This Week
Chef Katy had to take some time off to be with her family, so we will not have a recipe this week. I'm going to include more of her recipes from this season in a recipe card that will be in your shares. Soon, I will have them cataloged on currentfarms.com, and you can access them all really easily there. We will have lots of leafy greens, plus I wanted to clarify the difference between the purple daikon radishes, and the pink celebration. The pink celebration radish is considerably smaller than the daikon, making it ideal for roasting, butter braising, and in general is preferable for cooking. The daikon is amazing when pickled or sliced thinly and eaten raw. This is the last week for canning pears. We are nearing the end of fruit season in north Louisiana, with only persimmons and select lemons remaining on the fruit calendar.
Farm Update
We only have a few weeks left in the farm share season. I just want to thank all of you for supporting us. Compared to other seasons, we have not had the variety of vegetables you might have come to expect. Some of that was deliberate, since Kaden and I both moved during the season, we had to cut back on how many different crops we planted. A large part was due to crop failure, because of the extreme heat we faced this summer. This was our first summer farm share season, and I have lots of notes for how we can improve next summer. I'm wrapping up the details for the Fall season today, so Harvie should have that ready for us at the end of this season.
Our journey to Waco was a big success! We got back around 7 PM on Thursday, and on Friday I had every intention of heading down to the farm from 10-12, between packing the Farmerville/Ruston deliveries and the Monroe deliveries, to test out the new tool. My plans changed though, because I had a missed call from Enoch's owner, John Jeter. While we were out of town the previous day, they ran out of hot honey pepper jam for the Jammy burger. So, I had to get in the kitchen and whip up a batch. John made the drive to Marion for his first official farm visit! I had such an overwhelming excitement about the new implements that I sent Tuna to make the Monroe deliveries. I had to get my hands dirty! I spent the rest of the evening walking behind the tractor, preparing rows for planting on Saturday.
I have been dealing with a persistent wrist sprain from using the BCS tractor back in June. I was feeling stiff and sore on Saturday from a long Friday evening, so it was a good opportunity to teach Tuna how to operate the Italian Stallion. It's hard to take a selfie while behind an engaged PTO, so I hope y'all enjoy seeing Tuna behind the wheel! We will journey back to Waco in two weeks once the last implement arrives. I can't wait to show the before and afters of our fields once we have the rotary plow! We had been placed on backorder since April, so we waited a long time (in farming term) for this much needed equipment.
Through the use of our walk-behind tractor, cover crops, silage tarps, and precision weeding, we never use any kind of herbicides on our farm. I'm so thankful that so many of my meals are sources from the crops that we grow. It is an immense source of pride to provide you and your family with food that is fresh, nutrient-dense, and grown without a bunch of potentially harmful chemicals.
