A slow-moving front with a distant rumble and flash of light. I check Accuweather. Hmm, maybe this is the time. I watch the red blob steer north of D.L. again. Nope. I navigate to NOAA. Maybe another chance is on the horizon?
This has been my daily experience for a lot of May and all of June. A month of dashed hopes. I initially thought that we’d be on track for some solid soil moisture this year. We certainly had the snowpack and it melted great. I was so thankful to start April with wet ground after the glaciers finally moved out this spring, yet it’s been terribly lacking since.
In my younger days I’d start panicking. Now, well, I tell myself to buck up and just start dragging around some hose. After 20 seasons growing in Otter Tail County, I’ve seen this movie before. It’s a dry season but it’s not like that’s 100% bad. The great advantage to a dry year is the ease of keeping the weeds at bay. Sure, direct seeded crops don’t germinate, but neither do the weeds! The great disadvantage is that we dump a lot of time into irrigation. It’s tough to find time to hoe or cultivate when you spend 4 hours a day moving hose, setting irrigation, moving drip tape.
The other major disadvantage of a hot and dry year like this growing season so far is plant stress. Certainly super cold slows the growth of crops, but plants also go into survival mode when too hot and too dry. If it goes on too long, the stress pushes the plant to bolt or try to go seed before it dies. All told, we’ve seen some signs of this stress, but it’s not been to bad so far. The Napa is certainly getting stressed and you’ll see that the basil has been going to bud stage, earlier than it should.
With my requisite weather complaints out of the way, please let me leave on a more positive chord. It’s a new season and we’re delighted you’ve joined us for the journey! Each year has it’s challenges, but also it’s upsides. One of our claims to fame is that we’ve not had to skip a CSA box since 2004 and I know there will be good to come to your family. This is the practice and magic of market gardening – I get the pleasure of delivering healthy, flavorful, and beautiful good food to you. How rewarding.
In the box:
- Baby Bok Choi
- Radishes
- Swiss Chard
- Green Onions
- Bunch of Beets
- Fresh Mint – when in doubt, garnish your next drink.
- Green Leaf Lettuce
- Basil
I thought I’d do something a bit new this season, what I’m calling How Farmers Cook Dinner. Instead of recycling my favorite recipe I’ve found over the years or a link to the usual suspects, my plan is to make a meal that features some of the things going in the box.
I’m warning you -I’m a pretty intuitive cook, so this may not be as much a recipe, as me making something up with what happens to be in my refrigerator to give you some ideas of how you can do the same. My idea is to give you a window into how it looks here at Lida Farm – maybe it might get more people more comfortable with some freewheeling cooking using CSA crops.
Miso Soup with Tofu
- Baby Bok Choi
- Green Onions
- Swiss Chard
- Miso paste
- Nori / dulse / some kind of seaweed
- Tofu
- Soy Sauce
- Oil
Miso soup traditionally uses dashi as a broth, a seaweed-based broth. The basic idea I did was to make a vegetable broth with a little nori from sushi just sitting in my cupboard for a while. Once you have the broth, it’s just a soup base you can use to warm up the greens and tofu, which is flavored with the miso at the end. I made enough miso soup for 1-2 people using 1 bok choi, half a bunch of green onions, 1 big chard leaf, half a sheet of nori, and 1/3 package of tofu. You could double it if feeding 4 (although I don’t know how much kids would get into tofu miso soup).
Chop baby bok choi, green onions, and swiss chard. Put chopped stems from bok choi and swiss chard in pan with hot oil (I used canola, but sesame, peanut, or safflower would work fine for asian). While stems soften a bit, cut tofu into cubes and whisk a quarter cup of hot water with a few T of miso paste and set aside. Add 3 cups of water if feeding 1-2 or 6 cups if feeding 4 when stems have softened. Into the broth add all chopped green onions and nori ripped up into little bits. Get up to a gentle boil and add the chopped greens and tofu. Remove from heat when tofu warmed through and greens have cooked down (maybe 1-2 minutes). Once removed, add the miso and check for flavor. You may chose to whisk up more miso or simply add soy sauce to taste.
Super light and refreshing soup for when you want something satisfying and light.
Lida Farm 