And thank goodness for that! One of the challenges in farming is getting the human body to do what you need it to do: spend long days in the weather, performing physical tasks, sometimes strenuous, sometimes repetitive, often both, all on a timeline. Sometimes there is no later, what needs to get done, needs to get done now, whether it is ninety degrees or hailing, and we have to coax our bodies into performing without hurting them.
To make a long story short, this past week, an old back injury acted up and it was debilitating. The good news is, I will fully recover this time because we finally figured out what's wrong. But it made me come to this final Market adjustment: I am no longer doing the Neshanic Market. One more day to live, one more day to get farm work done, one more day to make sure my body is keeping up with my mind. You see what I am saying. Sorry for the constant changes. I am still figuring this out.
On the farm this week, it seems like not a lot happened while I rode out the lull of recovery. I have a bunch of plants that need to get into the ground so they can feed us in the late summer months, the tomatoes still need to be mulched, the winter squash and watermelon still need something (i am figuring out what though...), and there are weeds everywhere. I saw the most beautiful 6 foot thistle today at the end of the drive. I was glad that it wasn't in my plot, but hey, who says weeds can't be pretty too!
The weather has been a wild animal for the past few weeks. I am growing accustomed to my afternoon downpour, it has happened for the past three days! But despite this, and my feeling crazy behind, the plants keep on growing and giving us food. Can I get another thank goodness for that!
Before I go, let me remind you: Don't forget about the garlic scapes! They only come around for a little bit of the year and they are so delicious. It is important to eat so many now that you won't want anymore until next year. Sautee them alone or in a dish or make pesto. This freezes really well for that taste-of-early-summer-in-the-fall.
Here is a scape pesto recipe:
Makes 3 1/2 cups
1 pound Garlic Scapes, cut into 2-inch pieces
1 1/4 cups grated parmesan cheese
1 cup olive oil
1 tablespoon lemon or lime juice
Salt and pepper to taste
Blend garlic scapes, olive oil, and juice in blender or food processor until almost smooth to smooth depending on your preferred pesto texture.
Stir in cheese gently
Add pepper, salt, and juice to taste.
Stores in the the fridge for 2-3 days. Freezes very well.
Okey dokey! All that said and done...
Here's the food:
Broccoli- as usual, just a bit. Next year, I am planting more...
Cabbage- Napa and sweet
Kohlrabi- the very last round. Don't worry, there will be plenty more in the fall.
Parsley sage Oregano chives Thyme
And new this week!!!!
Fennel- a licorice taste, stems the texture of celery. Roast the bulbs, sautee the stems, slice thin and eat raw. Ask me all about it. Delicious!
Flowers- Beginners bouquets. The high rollers are on their way, but we have to start somewhere, don't we?
New Potatoes- For straight away eating. Don't try to store away these thin-skinned morsels. Eat them up, and never fear, more are on the way.
Summer Squash- that's right! Get ready for sage and squash!
Motto of the moment: Thank goodness for all that!
Have fun in the world!
Somerville Downtown Farmers' Market
Grove street, between E. Main and E. High streets, Somerville
June 20th-October 31st
Thursdays, 12 to 6 pm
Saturdays: Starting this week!
Metuchen Farmer's Market
Corner of Pearl and New Street, Metuchen
June 15th-October 19th
Saturdays, 9 am to 2 pm
Rain or shine