Week 15

Whew it is HOT outside.  We started work at 6:30 and we were outta there by 1:30.  It was 99 in the shade.  We're glad to see this is only going to last two days.  Hearing about the earthquakes in the east, the 6 feet of rain in China.....we can easily deal with two days of soaring heat when we put this in perspective.  This has actually been an extremely mild season.  Last year we had a week of the temp being around 100 in early June, and this is our first day in Hurdle Mills of the temperature being above 95.  We feel lucky right now.  And we had a great excuse to cut out early!

This first picture is of our beautiful crop of sudan grass, a sorghum that will get 5-6 ft tall and will add lots of precious organic matter to our soil.  This is where our spring section was, our strawberries, overwintered flowers like batchelor buttons, tulips, dianthus, and larkspur, our peas and other goodies that we all had earlier this year.  And now we're only a month away from planting once again many of these same crops....strawberries, overwintered flowers, etc.  We are adjusting ourselves to this melody of cyclical growth that is becoming more familiar with each season, that is always fresh and unique as it is accompanied by a different rhythm each year---the differences in weather, in our planning, in new things we try to grow, in things we let fall away.  In other words, we are thoroughly enjoying getting to know how to farm, and in many ways, we have you our community, our family and friends to thank for this incredible opportunity.   
In your boxes this week:

HALF SHARES

roma tomatoes

red peppers (finally!)

pint of cherry tomatoes

red big beef tomatoes, pink girl tomatoes

edamame (looks really good this week)

green beans

FULL SHARES

extra red peppers

extra romas

either extra green beans or extra edamame

RECIPES

Green Beans Provencale- (from Best of Cooking Light, pg 291, edited)

1 lb green beans

24 small cherry tomatoes, halved

1/4  cup chopped red onion

1/2 cup chopped fresh parsley

1/8 cup water

1/8 cup white wine vinegar

1 tbsp grated parmesan cheese

1 tbsp olive oil

1/4 tsp dried thyme

1/4 tsp black pepper

1 garlic clove, minced

1) Steam beans, covered, 8 minutes or until crisp tender.  Drain beans; plunge into cold water, and drain.  Combine beans, tomatoes, and onion in a medium bowl.

2)Combine the parsley and remaining ingredients in a bowl and stir well.  Pour parsley mixture over the vegetables, tossing gently to coat.  Serve at room temperature.  

Broiled Roma Tomatoes (from Epicurious's website---quick and easy!)

Roasted Tomato Soup Recipe (from 101 Cookbooks blog by Heidi Swanson )

Pickled Garlicky Red Peppers (from Smitten Kitchen blog---you aren't getting the quantity for this recipe, but maybe if you want to be brave and try to mess with the recipe, they look DELICIOUS!)

FLOWER SHARES

This week we will have zinnias again as the main delight, with some additional flowers for accent.  Hope you enjoy them.  

Thanks everyone and have a great week!