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July 21,2015

Posted 10/2/2015 2:23pm by Don Kretschmann.

July 21, 2015

Greetings from the Kretschmanns,   

Last week we finally we put together a few days without rain and made a good start at catching up with plantings for the fall. Usually, just after July 4th we start these plantings. With totally saturated soil, it took an unusually long time to dry sufficiently so as not to till and create little lumps of mud and ruin the tilth for multiple seasons. Patience is key. Even waiting, on Friday when the carrot/beet field finally seemed dry enough to till, turning the tractor on Zeigler Road left a muddy residue as is generally only seen in early April or May! With rain predicted again, timing was critical. I was reminded of an elderly farmer in our neighborhood, Gene Graham, who was notorious for reading the vapors well and never missing those weather windows to allow him to have the earliest plantings in the spring. This would always stand him in good stead to reap a great crop.  

Saturday we planted fall broccoli and cauliflower. Cabbage is yet to go, then the cold frame logjam should be over.   

We’re harvesting the best bulb onion crop we’ve ever had. The first to go in your box will be mild white onions and those which don’t have a lot of “paper” (onion skin) on the outside. We know that many of these won’t store very well so they must be used sooner. Later will be Candy and the red ones.   

By now, you might be seeing how the garden grows. Despite our attempts to even out the stream of produce, there are lean times and fat times. Right now we’re pretty long on quite a variety of produce. We’re in a jam even to get it all in our coolers. In times like these we up the ante in the boxes. When this happens, please understand that we’d rather you have it--to eat, preserve, give away, or toss. So, one shouldn’t necessarily judge by what’s in your box right now that the box will always be thus full. That’s part of the beauty of eating locally—we glut on what’s here in prime season, and then pine for that taste when it’s gone.    It appears we’ll have quite a number of the various early apples, starting with Pristines, then Williams Pride, then Redfree, then Primas, then Priscilla. We’ve got smaller numbers of all of these so generally you won’t get some of each except for the Primas. C

oming Soon: Field tomatoes, New potatoes; eggplant; early apples, more green beans. Enjoying the sunshine (even the heat as it lights a fire under our tomatoes), we are sincerely,                                             Don, Becky, & the Farm Crew

Notes: We’ll gladly take clean pints returned from the blueberries (sorry, no other sizes or types)

Special Orders: Seven grain bread @$4/loaf; various cheeses; ground and whole bean coffee. Easy to freeze for the winter: Collards, kale, Swiss chard—12 bunch box $20. Blueberries!!!: 12 pt. flat $58

Zucchini Asiago Waffles: Heat up and oil the waffle iron. Shred 1# zucchini, then toss with 1/2 c. flour. Shred 1 c. Asiago cheese. Wisk 2 eggs, 1 ½ c. buttermilk, ½ c. oil. Sift 1 ¼ c. flour, 2 tsp. sugar, 1 tsp. baking soda, 2 tsp. baking powder, 1 tsp salt. Mix wet ingredients into the dry until well blended, then mix in cheese and zucchini. Cook on waffle iron until crisp and browned. Serve with eggs, lightly buttered, pepper/salt.Thanks Kathy &Tara

Greek Cucumber-Dill-Yogurt Dip: Seed and grate 2 cucumbers mix with 1 tsp salt, cover and chill 3 hrs. or also overnight. Drain cucumber well. Mix 2 c yogurt, ½ c. sour cream, 2 tbs. lemon juice, 2 tbs. minced fresh dill, 1 clove minced garlic. Mix cucumber into yogurt. Chill and dip with pita bread wedges brushed with olive oil and baked until crisp.

Zuccanoes: Scoop out several large zucchinis leaving about 1/4" shell. Finely mince the insides. Saute one onion minced onion and two cloves garlic per zuc in olive oil 5 min., add minced zucchini, and 1/4# mushrooms and saute another 8 min. Mix 1 c. rice with the sauted veggies, add 1 tbs lemon juice, salt, pepper, and herbs to taste (parsley, thyme, basil..). One can also add 1/2 minced almonds, sunflower seeds, or other nuts if you like a little crunchy texture. Top with grated swiss cheese. Bake @350 deg. 40 min Collards are one of the healthiest foods there is. Packed with Vitamin K, A, C, calcium and many hearth healthy, cancer fighting properties.

Collards: Slice up leaves into ½ “ ribbons. Cut stems to ¼” Boil or steam 5 minutes. Salt and balsamic vinegar to taste. Or toss these with garlicy cheesy pasta. Traditional “southern” style collards are cooked with smoked meats or beans and perhaps a dash of hot pepper. They tend to soak up the flavor of the meats.