Tag: cucumbers

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Cukes and More Cukes

This has been the best year for cucumbers and tomatoes. They just keep coming. Ironically, they also take a while to get established, but when they do – oh boy! This season I planted an early crop of cukes in the greenhouse and then direct seeded a crop outside in early June and with another planting in mid-July. The greenhouse cukes are done, the June cukes are slowing down and the July cukes are hitting their stride.

Look for Klesick Farms cucumbers till the first hard frost. We absolutely love the flavor of the Silver Slicers. Those yellowish white cucumbers have great flavor and provide a nice break from the traditional green slicers that come most of the year.

However, we also plant the classic green slicing cucumber “Marketmore”. Whenever Marketmore’s are brought up in grower circles, you should hear the poetic waxing, “Those are beautiful.” or “The disease resistance is incredible.” or “They just keep producing!” or “They taste great!”. Jeesh, all this gushing about a cucumber! It is well deserved.

And when you plant a Marketmore or Silver Slicer in organic soils it tastes even better, but, really every crop tastes better when it is grown organically. The healthier soil combined with ample water and sunshine is a recipe for a bumper crop bursting with nutrition and flavor!

Fennel
This week I am switching gears in the “boxes of good”. Our friends at Highwater farms have some excellent Fennel and I have a good quantity of beets, so we are pairing the two together and offering a roasted fennel beet salad for the recipe. Fennel isn’t on the dinner plate often, but every so often I like to stretch a few taste buds.

You can follow the recipe here or google how to use Fennel, or you can do what I do. I grab every root vegetable that has been hanging around waiting to be eaten (think: carrots, sweet potatoes, beets, potatoes, garlic, onions, and fennel), chop them up into 1″ chunks, coat them with olive oil, sea salt and a little pepper, toss them into a pan and roast them all at 425 degrees for about 40 minutes. YUM! The tricky thing about eating good vegetables is that you have to eat them to get the nutrition. I know the produce is beautiful and you just can’t bring yourselves to cook them, it’s okay, but their beauty really shines when you eat them.

 

Tristan

Farmer/Health Advocate

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If only I had been paying attention…

This has been a remarkable farm season. The weather has been neither too harsh nor too kind. We have had to irrigate very little and the crops have grown well.

It has been a crazy three weeks. We just finished harvesting green, yellow and purple beans. Originally, I had planted two different plantings, with a fairly healthy gap between them. The cool weather in May/June essentially slowed one planting down and so the later planting caught right up. It is sort a like when the outgoing tide meets the incoming tide and everything rises at that moment!

Thanks for eating green beans. We picked over 2,000 lbs. and our customers ate most of them. I can say most of them because green beans are one of those crops that gets “grazed” on a regular basis. They might not be as sweet as raspberries, but when beans are on, they are the preferred snack at Klesick Farms!

This week is a little quieter from our farm. Italian prunes and chard in most boxes; walnuts, peppers, tomatoes, zucchini and peppers in smaller quantities. Then there are the cucumbers. This year we planted a new variety called Silver Slicers. They are a white-skinned cucumber and super delish! I planted about 100 seeds at two different times and, oh my word, those little cucurbits make cucumbers faster than rabbits make rabbits, if you get my drift. They are the most productive cucumber I have ever grown.

Ironically, I would have never grown these, if I had been paying attention. Early in the spring I was talking with Ada, my seed representative from High Mowing Organic seeds. We were talking back and forth about what varieties grew well in greenhouse environments and did well in last year’s seed trials. We decided on Manny, a beautiful smooth green-skinned cucumber. Ada also mentioned that Silver Slicers did really well in the trials, too. Because I am always willing to try a new variety, I ordered and split the plantings.

Well, since Ada and I were talking about cucumbers, it didn’t dawn on me that the Silver Slicers were not GREEEEN! Imagine my surprise when they starting “setting” fruit that was white! Talk about a mini heart attack! My mind raced through all the prep work, the fertilizer blend, weather patterns, and I asked myself, “What was wrong? How come they are not green? Is my soil deficient in nutrients?” Thankfully, a quick check-in with Ada calmed my mini crisis. She assured me that the Silver Slicer is a white-skinned cucumber.

I am now so thankful for that oversight. The world has plenty of green cucumbers, so I will make the Silver Slicer a staple for Klesick Farms and we can all enjoy them this year and next!

Thanks for eating locally grown food. You are making a difference one bite at a time for your health and the health of our community.

Farmer Tristan

 

 

Recipe: Mexican Style Grilled Corn

Ingredients:

3-5 ears of corn, husked 6 tablespoons mayonnaise 1 to 2 tablespoons freshly squeezed lime juice, or to taste ½ teaspoon chili powder, or to taste Salt and freshly ground black pepper Cotija or feta cheese

Directions:

Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.

Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo and sprinkle with cotija or feta cheese.

Recipe adapted from cooking.nytimes.com

 

Know Your Produce: Plums

Domestic plums are crimson to black-red with a yellow or reddish flesh; they are in season May through October. High in vitamin C, plums are packed with disease-fighting antioxidants. They’re sweet and delicious—which is why highly desirable things are called “plum.”

Store: If too firm to use, place in a closed paper bag at room temperature for one to two days. Once ripe, plums can be kept in a plastic bag in the refrigerator up to three days. Refrigerating plums before they’re ripe results in a mealy texture, so allow firm fruit to ripen at room temperature up to 2 days.

Prep: Remove the pit by slicing all the way around the fruit, starting at the stem end. Rotate each half and the pit should come free.

Use: Plums pair well with both sweet and savory foods and make an excellent accompaniment for cheese, chocolate, and dessert wines.

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What’s New?

What’s new is that it’s July and I am wondering what happened to June!? It looks like chilly June is going to carry over into July. Sorry tomatoes and peppers, maybe August will be your month!

After last year, I made a conscious decision to plant heat-loving crops early and take advantage of the changing climate. That decision has not worked out so well. The tomatoes and peppers look like they want to put on my wool sweater, but I am not giving up :).

Speaking of tomatoes, I planted 200 Early Girl/Stupice type red tomatoes. I got them all caged up and cleaned up and growing in the right direction and now there are a few starting to ripen, but they are ripening orange! I apparently transplanted orange tomatoes. They taste great, but that is not what I was expecting to grow.

For the last few months, I have been looking at those plants and wondering about them, I knew they were “setting” fruit differently, but with the cool, wet weather, I just chalked it up to climate change. So this year we are growing Klesick Farm’s tasty orange colored tomatoes. #ithappens #ohmy #atleasttheyarestilltomatoes

Another telltale sign indicating that I guessed wrong about the weather this season was the cucumbers. They were direct seeded in early May…and GERMINATED LAST WEEK! Seriously, that is a head-scratcher, but they are up and growing now. Thankfully, I planted some cucumbers in the greenhouses also, and they are happy – really happy. I mean, they are rivaling Jack-and-the-Bean-Stock happy. Long story short, cucumbers are going to be in the boxes of good food, picked daily and delivered daily.

This week we are putting a lot of Klesick Farms-harvested good food in the boxes. We use a KF next to items from our farm on the newsletter, and an * next to other local NW farms’ fruits and veggies. So this week, my crew and I are picking, packing and delivering chard, chives, zucchini, cucumbers, peas, lettuce and a few raspberries.

We are also getting cherries and carrots from two other organic growers that I have been working with since 1997! Those are some seriously long relationships. All of our customers – some since 1997 – have nourished their families with these farmers’ produce as well.

We are a different kind of food system; a more sustainable, more earth-friendly option – as we have been for the last two decades – helping families to eat better food and feel better about the food they eat.

Bon Appétit!

Farmer Tristan

 

Recipe: Indian Roasted Potato Salad with Chard

Serves 4-6

Ingredients:

1 ½ lbs. potatoes, halved and/or quartered

3 Tbs. extra-virgin olive oil

1 Tbs. ground turmeric

1 tsp. ground cumin

1 tsp. garlic powder

1 bunch chard, shredded (or cut into thin ribbons)

2 Tbs. Greek yogurt

2 Tbs. lemon juice (more if desired) salt and pepper

Directions:

1. Place the diced potatoes on a large baking sheet, covered in foil. Toss with 1 tablespoon oil, turmeric, cumin, garlic powder, salt and pepper. Slide into a 400°F oven and roast for 30-40 minutes, or until browned all over and tender, tossing halfway through.

2. In a small bowl, whisk together the yogurt, remaining oil, lemon juice, and a pinch of salt and pepper.

3. In a large bowl place the ribboned chard and roasted potatoes. Drizzle with the lemon dressing and toss to coat.

4. Serve garnished with fresh parsley or basil, if desired. Or even bacon bits!

Recipe from bevcooks.com

 

Know Your Produce: Chard

Chard has large, fleshy but tender deep green leaves and thick, crisp stalks. Although they’re unrelated, chard is similar to spinach, but with a stronger, more assertive (some think, bitter) flavour.

Different types of chard have different coloured stalks and ribs. Some stalks are white, some are a golden orange and some are red (called ruby or rhubarb chard) – there’s even rainbow chard. There’s very little difference in taste, but ruby and rhubarb chard can have a slightly stronger flavour.

Prepare: The leaf and the stalks should be cooked separately. Wash, then cut the stalks from the leaves and either leave whole or chop, depending upon your recipe. On some older leaves you may need to cut the ribs out of the leaves, too.

