Seems like every year I write at least one “disaster” entry. For this season, our biggest disaster came Tuesday night and Wednesday morning. We had hail, serious rain, and a massive wind. Yes, this definately affects the plants, but, on the good side, this came at a pretty good time (if there is one). This is the time of year when tomatoes are not only small and green, but also hidden under a lot of foliage, so it will leave some pitting, but won’t leave bid open sores on the fruit. If tomatoes were orange, ripening to red, it would be terrible.
Not that there’s no issue with hail.
You will probably notice some holes in the Napa cabbage leaves and maybe some dents. The chicks in the new lean-to also got a bit wet through the whole ordeal too, so I had to carry a few under the heat lamps to get them going again.
FYI: Member workday this Sunday at 2 pm at the farm. This isn’t anything mandatory, but if you’d like to get your hands dirty a bit, see the farm, and pull some weeds, please come. I promise to find something for you to do. We’ll probably go til 4 or 5, so come for what you can.
In the box:
Napa cabbage
Cauliflower (not the best…it’s a bit purple from the heat and sun, otherwise just fine).
Summer Squash (the yellow variety called Sunburst and you’d use the same way as Zucchini)
Green Beans
Green kale
Bunch of Carrots
Greek Fennel Skillet
(from Simply in Season)
2 cloves garlic (crushed or minced)
In a medium skillet saute in 2T olive oil for 1 minute
2 medium fennel bulbs (the white part of the fennel plant)
1 large onion
Add and saute until tender, 5-10 minutes
1 T lemon juice
3 medium tomatoes (chopped)
Add and cook over medium heat until part of the liquid evaporates, 10 minutes. Salt and pepper to taste.
1 1/2 cups feta cheese (crumbled) or mozzarella cheese
1/2 cup black olives (optional)
Stir in.
Mar and I gave this a try last season and really liked it. We served over crusty Italian bread, although it would work over pasta too.