Kretschmann Farm June 30, 2009
don@kretschmannfarm.com www.kretschmannfarm.com
Greetings from the Kretschmanns,
The good news last week was that nearly
everything benefited from the moisture.
We had just begun to set up the irrigation to water the tomatoes,
onions, zucchini, cucumbers, and other things when the rains began. Keeping up with the picking was no easy
feat. We were constantly working around
the showers, running out to nab a load of lettuce, potatoes, or scallions so we
could have something to wash or bunch if it started raining. But it’s hard to believe how quickly the
weeds were able to get ahead of us and the new crops with nearly a week of
rainy weather. We’ll either tough it out
and get the buggers out, or till it all in and re-seed. The wet field conditions were also good for
pounding the rest of the tomato stakes into the ground in our second tomato
field. But again, it was a matter of
dancing around the incoming showers.
This week we’ll be racing to mulch them with straw and tie them up.
New
potatoes have not developed the tough skins which protect mature potatoes. So they should be treated as if you had
peeled them and refrigerated until used.
They also cook quicker than the mature spuds.
Next week is cheese week, for those who
ordered it.
Hoping you are enjoying the ever expanding
variety from the garden, we are, sincerely,
Don, Becky, & The Kretschmann Crew
Bavarian Potato Salad: Boil 2 lbs tiny new potatoes
until just tender. Saute
4 chopped green onions and 1 clove crushed garlic in 3tbs olive oil for 2-3
minutes, until soft. Add 2tbs fresh dill
or 1 tbs dill seed.
Add 2 tbs wine vinegar, 1 tbs
honey or sugar, salt&pepper. Drain potatoes and cut into bite sized pieces.
Pour dressing over hot potatoes. Allow to cool and sprinkle w/ 2 tbs
chopped fresh parsley. Prepare this
salad a few hours in advance to allow potatoes to absorb flavors
African Pineapple Peanut Stew: Saute 1 c. chopped onions and 2 cloves minced garlic in 1 tbs. oil stirring frequently, until onions are slightly browned. Add 20 oz. undrained crushed pineapple and bring to simmer. Stir in 4 c. kale or Swiss Chard sliced into 1" strips (chard stems should be cut up separately into 1/2" pieces and sauted with the onions). Simmer for about 5 min until just tender. Mix in 1/2 c. peanut butter, 1 tbs. tabasco or other hot pepper sauce (or add 1/2 tsp. minced hot pepper with onions), 1/2 c. chopped cilantro (can substitute parsley), and simmer 5 min. Add salt to taste and serve.
Italian Mushroom, Radicchio, and Pancetta Pizza: Saute 8oz. mushrooms (chantelle or other special types are exceptional) in 2 tbs olive oil. Remove to bowl when browned and toss w/half tsp. thyme. Then sauté 3 c. chopped radicchio and 4 c. chopped scallions until wilted. Toss together with mushrooms and 2 tbs lemon juice, salt and pepper to taste. Roll out 10” pizza dough place on stone or pan, sprinkle ½ c. shredded fontina, ½ c. shredded mozzarella (or cheeses of your choice) on each then top each with half the mushroom/radicchio mix. Scatter a few thinly sliced pieces of Italian bacon on top if desired. Bake in hot oven.
AuGratin Cabbage: Saute until
crisp-tender 2 cups shredded cabbage, ½ c. shredded
radicchio, 1/3 cup chopped green onions. Transfer to greased 1 quart baking dish. Combine in small bowl: ½ cup milk, 1 egg and
3 TBSP. shredded cheese. Pour over
vegetables. Garnish with 1 TBSP chopped
fresh parsley and 1 TBSP grated
parmesan cheese. Bake at 350F for 30-35
minutes.
Note: If veggies
are getting ahead of you, consider blanching and freezing the chard or
spinach.