So, yesterday afternoon, all members of the crew, including our newly arrived Jamaican H2-A seasonal workers, dispatched in teams of 4 or 5 to re-cover all those sensitive crops: beans, corn, tomatoes, squash, basil, strawberries. Anything that we could lose in a night. We worked past the end of the day to get everything protected, on a day with gusts of wind up to 20 mph, which meant that most of the row cover pieces we tacked down once had to be tacked down again after the wind yanked it up again.
The team working today (Saturday) is spending most of their time fixing the remay that blew up overnight, and covering even MORE corn. It's almost June 1st, and we are praying there isn't a frost.
What does this mean for you, our customers, family and friends? This cool weather means that many of our summer crops may be a little slow to come in..like the corn and the beans, and the strawberries, too. We are doing everything possible to protect them, care for them, and bring them to market as soon as possible!
This coming week is our last weekend before the first markets in June, which means we'll be back at Sheridan School on Saturday mornings and Tuesday evenings, and back at the Watkins School on Wednesday evenings, along with our Sunday morning at Dupont Circle.
Our market offering is similar to last week's, with the notable addition of parsley, as well as a few other herbs (like lime basil!) and the sad departure of potatoes. But don't worry--our new potatoes are looking great in the field!
Our greens are starting to pick up and we have some beautiful bok choi this week--plus, Emma, one of our new apprentices, is the bok choi manager and she will be at market tomorrow, so ask her about it! We also have some colorful rainbow chard, an abundance of beet bunches with greens, the last burst of ramps for the season, and our first cutting of field spinach!
Recipes from Grace this week will be a great addition to your labor day picnic!
Serves 4 as a side
2 heads of Bol choi
2 Tablepoons of canola oil
2 tablespoons of soy sauce
1 teaspoon of honey
1 tablespoon rice vinegar
1 teaspoon of toasted sesame oil
3 scallions sliced
1 clove minced garlic
Garnish- sesame seeds
Combine all ingredients except for the bok choi and whisk together
Cut the bok choi heads in half lengthwise and marinade in the dressing.
Put bok choi in hot grill for 2 minutes each side. Serve grilled half heads with sesame seeds.
Easy Chard Salad
This is a cold chard dish for hot summer days
2 bunches of chard
1/4 cup of mayonnaise
Juice from one lemon
Splash of balsamic vinegar
2 tablespoon of olive oil
2 cloves of garlic minced
Salt and pepper to taste
Wash and Chop the chard. Discard the large stems or keep them in your freezer to add to you favorite stock. Heat one tablespoon of olive oil on medium high heat. Add chard and sauté for two minutes. Turn off heat and add one minced clove of garlic. Leave in pan while you make the dressing. Combine the remaining ingredients and whisk together. Remove chard from the pan with a slotted spoon and combine with dressing in a bowl. Chill and serve cold.