Nematodes

I believe I have mentioned our struggles with flea beetles before.

And I know that our customers have seen the damage they can do to our crops and understand our need to fight them.

This is what flea beetles do.

Unfortunately, it seems that everything we try is only partially effective. But today, we tried something new.

Nematodes. Specifically, 50 million Steinernema feltiae, soil dwelling parasitic nematodes that attack only insects. Mostly, they only go after the pests - like flea beetles, thrips, and fungus gnats - and leave the beneficial insects alone.

Click here if you want to see where we bought them.

This is what 50 million nematodes look like.

When you get them in the mail, you can't actually see them. All you see is a small package of "inert powder".

So, of course, we had to check and make sure they were really there.

They were.

Then we mixed some of them with water, did a test squirt through our sprayer, and checked under the microscope again to make sure they were still there.

They certainly were.

Finally, I went to the greenhouse and sprayed all the starts that flea beetles find especially tasty, such as cabbage, broccoli, and cauliflower. Tomorrow I plan to spread some in the field on the flea beetle hosts that we have already planted.

You can't see them, but I assure you they're now here too.

Hopefully, they will keep our flea beetle population under control this year. Cross your fingers with us!

Dandelion Pancakes Take Two

If any of you out there are paying ridiculously close attention to this blog, you will know that I already wrote a post about dandelion pancakes. In fact, I wrote it almost exactly a year ago. The take away: During dandelion season, I truly cannot think of anything better to prepare than dandelion pancakes.

However, the fact that I like something a lot really isn't enough of a reason to write two blog posts on the same topic. If it were, you would be reading a lot more posts from me about scrambled eggs.

This post is about BETTER dandelion pancakes. I am even going to call these Magic Dandelion Pancakes, though I am generally loathe to give my recipes such dorky names.

Here is why they are magic:

First, they make lunch break significantly more
exciting for everyone involved.

They require only three ingredients! Three.
(Thank you Jody for the original recipe - which has only two ingredients.)

Anyone who has ever cooked anything in a frying pan
is capable of making them.

Seda, upon tasting them, said "Mmm, these are delicious. Thank
you Mom for making this yummy food." She is going through a very
formal stage right now.

And the three ingredients are...drum roll...

Magic Dandelion Pancakes

Bananas

Eggs, one for every banana you use

Dandelions - petals only, no green parts

Mash the bananas, use at least one for each person that is eating. A potato masher makes quick work of a bowl full of bananas, but a fork will do. Stir in the eggs and the dandelion petals (I used about a cup and a half of petals for the four banana recipe pictured - just stop when you get tired of plucking petals) until everything is well combined.

Cook them over medium heat in a little butter, or whatever your preferred cooking oil is. They cook just like any pancake, except they don't make bubbles to tell you they're ready to flip (no leavening agents) and they take just slightly longer to cook through.

The final texture is not exactly like a traditional pancake, but surprisingly cake-like nonetheless. I was totally shocked when my sister-in-law first made them (minus the dandelion) that they didn't have any kind of added flour at all. Also, they taste like bananas. Which is awesome.

March vs. March

On March 14th, 2012 the high temperature in Ontonagon (according to weather underground) was 69 degrees.

As I am writing this, on March 14th, 2013, the temperature is 17 degrees.

Ice crystals clinging to the inside of the greenhouse plastic this morning.

We started our first starts for the 2013 season last week. They're inside our house this year because the greenhouse looks like this right now:

Outside view

Inside view. Scott put the plastic on last night.
The melting has only just begun.

The hoophouse into which these starts will be transplanted, in early May, looks like this right now:

Everybody cross your fingers for a thaw.

Just for the sake of comparison, this is what our hoophouse looked like in January:

Oh wow! The hoophouse was three feet taller in January! Wait, no.
There's just three feet less snow on the ground in this picture.

I'm going into my seventh year of farming in the Western U.P. and there is nothing I can say with certainty about the weather here except that it's always full of surprises.

Week 16: The Final Share of 2012

Seda and Scott during the pre-frost Squash Harvest.

