Kretschmann Farm July 8, 2008

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

don@kretschmannfarm.com www.kretschmannfarm.com

Greetings from the Kretschmanns,

We have just a few fruit trees other than apples, but my personal favorites are the cherries-- especially the sour cherries which have ripened in the last week. I’m reminded of my “farming” roots—spending childhood summers at my grandparents’ house on Long Island and the magnificent sour cherry tree, so loaded with cherries that my granddad had to prop up the lower branches with a 2x4 to keep them from breaking. Grandma made beanbags for all the grandchildren out of all the cherry pits. In a densely populated neighborhood, they had the only double lot, the second of which was a big garden with blueberries, pears, peaches, and the cherry. Mom says that when they moved there in Nov.1929 there were many empty lots. With the hard times and the large family, they soon began using the vacant land to add to their garden and raise chickens and ducks. Grandpa watched from the back porch as houses were later built bemoaning that they were hauling away his topsoil.

You will see in short order how the veggie seasons are about to change. We’re starting the early summer offerings now. Though you might be tiring of the greens and lettuces right now, by late summer, you’ll yearn for those green salads and spinach again. We’re about to start into our third planting of lettuce which has been rescued from the ravages of constant attack by groundhogs and rabbits. We caught one of the eaters in one of our havehart traps, and he/she has relocated. We’ve also installed our stainless steel mesh curtain all along the southern border, complete with the New Zealand electric fence charger to add some serious deterrent power. Stopped ‘em in their tracks; and with all the rain the lettuce looks beautiful.

You see too, we’re into the new red potatoes. Looks like the best field of early potatoes we have had in many years. If you are not familiar, they are exceptionally tender and cook a lot quicker than cured potatoes—10 min. or so. Also, since they haven’t yet formed skins, they need to be refrigerated as if you had just peeled them.

Peas and green beans are beginning. The greenhouse seeded and transplanted beans are very spotty because some kind of seed pest nibbled the seed as it germinated. Two planting of field seeded peas experienced the same malady in the cold early spring weather. The third planting came up well, but now as the pods are filling out, the weeds are taking over the field. We’ll just have to see how they turn out. Likely we’ll get to either beans or peas rather than both this first week of pod crops. There should be plenty of later beans.

We’ll expect a call soon from Richard Hunter, our premier organic blueberry grower. “Blues” are a highlight of the season. Enjoy.

Don, Becky, & The Kretschmann Crew

P.S. If others pick up your box, please make sure to tell them to get only the box with your name on it.

Baked New Potatoes: Make sure all potatoes are about the same size—usually about the size of the smaller ones. Cut larger ones in half. Drizzle about 2 tbs. oil on a quart of potatoes. Salt. Sprinkle with your choice of paprika, thyme and rosemary, onion soup powder, cayenne pepper, or all of the above. Toss until coated well and place on oiled cookie sheet. Bake @ 350 deg. About 20 min. until tender.

Raisin Chard: .  Cut 1½ lb. chard crosswise into strips 1 inch wide.  In a large saucepan over medium heat, combine the chard, ½ c.water and salt.  Cover and cook, uncovering to stir once or twice, until wilted and tender, about 5 minutes.  Drain well in a colander, pressing out any excess moisture with a spoon. Rinse out the saucepan and return to low heat.  Melt 2 tbs. butter add the chard and 2 tbs raisins and cook, stirring occasionally until the chard and raisins are evenly coated with the butter and the flavors are blended, about 5 minutes. Sprinkle with 2 tbs pine nuts.  Serve.

“I  find that fennel also works well in many foods in place of celery, especially in Mediterraean-type foods, but also in chicken soup and the like.  It adds an interesting undercurrent of taste in many dishes, and when raw, has all the crunch of celery, without being stringy. Fennel is excellent.”—says one subscriber.

Simple Fennel: Remove stems from bulb reserving fronds for other uses if desired. Quarter bulb lengthwise. Remove core and cut up bulb into larger bite sized pieces. Saute 5 min. in olive oil, then add ¼ c. strong chicken broth or boullion, turn down heat to low, and simmer 10 min. or until tender.

Bibb/Parsley/Mint Salad—Toss w/lemon juice olive oil dressing

Veggie ID: Feathery tops; smells like licorice—fennel

Billing Note: You should have sent in the June payment by now. (S-$225, M-$275,L-$325, 1/2S--$75) Attention to this would be appreciated. Please ignore the premarked cheese prices they are all very close to $6, some over some under. We figure all $6 except camembert will be $10. (Chevre was actually 1# but Sam said to just give it to you for the same ½# price of $6 since he didn’t have ½# bags made up.)