| Harvest list:
Onions, kale, chard, green peppers, eggplant, tomatoes, okra, shishito peppers, green jalapeños, summer squash, zucchini, cabbages, cucumbers, parsley, holy basil, basil…
Hot days with a rainy night thrown in every once in a while – just how the August garden likes it!
Sammy has started going to day care during the week, but he still makes it out to the farm for some tractor work on weekends. He doesn’t get to ride the tractor when it’s on yet, but I’m sure someday he will indeed be driving it, mowing or discing or spreading compost. He’s loving big shoes, books, and sand boxes these days – big thank you to White Plains member Karen Viola for sharing her lovely book Good Night Sun, Hello Moon with him. He loves flipping through to make the sun grow smaller and the moon larger, then back again.
The storage carrot and beet seedlings, set for October harvests, are weeded and thinned! The fall brassicas (turnips, rutabagas, radishes and so on) have germinated well, and the next succession of lettuce heads are looking strong.
We just confirmed with Ben, our leaseholder, that we can move our garden up the hill to several acres of fertile and better drained soil for next season! While it means a busy November, moving our high tunnel twice in one season, and moving the major deer fence we just installed, it also means we won’t be flooded out of working in the fields for weeks on end. We will most likely have loads of carrots every week again, instead of sad rotting carrots in mucky beds. And it’s next to that gorgeous pond where the swans live. I look forward to it, and hope it’s our last move for a good long while!
Here is a recipe from Ron and Kathy, members in Poughkeepsie:
“Kathy said that you were interested in my family’s Haluski recipe. This is a simple Slovak recipe and the other countries from that area would spell it differently.
1/2 head of medium cabbage chopped in 1 inch squares
1/2 medium onion chopped in small pieces
1/2 stick of butter
3 or 4 tablespoons of olive oil
2 cloves of minced garlic or 2 chopped garlic scapes
1/4 pound of pasta. I like medium shells. The original Slovac recipe used homemade square noodles.
salt & pepper to taste
Cook the onion and fresh garlic scapes in the butter and olive oil until the onions just start to turn brown at the edges.
Cook the pasta in salted water until firm.
Meanwhile, cook the cabbage in about a 1/4 cup of water to steam & soften them a bit. Keep it covered. Last week’s cabbage was so tender that this did not take long. Drain the excess water from the cabbage and add it to the onions/garlic. Mix together and add the salt & pepper to taste. Let it cook a bit more together. Add more butter if necessary. Add the pasta. I like to have about 1/3 as much of the pasta as the cabbage but some people like more pasta. Warm it thoroughly.
It’s hard to mess it up because it’s pretty simple and it can be varied. They used a lot more butter in my family’s version and even cooked the cabbage in butter.”
Jen, Jon, little Sammy
Alex and Andrea