Weekly Weed Archive

Week Four

June 6, 2012

Photo by Abe Fawson

What’s up on the farm?

It should be what is down on the farm this week.Just after share day the well went down. Going to bed filthy that night did not seem to matter.All our transplants,seedlings,plants and live stock were what mattered. How long would this last and what would we do? A good friend brought in a 1700 gallon water truck lovingly called the “Water Buffalo” Instant pioneers we started to haul water in 5 gallon buckets to the corners of 2 acres and the green houses. That night still no water I said to Lynn”If you, me ,Sara died we could get help but with out water we will not last. And if the well is gone we have to move Monday and no longer have a farm! “Lots of thoughts,ideas and lessons learned. We had to replace the pump,well and electrical panel and had water again by Saturday night. That was expensive but had the well been gone we could not have come up with $ 20,000 plus. No showers or toilet for 3 and 1/2 days but we did not loose any plants or animals. That challenge was out shined by all the wonderful people in our life who came to help us in many ways with water, errands etc.So many great stories worth sharing….

What’s In Your Basket This Week?

  • Peas
  • Swiss Chard
  • Spinach
  • Cherries
  • Carrots
  • Kale
  • Bulls Blood
  • Curly Cress
  • Romaine

 

Fruit Share:

  • Cherries,Bing & Rainier
  • Apricots,2 varieties
We had such a beautiful day cherry picking.Picking from very old well loved trees.We get most of our delicious organic fruit from  Ali of Alis Organic in La Verikin. That favorite little garden store and nursery that we tell everyone  to visit and is worth getting off the freeway and driving through Toquerville  to get to.But what a treat this time. We did not get to just pick up our harvested fruit we were privileged to spend the day with Alis parents.

This older couple in there 80’s are just not up to climbing the trees this season.They have been in Toquerville for almost 50 years ,raised a family there and have the most beautiful,inviting lush backyard .No, they are really grounds surrounding the original  quaint home.

We picked and Bob & Virgina shared there story. He told most of it. She took a short nap and baked cookies while we there.Comforting to know grandmas exist and still bake cookies.This couple ,they are classics.I learned,was inspired by there trials,hard work and the story of a life that our society /culture has manage to deprive of us. Hard work,hard knocks and nothing for free.They are stronger because of it and very much in love with each other there family and community.Virgina shared her thoughts about what has happened to our food and water and how they are concerned.There cherries are a treat and you get to taste them but the real treat was being with them. I hope everyone especially our youth get the opportunity to spend time with souls as good and rare as these folks. For they were the real bounty and blessing that day not the cherries.

Bob is a wood worker with his creations tucked in all throughout the yard.The larger then most variety of apricots came from here as well. He picks not yet ripe because they will get to big and fall off.They were all laid out in one of his handmade boxes that he gave to us to take home and let ripen in. ENJOY

The other variety of apricots came to us from Los Vegas.We, but especially Sara  is so fortunate to be surrounded by mentors,older folks who she just loves.The Wilgars our neighbors who alos have a home in Vegas brought back Apricots from there tree for Sara assuring her they were 100% Organic.Everyone knows this girls standards. Thanks  to Greg  & Margarete

Cheese Share:

  • Gouda

Ideas for Eating, Cutting, Cooking, and Keeping:

Peas, they are not a new item but wanted you to know about them.We did not have the crop we have had in previous years but know they are a favorite and wanted Share Holders to get peas this year. We know Ben Baker  and his family. from the Farmers Market and he has peas.His growing practices we trust.He lives and has a farm in Motoqua Utah. 33 miles from St George but 20 of those miles are on a dirt wash board road.Last night we asked Sara’s grandparents who live in St George if they would pick up peas before it got dark. Willing they went the hour plus trek to theee middle of no where and then said” they were delivering them to our home.” Lynn started driving to meet them half way by 11:30 last night we had peas for Share Holders harvested fresh that day.

Carrots, carrots will store best if you cut the tops off and put the roots in a plastic bag. Like other root crops, the tops transpire and suck all of the moisture out of the root in the refrigerator, leaving you with sad, limp carrots.

The tops are not just compost or pet food .Our goats do love them.

Use them, they’re rich in potassium and vitamin K. Like parsley, they’re packed full of chlorophyll, shown to combat bad breath—some have even suggested juicing carrot greens and making homemade mouthwash, though some opt for chewing on a sprig, country-style. They taste very similar to parsley, a little sweeter with a slightly bitter finish.Pick them off of the woody stalk.

Chop and mix into coucous or rice dishes.
Garnish soups with a few hand-picked leaves.
Fry and scatter over  for a beautiful and delicate splash of green.
Add to finely chopped tarragon, dill, parsley, and thyme in an herb vinaigrette before dressing a salad.
Juice and add to other fruit and veggie juices for some extra potassium (balance out the bitterness with honey).
Simmer them in broth. Carrot soup has been a favorite among share holders and is on the exchange.

Kale, Kale seems to be the new spinach. Can NOT have enough at the markets.But be not afraid even if you have never tasted or used Kale and only seen it as garnish on the Chuck A Rama salad bar. Try a new recipe,on the exchange, there are so many excellent ones and easy to find online. Our favorite,kale chips.

–steamed, sautéed,baked,raw,in smoothies or in soup. Store in the fridge in plastic bag.

A few tidbits of kale trivia:

  • Kale is a form of cabbage in which the central leaves do not form a head.
  • Kale is the hardiest vegetable on the farm, withstanding (and in fact, improving with) hard freezes.
  • During World War II, the U.K. launched its own kale crusade via the Dig for Victory campaign (similar to the U.S.’ victory gardens). The vegetable was easy to grow and provided important nutrients that were in short supply due to rationing.
  • Because kale can grow well into winter, one variety is called ‘Hungry Gap’ – named for the winter months when precious other crops are not available to harvest.
  • In Scotland, kale was such a staple in the traditional diet that the word “kale” in dialect Scots is synonymous with food. To be “off one’s kail” is to feel too ill to eat.

Bulls Blood, Tops of beets.This heirloom beet from 1840 is primarily grown for its tender, sweet, stunningly beautiful dark red-purple tops and remarkable flavor. Leaves are excellent in salad mix and of course a green smoothie that will now be pink!

Curly Cress,I do not know why we grow this? I love the Water Cress but this has no place in my heart. Does anyone use it? Like it? Snip it up and toss on salad or soup for a some spice.
Romaine leaves,I am sure this is not new to anyone? You can put this in a smoothie as it is a mild flavor and masked easily by fruit. We use them like spoons. Put the leaves all one direction ,pour a chunkier dressing(olive oil and cheese) on the end scoop part,use the root end to lift up leaf and eat like a boat or spoon. Did that make sense?

EXTRAS, Scapes,what we do not consider part of your “share” but have extra of and offer it to you.

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