Summer Share #10
My Fine Homestead Newsletter
8/3/2016
In This Issue:
  1. Announcements 
  2. In Your Box 
  3. Recipes - Green Tomato Mayonnaise, Sweet Green Tomato Cornmeal Muffins
  4. On The Farm . . .
Announcements
 
1 .  It's an "even week " as in Box #10. If you have an  EOW Share AND you pickup at any of these places:

Plain, Arena, John Muir Dr, Madtown Twisters (formerly Transformations), Waban Hill, Wayland Dr.

This is your week!
.(Today is the first day for pickups at Transformations new location at Madtown Twisters, 7035 Old Sauk Rd.)

2. Previous newsletters are on our Facebook page .  

3.  ??? Questions ??? stacey@myfinehomestead.com  

In Your Box
Full Share

Mesclun Mix - 1/2 lb
Summer Squash - 1 or 2
Basil - 1 bunch (see recipe)
Tomato - 1 Green (see recipe)
Swiss Chard/Kale Mix - 1 bunch
Cabbage - 1 or 2
Bell Peppers -
Garlic - 1, not dried completely, so use in 3-4 weeks
Chives - 1 bunch (see recipe)

 Half Share

Mesclun Mix -  1/2 lb
Summer Squash  - 1 or 2
Basil - 1 bunch (see recipe)
Tomato - 1 Green (see recipe)
Swiss Chard/Kale Mix - 1 bunch
Cabbage 1 or 2
Garlic - 1, not dried completely, so use in 3-4 weeks

Green Tomato Mayonnaise

1/2 cup  mayonnaise
(7- to 8-oz.) green tomato, cored and diced
fresh basil leaves, cut into thin strips
1 tablespoon  chopped fresh chives
2 teaspoons  Dijon mustard

Stir together mayonnaise, tomato, basil leaves, chives, and Dijon mustard. Serve immediately, or refrigerate in an airtight container up to 5 days

Sweet Green Tomato Cornmeal Muffins

2 cups  seeded, diced green tomatoes (about 3/4 lb.)
1/2 cup  sugar, divided
1/2 cup  butter, melted and divided
2 cups  self-rising white cornmeal mix
2 teaspoons  lemon zest
large eggs
(16-oz.) container sour cream
Vegetable cooking spray

  1. Preheat oven to 450°. Sauté tomatoes and 2 Tbsp. sugar in 2 Tbsp. melted butter in a large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin to caramelize and turn light brown.

2. Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and remaining 6 Tbsp. butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in tomatoes.

3. Generously coat small (1/4 cup) brioche molds or muffin pans with vegetable cooking spray; spoon batter into molds, filling two-thirds full. Bake at 450° for 15 to 17 minutes or until wooden pick inserted in center comes out clean.


On the Farm . . .
  Sunday was our annual farm party. It was a small but wonderful gathering. We enjoyed beautiful weather and had a great time. Thanks to all who came to visit.

I’ve included a few pictures of the day below. It is nice to spend time with family, friends, neighbors, and farm members. And it felt good to clean the place up a little! (Thanks to my mom, sisters, and their families for giving us the boost we needed to finish getting ready. We don’t know how we’d do this without your support!)
 
  Getting ready - washing tables.
No party is complete without a happy baby!
Watching a round baler at work - better than a movie anyday!
Finishing touches - Beau hanging our sign!
Lots of good food - fruit, brats, burgers, fennel salad, cherry tomato salad, cheese, chips & dip, garlic pretzels, three bean salad, lemon bars, rice krispie bars, and more!
  This week we harvested our garlic crop. We had 325 ft of garlic planted – 1900 bulbs not counting the green and fresh garlic we’ve been pulling the last few weeks. This is the biggest harvest we’ve ever had. We planted it in November and then kind of forget about it until it comes up in spring. We pull scapes mid-June and wait for harvesting towards the end of July. 

It was a hot, humid day to harvest but with help from Jennifer, Rachel, Nicole, Cecelia, Liam, and Aidan, we were able to get the job done. It seems the garlic liked all the rain we had so far this summer rewarding us with many big bulbs.

Wheww! It feels good to have that muddy, sweaty job done. The garlic will now dry and cure for about 3 weeks after which it will store for 6 to 8 months so we can all enjoy garlic through most of the winter.
  Liam loading garlic in the trailer.    
  Bill, Jennifer, Rachel digging garlic.
 Since several of our crops are behind, I would like to give you an update on them – sort of a field tour:
  • Beans – seeing the first few beans from our first planting (hoping to have enough for next week’s box). We got behind on weeding these beds. We were able to hand weed them a few weeks ago but the extra challenge of the weeds may affect their overall production. The second planting (including some purple beans) looks gorgeous with hardly a weed thanks to our recent wheel hoe purchase. These plants don’t have flowers yet, but buds have appeared so they are a couple weeks out.
  • Cucumbers – blossoming with several little tiny cucumbers making appearances
  • Summer squash & zuchinni – produced enough to put at least one squash in every box this week. Squash beetles have discovered some of the plants so we are actively removing eggs, nymphs, and adults from the plants to control the population. I anticipate many more summer squash in the next weeks.
  • Eggplants – growing beautifully. The Japanese variety will yield before the traditional globe variety. Not all of our eggplant seedlings made it so we might have a smaller than anticipated crop of these but I am still confident that everyone will be able to enjoy at least one sometime during the season.
  • Tomatoes – lots of flowers and green tomatoes – we are just waiting for them to turn red! The cherry varieties are starting to ripen. We even picked a couple handfuls yesterday.
  • Purple cabbage – doing well but a few weeks out yet.
  • Peas – our first plantings were too weedy to produce much, but the second planting for early September germinated beautifully and has also benefited greatly from the wheel hoe.
  • Potatoes – reds, yellows, and russets are still growing. We have lots of potato bugs this year so Bill has been squishing them daily. (Yuck!)
  • Peppers – the sweet bells, Italian horns, and jalapenos have begun to yield a few fruits with lots of blossoms promising more to come!
  • Carrots and beets - are planted and germinated. We are planting more this week. We are spacing both of these crops differently than we have been to increase our harvest.
  • Onions – unfortunately our onion crop will be small this year as we couldn’t keep up with weeding them. We have another crop of green onions to go in the ground this weekend.
  • Leeks – growing nicely. We may be able to harvest some smaller ones in a couple weeks.
  • Melons – both cantaloupe and watermelon are planted but we got them in a little late so aren’t expecting to harvest for several weeks.
  • Winter squashes - plants are big, healthy, and full. Little squashes are starting to form.
  • Lettuces, swiss chard, kale, other greens – We keep planting these in succession so as to have them available for you each week.
  • Radishes - including fall varieties have just been planted.
Have a great week,

Stacey
Bill weeding mesclun (lettuce) mix before we harvest.                           Trellised cucumbers