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In the Thick of Things

Posted 6/26/2013 7:04pm by John Eisenstein.

June, July and August are by far the busiest months for us on the farm.  In addition to harvesting and packing all the Spring crops, we spend the first part of June desperatelt trying to get all the Summer crops planted-- peppers, sweet potatoes, potatoes, tomatoes, eggplant, squash and melons-- the list goes on and on.  As soon as they are all safely in the ground the peas start to ripen, zucchini demands daily harvesting and each week, it seems, brings in a new crop.  Weeds are also very active in June and we begin seeding Fall crops next week.  Its a lot of work, a lot of stress, but also extremely exciting.  For me, it is intersting to compare my life now to my life in January.  Now I am surrounded by activity, with countless things to do (and more fresh food than I have time to eat) while in winter the seemingly endless darkness weighs heavily upon me, few tasks are urgent and all I have to eat is turnips.  These days we have anywhere between 4 and 11 people at the lunch table while in winter it is usually just me or one other person.  Last winter I plowed through half of "The Complete works of William Shakespeare" while now I don't even have time to read the electric bill.  It's pretty much the same thing every month anyway, so why bother?

In your boxes this week:

Looseleaf Bunching Cabbage "Tokyo Bekana"


"Pearl Drop" fresh onions

Snap Peas

Summer Squash

The cabbage is a looseleaf variety called "Tokyo Bekana".  It grew quite large.  Cook as you would any other cabbage, but not for as long-- the leaves are quite tender.

Snap Peas are an edible podded pea.  Remove the stem, de-string, and enjoy raw or slightly cooked.  We were a little short on peas this week so I actually bought some from another grower in our organic co-op.  I rarely do this, but one of our pea fields failed outright and I feel that peas are too delicious a crop not to distribute in normal amounts.  

How to store tokyo bekana, komatsuna, or any other leafy green not already in a plastic bag: the chief enimies to vegetable storage are wind, heat and moisture.  Therefore, the best way to store them is in a plastic bag, with a paper towell in it (the bag), in the refrigerater.

 Crop update:  Beets should be ready next week, and possibly cucumbers.  Also, I picked the first quart of okra today!

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