I'm not going to go overboard on the sentiment here (mostly because, at this point in the season, I'm a little too tired to go overboard on anything) but it has been a really great season.

We've expanded a lot. We had a wonderful time at our workdays in the spring getting to know new and returning members. And we grew a lot of vegetables. We still have some kinks to work out (as the L'Anse members can attest), but overall I would say that things are working. Members will be receiving an opinion survey regarding the CSA in the next couple weeks so that you can let us know if you think it's working too.

But first you'll get your last share of vegetables, which will include: 2 Winter Squash, Onion, Lettuce, Scallions, 2 Celeriac, 3 pounds Carrots, up to 2 pounds of Beets, Kale, 2 Stalks Brussels Sprouts, Swiss Chard, Parsley or Sorrel, and Kohlrabi or Cabbage. 

Once again the double share is a big one, but it is full of things that are easy to store. Many of the items in this week's share were also in last week's share. Check out last week's post for additional tips and recipes. 

Winter Squash: This week members will have a choice of two squash from a selection of Acorn, Spaghetti, Red Kuri, Nutty Delica, Buttercup, or Baby Blue Hubbard squash. They're all good keepers which will hold for several weeks on the kitchen counter or even longer in a cold dark closet.

Behind the pumpkin is a Nutty Delica squash. If you
get one of these save it for several weeks to
enjoy it at its sweetest.

Celeriac: Also called celery root, celeriac is a dense and knobbly root vegetable with a nutty celery flavor. This is the first year we grew them and it went pretty well, they taste fantastic, but they didn't achieve the size we were hoping for. Next year we will start them earlier and hopefully they will be bigger. With leaves removed, celeriac will keep for about two weeks in the crisper. When you are ready to use it, peel and chop, then add it to a stew, roast it with other root vegetables, or try it in the recipe below.

Celeriac pictured with its celery like leaves.

Brussels Sprouts: These are on the stalk so they will keep for at least a week in the fridge, but their flavor is best right away. If you think you don't like Brussels Sprouts, roast them as described in this post below the photo of Brussels Sprouts. Yum.

Brussels Sprouts on the stalks from last week's share.

Kohlrabi or Cabbage: Whichever you choose, this will keep well for about three weeks in the refrigerator. You can also easily ferment either to make sauerkraut or kimchi. This recipe from pickyourown.org gives you a run down of the basic method for fermenting at home, though you'll obviously need to adjust the quantities.

Pilaf with Celeriac and Split Peas

This recipe makes a healthy quantity of pilaf. In our house this is a main dish, and even then we have plenty of leftovers. If you want to serve it as a side dish you may want to split the recipe in half. It works well with lentils in place of the split peas too. Don't replace the brown rice with white because it will overcook before the peas are done.

• 4 Tablespoons Butter
• 2 Cups Brown Rice
• 1 Cup Split Peas
• 1 Large Onion, diced
• 2 Small Celeriac, diced small (about 1 cup)
• 5 Cups Water or Stock
• 1 teaspoon Salt

Melt the butter in a two quart sauce pan over medium/low heat. 

Add butter, peas, and onion to the melted butter. Stir to coat with butter. Continue stirring until the rice takes on a nutty aroma, about three minutes.

Add the celeriac, water or stock, and salt. Turn the heat to high and heat until it comes to a boil.

Once boiling, turn the heat to simmer, cover the pot, and simmer until the rice and peas are tender, 30 - 45 minutes.

Pilaf for dinner. Dinner time is after dark these days, so
the lighting is a little harsh but the flavor is still good.

Week 15: The First Double Share

It's a big week this week, and not just because of the vegetables. Seda turned three over the weekend and Scott turns thirty today!

Party Time!

Also, we do have a LOT of vegetables for you. This week's share (which is technically the week 15 and the week 17 share combined - but that is a little confusing) will include: Brussels Sprouts, Kale, Sorrel or Parsley, a Selection of Fresh Herbs, 2 pounds of topped Beets, At least 3 pounds of topped Carrots, Rutabaga, Head Lettuce, 3 pounds Green Tomatoes, Spaghetti Squash, Onions, a Pumpkin or Gourds, and optional Jalapeno peppers.

