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The Weekly HarvestÂLeeks Potatoes Broccoli Onions Summer Squash Eggplant Tomatoes Peppers KaleNEWS FROM THE FARM Thunder and lightning but no rain!! It rained at Simone’s and as close to us as North Liberty but not a drop here. We have an irrigation system but avoid using it if at all possible; it requires a significant amount of time to get it connected and then we have to deal with the hassle of avoiding damage to the water lines from driving over it with field equipment, not to mention the added expense of pumping more water from our well. So, let’s hope it rains very soon. AND RAIN IT DID, MONDAY NIGHT! This week’s big garden project is harvesting onions. We dig or pull them depending on the soil condition and then lay them out on wagons and tables to dry in our big shed. With over 10,000 onions to harvest it’s a big job! On top of that my sons are putting new shingles on the porch that was damaged in the June storm and cleaning sheep/goat manure out of our barns which will be turned into wonderful compost for the gardens. Thanks to CSA members, Scott and Lisa McDonough of McDonough Structures, for the loan of not one, but two skid loaders, and Travis who along with my son Reuben ran the skid loaders. They made quick work of a huge pile! Potato and Japanese beetles continue to be a problem on our vegetable crops. Just when I think we have them under control I find them in a new location. The Japanese beetles have become a big enough problem in the soybean fields down the road that they will be spraying for them tomorrow. We are far enough away that I am not concerned about drift but never-the-less the beetles are becoming an increasing problem in my garden and unfortunately we have not found a consistently effective method of organic control aside from squishing them or dropping them into soapy water. vEGGIE INFO AND COOKING TIPS Leeks don't form much of a bulb on the end of the root as onions do. Instead, they remain cylindrical, with perhaps a slight bulge at the end. The edible portions of the Leek are the white onion base and light green stalk. The edible part of the leek plant is sometimes called a stem, though technically it is a bundle of leaf sheaths. Dirt often gets between the layers, so leeks need careful cleaning beforecooking. See below for Simone’s tips on cleaning leeks. Leeks are a great source of fiber in your diet, and may actually help lower cholesterol. They're also packed with important vitamins and minerals, including potassium, so if you are trying to increase your intake of potassium, add a few leeks to your week. KATE’s KORNER: Find out Where Your Fresh Fruits And Veggies Come From
COOKING TIPS FROM SIMONE LEEKS need to be washed a certain way to be really clean: cut almost all of the green and remove 1-2 layers of the tough outer skin. From the top make a lengthwise long cut, then another one forming a cross. Wash thoroughly under running water. Then proceed to cutting, if needed. If you use the leek whole, do not cut more than the root itself so the leek does not fall apart. I like Leek & Potato soup, hot in winter or icy cold in summer. I cut up potato and leek very fine and serve the soup with the texture. No need of chicken broth, just water. Or I puree the 2 vegetables. Add some Crème Fraîche before serving. I like Leeks with a vinaigrette: Boiled or steamed leeks with a fine vinaigrette (Light vinegar, Hazelnut of walnut oil, eventually some walnuts too) I like to grill the young leeks. I like Quiches with Leeks. Leeks are an indispensable ingredient in Braising, Stocks and Winter soups. EVENTS Hike at Matsell Bridge Natural Area |
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