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June 30,2015

Posted 10/2/2015 2:12pm by Don Kretschmann.

June 30, 2015

Greetings from the Kretschmanns,   

Hope you enjoy your holiday weekend. We were relieved that this year we don’t have to work around July 4th being on one of our delivery days. It bunches up the deliveries and makes for full trucks the day before and the day after.   

We’re seeing that forest of tomato stakes appearing as July dawns. This year, we’ve rotated the tomatoes to the barn side of the pond and all three tomato fields are contiguous. We’ll not have to walk far for a nice tasty red orb. With the basil close at hand too, it should be a very Mediterranean culinary summer.   

Surely this must have been one of the wettest Junes on record. It started out on the dry side. We had begun irrigating and the pond was down a foot. We’d just finally decided it wasn’t going to rain and so laid out drip lines to all the carrots, joking that whenever we set up for irrigation it always seems to rain. Later that night it rained, and it hasn’t quit since. Who knew?   

On deck: raddichio, cucs, green beans and new potatoes . We’ll be rotating between them in the boxes over the next several weeks. Next week is cheese week.   

Hoping you enjoy the succession of veggies, we are sincerely,                                             Don, Becky, & the Farm Crew Notes of Note:

ID: Flat blue-green bunched leaves are Tuscan kale.

Great for a holiday picnic.  

Kaleslaw with Beets: De-top and either roast or boil beets until tender. Slip off the skins and slice when cool to handle. Remove ribs from kale and cut up with sharp knife into very thin ribbons. Sliver onion or scallion into thin slices or rings. Combine everything and toss with balsamic vinegar, olive oil, fresh ground pepper and salt. One can add a few cranraisins and toasted sunflower seeds for variety of texture. Some recipes have cut up orange sections too.