The big drama on the farm last week was our pump (what pulls our water out of the pond/creek up to our fields) broke so we couldn't get enough pressure to any of hydrants in the fields. That meant almost zero water during a week in which you definitely want to be irrigating everything, at least twice. Irrigation is such an important part of farming and effects everything from flavor and texture to vegetable size, germination and more. For example, we had just direct seeded a lot of carrots and carrots need really consistent water in order to germinate which suddenly they weren't getting. We were so stressed but at the same time couldn't do a thing besides experimenting with different fixes until we finally called the big guys out and had to patiently wait! Luckily we got it fixed on Friday at noon and were able to get water on most everything before the hot weekend!
PURPLE MAJESTY NEW POTATOES: The first of the potatoes! These purple flesh, purple skin potatoes are great for cooking, chips, salads and roasting as they stay firm and moist even after being cooked.
MIXED BEETS: Gold, red, white and chioggia (the candy stripe, pronounced key-oh-jah) all with their greens on (everyone gets a different assortment). These beets are sweet and earthy. The greens can be cooked much like chard is (same family) and roots have a ton of versatility...beet salad, pickled beets, roasted beets, shaved beets, candied beets and more. Our kitchen loves to make beet hummus! Beets store really well so if you decide to keep them longer than a couple days just trim the stems off!
DEEP PURPLE BUNCHED ONIONS: Little bigger than a typical scallion, these bunched onions are a striking purple color and tasty. Great cooked or raw in a salad or as a topping to most things, including farm nachos!
CILANTRO: There aren't many things more summer than cilantro! Just a versatile garnish. Just don't forget to keep the cilantro in water in you fridge for best longevity (to keep the stink away just change the water
DAZZLING BLUE KALE: We love this beautiful kale from Wild Garden Seed - the colors are just amazing and the flavor is great.
NEW GIRL TOMATO: Early tomato with great flavor. Can be used for slicing or cooked down!
HINONA KABU TURNIP: These turnips just don't stop giving. I had them in a curry stew last night and they were fantastic and hold up to cooking so well!
SQUASH: An assortment for your squashy needs.
SILVER SLICER CUCUMBER: Mild flavor, juicy texture and thin skin. Love the color these add to a salad. Recently made a cucumber salad to go along with lamb kebabs and yogurt sauce.