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Online Market is OPEN for Business (Week 28)


This post expired on July 07, 2023.

High tunnel growing UP!

Farm Where Life is Good

Life on the Farm (Week 28)

Who forgot to turn off the heater? Whew! 93 degrees today while tilling and transplanting and tomato pruning/trellising (in the 105 degree high tunnel!) Didn’t realize sweat could actually pour down one’s face, but yes, it can and did. (Well I wasn’t sweating, actually just glowing!)

We are trying out a new pest deterrent this year for the cucurbits (cucumber, squash, melon); it is a kaolin clay (same stuff in the original pre-1980s Kaopectate, often found in cosmetics, and recently introduced into combat bandages to stop major wound bleeding) in a fine powder that you mix with water and either dip the transplants in (prior to planting) or spray on the hanging vines using a (new!) backpack sprayer. Gotta love new toys. Theoretically it creates a barrier to egg-laying and biting/sucking so a little population control and prevention of virus transmission (yes, plants get viruses; they have all sorts of fun names but the gist is that when the plant gets infected it goes kaput! It also prevents plant sunburn; we don’t want our wittle pwants to get sunburned, now do we?

Recently dipped squash transplants.

The Market has your herbs for salad dressings and your favorite baby-leaf salad fixin’s this week. Try some fresh kale for roasting and dipping (see recipe below).

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Crispy Sesame Kale
Quick and easy with an unusual flair. And plenty of those great phytochemicals! Eat straight, or dab in your favorite sauces.

1 bunch fresh kale
2 Tbsp white sesame seeds
1 Tbsp toasted sesame oil
½ tsp sea salt

Preheat oven 350F.

Slice kale leaves off major stems; discard stems (or put in green smoothie or feed to dogs!)

In large bowl , mix kale, seeds, oil and salt. Toss and massage with your hands.

Spread leaves out on large baking sheet , single layer.

Roast in oven until crisp, approximately 12-15min.

Serve immediately.


Peanut Sauce with Cilantro
Lots of flavor, easy to make, great variety of fresh things to dip in it. Try spring rolls, roasted kale, carrot/broccoli/cauliflower sticks. Or pour it over rice noodles, add some fresh vegetables and enjoy.

1-2 Tbsp fresh ginger, zested or minced (if you are a big fan, use the higher amount)
¼ cup hot water
½ cup peanut butter, preferable fresh and unadulterated blended peanuts!
2 Tbsp soy sauce
4 Tbsp seasoned rice vinegar
1 tsp sugar, maple syrup or agave syrup
1 garlic clove, minced
¼ tsp red pepper flakes (optional)
1" bunch fresh cilantro, rough chopped

Combine all ingredients except cilantro in small sauce pan; over very very low heat, stir/whisk until well combined and smooth.

Remove from heat, top with cilantro and serve with something in need of dipping.

Did You Know…

You are eating phytochemicals, and lovin’ it!

“There is some evidence that a diet rich in fruits, vegetables, and whole grains reduces the risk of certain types of cancer and other diseases. Available scientific evidence does not support claims that taking phytochemical supplements is as good for long-term health as consuming the fruits, vegetables, beans, and grains from which they are taken.” American Cancer Society

And they give us the fun of eating all colors of the rainbow! (Try tossing these words around at your next party— “Say, I was eating some phytofluene yesterday, and noticed that…”)

Color Wheel of Foods & Phytochemicals http://extension.missouri.edu/hesfn/phytochemicals/colorwheeltable.htm
Red (Lycopene, Phytoene, Phytofluene, Vitamin E)
Tomatoes
Watermelon

Green (Glucosinolates, Isothiocyanates, Indole-3 Carbinol, Folic Acid)
Broccoli
Brussel Sprouts
Bok Choy
Cauliflower
Cabbage

Green/Yellow (Lutein, Zeaxanthin)
Spinach
Avocado
Kale
Green Beans
Green Peppers
Kiwi
Collard Greens
Mustard Greens

Orange (Alpha & Beta Carotene, Beta-Cryptoxanthin)
Carrots
Pumpkins
Butternut Squash
Mangos
Apricots
Canteloupe

Orange/Yellow (Vitamin C, Flavonoids)
Oranges
Tangerines
Yellow Grapefruit
Peaches
Lemons
Limes
Papaya
Pineapple
Nectarines

Red-Purple (Anthocyanins, Ellagic Acid, Flavonoids)
Grapes
Cherries
Red Wine
Strawberries
Blueberries
Blackberries
Raspberries
Cranberries
Plums
Prunes
Raisins

White/Green (Allyl Sulfides)
Garlic
Onion
Chives

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Cucumber
Lettuce (maybe a summer crisp head, but deer have been in it!)
Salad mix (2 kinds; trialing a new type that starts as a head; we’ll need reviews from ya’ll)
Kale
Broccoli
Beets
Chard
Green onion
A sweet pepper (maybe!)
Oregano
Parsley
Dill

Start your meal planning now!

If there are any of you crazy spinach-loving, green smoothie-making peoples out there, we have an gleaning offer for you. The heat has just about bolted the last of the spring spinach (beds we haven’t even harvested yet!). If you’d like to come pick it yourself, please feel free. Again, it is almost bolted and won’t be good for much beyond the blender (still quite good in the blender tho, if I do say so myself.)

We hope to feed you soon!

Roger and Lara



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