Boulder Belt Eco-Farm

  (Eaton, Ohio)
We Sell the Best, Compost the Rest
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Boulder Belt Farm Share Inititiative vol 2 issue 9 (week 9)

 

 

 

Greetings,

Well it's been a much better week. The herbicided plants have, for the most part recovered. I think we will lose some snow peas but not an entire bed and since snow peas tend to over produce this may be a good thing, meaning you won't in a few weeks start getting up to 5 pounds a week of the things in your share. The tiller works again. It had a nasty air filter which needed to be replaced. This is not an easy thing to do as they quit making parts for the engine on our tiller about 10 years ago. But Eugene found a Fram auto filter that was the same thickness at Auto Zone and with scissors and duct tape fashioned a new filter for the tiller for under $4 (I have a feeling the correct filter would run around $30 + shipping as BCS parts tend to be expensive because they are Italian). The tiller being fixed meant yesterday the last 10 potato beds were tilled and trenched this can be done by hand but it takes about 5x more time and is grueling. And frankly, what we do is grueling enough with the aid of some power equipment.

The other good thing is, crop wise, we are steaming into summer. This means a greater and greater variety of crops in your share from here on out. This week we add scallions, two kinds of green beans (these are early, normally beans come in at the end of June), Sugar Snap peas and some of you will get the first of the cukes (if you find kale in your share than don't expect cucumbers-the patch has only produce 4 or 5. By next week there should be plenty for all). These are Alpha Biet cucumbers (AKA Armenian) and a very nice sweet cucumber. First time we have grown them. Later on we will have 3 or 4 other varieties of cukes. Gone for the year are asparagus, lettuce (okay this might reappear if the late bed we planted actually works but if it gets hot again I don't think it will do much)

The bad thing is all this rain. We are beginning to have problems with crops in the badly drained areas (fortunately, most of the top field drains very well). We have lost 1/2 bed of arugula. The good thing is arugula in this kind of weather grows abundantly so a half bed should be more than enough for the FSI, store and farmers market. Still the wet part of that bed was sad, no arugula, no weeds, no nothing. The good thing is it made hoeing it out fairly easy yesterday. We are also losing some early potatoes (but the bulk are doing fantastic) and I see some kale is getting sick, all in the northern most beds. Oh well, soon enough we will probably be in dry conditions. I hope so, as we can always irrigate to keep crops going but when we get too much rain we can do little for crops rotting from being too wet much less be able to hoe or open new ground because you should never ever work wet soil (when dry, it resembles chunks of cement).

Okay, the shares will be ready after 4pm today and will be in the front fridge as usual. Since I felt last week's shares were a bit light expect more this week. If you wish to walk around the farm (yeah, right, in the rain) feel free to do so. Simply walk between the barn and the store and go through the gate on the right (be sure to close after you go in or the dogs could get out on the highway. The dogs are very friendly BTW).

Recipe

Oven Roasted Green Beans


Pre-heat your oven to 450°F

1 pound green beans, stem ends snapped off

1 tablespoon olive oil

Table salt and ground black pepper

Adjust the oven rack to the middle position. Line baking sheet with aluminum foil. Spread beans on baking sheet. Drizzle with oil and use hands to toss green beans to coat the evenly with the oil. Sprinkle with 1/2 teaspoon salt, toss to coat. Distribute in one even layer. Roast 10 minutes.

Remove baking sheet and redistributed beans. Put back in oven and continue baking 10-12 minutes until the beans are dark golden brown in spots and have started to shrivel.

Adjust seasonings with salt and pepper.



What's in the Share



Sugar Snap Peas-1 pound

Cukes (or kale)-either 1 cuke or 1/2 pound kale

Zucchini-about 1/2 pound of Zephyr zucchini

Radishes-a bag of easter egg or French breakfast radishes

Scallions-a bunch of scallions

Cilantro-a 1/4 pound bag of cilantro. This is good with mexican dishes and is really good with Macaroni and cheese

Red Turnips-1 pound

Garlic scapes-1/2 pound

Broccoli-1/2 pound

Haricot Verts (French Green beans)
-1 pound. These are the skinny beans. Cook no more than 10 minutes, if steaming.

