Flying Tomato Farms News
A newsletter for members of Flying Tomato Farms C.S.A.
Vol. 4, Issue 9
Lots of little cukes forming—I’m projecting next week for the first delivery of those. Tomatoes are maybe three weeks away—peppers are pretty close—maybe two more weeks for good-sized bells and fryers. No sign of blossoms yet on the eggplant, though they’re recovering nicely from the flea beetle onslaught.
Broccoli—well, easy come, easy go, I guess. I got maybe two more good-looking heads off the first row and harvested the rest of the deformed, heat battered heads yesterday to salvage what bits I could. I am still watching that lower row, which is heading up now. If it’s deliverable—I am guessing next week will be when it’s ready. It does look like the cauliflower in the north central garden is forming a few curds—if it isn’t too heat-sensitive, that will be ready in a couple weeks. Next year, I’ll get those brassicas in earlier!
Things are a little nutty on the homefront today, so the newsletter will be a bit shorter. It is my son Martin’s sixth birthday, and I am having my kitchen floor replaced. The floor that has been in the house since I moved in is, by the flooring installer’s estimate, forty years old, and it is showing its age what with all the tracked-in farm dirt, the 90-lb. dog, my son and his friends, and the big canning and preserving projects. I may have to get deliveries out a bit early today in order to keep the veggies in good shape with the heat, as some of my coolers have been pressed into service to hold the contents of my refrigerator.
THIS WEEK’S DELIVERY:
Baby beets with greens, baby carrots, Winter Density romaine lettuce, sugar snap peas.
Here’s more of the tasty beets with greens—the greens are in surprisingly good shape for having been in the garden for a couple months now—especially with the recent emergence of both the grasshoppers and baby rabbits. These beets didn’t get very big, but I will be putting in a row of storage-type varieties for later in the season.
I am thinking I can get one more delivery of these Kinko carrots to you after this one—then it will be a couple more weeks before the “Dragon” purple carrots are big enough to deliver.
I will be putting in another row of storage carrots soon—Oxhearts or Kurodas or another Chantenay type, which is the best carrot type for our clay soil because they are more “stump-rooted” instead of long and skinny like the supermarket varieties.
I was doing the veggie rounds last Tuesday and learned that one of the households I deliver to was suffering from a summer cold. That got me thinking about a recipe I use whenever I am feeling run-down after an illness of virtually any kind. As you get older, you can’t always depend on mom to whip up a pot of chicken soup for you—and what if you don’t eat chicken? Here’s a very simple, nutritious, and fatigue-dispelling recipe for when you need get something in your stomach, but you don’t have the energy or appetite for anything complex.
A generous handful of barley—about half a cup
One bouillon cube (I use the sea salt and herb kind from the natural foods section at Jones’, but any kind will do)
About a cup of organic carrots cut into bite-sized pieces.
5 cups water
Directions: Simmer the barley for half an hour in the water with the bouillon cube, then add carrots and simmer until both carrots and barley are tender. You can add a little grind of black pepper and a sprinkling of cheese if you can stomach it—or simply eat plain to help get your strength back!
This will likely be the last delivery of lettuce for some time—so enjoy this crispy romaine!
The sugar snaps keep coming! No sign of the mildews yet—so as long as the vines keep pumping out enough tasty peas, I’ll keep sending them your way. Peas and tomatoes at the same time??? Naw….couldn’t happen. Could it?
Did you remember to leave out your reusable bag for me?
WASH YOUR VEGGIES!