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The Weekly Weeder

June 18, 2015
EOW 'CARROT' group

Box Contents and Tips

  • Red Beets: Grown in our high tunnel from March until now. The roots and leaves are edible.  Store leaves in a separate plastic bag from the roots.  Leave at least 2 inches of stem on the roots so when cooking they don't bleed out their red color (and all the nutrients!).  The skin will slip off the roots easily after they are boiled.  Our oldest son Paul loves eating beets raw as "they're so sweet!" 
  • Garlic Scapes: Store in plastic bag until used - keeps well for many weeks so no pressure to use them up quickly.  We love the mild garlic flavor of these pre-bloom edible flowers of our garlic plants.  The entire portion is edible.  Cook lightly until softened.
  • Radishes, Easter Egg:  A beautiful assortment of colors.  The leaves are edible too!  Store in a plastic bag to prevent roots from getting rubbery/leaves from wilting.
  • Rhubarb: Stores for several weeks inside a plastic bag.  Makes a wonderful sweet sauce or chutney for more savory dishes.  Also great with strawberries!
  • Saute Mix: A spicy mix of mizuna, choi and red mustard.  Store in salad spinner or leave in plastic bag.  You may find some grass though we spent a lot of time in the field and shed picking it out.  We intended to cut only half of our planting for this week, but discovered part of our row cover had been unearthed by the wind and the little flea beetles began munching this crop which would have been devoured if left for another week.  Use raw or lightly sauteed.  The flavor mellows when cooked.
  • Strawberries: The last of our patch....eat them up!  See more in our "news from the farm"
  • Spinach: Use raw or cooked.  Leave in plastic bag or store in salad spinner. 
  • Baby White Salad Turnips: Sweet and juicy - we love these raw but they can also be cooked and served with butter, salt and pepper.  Store in a plastic bag to prevent roots from getting rubbery/leaves from wilting.  The leaves are very tasty as a wilted side dish or added to your pasta sauce.
COMING SOON....
Napa Cabbage, Broccoli Cilantro, Kohlrabi, Salad Mix, Sugar Snap Peas, more Garlic Scapes, and so much more!

News From the Farm

This week's harvest has been damp from the 2.5 inches of rain we have received since last Thursday - Saturday.  It meant more dirt on the crops we harvested this week.  More dirt on crops means we spend more time washing produce and all our harvest equipment. 

The rain has stalled all field work (cultivating, mulching, trellising, transplanting and seeding) as we've waited for the soil to dry out.  We're looking forward to Thurday and Friday to tackle our long list of things to do.  But what a wonderful rain - both the crops and weeds have grown tremendously!

Our days have been long this week as we continue to look for one or two more good employees to join our crew this season.  We are doing well despite being short handed, largly in part because of the stellar crew that we do have.  Everyone worked until 8:30 on Wednesday night to get your produce packed and ready for delivery.  They deserve many thanks for seeing the job through and getting things done.

Happy Eating,
Cate & Mat

Bulletin Board


STRAWBERRY U-PICK!  The patch will be open this coming Saturday, June 20th from 9 am - 4 pm.  Bring your own containers.  The berry patch is in it's last week of life so it's weedy! 

MEMBER HANDBOOK: You can read it through our website under our "newsletters" tab for 2015: http://ridgelandharvest.com/newsletter-archive/

 
Copyright © 2015 Ridgeland Harvest, All rights reserved.


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