Kretschmann Farm July 7, 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 system to water the tomatoes,
onions, zucchini, cucumbers, and other things when the rains began. Keeping up with the picking between storms 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. It’s hard to believe how quickly the weeds
were able to get ahead of us and the newly seeded crops with nearly a week of
rainy weather. We’ll either tough it out
and get the buggers out, or rototill it all in and
re-seed. But on the plus side, wet field
conditions were 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’re be racing to mulch them with
straw and tie them all up.
The new
potatoes have been such a treat. Remember to refrigerate until used. They also cook quicker than the mature spuds. The leafy greens continue. These are among
the most nutritious of all vegetables.
Remember that anything green contains high amounts of antioxidants
(because green plants produce oxygen and would self destruct without
them). This is precisely why grass fed
beef and pastured poultry are healthier as well.
On Saturday July 18 we will participate in
the Buy Fresh Buy Local Farm Tour, 10:00 AM to 4:00 PM. If you wanted to see where your veggies come
from, this is your chance. Several
neighbors will be part of this tour as well—the Lewises
with their grass fed beef cattle, the Gongas’s with
alpacas, and the Brenkle’s greenhouses. You can literally walk between three of these
farms and hike the hills and fields.
Bring a blanket and have a picnic.
We’ll also have a hayride and tomato tying demonstration. There is a $10 donation to PASA—Pennsylvania
Association for Sustainable Agriculture to participate. Further info at www.buylocalpa.org
Hoping you are enjoying the fruits of our
western
Don, Becky, & The Kretschmann Crew
This is so yummy and easy to make.
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.
CheeseNote: Again,
there was no bleu cheese. The makers say
that with the grasses this time of the year it comes out more
creamy rather than crumbly. We’ll
just have to wait until it arrives, then give it a trial.