News form theh garden
So much can happen to a garden in a month, and what an unusual month this April has been. We went from having to cover the seedlings at night to protect them from the frost to having to cover the transplants during the day to protect them from the pounding sun and 90 degree heat! All have survived and are enjoying the regular evening “April” showers in early May.
It was a real joy to find the rototiller, given to SLF by Stephen and Elizabeth Shafer, in perfect working order after the winter it spent in the greenhouse. My rusty thumbs have not yet wreaked their havoc on this machine.
We hosted two successful plating parties, during which we poked in and mulched 12 varieties of potato, transplanted four kinds of onion, and moved all the brassicae (broccoli, Brussels sprouts, cabbage, and caulifleur) into their beds.
The hens have moved to their summer quarters – outside the garden, and away from tender transplants – while the 18 healthy teenage chicks help with garden fertility and pest-control in their chick(en) tractor.
The front beds are filling in with chard, collards, spinach, beets, and transplanted lettuce, soon to be joined by pac choi, mustard greens, arugula, mizuna and other greens. Carrots, turnips, last fall’s parsnips, kohlrabi, skirret, and other roots are appearing in the back beds. If the chance of frost stays low, the more tender tomatoes, eggplant, and peppers, as well as all the labyrinth’s flowers, may make an early appearance in the garden.
In other, non-farmly news, your favorite Shoving Leopardess may be competing in the final arm-wrestling competition/fundraiser for Family of Woodstock. See details in events calendar.
Seasonal recipe, by Abra
From Chez Panisse
2 large shallots
1 small garlic clove
1 T olive oil
2 T butter
Salt and Pepper
2 T chopped parsley
Cook the shallots and garlic in half the butter and oil until translucent
Add mushrooms and ½ C water and season
Cover and simmer for 4 min
Uncover and add rest of butter and raise the heat to evaporate the extra moisture
Toss with lemon juice and parsley
Shaved Asparagus Salad
2 shallots minced
1 lemon juice and zest
2 T whole grain mustard
½ C olive oil
Mix all together and taste add lemon and seasoning
Trim off any dry ends of the asparagus and shave the raw asparagus on a bias
Toss asparagus and lettuce greens with the vinaigrette
Season and adjust
Nutrition corner, by Rosalind
People who love asparagus don't need to be told it's good for them -- they will eat it any way. It's usually the first solid green vegetable we get in the spring, i.e., not leafy. Paul Pitchford, in his classic work of reference Healing With Whole Foods, tells us that asparagus is helpful to those suffering from high blood pressure or arteriosclerosis. It's a diuretic, which, in moderation, is good for the kidneys (except in cases of inflammation). Asparagus is, furthermore, a good source of vitamin A and also lutein and ziaxanthin, all of which are credited with protecting us from eye problems.
So, unless you have inflamed kidneys, eat up and enjoy your asparagus, knowing that your body is expert at deploying the vitamins and minerals!
*Saturdays in May: Awesome Farm products sold at Montgomery Place Orchards farm stand on 9G.
*May 5th: Bubby’s Burritos opens for the season! Tues-Sat, except for rain.
*May 15th: Women’s arm wrestling competition/fundraiser for Family of Woodstock. 8PM at Kathleen’s barn, 33 Broadway, Tivoli.