Bring a strong back to pick-up this week! And maybe an extra bag.

If you're wondering how you can possibly use all these vegetables before they go bad, remember several of them are easy to store.

Brussels Sprouts: We're leaving them on the stalk because they store best this way. They are best fresh but will keep for up to a week wrapped in plastic in the fridge. We have kept them, on the stalk, for a few weeks in our unheated porch with little damage, though they taste best right after harvest. The simplest way to cook them (which also happens to be delicious) is to roast them. You can find my recipe for roasted sprouts in this post, just below the photo of Brussels sprouts.

Fresh Herbs: These can be hung to dry. Thyme, oregano, and rosemary all dry particularly well. Just make sure they are out of the sun. You can also dry them in a frost free refrigerator. Simply leave them in there, whole and uncovered, until they become crisp. I find refrigerator dried herbs have the best flavor.

Beets and Carrots: We have removed the leaves on these items so they will store longer (leaves take moisture from the roots, even in storage). Keep them in their plastic bags and store them in your crisper drawer, they will keep for at least two weeks this way. You can also pickle them. Pickyourown.org (a great online resource for canning information) has recipes for pickled beets and pickled carrots here. Scroll down to the pickling section to find them.

Rutabaga: These will also keep in your crisper drawer for at least two weeks. If space is tight they can  go on the counter for a week or so. If you aren't sure what to do with your 'bagas, try steaming or boiling them and then mashing them just like potatoes. Add butter, herbs like sage or thyme, or even a dollop of maple syrup. A few carrots will go nicely in the mash too.

Green Tomatoes: Three pounds of green tomatoes may sound like a lot, but it is just the right amount for a small batch of green tomato relish (recipe here at the bottom of the post) and some fried green tomatoes. The fried green tomato recipe can be found at the end of this post. Green tomatoes will keep on your counter for at least two weeks, ripening slightly as they sit. These tomatoes will never get fully ripe. If you want to make the relish, be sure to take a few of the optional jalapenos in the share. Green tomatoes also pickle beautifully.

Spaghetti squash just after harvest.

Spaghetti Squash: This will keep for at least a month on your counter, or much longer in a cool dark space like the closet of an unheated spare room or in a reasonably dry basement. When you are ready to cook it, the options are many. I like spaghetti squash baked, forked out, and seasoned with salt, pepper, and dried tarragon. If you want to get fancy, try the recipe at the bottom of this post. The recipe I linked to is what I'll be making Scott for his birthday dinner.

Onions: These are cured storage onions. Store them and use as you would any storage onion from the store, but expect them to taste better :)

Pumpkins just before harvest.

Pumpkins: We don't have enough pumpkins for every member to get one, so you'll have the option of either one pumpkin or three gourds. You should be able to keep your pumpkin out for decoration through Halloween with no problem, but if you want to carve it you should probably wait a few weeks because, of course, once you cut it it will not last as long. You can also paint it is Seda is demonstrating below. I haven't tried it yet, but the variety we grew is supposed to be a pretty good pie pumpkin too.

Gourds: I imagine you all know that gourds are not edible. They are pretty much the only thing that we grow that isn't. Usually I have little patience for cultivating plants that I won't be eating, but for some reason I LOVE gourds passionately. If you do too, hang on to them until they are dry and they will last more or less forever, as long as you keep them dry. Their color will fade, but their character won't.

Gourds adding flare to the acorn squash box. (Acorn squash
will go out next week.)

Fried Green Tomatoes

The ingredients to this recipe are the same as those in the green tomato post linked to above, with the fried green cherry tomato recipe, but the technique is a little better. If you've never had fried green tomatoes I STRONGLY suggest you try them. They're surprisingly easy to make, once you figure out how to get the breading to stick to the tomatoes (it took me some trial and error...), and kind of addictive.

