This week at the Rockford City Market (Friday afternoon) and Freeport Farmers Market (Saturday morning), I'll have:
- 1st Green Beans (flat Italian green beans and yellow wax beans)
- 1st Walla Walla sweet onions
- Summer Squash (zucchini, yellow, patty pan)
- Fresh Herbs: dill, cilantro, parsley
- Snow Peas
- Salad Mix
- Lettuce Heads
- Garlic Spinach (mustard)
- Brown Eggs
Wow, what a hot week it's been since you last heard from me! The temperatures in the 90s last week and high 80s this week led to a sweaty, tired farmer and intern. The crops are affected by the high temps as well - the cool-weather-loving crops such as lettuce, sugar snap peas, and some greens are beginning to fade away in the heat. It was so hot last Friday that we skipped the Rockford farmers market - the booth would have been full of mainly greens and lettuces, and the 105 degree heat index would have simply wilted them (and us). The sugar snap peas are now done for the year - what a short harvest we had on those this year - but I will still have snow peas for a bit. On the positive side, the tomatoes, cucumbers, squash, eggplant, and peppers are loving the heat and growing fast. It won't be long before our market booth is overwhelmed with these heat-loving vegetables. This week, our booth will be swarming with green beans!!!
The heat also led to very dry conditions. The plants were beginning to wilt, and I began to think we may need to water the worst of them, which is something we don't do a lot of here (watering, that is). It had been nearly 2 weeks with no rain, and as I tilled the weeds in the1/2 acre wilting winter squash patch, the dry soil turned to dust and blew at my face. Not good. Well, it did make for good planting conditions, and I was able to show our intern how to till, prepare a bed, and plant a few varieties of seed (using my awesome birthday gift from my husband - a new Earthway Planter). When she asked how long they would take to germinate, I explained that they would need rain first, and we just didn't think that was coming anytime soon. But... lo and behold, what should happen a few hours later but a downpour lasting about 15 minutes. Perfect & well-timed for our dry soil & wilting crops. Couldn't have asked for anything better, and it has brought with it a cold front - so it will be a beautiful weekend to see you all at the farmers markets.
We first announced our CSA (Community Supported Agriculture) last week, and still have shares available! To learn more about what a CSA is, and how to join you can read more on our web site here: http://all-natural-mama.
This week's recipes are below. Thanks everyone for your support!
Hope to see you soon!
Wishful Acres Farm
farm web site: http://wishfulacres.blogspot.
farm journal: http://all-natural-mama.
Garlic Green Beans
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 medium head garlic - peeled and sliced
- 2 (14.5 ounce) cans green beans, drained
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.
Smothered Green Beans
- 6 thick slices bacon, chopped
- 1/2 cup onions, minced
- 1 teaspoon minced garlic
- 1 pound fresh green beans, trimmed
- 1 cup water
- 1/8 teaspoon salt
- 1 pinch ground black pepper
- Place bacon in a large, deep skillet. Cook over medium high heat until the fat begins to render. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper (to taste) and serve.
Sesame Green Beans
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 1 pound fresh green beans, cut into 2 inch pieces
- 1/4 cup chicken broth
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
- Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
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