Sundog CSA August 25, 2020
Another hot and very dry week here on the hill. This weather is challenging for people and plants that are living on top of more rocks than dirt. We are making some tough decisions as we can’t water everything and we are hoping that by picking some crops, we can get them thru to the next rain which is predicted to be this weekend. Keeping our fingers and toes crossed that the forecast is on track – and planning to do lots of rain dancing if it does come down!
We are hoping that everyone is as surprised and pleased by the cucumber harvest as we are? After spending weeks this summer watching the squash beetles take up residence on each plot that sprouted our carefully planted seeds, we were ready to give up. Right now the bags have a lot of Armenian white and green fruits.
Armenian Yard Long Cucumber
Although we call them cucumbers, genetically they are melons! We love the crisp, mild flavor and if they are picked when young, Every now and then we miss one an even though it is huge, it is still crunchy but with less of a cucumber taste. Sometimes they are known as “snake melon” or yard long cucumbers. Ours are heavily ribbed when young and less so as they grow large. Below is some information about them from this site:
https://specialtyproduce.com/produce/Armenian_Cucumber_838.php
YOUR BAG THIS WEEK
- Large Tomatoes
- Cherry and Grape Tomatoes
- Cucumbers
- Sweet Peppers
- Hot Peppers
- Fresh Beans
- Okra
- Flowering Chives - remember that the flowers are edible!
THANK YOU LAURI - we love getting pictures of fresh vegetable dishes! These look delicious – And there are beans in the bags this week!
And here is a recipe for using the Armenian Cucumbers –
In my experience, Armenian cucumbers have never needed peeling or de-seeding, so you can add that to the list of their virtues. If all you have are regular cucumbers, you can still make this salad. Just peel them if they are bitter and de-seed them if the seeds are well-developed. Regarding the garlic: you want it to disappear into the dressing, so if possible, use a garlic press or microplane to completely crush it.
Armenian Cucumber Salad serves 4 as a side dish
https://www.thekitchn.com/seasonal-ingredient-armenian-c-62108
And if you are having an overload of sweet peppers, here is a site that gives simple instructions for freezing the bounty and using it later in cooked dishes!
https://www.thespruceeats.com/how-to-freeze-sweet-peppers-1327676
Most of the time Katy and I meet somewhere around six in the milk barn. Chores are constantly changing as the animals shift pens and yet the basic requirements are fresh water, hay or fresh picked grass/clover/weeds if they are going to be confined for the day, grain, salt and mineral. Letting chickens out, letting goats and cows in and running from the released pigs are normal morning routines. This time of year is a little different as far as “barn attire”. Usually it is jeans, t-shirt and for me, boots and for Katy sneakers. This week Katy added what appeared to be a full complement of armor. As I walked past to milk Georgia I was surprised to see she had on long sleeves and her wide garden hat and her glasses were abandoned on the shelf. She did not look up as I expressed surprise since it was over 80 degrees in the barn and we were not milking in full sunshine and then she grimly explained that Tubiggs had camped out in a patch of burdock the night before and had a full arsenal of prickly seeds stuck in her tail. Getting walloped upside the head with her heavy tail is a surprise in itself but as she casually removes said tail, and your hair is stuck to it with all the tenacity of Velcro, it takes a lot to just hold onto your seat, let alone the milk bucket. I tried really hard not to smile as I heard the fast paced drilling of milk on the other side of me and I really wasn’t smiling tonight as I milked Tubiggs and had my head and neck “burr brushed”. The perils of milking . . . . .
Blessings of health from the farm – Katy, Seth, Izzy, Dan, Jen, Zach and Teresa