Your box this week contains:
- Blush Tomatoes (excellent for roasting!)
- Green onions
- Delicata squash (first of the winter squash! Cut lengthwise, scrape out seeds and roast with some butter- yum!)
Here is a recipe i found for a cucumber salad (I just eat the lemon cucumbers as a snack but this looks delicious too!)
Thinly slice the cucumbers.
Chop the cherry tomatoes into small pieces. Measure the cherry tomatoes once chopped to make one cup. Finely chop the bell pepper.
Add the tomato and pepper in with the cucumbers.
Finely chop the parsley and add it in. If you aren't eating this right away, place the mixture in the fridge to chill.
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, white wine vinegar, and salt + pepper.
Right before serving, add the dressing to the cucumbers and adjust to taste. (Add more lemon, salt, or pepper, if desired.)
Summer is here! We even picked some okra yesterday! Soon we will be taking out our spring crops to make way for a cover crop that will build our soil in organic matter and keep the weeds out. The greens and spring things begin to decline rapidly in this heat.
The summer solstice is wednesday! The longest day of the year and a definite shift in plant growth. Last year, we had many flowers leftover from market and decided to throw them in the river in celebration and it turned in to a beautiful almost magical experience. We dubbed it the flower float. We would love to do it again this year but this time open it up to our CSA members and friends. We were thinking about doing it next Sunday June 25th. Please let us know if you are interested in attending this. Maybe we could do a potluck or something. We will email more details when we figure it out and know if this is something yall are interested in.
(The garlic is uncured- you will notice it is a lot "wetter' than dried garlic. Because it has completely gone through the drying process. But it can still be used in all the ways you normally use garlic. Just place in airy space on countertop to it can continue to dry up.)
Cucumbers; wash them, slice them thin, pile them in a lidded jar, sprinkle in some salt, a bit of sugar, white vinegar (or apple cider too!) and a few snips of fresh dill (some crushed garlic would make a nice addition! and whatever spices you are into- red pepper flakes, dill seed). Let them in sit in the fridge (ideally but you can eat them earlier!) 6-8 hours later. They will keep in the fridge 2-3 weeks.
You can make a brine if you want but i prefer this easy method. They are crunchy too!
Hope yall are having a great week!
The patty pan squash is similar in flavor to yellow summer squash but comes in a fun shape! You can prepare it like you would other squash or you can stuff them with your favorite ingredients! Below is a recipe I found- going to try it this week! You can substitute any ingredients to stuff in the patty pan, I bet the dill and kale and onions would be delicious!
STUFFED PATTYPAN SQUASH
Author: Rachel Hanawalt
We finally have our walk-in cooler built! Oh, is it wonderful! Not only to keep our produce as fresh as possible but it is a great place to cool off in the heat of the day! :) Seriously, it rocks. Max worked his tail off building it and we are so proud! Our next projects include a couple of hoop houses (basically like unheated greenhouses that we use for season extension. We will plant directly into the soil in the structure!) and a potting shed by the greenhouse.
A lot of the spring crops are leaving us as the summer ones join in. On the top of our list this week is to clean up the fields and pull out the spent crops. Pretty soon we will have tomatoes, potatoes, peppers, beans, cucumbers, eggplant etc. There are loads of green tomatoes on the vines so now it is just a waiting game! We finally got our sweet potatoes in the ground! We are growing 4 different varieties and I cannot wait to share them all with you!
We harvested our garlic yesterday! It will cure for a couple of weeks and then we will start sharing it with you! Garlic is my absolute favorite.
We have broken in two new fields that we will bring into production next year. They are planted in the prettiest cover crop around- SUNFLOWERS! There are 9 different varieties in our mix and they will all bloom at different times. This will give us a chance to prolong our sunflower harvest and of course so people can come take pictures in them. They really are a sight!
Speaking of flowers- keep us in mind if you have an event or need bouquets for any reason. We have tons of flowers and have a discount for CSA members.
We hope yall have a wonderful weeks! Happy Eating!
Baby summer squash
Big head of Romaine
Purple spring onions
Rainbow Chard bunch
The summer squash is oh so tender when picked small. That is how I prefer it! Grill it up for memorial day- cut the stem end off and tossed in olive oil, salt, pepper, garlic and put on the grill whole! Delicious!
The green garlic is just garlic that has not completely formed the bulb and has not been cured. You can cut the whole "bulb" part and use that how you would use cured garlic. Soon we will be pulling all the garlic out of the field to cure in the barn. I use garlic in everything I cook so I am so excited about our first real crop.
The flea beetles are loving the Bok Choy (thats why there are lots of little holes in the leaves). There isn't really a great organic option to get rid of these pests. The bok choy will still taste great- just a bit unsightly to some. If you aren't familiar with bok choy- the white stems are the best part! Sautéed with garlic and olive oil- and add some soy sauce and sesame seeds if you are going for that asian flare. You could even mix in your chard or cabbage!
