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| Welcome to Mehaffey Farm! |
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Greetings!
Summertime summertime sum sum summertime...These are the very days we wish for all winter long. High Summer, I like to call it. If only we could bottle it up to use on a cold January day: Summer as it was when we were kids and had nothing better to do than loll around in the shade with a glass of lemonade. While it's true we don't do much lolling here, we think it's important to fit in some of summer's enjoyments, like trips downriver in the boat on a hot afternoon, a picnic, or simply an evening out. We alternate our short vacation breaks. This week Ross, Casey and Rich get to spend a few days in a Maine cabin by a lake. We hope you're having a chance to loll a bit too. Enjoy this nice weather! Enjoy your fresh veggies!
We think the filming in the barn went well last week, :) and you'll be able to see the results at the Newburyport Daily News website within the next week or so at www.food.newburyportnews.com. You will recognize the recipes!
Your share this week contains the following: Broccoli, sugar snap peas, beets, kohlrabi, radishes, kale, lettuce mix and a nice head of green garlic. Don't be intimidated by the kohlrabi. If you've never tried it, it is delicious. It is from the cabbage family, and tastes kind of like broccoli. Peel and slice it and use it in stir fry, steam it, or roast it (my family's favorite way to prepare it.) |
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What's Happening on the Farm
U-Pick We still have the Cascadia sugar snap peas, but given the heat, we wil have them for only another week maybe. If you haven't picked any yet, don't wait, they won't be around much longer. Please don't take peas from the basket in the barn if you opted for U-pick. These are for the folks who paid extra for us to harvest for them.
Paper bags are in the barn at the pickup station for those of you picking. A pound of peas is about half a bag. For your convenience, you may pick when you come for your share, or any day or time during daylight hours.
There are blossoms on the stringbeans, and tiny green tomatoes on the cherry tomato plants, so it won't be long before we'll be picking those two items. We'll keep you posted.
We found a problem with the basil over the weekend. They're getting damaged by Japanese beetles. We're putting up some traps to see if we can help them along. You can still pick the basil. Just peek underneath the reemay hoops for it. Pinch off the flowering tops.
Those of you not doing U-Pick will find the items in the barn along with the rest of your share.
Please try to remember to bring your own bags! We do supply recycled grocery bags, in case you forgot.
What's coming up
Tomatoes in the greenhouse are big and fat and still green. We're trying to be patient....We're starting to see more broccoli heads forming, so the broccoli should keep coming for awhile longer. The cauliflower will come on later. The potatoes are in full bloom, so within a couple of weeks we will be able to begin harvesting some of fingerlings for you. We're harvesting the garlic now, and it will need to cure for a week or two for storage. Meanwhile, we've given you a sample today of a head of green garlic. You'll find that it is quite pungent, and not as easy to peel, but it's delicious, and can be used just as you do when it's cured.
Composting
Don't forget to bring your compost in exchange for a new bucket each week. You may not fill it up every week, but it might help to get in the habit of remembering to bring it. It's not too late to take one if you decide you want to try it. There are more 2.5 gallon buckets available, and a few of the larger 5 gallon buckets. Let us know which size your prefer!
Just a reminder to check your name off on the clipboard in the barn, so we know that you have picked up your share, thank you! |
Recipe of the Week/Putting Food By Tips
Recipe of the Week:
Quiche is so delicious and lends itself to any combination of wonderful fresh vegetable ingredients. It's great for summer eating when the weather is hot. Make ahead and serve a slice cold with a salad.
Broccoli Basil Quiche
1 pie pan lined with pie dough
1 cup diced broccoli
2 green onions
1 cup shredded cheese, a mix of cheddar, swiss and parmesan is good
1 Tbsp flour
3 eggs lightly beaten
1 cup half and half, heavy cream, or for a lighter quiche, milk
1 Tbsp basil pesto
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
Heat oven to 425. Prick bottom and sides of crust and line with foil. Bake 8 min. Remove foil and bake another 8 min. Reduce oven to 325. In a bowl, mix together th broccoli, scallions, cheese, and flour. Put into the crust. Whisk together the eggs, cream or milk, pesto, salt, pepper and garlic powder. Bake about 35 to 40 min, or until knife comes out clean. Makes 6 servings. |
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See you at the farm!
Maggie, Bill, Ross, Richie, Ryan, Mike and Desi (Suchi and Charger too!)
Mehaffey Farm
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179 Newbury Road
Rowley, 01969
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