• Canola or Peanut oil, as needed
• 2 pounds green tomatoes, sliced into 1/4 inch or thinner slices
• Flour, as needed
• 1 large egg
• 1 Tablespoon milk
• 1/4 cup corn meal
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika

In a large skillet, heat about an eighth of an inch of your chosen oil over medium heat.

Spread some flour onto a small plate.

Lightly combine the egg and milk in a small bowl.

In another small bowl combine the corn meal and seasonings.

Dip the green tomato slices in the flour, then the egg/milk mixture, then the corn meal mixture, coating thoroughly but thinly at each station.

When the oil is sizzling hot, fry the slices in batches until the breading is golden and the tomatoes are slightly soft.

Or until they look about like this. Complete with oil
splatter on the stove top.

If necessary, drain on paper towel before serving to remove excess oil. These are best when they are still nearly hot enough to burn your mouth.

Week 14: Threats of Frost and more Kohlrabi

Do you find Kohlrabi threatening? I hope not, because they are back for the fall!!!

We are growing on borrowed time right now. Nearly every year we have farmed here we've see a first frost on September 15th. This year there was a threat of frost the morning of September 15th, we actually saw a hint of it near our picnic table, but it didn't hit the vegetables. But it's coming any day now, maybe tonight...

And with the cold weather comes a shift in the shares. The summer squash, cucumbers, and eggplants are done and the cabbage family crops, starting with kohlrabi, are coming back into the spotlight. This week members can expect: Beets, Carrots, Kohlrabi, Lettuce, Tomatoes, Chard, Parsley or Sorrel, and a mix of Fresh Herbs.

This is very likely the last week of ripe tomatoes (due to that pending frost I mentioned above). We will be picking everything likely to ripen today and tomorrow to hold onto for the weekend shares. 

Tomatoes ripening on the awesome blue crushed velvet couch
that resides in our porch/vegetable ripening area.

Next week you'll probably get some green ones along with a recipe for fried green tomatoes and links to last year's green tomato relish post. 

You may get some more kohlrabi too. I know it isn't everyone's favorite. I also know that CSA farmers across the land scratch their heads over that fact. It's easy to prep, just peel and chop, and oh so very versatile. It's mild broccoli like flavor works in everything from curries to pasties. According to one member, it even works great in place of zucchini in zucchini muffins. If you still feel you need to get to know kohlrabi a little better, check out this post  from a CSA called Fair Share Farm in Missouri.

Then, if you are so inspired, you can try out the following kohlrabi recipe.

Kohlrabi Saute

This is a very simple way to turn a giant kohlrabi into a delightful side dish. 

• 1 Tablespoon Butter
• 1 Medium Onion, chopped
• 1 Large Kohlrabi, diced into bite sized cubes
• 1/2 Bunch (3-4) Carrots, sliced
• 1 Tablespoon Sugar
• 1/2 Tablespoon Vinegar, apple cider or white wine
• 1/2 Teaspoon salt

Melt the butter over medium heat in a large frying pan. Add the onion and stir to coat. Cook, stirring occasionally, until the onion has begun to soften.

Add the kohlrabi and carrots, stir to combine.

When the kohlrabi has begun to release some liquid, stir in the sugar, vinegar, and salt. Cook, stirring occasionally, until the kohlrabi is as tender as you like. I like it to remain somewhat crisp so I usually cook for about 10 - 15 minutes. If you want it very soft you may find that lowering the heat and placing a lid over the pan improves the cooking process for you.

Everything in the pan, now it just needs to cook for a while.

Week 13: Watermelons and Green Soup

Brown watermelon tendril, a good indicator of ripeness.

It's watermelon time! We have been testing them (read: Seda has been DEVOURING not quite ripe watermelon) for about a week and a half now, and all signs finally indicate readiness.

Returning members may remember last year, when we had enough melons for every member to get half a melon. This year's harvest is slightly better, and we have enough for each member to get a whole melon this week. Unfortunately we only have enough for one week though, so group two half share members won't get any. Two weeks of watermelons is what we will strive for in 2013!