Garlic scapes are the stems that hard neck varieties of garlic produce before the bulb is ready. Removing the scape, a curly bright green stalk, allows the plant to grow a larger bulb of garlic. Available before garlic is harvested, scapes have a milder flavor and can be used as a substitute for garlic or whenever you want garlic flavor. The arugula has a nice spicy flavor that makes a delicious pesto. You can add some of the kale too if you want!
Arugula & Garlic scape pesto
10 garlic scapes
1/2 cup grated parmesan cheese (OPTIONAL)
1/2 cup toasted almonds/walnuts/pine nuts/sunflower seeds (OPTIONAL)
2 cups lightly packed arugula leaves
About 1/2 cup olive oil
Chop the scapes into one-inch pieces. Place the scapes, parmesan, nuts, and arugula in the bowl of a food processor and pulse until everything is chopped and almost paste-like. With the motor running, pour in the olive oil. If you want a thinner pesto, add more oil. Season with salt. Serve tossed with pasta, spread on bread or crackers, on pizza or anywhere else you would use pesto.
Try roasting or grilling the radicchio and fennel (and the leeks too!) together and then tossing in balsamic or your favorite vinaigrette.
Let us know how y'all are cooking your veggies! Please remember to bring your box back this week or bring a bag and we can transfer the contents! Enjoy!
So glad you all are joining us on our farming journey and will get to receive the bounty that we grow. We couldn't do it without you.
We hope y'all will enjoy trying new vegetables with us. Check our blog each week upon receiving your box to see recipes and cooking tips for the ingredients of your box. And please do share your favorite recipes because we love to know how you like to use your veggies!
Please remember to bring your box back when you come pick up on Saturday at the Kingston Springs Market. You can also bring your own bag and transfer the CSA contents if you'd rather. We are trying to come up with a better system than using our wax boxes.
We had the farm tour and many of you couldn't make it so we will plan another one soon. Spring has sprung around here and now that we have all our summer crops in the ground we can breathe a little.
We have been attending Nashville Farmers Market and the East Nashville Farmers Market on Wednesdays and it has been a blast! It is great to get out into the big city once in a while (despite that traffic!) The walk-in cooler is still in the works and Max has been hard at work on it. Hopefully that will be completed soon and we will be able to keep your food the freshest yet!
Howdy friends! With spring around the corner, we're busy gearing up for our second season and working hard to bring about some exciting growth here on the farm. And as our young operation blossoms from seedling to sprout, we're thrilled to announce our first ever CSA!
Because our community is our lifeblood, we strive to be as connected to you as we are to our land. Community Supported Agriculture is a great way for us to get to know who you are. It also allows for you to play a meaningful role in the growth of Harpeth Moon Farm and connect to your food on its journey from the dirt to your dinner table.
If you're interested, please be absolutely sure you've read and understand everything on this page (including Good Faith Clause at bottom of page) in order to determine that our CSA is right for you. Also please visit our website to familiarize yourself with the vegetables and flowers that we grow.
So, here's how it works. We will have two options for CSA members, Box (limited membership availability) and Bucks.
BOX (Sign-up Deadline April 30th):
Bucks (No Sign-up Deadline)
We will be offering a Flower CSA (Bouquet per week) soon also. Be on the look out for details on that!
*Good Faith Clause: Because many things are out of our control, particularly weather, certain loss of crops on the farm cannot be planned for. It is with that understanding that our members join in good faith that Harpeth Moon Farm will work as hard as possible to provide full and continued satisfaction, and that we regard your investment, support, and good faith with the utmost respect and appreciation.
Our first Kingston Springs Farmers Market was a success! It was great to meet all you fine folks and thank you for supporting local farmers!! we looking forward to building community and feeding you!
(Click on the bold text to view farmers market page and the post about hayley!)
This morning my legs were heavy from the weight of the mud on my boots, my back ached from the constant contorting that transplanting entails, my body shivered from the drenched clothes I was wearing, but let me tell you my heart was full. As full as a heart can be without bursting into pieces. I wanted to laugh and cry at the same time and I was alone. This was raw. No person or thing made me feel this way, I just did. This is simple living and from simple living comes pure ...emotion. An emotion that doesn't have baggage or need an explanation or apology or have some type of underlying meaning. It was pure. I was happy no matter the discomfort, no matter the weather, no matter if my plants lived or died. Pure, untouched happiness that I don't take credit for. I will constantly remind myself of this when I am feeling down and I will spend the rest of my life craving this emotion (though it's always within reach I'm sure, I just have to be open to it.) Now, that's when you know what you are doing is real and I hope everyone has the chance to experience something like it at some point. Do what you love and love what you do no matter what. You owe yourself that, if only for a moment.