Sundog Farms

Sundog CSA August 15th, 2022

We were almost thinking of getting a jacket out for the early morning chores this week and then along came this weekend. Jackets and sweaters are definitely on hold for at least a few more days as the triple digit heat and dry weather combined to make sweat and more sweat. Last year we failed to keep up with the weeds and have lots of reminders from all those seeds that snuggled in for the long winter and then have grown with wild abandon this spring and summer. We are determined to compost as many as possible before they do it again so spent our spare time this week pulling and hauling to the compost piles. If the weeds have seeds that we are concerned about, we haul them to the chickens who are thrilled with the deliveries. Today’s offering were “stick-tites”, wild lettuce, lambs quarters, ragweed and what I call pigweed. I looked up pigweed and there are many different varieties and I think that we have several of them flourishing on the hill.

Replanting of the cucumbers and squash and sticking some turnip, beet, radish and kohlrabi seeds in rows along with a few greens was done this week with our hopes pinned on the rain chances in the forecast for the beginning of the coming week. Along with the moisture chances, they are predicting cooler temperatures which will be welcomed after this weekend.

This week’s bag includes some tiny lunchbox peppers that we have wanted to try and grow for a couple of seasons and finally did it this year. Opinions are “out” on them - we won’t tell you what we like or dislike so that you can judge for yourself! 😊

We included a few pictures to identify some of the varieties of tomatoes that are in your bags this season. This first picture is of Raspberry Lynanna tomatoes. They are a smaller pink fruit that is smooth and fully ripe when entirely pink. We find the “Lyannas” to have good taste and we use them for fresh eating as well as can extras if we have them. They are originally from Russia.

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This second variety is another of the smaller tomatoes that we grow – very different from the “Lyannas”. Black Prince is almost tri-colored with hints of dark brown blending with green at the top of the fruit and a solid red towards the bottom. Black Prince is originally from Asia and is widely grown in Siberia due to its ability to produce in cooler temperatures. It has a very distinct flavor with low acidity and would be called a “black” tomato if you were looking for it under seed categories.

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This is a Pink Berkley Tie Dye – gorgeous tomatoes that taste as good as they look. It has been one of my favorite tomatoes for a long time. This line of tomatoes is marketed by Brad Gates of Wild Boar Farms.

YOUR BAG THIS WEEK –

  • Potatoes
  • Cherry Tomatoes
  • Large Tomatoes - lots of tomatoes
  • Sweet peppers and one long hot pepper thrown in the bag
  • Onions (tiny) and some of the Lunchbox Peppers
  • Okra or Eggplant
  • Basil – variety bundle

RECIPE SHARE – Thank you Lauri!

Lauri sent a recipe for Swiss Chard and we hope to have Chard in the bag again next week. Cooler temperatures and some rain would be so helpful for regrowth. Lauri found this recipe on Bon Appétit.

GREEN CURRY With Brown Rice Noodles and Swiss Chard

4 scallions, coarsely chopped 4 garlic cloves, smashed 3 green Thai chiles, coarsely chopped

1 2-inch piece ginger, peeled, coarsely chopped 2 teaspoons green peppercorns in brine

½ teaspoon ground turmeric 2 cups cilantro leaves with tender stems, plus more for serving

1/3 cup mint leaves, plus more for serving ¼ cup virgin coconut oil, melted, slightly cooled

2 13.5 ounce unsweetened coconut milk

Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups turmeric, 2 cups cilantro, 1/3 cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about five minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25 – 30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.

Meanwhile cook rice noodles according to package directions. Drain and divide among bowls. Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.

Makes four servings.

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Hidden birds’ nest in the bean trellis.

Five more days till the weekend. 48 hours of weekend flies by so fast – weed pulling on Saturday was hot and necessitated a watermelon break so we found ourselves sitting on stumps and eating awkwardly sliced chunks with juice dripping everywhere and beady eyed chickens waiting for us to drop a sliver or more. Hosing down hot pigs and making mudholes and running from hornets who had “laid dibs” on a new nesting site where we had hung our hoses added some excitement. It is pretty amazing how fast you can run and duck, making those football type fakes and hoping to avoid those darting mad fliers! Whispering about hidden treasures when you find a bird’s nest in the bean trellis, even when there is not one single bean to pick. Picking “stick-tites” out of everywhere that something can stick – our hair, clothes, shoes, hats! Best of all, in that 48 hour time period, we managed to spend some time with Zach and Jen on this beautiful warm Sunday afternoon.

Blessings of the farm to you - Jen, Zach, Izzy, Seth, Dan, Katy and Teresa