Hello, members and friends of the farm! As the summer solstice greets us, let us take a moment to be thankful for the life-giving rain that arrived at the farm over the weekend. The timely showers have nourished our crops, temporarily quenching their thirst and providing Janaki with a much deserved break from irrigating.
We are coming off a particularly laborious & hot week on the farm. Complete with lots of carrot weeding and mulching. Fun tasks to complete in the building humidity of approaching rains 🙂
The straw mulch you see in the photos above is harvested from our winter rye cover crop. We grow this cereal grain for its ability to suppress weeds, build soil fertility, and prevent soil erosion. This particular planting was seeded last fall and remained dormant under snow cover before resuming growth this spring. When it reached about three feet tall, it is fibrous enough to chop for use as mulch.
The inclusion of straw mulch offers valuable benefits such as eliminating tillage, enhancing moisture retention, soil drainage and aeration. As it naturally breaks down, straw also acts as a nutrient source, providing food for the plants.
In your share this week:
Broccoli – Green Onions – Lettuce – Pac Choi – Radishes – Turnips
I remember some point in the depths of winter, when my diet consisted of primarily root vegetables and meat, I wanted so badly to refresh my palate with the crisp and vibrant allure of freshly harvested lettuce. That memory feels somewhat recent to me, but oh, how the turns have tabled… The long awaited reintroduction of salads into my diet has quickly shifted to leafy overwhelm. But when life gives us lettuce, we make vinaigrette!
Most Basic Vinaigrette:
- 1 Tbsp dijon mustard
- 2 Tbsp red wine or cider vinegar
- 1/2 Cup olive oil or salad oil
- salt & pepper, to taste
- Combine dijon mustard with vinegar.
- Slowly whisk in olive oil, salad oil, or a mixture of both
- Season with salt and pepper
- (1 Tbsp of mayo can also be added for creaminess)
Citrus Tahini Dressing:
This recipe is great on greens, but I also think it would be wonderful on roasted broccoli, too.
- 1/3 Cup tahini
- 1/4 Cup fresh squeezed orange juice
- 2 Tbsp apple cider vinegar
- 1/4 Teaspoon salt
- 1-2 Tbsp maple syrup, optional, for sweetening
- 1-2 Tbsp water, optional, for thinning
- Whisk all ingredients, except for water, in a small bowl or jar.
- Introduce water until desired consistency is reached
- Drizzle on your favorite veggies or salad
Wishing you all a splendid summer solstice filled with growth, gratitude, and the joy of being connected to the land.
For the farm crew,
Charlie
Food Farm 