Update from the garden
Hot weather is obviously great for many summer plants but totally a struggle when it’s so dry for so long. I am looking back at my rain gauge notes and the last time we had real rain was about a month ago (30mm around June 3rd). Since then it’s been all a few mm here and there. As such, we’re irrigating every day. It’s a bit tricky with the transplants that have been going out but we’re been paying extra attention to those and making sure those areas see the water first. When lawns start to fry, we know it’s time for some decent rain… will it come?

IMG_20180703_153417

The winter squash plants starting to creep around. Soon it will be one giant mass.

We are normally irrigating from the main farm drilled well. It has lots of water and it takes in ground water (sweats into the well) but we tend to lose pressure when using overhead sprinklers with the garden. Actually, we ran into problems with it on Friday night at 7pm (I’m on the road for market on Sat. morning at 5:30am so I was pretty thrilled as you can imagine). Dad and I ended up rigging up another farm well with clean water and had it working by midnight. I’m hoping to dig a big irrigation pond within the next couple of years. It will take significant research and planning. I find that watering right now is enough to keep things from wilting but not enough to have them thrive and so things like beets and carrots are a little behind this season unfortunately. Cucumbers are very happy though! Zucchini too look well on their way so look forward to more variety shortly!

IMG_20180703_153030
Also, I finally planted out some hops as an experiment. I figure they will need more trellis but this is a start. They are auto-irrigated from the run off of the wash station.

This week’s tip: when you have too much, share
The other day I told a friend that I had a lot of something. He said, well we have a lot of chicken, do you want to trade? I thought that was so nice! If you find yourself having too much cabbage for example, make a big coleslaw and invite a friend/family over for a small potluck. Not only do you get a little more variety, but it’s a good step towards building stronger community… and it’s just fun.

IMG_20180703_131632

Forever mowing pathways to let some new clover establish.

This week’s share:
1 bag Spring Mix or 1 Head Romaine
1 bunch Garlic Scapes
1 bunch Hakurei Turnips
1 bunch Scallions
1 Zucchini (lots more coming)
CHOICE: 1 bag Peashoots OR 1 head Bok Choy
Bi-weekly ONLY: Savoyed Cabbage
Weekly ONLY: 1 bag Sugar Snap Peas (bi-weekly these will come in your next basket)
Large ONLY: 1 bag Sugar Snap Peas AND 1 bunch Beets

IMG_20180703_121423

Delightful elderflowers everywhere! Elderberries will appear in the shares again this season.

What to do with… a lot of cilantro.
I can highly recommend this Jamie Oliver recipe. Due to time constraints, I often omit the bean and rice part, which really ends up making just a wrap, but it’s up to you! What I really love is the tomato-cucumber-cilantro-scallion-lime salad part, which is quick, delicious, and CSA friendly. You can already find local greenhouse tomatoes and cucumbers at the Farmers’ Markets. Our field versions are coming along!

Cracking Chicken Burritos
(Jamie Oliver)

  • 4 skinless, boneless free-range chicken thighs
  • 1 tablespoon sweet smoked paprika
  • ½ a tablespoon ground cumin
  • olive oil
  • 2 cloves of garlic
  • 1 bunch of fresh coriander
  • 1 x 400 g tin of pinto or black beans
  • 200 g leftover white or brown rice , chilled
  • 1 lime
  • 4 ripe tomatoes
  • 4 spring onions
  • 1 little gem lettuce
  • 4 large flour tortillas
  • 80 g mature Cheddar cheese
  • 4 tablespoons Greek yoghurt

Method

  1. Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
  2. Mix well to coat, then place the chicken onto the hot griddle. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.
  3. Meanwhile, peel and finely slice the garlic. Pick the coriander leaves and set aside, then finely slice the stalks. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat, add the garlic and coriander stalks and fry for 1 minute.
  4. Drain, rinse and add the beans, then fry for a further few minutes. Add the rice and cook for 5 minutes, or until crisp and piping hot through, stirring occasionally. Finely grate in the lime zest, roughly chop and add half the coriander leaves. Stir well and remove from the heat.
  5. Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.
  6. Pop a tortilla onto the griddle for 1 minute to soften, then place onto a board. Spoon one-quarter of the fried rice and beans along the middle, top with a generous spoonful of salsa, a handful of lettuce and one of the shredded chicken thighs. Grate over some cheese and add a spoon of yoghurt.
  7. Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.
Advertisements