What’s in the Box:
Green & yellow, wax beans, Austrian Crescent potatoes, Chioggia beets,
Zucchini & Summer squash, Cucumbers, Green onions, Lettuce,
PLEASE TAKE ONE BOUQUET OF FLOWERS
The bad news: this is the last of the lilies
The good news: this is the last of the lilies!!!
We always wonder if people tire of lilies. We at the farm get overrun every year at some point. We have several long beds of lilies which all start out innocently enough sending up a precocious blossom here and there to get our attention before that variety blooms in earnest. We plant several varieties intended to bloom in succession, thereby giving us a long season of these gorgeous and fragrant flowers. However… Every year there is this ramp up in production with a crescendo of several varieties blooming at the same time. Lilies to the left of us, lilies to the right of us, lilies all around us! Every year I have to give a pep talk to the people cutting the lilies. It goes something like, “Don’t let the lilies rule your life, don’t let them get the better of you.” If a person tries to keep up, and get every breaking bloom they are at risk of going mad, and if heaven forbid they succeed in keeping up, the lilies then take over every square foot of refrigerated space on the farm. It is always a bittersweet farewell. We do have sunflowers just starting to come on, and the snapdragons are blooming like crazy.
In more exciting news: IT RAINED!!!
It rained nearly 1 ½ inches over the weekend, precipitation that was sorely needed. This doesn’t negate the drought entirely, of course, but it takes the immediate pressure off some of our irrigation needs, and reduces the stress that the plants have been enduring these past weeks. I can almost feel them relaxing…or maybe that’s me. As much as I love a warm, dry Autumn, the rain was truly welcome. Among other things it takes the pressure off field cultivating as it is just a bit wet out there right now. The rain also brings with it a much more moderate ambient temperature and that helps lower the anxiety around harvesting everything right now, before it blows. Though the farm is still a bit of a runaway train, the vibe is much more relaxed than it was a week ago. I think we all feel that, farming or not, this rain has relieved a lot of pressure.
Included in this week’s delivery are Chioggia beets. Named for a fishing town near Venice, they are an Italian heirloom dating back to the early 1800s and introduced to the U.S. before 1865. Their uniquely beautiful flesh has alternating red and white concentric rings that resemble a bull’s-eye. Truly beautiful if cut in cross section, they will retain this unique feature if baked whole and sliced just before serving.
Also included this week are Austrian Crescent fingerling potatoes. They originated in South America but where introduced to this country by European settlers. They are delicate and cook quickly. I like them best pan fried or roasted gently with green onion. I think the simpler the preparation the better, and usually toss them with a good quality olive oil and just a bit of salt and pepper before baking them in a toaster oven.