7.04.2010

herbal medicine workshop

Herbal Medicine Weekend Workshop at Touching Earth Farm

Saturday and Sunday, July 10 and 11, 1-3pm


SPECIAL Touching Earth Farm CSA member DISCOUNT: $50 for the whole weekend!


Join us for an herb walk and plant id. class, followed by herbal medicine summer fun.

Saturday: plant walk, plant id. and wildcrafting and harvesting tips

Sunday: Herbal Medicine Intro and medicine making - working with fresh herbs!


non TEF members: $75 for the weekend, $65 for students


Pre-registration required - contact Lona at greenlotusyoga@comcast.net or visit www.greenlotusyoganh.com


6.30.2010

Spicy Shredded Napa Cabbage Salad

You will need:
1/4 cup fresh lemon juice
1 red chile, such as red Thai, thinly sliced
1/4 cup extra-virgin olive oil
coarse salt and pepper
6 cups shredded napa cabbage
4 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Combine lemon juice and chile slices in a bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.
Toss together cabbage, scallions and cilantro in a large bowl. Just before
serving, drizzle with dressing and season with salt and pepper; toss.

*Thank You Martha Stewart Living, July 2010*

6.29.2010

today's harvest

Full Shares:
2 heads lettuce
2 heads napa cabbage
bag of braising greens
1 lb. turnip
bunch chard
bunch collard
snap and snow peas

Half-Shares:
1 head lettuce
1 head napa
bag of braising greens or mild mesclun
1/2 lb. turnip
bunch chard
snow peas

6.28.2010

cutting garden open

The cutting garden is now open, but you'll have to come with a light touch initially. The cutting garden is located beyond the raspberry bushes, which are just below the large black mat with all the mums planted on it.

There is plenty of basil that needs pinching, as well as some parsley that could be cut. We suggest you bring your own snips or scissors. A sign will be posted with instructions on how to cut.

There are some flowers, but not a lot. Please take a modest bunch, considering while you do so that there are 77 members of the CSA. By pinching (cutting the central stem) a flowering plant, you will be promoting more growth for the coming weeks!

When the cutting garden is more abundant, you'll be able to take a few bunches of herbs and a handful of flowers every week. We'll let you know when the time comes.

Unfortunately, our first sowing of cilantro did not germinate, so it will be a while before it becomes available.

6.27.2010

up against it

Now that the growing season is in full-swing, and all good things ascend, trouble descends upon the farm! Our difficulties this year come in the form of woodchucks, earwigs, potato beetles, a fox, and weeds.
The woodchucks have been into the lettuce, carrots and beets. We've begun the slow process, along with one of our neighbors, of capturing and relocating them. So far we've gotten three, and a skunk.
The earwigs were a surprise. Last year, the slugs and snails had giant populations and chewed many holes in our greens. This year they are not so bad, but the earwigs are. They've been making some of our bok choi so unsightly, that we're unable to sell it. Fortunately, one variety seems less attractive to them and has seen little damage in comparison.
We've had one small outbreak, and now one large outbreak of potato beetles. We've been bagging them and securing them in the dumpster. This is a labor that we'd rather not be bothered with right now, but the natural world has it's own agenda. Other things like to eat what we do, and they must be contended with promptly.
I haven't seen the fox in several days. We suspect he's enjoyed at least two chickens, but since I spoke with him, there've been no sightings. Perhaps he is busy eating woodchucks.
The weeds have really been a force this year. We've barely kept up, as our attentions have gone to planting over the last several weeks. We've reclaimed several beds that were badly overgrown, and have decided to start over on a few beds that were too far gone. We won some; we lost some.
That being said, our crops are looking really beautiful this year! I continue to be impressed with the vitality of the plants, and the harvests thus far.

6.22.2010

One More Way to Prepare Your Turnips!

Sautéed Hakurei Turnips and Braised Greens
(Serves 6)

Ingredients:
1 Bunch Hakurei Turnips with greens
1 lb Greens such as Chard, Mizuna or Braising Mix
2 tsp oil, divide
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp black pepper

Method:
Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Plate greens and arrange the warm turnips on top.

Thanks for sharing Jackie!

today's harvest

Full Shares:
2 heads lettuce
2 heads bok choi
2 heads napa cabbage
bunch salad turnip
bunch garlic scapes
bunch scallion
snap or snow peas

Half-Shares:
2 heads lettuce
head bok choi
head napa cabbage
sm. bunch salad turnip
sm. bunch scallion
snap or snow peas

Please remember to wash and inspect your vegetables before eating. Insects and slugs like to hide deep in the heads of greens.