Sundog CSA June 17th, 2024

17 Jun 2024

Woke up to a surprise rain this morning (Sunday) and a welcome one as already the hill was getting dry. The gauge registered .33 and by noon, the sun was out and shining. It was a really nice day for being outside and here on the hill, it was mostly dry enough to pull weeds by mid-afternoon and definitely dry enough to pick green beans. Our small early patch is outdoing itself this year and so far, the bean beetles have not made much of a dent. Picking those beautiful beans is a job where you want to call all your friends and say, “hey, what are you doing this afternoon?” because it is a back-breaking or back-bending position. I used to tell my kids that once I got into the “green bean position”, not to bother me because I wanted to stay there until I got to the end of the row. We were also wading through tall grass to find our squash plants and the squash. Seth has put in a request for “chini bread” and was helping pick for that reason alone. The squash bugs are making a dent in our patch - we are grateful for the survivors. The pole beans are just beginning to produce and broccoli had edible heads this week. Onions are fantastic and we are still hopeful that our baby leeks will take off. The ground needs to be loosened around those tiny plants and some compost raked in to give them a boost. Okra is growing fast and will have to be thinned soon. We have been waiting to give it time to grow foliage big enough to shade the ground. Like the leeks, we will be feeding compost along those rows also. Like I said last week, it is a true jungle out there and for the first time this year, everyone is battling chiggers who have moved into the jungle. The last few weeks it has been tick checking before bed time but now it is itching and scratching. Katy says that she has her summer “chigger belt”.

Below are two of “finds” in the bean patch this afternoon - neither of which is welcome. The first is a Bean Leaf Beetle and the second is a Green Shield Bug.

YOUR BAG THIS WEEK –

Chinese Cabbage
Squash/Zucchini
Broccoli
Green Beans
Onion
Lemon Balm – makes a fantastic addition to tea or salads

Remember to rinse and if possible, soak your veggies in salt water to remove any unwanted bugs.

Interesting information about green beans – “From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce”.

Green beans are indigenous to Central America and the Andean regions of South America. Beans seeds from archaeological sites in Peru and Mexico have been radiocarbon dates to 3000 B.C. and 5000 B.C. respectively. Long before the arrival of European immigrants to North America, the bean had established itself as a staple in the native American diet, along with corn and squash. After having already spread to Asia and Africa through various trade routes, the bean came to Europe for cultivation in the 16th century.

Nutritionally, the fresh green bean is not as exceedingly high in protein as the mature, dry shell bean. However, generous amounts of vitamins A, B1, B2, calcium and potassium characterize the green beans addition to the summer’s wealth of health.

Cooking TIPS: Beans will retain more nutrients if cooked UNCUT. Steam or simmer in boiling water for 5-10 minutes. Watch carefully for beans to brighten in color and become tender, but not soft or mushy. Toss green beans into any creative summer vegetable recipe such as salads, soups, stews, stir-fries, etc. Try steamed snap beans warm, tossed with oil or butter. Try steamed snap beans chilled, marinated overnight with onion rings in a dill vinaigrette dressing.

RECIPES - “From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce”.

Szechwan Green Beans – Still Life with Menu Cookbook

2-3 tablespoons sesame oil ½ teaspoon salt

2 pounds trimmed green beans crushed red pepper to taste (optional)

8 garlic cloves, minced

Place wok or heavy, deep skillet over medium-high heat. After a minute, add oil. After another minute, add green beans. Raise heat to high and stir-fry 5 minutes, until beans are well-seared. Add garlic, salt and optional red pepper. Stir-fry several more minutes, then remove from heat. Serve warm or at room temperature. Makes 6-8 servings.

Green Bean Salad – Rose Valley Farm Food Book

¼ cup minced onion ¼ teaspoon salt

2 tablespoons oil 2 garlic cloves, chopped or pressed

1 tablespoon vinegar pepper to taste

Chopped herbs – thyme, dill or summer savory 1 pound trimmed green beans

Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours. Makes 3-4 servings.

Interesting information about Broccoli -– “From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce”.

Broccoli has evolved from wild cabbage varieties growing along the coasts of Europe and was first cultivated by the ancient Romans. Broccoli has a fantastic nutritional make-up. When fresh and not over-cooked, your broccoli will reach the table loaded with Vitamin A, C, calcium, potassium and iron. Broccoli is also touted as an “anti-cancer” vegetable due to special enzyme called sulforaphane.

Cooking TIPS: Soak heads upside down in cold, salted water to remove any hidden field pests. Remove lower part of the stems if woody or tough. Chop and separate florets, steam lightly for 5-7 minutes and use as dipping vegetable (chilled) or toss into a pasta salad. Light steaming increases digestibility, heightens color and retains most of the nutrients. Toss broccoli florets into casseroles, quiches, stir-fry, on top of pizza, etc. Top broccoli with cheese sauce. Top steamed broccoli with butter, a squeeze of lemon juice and a sprinkle of your favorite grated cheese.

Broccoli is best used within a couple of days.

Pasta with Broccoli Florets - Lorene Ludy, member of Zephyr Community Farm

Florets cut from 1 head of broccoli 1 garlic clove, minced

½ pound pasta ½ pound mushrooms (whole, halved, sliced)

2 tablespoons olive oil ¼ cup grated Parmesan

2 tablespoons butter

Cook broccoli florets in boiling water 2-3 minutes. Remove with slotted spoon. Cook pasta in same water (or use fresh). Meanwhile, heat olive oil and butter in skillet. Sauté’ garlic and mushrooms 3-4 minutes. Stir in broccoli. Drain pasta. Toss with broccoli mixture and cheese. Makes 2-4 servings.

For those of you who are fans of old-fashioned flowers, hollyhocks and larkspur growing with wild abandon and absolutely no caretaking – what a treasure! And meet Jack and Mae. They came to the farm, courtesy of our friends, Judy and Gary, several years ago and have never left. Neither one of them can be contained in the chicken pens so they are free roamers, adding color and excitement with their wild dramatic flights and squawks when surprised or concerned about their safety. Mae does consent to being carried and will endure petting. Jack will do neither!

hugelkultur (in German hugelkultur translates roughly as “mound culture”) is a gardening and farming technique whereby woody debris (fallen branches and/or logs) are used as a resource. The whole idea is to try and replicate what happens in nature when tree branches break and fall and leaves cover them and in time, you have this amazing soil that holds moisture. On our clay hill, this would be very helpful.

We have been filled leaking water tanks using this method which I first heard about from my sister, Brenda. We have made some mounds in our gardens which have served two purposes, one of which was its purpose to make a better soil and the other is that it acts as a terrace in our hillside patch. We spent Saturday afternoon hauling wheelbarrows of dirt from the cow lot to cover dead wood and plant debris in the bottom of this tank which was donated by our friend, Russell. He came hauling it up our driveway one day a week or so ago and it was the biggest one that we have filled yet. We took a chance and stuck some bareroot strawberry plants in it today - way late!

Nasty looking caterpillars(growing up to be a Tiger Moth) and gorgeous looking squash - definitely know which one I like best!

Looking north, we saw the forecasted rain slide past us Friday evening as the sun disappeared into the horizon. I love the hints of pink that are almost as though you wished them into the clouds above. I wish more often than I should that I could order the weather but most likely, I would lose the magic of things like the faint tinges of the pink or the surprise of the rain coming in my window this morning and maybe, the magic of those moments is worth it?

Blessings from the farm – Katy, Dan, Seth, Izzy, Zach, Jen and Teresa