Cook: Leaves: boil (1-2 minutes); steam (3-4 minutes). Stems: stir-fry (around 2 minutes); boil (3-4 minutes); steam (4-5 minutes); roast (10 minutes).

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Fresh This Week Tips 12.29.10

Bunch Beets

STORE: Before refrigerating, separate the beets from the leaves (which leach moisture from the roots), leaving an inch or two of stem at the top. Store the beets and the leaves, unwashed, in separate bags in the refrigerator’s vegetable compartment. The greens will last for only a few days, but the roots stay fresh for up to 3 weeks.

PREP:  Beet juice can stain, so protect your countertop when cutting. Keeping the skin on while cooking (it comes off easily afterward) preserves flavor and color.

USE: Small, young beets are tasty grated raw in salads. All types are delicious steamed or boiled, but to best bring out the flavor, roast them at 400º F for 45 minutes, then slip off the skins, slice, and top with goat cheese, olive oil, and balsamic vinegar.

Cucumbers

STORE: Store whole cucumbers, in a plastic bag in the refrigerator up to 10 days.

PREP: Wash thoroughly before using, peel (if desired) or cut into half moons, rounds or spears.

USE: Eat cucumbers raw, add them to salads, sandwiches, make a Greek tzatziki or pickle them. For a light lunch, make cucumber sandwiches:http://thepauperedchef.com/2006/02/cucumber_sandwi.html! Don’t forget to brew a pot of tea in true English fashion.

Red Bartlett Pears

STORE: Keep pears in a cool, dark place until ripe. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat. Once ripe, pears may be stored in the refrigerator.

PREP: Wash pears in cold water and keep them whole, slice them or chop them.

USE: Bartlett pears are delicious eaten out of hand, but are also great choices for canning or baking.

Images from flickr.com

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Fresh This Week Tips, Week 11.7.10

Fresh This Week Tips, Week 11.7.10

Pink Lady Apples
STORE: Store in the crisper of your refrigerator for up to one month.
PREP: Just wash and eat (or use in your favorite recipe).
USE: Your Pink Lady apples are best for eating out of hand, using in pies or adding a sweet crunch to salads.

Image from http://weblogs.baltimoresun.com

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Concorde Pears
STORE: Set your Concorde Pears in a bowl on the kitchen counter to ripen. To test for ripeness, gently push on the stem. If it gives a little, your pear is ready to eat. Once ripe, pears may be stored in the refrigerator.
PREP: Wash pears in cold water and keep them whole, slice them or chop them.
USE: The dense flesh of the Concorde pear makes it ideal for cooking since it holds its shape and flavor when baked, poached or used in jams. Concordes are also very slow to oxidize when cut, making them an excellent choice for salads.

Image from: http://theproduceguy.blogspot.com

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Cucumbers

STO RE: Store wh ole cucu mbers, in a plastic bag in the refrigerator up to 10 days.
PREP: Wash thoroughly before using, peel (if desired) or cut into half moons, rounds or spears.
USE: Eat cucumbers raw, add them to salads, sandwiches, make a Greek tzatziki or pickle them. For a light lunch, make cucumber sandwiches: http://thepauperedchef.com/2006/02/cucumber_sandwi.html! Don’t forget to brew a pot of tea in true English fashion!

Leeks
STORE: Store your leeks lightly wrapped in plastic wrap to contain odor and moisture. Don’t trim or wash them before storing. Keep them in the crisper of your refrigerator for up to one week.
PREP: World renowned chef, David Lebovitz shares photos and beautiful articulation to explain the process of preparing leeks: http://www.davidlebovitz.com/2009/03/how-to-prepare-leeks-1/. We’ll let him take the stage! Enjoy!
USE: Leeks are related to the onion, yet have a milder, mellower taste. Use your leeks in any recipe that calls for onions. Try out this delicious and home-warming Smashed Potato and Leek Soup: http://www.klesickfamilyfarm.com/main/box-of-good/recipes/smashed-potato-and-leek-soup

Cherry Tomatoes
STORE: Ripe tomatoes should be stored at room temperature and used within a few days. Never refrigerate tomatoes as the cold temperature kills the tomatoes’ flavor.
PREP: Cherry tomatoes are much smaller than regular tomatoes ranging from the size of a thumb tip to a golfball. Leave them whole, half or quarter your cherry tomatoes depending on your recipe or desired use.
USE: Cherry tomatoes can be tossed into a salad or grilled, baked or broiled and added to pastas, pizzas or eaten as a side dish. We suggest tossing your cherry tomatoes with a little minced garlic, olive oil, salt, pepper and lemon juice, putting them in a baking dish and letting them bake at 350 for 20 minutes. Baking your tomatoes will bring out the natural sweet flavor and provide a great base for simple dinner dishes.

Image from: http://makeitfromscratch.blogspot.com/