July 29, 2008

257 Zeigler Rd., Rochester, PA 15074 (724)452-7189

don@kretschmannfarm.com www.kretschmannfarm.com

Greetings from the Kretschmanns,

Sunday we combined a trip to see an aging uncle of Becky’s in Johnstown with a blueberry delivery and visit with old friends who have just bought a farm in the Ligonier valley. They’re off to a running start with a great herd of Red Devons—a breed which does exceptionally well on grass. The vista was spectacular with views toward Laurel Mtn as well as the surrounding hills and Chestnut Ridge. It brought back so many fond memories of our first summer together spent in the upper reaches of the valley and our first years renting farms near Latrobe and Greensburg. When we first started looking to buy our own farm, we searched all up and down those valleys with ridge vistas for an affordable farm but the prices were always just out of reach. So we were especially pleased good friends had such fortune. The perspective of a day out of our own vegetable/fruit milieu looking over the cattle and the Westmoreland Co. hills, made the Sunday evening trip to check our irrigation lines all the sweeter. We too have beautiful land which has called us and for which we care.

We are facing a bit of a drought, though you wouldn’t mostly know it to look at the veggies. Suffering most are the lettuce, leafy greens, and the green beans. Lettuce we’ve been irrigating, but it tends to bolt with the heat so it will be a little stronger tasting. The beans are nice and thin but are quickly forming seeds and getting more fibrous. We’ll be picking them quickly to get them into your hands.

It’s really turned into the “year of the cucumber”. We’re not quite sure why, but they have been more numerous than ever. We can’t really hold on to them very long like some vegetables so we must load you up. There’s any number of ways to use a cucumber. We’ve given you many younger or more slender ones; try making a batch of fresh pickles. It’s really not difficult at all. After making these type of pickles, they must be kept refrigerated.

---- Don, Becky, & The Kretschmann Crew

P.S. Please slow down in driveways while picking up your veggies. Children and pets can be at play.

Our tried and true recipe…

Fresh Dill Pickle Spears: Slice 1 or 2 cucumbers into spears and place in a glass quart jar with a few sprigs of fresh dill, or dill seed. Then heat 1/8 c salt, 1/4 c vinegar, and 2 c water to boiling with a cut-up clove of garlic. Pour this over the cukes and when it cools, refrigerate. (To avoid breaking the jar with the boiling water, run hot tap water on the outside of the jar just before pouring the boiling liquid in.)

Here’s a sweet version suggested by a subscriber

Fresh Cucumber Pickles: Cut 3-4 cucumbers and a medium onion into a large bowl.
In a sauce pan place 1 cup vinegar, 1 cup of sugar, ½ cup of water, 2 tsp. of salt, 1 tsp dried dill weed.  Heat until the mixture comes to a boil stirring often.  Pour over cucumbers and onions.  When cooled I place in a large 1 ½ quart jar and place in the frig.  Will keep for about 2 weeks.  We eat ours quick.  After you finish the first batch you can still use the liquid for another time.

Italian Green Bean Salad: Cook or steam 1# green beans until tender. If beans are large, cut French style into lengthwise strips. Drain and pour your favorite vinegrette dressing over the warm beans and toss. Refrigerate two hours; serve with tomato wedges and sliced onion. Sprinkle with parmesan cheese and garnish with olives.

Pickled beets are simple—cook beets until tender; slip off the skins; slice into a mason jar; heat equal parts vinegar, sugar, and water (we use the red water they were cooked in); pour the mixture over the beets and marinate overnight. You can also add a few cloves, sliced raw onions, or hard-boiled eggs.

Subscribers often ask about recycling bags and containers. We don’t reuse plastic bags or rubber bands. We much value the blueberry containers because we can use them later for cherry tomatoes. The strawberry containers we save and recycle back to the berry grower. Cardboard boxes are usually reusable if in good shape.

Special Orders: Organic Blueberries—12 pt. flat $45

Cheeses: Order by Aug. 1, for delivery with veggies the week of Aug. 11-15. Feta and plain chevre are goats’ milk; raw milk cheddar, Colby, and pepper Jack are from grass fed cows. All cheeses are @$6.00/half pound. Raw milk Camebert must be ordered 60 days in advance--$10/half pound wheel, and is best eaten within a week to 10 days. Rather than sending a small check, just add cheese $ to the next payment in August.