Black Valentine beans-1 pound. These are the fatter beans. Steam for 14 minutes







 
 

Boulder Belt Farm Share Initiative, Week 11

We have reached mid June and true summer. The long days mean that the onions are growing at an explosive rate. The bulbs just about double in size daily (right now that does not mean much as they are just beginning to form bulbs but in about a week it will be really noticeable). we have pulled all the garlic scapes, or about all, there are always a few we miss no matter how many times we check, this means you will soon get fresh garlic in your share, by soon I mean next week. You should get raspberries next week as well. I though last year was a bumper crop but it looks like this year will easily out pace the 26 gallons of berries we picked last year. The plants are much larger and the stand is denser and they are loaded with ripening berries and flowers that are abuzz with pollenators. We have picked a scant few and they are fabulous!

Along with the 15+ hour days we have started getting good amounts of rain. Over 2 inches have fallen in the past 3 days (including the 1/2 inch that fell while AccuWeather told me we had less than a 3% chance of any rain at that time of day. I wish we could bet on this rain forecasting because I would have taken those odds.). All this means a lot of happy crops. The tomatoes we finished transplanting last week are growing really well. Some have grown about 6" in a week. the tomatoes we put out in April have green maters that look like they should start to ripen soon. We will start the tomato season with a yellow mater called Yellow Taxi, soon after will come the sublime red heirloom, Matina (this is seriously one of the best tomatoes I have ever eaten), than the orange cherry tomato, Sunsugar and another red heirloom, GL-18. I believe these will be ready in early July. The potatoes are flowering and huge. The beets are about a week from readiness. The scallions should be ready in about 2 weeks. Oh and the pea crop is coming in. We have loads of snow peas and soon will have loads of sugar snap peas as the second planting is what we are beginning to harvest from and this planting is bigger and the plants a lot more fruitful as they were planted in a warmer time than the first peas. We won't have shelling peas for another week. They are setting a lot of pods but the pods need a bit more time to fill up with peas.

We are leaving the planting period and going into the heavy duty harvest period. I figure by this time next week I will be spending about 6 hours a day harvesting raspberries, strawberries and peas. 3 days a week there will additional things to harvest for the farm share initiative and the Saturday farmers market in Oxford. I am not looking forward to the raspberry picking as that will fill most of the harvest day. I know last year there were a couple of days where both Eugene and I were out there together for 4 hours-that would be an 8 hour picking for one person. But the upside is raspberries are one of our more profitable crops and yummy.

This weekend there is a pot luck on Sunday at 6pm. I need to know if you are coming or not (i.e RSVP). Bring a dish to share, things to eat from and with. We will set up a grill and I plan on getting some local beef, probably from Salem Road farm (not organic but grass fed). Let me know no later than Friday if you are attending or not. The last farm tour pot luck was wonderful.

Recipe

Squash Lyonnaise

1 LB zucchini or summer squash
1 med to large onion
1 TBL Butter
Salt to taste

Slice squash into 1/4 inch slices, do the same with the onions. In a hot sauté pan melt the butter than add the onions, squash and salt. Cook over medium heat for about 15 to 20 minutes or until squash is soft

In your share this week:

Chard-The first chard harvest of the year. Actually these are the thinnings-the chard needs space and you get to eat the results. If you are new to chard cook it like you would spinach.
Kale-You get a nice bag of kale this week. kale is one of the most nutritious foods we grow
Red Turnips-more turnips with greens. These can be boiled and mashed like potatoes only these will come out a pretty pink.
Snow peas-you will get a lot of snow peas this week, perhaps over a pound. These need to be strung and are best eaten raw. A very nice snack.
Sugar snap peas-you won't get as many snap peas as you do snow peas this week. Like the snow peas these need to be strung. these are good cooked or raw.
Zucchini-a couple of medium to small zephyr zucchinis. I think this may be the last week for zucchini for several weeks. the crop from which we have been harvesting is just about done and the next zukes have not yet started to flower and it will be a couple of weeks after the flowers start before there is anything to harvest.
Strawberries-They're baaack, and sweeter than ever.
Cilantro-a nice bag of cilantro
Garlic scapes-another 1/2 pound of scapes
Chives-I cut back the chives about 2 weeks ago to get rid of the fading flowers and tough stems. now they are ready to harvest again, without the flowers.

 
 
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