C.S.A. Week 5 July 24th/25th

The sugar snap peas really outdid themselves this year. We seeded them in the garden on May 12th. They have produced peas in abundance and now stand over 7 feet tall, having easily outgrown our trellis system. Apparently the weather when the pea seeds germinate, not what we are experiencing currently, is what most influences their health and productivity. So we can look back and thank the cold wet spring for at least one big success this year. The peas are on their last legs now, so this will be the last time you see them in the share this summer. Really the more we read and experience, the more we learn that the temperatures during the start of a plant’s life is a big determining factor in its health and appearance later. Soil temperatures in particular, as opposed to air temperatures, are even more important in the beginning stages of the plant’s life. When we are starting plants in our seed house in early March, we use heat mats to warm the soil to around 70 degrees, where as the air temperature at night often falls to 40. The other big experiment on the farm currently is the use of a “Flame Weeder”. We have been trying to find a more perfect system for keeping the aisles between our plants weeded. For our first several years of farming we tried living aisles, where we seeded clover or some other kind of low growing green and used the weedwhacker to keep them to a manageable height. We have found our soil holds a irritatingly persistent supply of crabgrass seed that makes its grab on the land about this time every year, easily outgrowing and smothering the clover. The crabgrass quickly creeps sideways into the garden beds. Last year, we used our walk-behind tiller to cultivate the aisles, keeping them bare, often the strategy of larger farms, but with a tractor. This left us tilling more frequently than we would have liked, and much of the crab grass would re-root several days later. The flame weeder is a simple torch wand connected to a propane tank. We walk the aisles preferably when the weeds are small and heat them up to the point where the cells in the leaves expand and die, much like experiencing a frost. So far, so good, but check back for an update later.

In the share:

Cherry Tomatoes

Broccoli

Sugar Snap Peas (for the last time)

Green Beans

Red Fire lettuce

Summer Squash/Zucchini

Basil

Cucumbers

Purple Top Turnips

How to Freeze Green Beans

Before getting started wash the beans with cool tap water. Then, working with a small handful of green beans at a time, line up the stem ends. Using a sharp chef's knife, slice off the stems. Repeat with remaining green beans. If you want, you can also trim off the tapered tail ends.

Bring a large pot of water to boiling. Allow 1 gallon of water per pound of green beans. While you're waiting, fill a large bowl with ice water. Working in batches, carefully lower the green beans into the boiling water. Boil the beans for 2 minutes. Cool the beans quickly by plunging them into ice water. After the beans have cooled, drain them from the ice water.

Pack the drained beans into freezer containers, jars, or bags. Shake each bag or container to compact the beans. Add more beans, leave 1/2 inch headspace. If you're using containers, wipe the rims dry. Seal the bags or containers according to the manufacturer instructions, pressing out as much air as possible. If necessary, use freezer tape around the lid edges for a tight seal.

Braised Turnips in Mustard Cream Sauce

1 tablespoon butter

11/2 pounds turnips (preferably small turnips), peeled and cut into 3/4 inch cubes

2/3 cup chicken stock or vegetable stock

2 tablespoons heavy cream

1 tablespoon dijon mustard

2 tablespoons minced fresh chives

Salt

Freshly ground pepper

Melt the butter in a large saute pan. Add the turnips and cool, turning occasionally, over medium heat until lightly browned, about 8 minutes.

Add the stock and the cream. Cover the pan, reduce the heat, and simmer until the turnips are tender, about 15 to 20 minutes.

Remove the cover, raise the heat to high, and cook until the liquid in the pan reduces to a glaze, about 2 minutes. stir in the mustard and chives and season with salt and pepper to taste.

Serve immediately.