Notes from the Edible Classroom   

Lots of cool stuff this week in the Edible Classroom!  

We spotted a new mockingbird nest amongst the grapes, poked our heads in a few times and counted 3 bright yellow beaks waiting to be fed.  The parents have been busy bringing worms and bugs to the hungry youngsters.  As with the last nestlings, we will try to keep the "bugging the birds" factor to a minimum; however, if you stop in, we'll try and have a look!

The water lotus has been preparing to flower for the past week or so.  How does a lotus prepare to bloom? Well, the lotus grows a long (almost 2 feet) stem and atop that stem a large bud begins to form. About 3 days before blooming, the bud was about an inch tall, then the bud grew tremendously over the course of 2 days, reaching an overall height of about 4 inches! When I arrived for my share duty Friday morning, I heard the blooming news.

Mid-way through the morning, and on our way to harvest peppers, our merry band of harvesters detoured into the Edible Classroom to have a look.  We were greeted by the most beautiful single, white bloom.  At the center of the bloom is the lotus' unique seed pod.  While the bloom lasts only 2 - 3 days, the seed pod will continue to enlarge and the seeds within will mature and eventually drop to the ground.  If we are lucky, the seeds will successfully overwinter and sprout in the spring. Here's a link to a nice primer on lotus culture   http://ponddigger.com/water-lotus.php.

This week, one of our little visitors asked me "What's to eat in here?" "Good question.", I said.  "Let's have a look."  We walked through the garden and sampled blueberries, blackberries, elderberries, cucumbers, mint and fennel.  The blueberries were the handsdown fav!
I had to cull several plants from a few beds, leaving "holes" here and there - but not to worry, I've started replanting the beds with kale, celeriac, broccoli, tomatoes and cucumbers.  I'm hoping the new plants will take hold in week or so, filling in those open spaces.  Please feel free to come in and water our plants during the dog days of August!  

Have a good week!
Diane

Tons of Tomatoes

Farmer Dennis here. As the farm is experiencing a glut of tomatoes right now, I thought I'd give everyone a couple ideas for easy and quick ways to use your generous shares.

 

First up is a simple way that's been in my mom's family for generations. Simply slice the tomato horizontally in thick slices. Spread a dab of mayonnaise on each slice and salt to taste. Yum!

Secondly, my wife and I dice the tomatoes into small cubes, add feta and chopped mint and drizzle with some decent olive oil. Serve as a side or on crusty bread or bruschetta.

Third, a slight variation; Add finely chopped onion, basil, mozzarella, balsamic vinegar and olive oil. Serve as above.

I urge everyone to try the incredible variety of heirloom tomatoes being offered. The tastes are quite varied and wonderful from the tart acidity of a green zebra, the textured sweetness of a Pineapple to the melody of flavors in a Golden King of Siberia. If you are still beholden to the idea that a tomato needs to round and red, you're really missing out on wonderful culinary experience. Not sure, what to pick? Ask a farmer or greeter. We all have our personal favorites. See you in the share room or out in the field.

Farmer Dennis