Week No. 4 – Season 2011

Many hands juggle many tasks to raise up crops on an organic farm

Our sweet corn came around in a 6-year rotation to a 5-acre field we’ve rented all that time from the Dr. Jonas and Heather Eckard Lee family (some really great friends and supporters of our farm family for more than 10 years). I cultivated this corn and the swaths of fall squash and radishes we intersperse between sweet corn varieties this week. It is about 1/6 of a mile across the field. It is taking me days and days to get back and forth across the field. Son Joel has been helping me. He has also been cutting, raking and helping bale hay each week. Too many times when our children were little and not able to drive tractors, I had horrible decisions to make about farm tasks. They involved conscious choices about what I’d do with my limited time, and what I’d let slide, even die, because I could not do two things at once. From where I hoed green beans, the squash and radishes; mowed grass paths between bedding plants and mulched crops Tuesday, I could hear our John Deere utility tractor and the rhythmic sound of the haybine. Joel was operating them for me so that I could tend to our vegetable crops. Volunteers, Ciel Eckard Lee, daughter Holly, interns Joy and Tammy were at home busy harvesting your vegetables with Dela and pitching in with more mulching, weeding and securing thousands of tomato plants to wire runs with baling twine. So many plants are thriving with the care so many friends to our farm – your farm. The care goes on all day, every day now at Scotch Hill. Tell your friends – The way we’ve grown over the years is through you, our subscribers, and your word-of-mouth endorsements to friends, co-workers, relatives and neighbors. Crops planted and transplanted are looking very good. We should have enough in the second week of July to add more subscribers for a 15-week subscription, and in the second week of August to add subscribers for a 10-week subscription. We’ll need to do this to meet farm expenses this year. Please help us grow. Sign-up forms are at www.scotchhillfarm.com  

Clean Water Benefit – It was such a pleasure to experience all of the positive energy at the bowling alley in Monona east of Madison Monday night. Amelia and Nate Royko Maurer are largely to thank for organizing this benefit for legal defense of our ground and surface water in a case we’ve helped put before the state Supreme Court. About 60 people, mostly families with children, turned out for the benefit. More than $2,600 was raised. Some of our subscribers and great worker shares Courtney and family took part or sent in contributions. Thank you all so very much! You can read about this case (Adams vs. Larson Acres Inc. and the state Department of Agriculture) on the state Supreme Court web site. If the high court re-instates our circuit court ruling, it will help 1200 rural townships in Wisconsin condition huge livestock operations and protect the health and safety of rural people and the land. 

Our delivery site hosts – Please remember, whether you are returning to us or supporting us for the first time, to be courteous and appreciative of all our delivery site hosts. They are residents, small business owners, sometimes churches. They do not charge us for the space they make available for you to pick up your produce. Please, always pick up your produce on the day it is delivered and well before dark or closing/clean-up time for proprietors. Support those that support us, especially if they are in business and trying to get through these tough economic times. Unclaimed produce will be given to staff or donated if you let me know in advance to a non-profit. None of us wants to see fresh organic produce wasted or lose its nutritional value by being left too long outside a fridge.

This Week’s Vegetables are:

  • Snow peas (one pound, lightly cook in butter with garlic scapes or enjoy raw)
  • Bibb Lettuce
  • Cress
  • Leaf Lettuce mix
  • Radishes
  • Sunflower Sprouts
  • Turnips and greens (one pound, great raw; cook the greens same as endive)
  • Spring Onions
  • Garlic Scapes
  • Broccoli

Cooking Tips for the Week

Spicy Snow Peas Stir Fry

  • 2 cups sweet or snow peas
  • 1 clove garlic, chopped
  • 2 crushed dried hot peppers
  • 2 tablespoons olive oil or butter
  • Salt to taste
  • 1 teaspoon honey
  • 1 teaspoon dry or fresh ginger
  • 1 tablespoon soy sauce or balsamic vinegar

Dice garlic. Stir fry in hot skillet with olive oil all vegetables. Combine honey, soy sauce, sesame oil and ginger in separate bowl. Pour over cooked vegetables and continue to cook on high heat for 3 to 5 minutes. Sprinkle with sesame seeds before serving.

Marinated Radish Salad

Chop 8 large radishes, 8 green onions and ¼ cup fresh dill. Set aside for later. Combine ½ cup olive oil, ¼ cup lemon juice, 1 teaspoon sugar, ½ teaspoon salt, pepper to taste and pour over vegetables. Refrigerate for 2 hours, no more than 4 hours. Sprinkle with 6 oz of Swiss cheese before serving.