In addition to melons, members should expect: Carrots, Beets, Tomatoes, Eggplant or Peppers, Fennel or Dill, Summer Squash or Cucumbers, Lettuce or Radicchio, and Baby Kale plus Brussels Sprout Tops.

There's a few things to explain in this week's share, but first lets talk watermelons.

We grew four different varieties this year. The most prolific was the variety we grew last year, Goldflower. They are the traditional oblong watermelon shape and quite small. They are yellow fleshed. The second most prolific variety was Cream of Saskatchewan, which is also relatively small. It is round and white fleshed. Most members will receive one of these two types. If you get to pick-up early, go for the Goldflower, they are tastier!

The two remaining varieties, Blacktail Mountain and Sweet Favorite, did not produce quite as well for us. Blacktail Mountain is a round, black skinned watermelon with red flesh. Sweet Favorite is a traditional large, oblong, red fleshed watermelon. As larger melons, the Sweet Favorites have a slightly longer season than the others and they actually aren't quite ripe yet. If the frost holds off as long as it seems like it will though, we should get to taste some ripe ones.

We also have another fennel dill choice this week (Remember, we had one way back in the first share?) This time they're coming from the field rather than the hoophouse and they look a bit different. The fennel is small bulbs we planted as a fall planting. The idea was that they would get a little larger than the summer planting did before they started to bolt, thanks to cooler fall weather, but it's 82 degrees today and they are getting ready to bolt, so the fennel is dainty. Use it with fish or eggs, or in the pork and fennel recipe I posted a few weeks back.

The dill is flowering. You can use it in pickles, if you've got something you want to pickle, or as an herb in pasta salad, with baked fish, or with brie cheese in an omelet. 

Finally, the Brussels sprout tops need a bit of explaining. Brussels sprouts are basically baby cabbages that form along a long stalk. There is also a main loose cabbage head that forms at the top of the stalk. If you cut off that head, the sprouts grow a little bigger than they would if you left it on (or so "they" say), so we like to cut the head off. 

Brussels tops, ready to cut.

The result is a big pile of kale-like greens that are tasty enough for sharing. Combine them with the bunch of baby kale in your share (Yay! The kale is back!) in any recipe you like. Including the one below.

Caldo Verde

This hearty soup is velvety from potatoes, flavorful from sausage, and a delicious way to eat up kale and other other greens! As a traditional Portuguese soup it actually calls for a traditional Portuguese sausage, called linguica, which is seasoned with paprika and oregano. But this is the Yoop, I could't find any linguica and you guys probably won't be able to either (tell me if you do 'cause I'll get some). I used polish sausage and it worked nicely. 

• 1 Tablespoon olive oil
• 1 medium onion, chopped
• 1 - 2 cloves garlic, minced
• 1 pound potatoes, chopped
• 6 cups stock or water
• 1/2 pound sausage
• 8 - 12 ounces kale and other greens (in other words, the kale and sprout tops in your share), sliced into bite sized pieces. I use stem and all, but feel free to remove the stems if you don't like extra crunch.
• Salt and Pepper to taste

Heat the olive oil over medium/low heat in a 2 quart pot. Add the onion and garlic and cook, stirring occasionally, until the onions are just soft and translucent.

Stir in the chopped potatoes and pour in the stock or water. Bring the stock to a simmer and simmer until the potatoes are tender, about 20 minutes.

While the potatoes are simmering, cook the sausage. Brown it and cook it through, then slice in into bite sized pieces.

When the potato is tender, puree the soup until it is smooth. Add the cooked, sliced sausage and return the soup to a simmer. Simmer for about five minutes.

Stir in the chopped greens and simmer until they are tender to your liking. I like them after about five minutes. 

Taste for salt and pepper. If your taste buds are like mine the sausage will have added enough flavor and you won't need any more of either.

Why yes, that is a WWII era US Navy soup spoon, and there is an
interesting story behind it. Thanks Grandma!