harvest 8 – August 7 & 9 – shell beans

Last week rototilled in 6 beds finished broccoli. The fields actaully smelled strong, like broccoli! We’ve got 1 bed broc nearing, 3 further out yet. We’ve completed a big batch of fall plantings: broc, cabbage, kohlrabi, lettuces, parsley. Planted fall peas, spinach, specialty greens, basil, sunflowers, more salad fixings. Also, in prep for an “80% chance of rain storm” Saturday night, I rototilled approx 2.5 acres of gardens we have in mature cover crop, and re-seeded to rye. No rain came! And the week ahead appears dry, though cooler. The rye must wait for rain. We are irrigating newest transplants today, and watering up your salad fixings for the week too. The rains last week were fantastic. We’d like more. We have a lot of foods ripening on the near horizon – it’s tough to be patient when they’re so yummy. We’ve been busy – weeding too!

By the way, we do have plenty of pork, frozen solid, for sale. Scroll through our messages and place your order! Thanks!

IN YOUR CRATE – HARVEST 8
shell beans
cukes
summer squash
carrots
beets
salad mix
** chard, bunched and banded
**kale, loose in bag
some: peppers, eggplant, head lettuce

**note: check swierfamilyfarm.wordpress.com, Recipe Tab, to freeze your greens for later use. This is the way to stretch your food dollar, spread good nutritional greens on into your “off-season” too. Frreze them now and pull them out later for soups, stews, lasagne, egg scrambles, etc.

“The Crop: Beans: snap, fresh shell, and dried. Snap beans are eaten raw or cooked, pods and all; shell beans are eaten raw or cooked without the pod; and dried beans must be soaked and cooked before being eaten.” (Source: Farmer John’s Cookbook. Farmer John Peterson and Angelic Organics)

RECIPE – HARVEST 8 – SHELL BEANS

SHELL BEANS AND BEYOND Jenny Bonde and Rick Davee, Shooting Star Farm

1 pound in-the-pod shelling beans, shelled and rinsed
1 medium inion, quartered
4 sprigs fresh thyme
kosher salt
extra virgin olive oil

Place shelled and rinsed beans, onion, and thyme in a medium saucepan with water to cover. Simmer gently until tender – this may take 15 minutes for really fresh beans, or up to 35 for older, drier beans. Drain: remove onion and thyme. Place beans in bowl, add a pinch of salt, and drizzle with loive oil. Eat warm or at room temperature. You also can further cook the beans in a skillet with oil, mash them up a bit, and serve on top of grilled bread. Cooked beans added to a skillet of freshly crumbled bacon is quite delicious, too. Makes 2 – 4 servings. (Source: From Asapragus to Zucchini. MACSAC)

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