We were fortunate (and well-prepared), and most everything was spared. Save for an area in the corn patch where the cover tore and blew away, we hardly lost anything. A few strawberry blossoms here and there blackened in the frost, and a few plants that pressed up against the remay got burned, but overall, it turned out a lot better than it could have been.
Then, later in the week, we saw temps rise into the 70s, and sunny, and we got to thinking: when to take off the row cover for good, when our Jamaican workers arrive for the season, how to divide up the crops and jobs for the season. And how we need to start harvesting the field greens because they might start bolting, and the fields are starting to fill with transplants--we finally had a dry day to plant a TON of potatoes--and how we start going back to the Sherdian School in two weeks! The season is really in full swing now.
We'll be bringing more beautiful lettuce, including a few baby romaine heads. We harvested some beautiful big green leaf heads out of the tunnel this week, and the field lettuce is coming on strong! We will be bringing more of those baby beet bunches with the vibrant greens, more tender spinach, more microgreens (everyone seemed to want some!), and more RAMPS! Our ramps are from our surrounding forests, and sustainably foraged. Our bok choi is looking great too. We all know bok choi is a perfect addition to any stir fry or saute or curry (great in a thai green curry), but we like to find recipes that challenge the typical preparation. So check out this salad featuring beets, bok choy and feta! I bet some beet greens would go great in that salad, too...
Ginger Rhubarb Chutney
by Laura Zlatos
Prep: 15 minutes
Cook: 20 minutes
Makes: About 2 cups
2 tablespoons unsalted butter
1 onion, chopped
2 cups sliced rhubarb
1/4 cup each: brown sugar, orange juice
2 tablespoons chopped crystallized ginger
2 tablespoons red wine vinegar
1 (2-inch) knob fresh ginger, peeled
1 Wilt: Warm butter over medium heat in a large, heavy saucepan. Add onion and cook soft, 10 minutes.
2 Stew: Reduce heat to medium-low. Add remaining ingredients and cook until tender and thick, 10-15 minutes.
3 Store: Pull out and discard ginger knob. Leave chutney chunky, or pulse smoother in the food processor. Store in a clean glass jar in the refrigerator . Enjoy with fish, pork or other summer pleasures.