Dealing with Bad Weather on the Farm

I swear I spend half of my time complaining about weather on this website, but this week I have good reason. 
Monday night we got some serious hail.  Typically we experience 30-45 seconds of hail when the weather front first comes through, but this time it just kept coming down for a good ten minutes.  You’ll see evidence of this on the produce like white blotches on the peas where they took a hailstone or greens with healed over holes. 
Some of the best advice I got from my mentor on whose farm I apprenticed was “if you get hail, don’t even look at the plants for a couple days.”  Even though hail inflicts a lot of damage, it’s amazing how quickly the plants recover. 
Now, today, I’m sitting in our kitchen writing this because our power’s out after a major streak of lightening tried hitting our house while a rain poured on my head out picking peas.  I can’t even fill the tanks to harvest and wash produce.  But desperate times call for desperate measures, so I fired up the PTO generator just to make some coffee. 
In the box:
  • Snap peas: fatter peas, which are edible pod, so don’t try shelling.  You’ll see these white marks where hail hit, but I’ve been eating a bunch in the field and I think they are fine.
  • Snow peas: the flat ones
  • Kohlrabi: see recipe below
  • Red Sails red leaf lettuce: the leafy red green
  • Radicchio: the small round red green.  It is often mixed into a mix of other greens in a salad.  It’s got a pretty strong nutty, bitter flavor, so it’s not for everybody.  
  • Small Romaine lettuce
  • Broccoli
  • Green cabbage
  • Basil
  • Cilantro
  • A couple sweet onions (Alisa Craig variety)
  • First cucumber of the year
Honey-Mustard Kohlrabi from St. Paul Farmers Market Cookbook
2 cups kohlrabi, peeled and sliced
2 T olive oil
2 T honey
1-2 T Dijon mustard
Steam kohlrabi until tender, about 10 minutes.  In a bowl, mix together oil, honey, and mustard.  Taste and adjust for flavor.  Toss with cooked kohlrabi.  Makes 4 servings. 

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