<< Back to main

Aug. 1, 2017

Posted 8/10/2017 7:31am by Don Kretschmann.

Aug. 1, 2017

Greetings from the Kretschmanns,

   August—and ready for the onslaught of summer heat and sun expressed in tomatoes and corn.  When we first started truck farming, these were almost the only items available consistently at farmers’ markets and roadside stands.  We were one of the first farms to produce a wide selection of all sort of vegetables.  Over the years this has become much more common, but these two popular vegetables are still the draws which customers associate with the summer season. 

   We’ve immensely enjoyed simple salads of sliced cucumber, slivered onions, green peppers and tomatoes. A few olives, oil and vinegar, or your favorite salad dressing makes a delicious and nutritious plate, one could pile high with minimal calories.  Lettuce, a protein, and carb makes it a complete and very light meal.

   It seems so odd to have had few roots so far other than the potatoes.  Abundance of rain allowed the weeds to overtake our carrots and beets.  We’re harvesting them this week and we’ll hope for the best. 

   Note as we approach the avalanche of tomatoes.  This fruit shouldn’t be refrigerated unless they are dead ripe.  They won’t ripen properly once chilled.  Ideal temperature to store them and slow down ripening is 55 deg. We try to give you a mix of tomatoes by variety and degree of maturity. Sometimes there are just so many that we must load you up.  One can use larger quantities of ripe tomatoes to make simple fresh sauces and for roasting and cooking.  If you have freezer space, they can also be simply put in a plastic bag and frozen whole until you can deal with them—even for winter stews and soups. Just wash them and bag.  Don’t cut up, or you’re forced to use them all at once.  They’re like a bag of large marbles and you can take out as many as you need.

  This is cheese week.  We missed the order from Goat Rodeao so will have the chevre, stampede, and chickabitty (camembert style) next week. Enjoying the cooler air behind yesterday’s front, we are sincerely,                                                                                                                                                                              Don, Becky,Maria & the Farm Crew

Vacations & Messages:  Please indicate your stop location when sending vacation messages.  This saves us having to look it up in the database and we can go straight to mark the barn lists.  If you get any of the once-a-month items, like chickens or mushrooms, indicate that so we can mark those lists too.  All but the mushrooms can be delivered the following week, but at least we have a heads up.  Let us know if you want a credit or to donate the box.   Try to avoid mixed messages when ordering extra items, eg. Peaches, apples, ... To keep track, we often create files into which messages are automatically sorted.  If you add a message about being on vacation next week to a message with “peaches” in the subject, we won’t necessarily see it unless we’re organizing the peach order.    Zucchini Pizza: Oil cookie sheet.  Slice zucchini lengthwise in strips about 1/3” thick and arrange on sheet.  Top with tomato sauce and shredded cheese.  Bake until tender and just becoming leathery.

Sweet n Sour Cucumber Onion Salad: Thinly slice 4 cucs, 1 med. Onion.  Bring to boil, ¼ c. water, ½ c. cider vinegar, 3 tbs. sugar.  Pour over cucs and onions; toss.  Can add 1 tbs minced dill.  Cover and allow to cool and marinate 1 hr.                                                                                Basque Potatoes:  Chop finely 4 tbs. rosemary and thyme. If dried, use a coffee grinder. Mix well with 1/2 tsp cayenne pepper 1/2 tsp salt and 1/4 c. olive oil.   Slice 1# red potatoes about 1/2" thick. Toss potatoes well in herb mixture and arrange on oiled cookie sheet.  Bake @ 350 deg. about 20 min                                                                                                                                                                                                                                                                                                                                                                                                                                                          Don’s Easy Peach Galette:  Preheat oven to 425 deg. Sift 2.5 c. white wholewheat flour with 2 tbs. sugar 1 tsp salt.  Heat ½ c. water and 1 c. butter until water boils and butter is melted.  Pour into blender.  Pulse until well emulsified.  Pour immediately into flour mix.  Mix until nice dough.  Divide in half, place on 6mil. Plastic sheet folding over to allow rolling out a 1’ dia. Round.  Peel back top layer of plastic. Scooch in side so it fits buttered cookie sheet.  Place cookie sheet over top of dough and flip over, placing dough on cookie sheet. Repeat with the other dough.  Cut up 2 peaches into 1/2” thick slices.  Sprinkle with Tbs flour, 3 Tbs sugar.  Toss gently. Place peaches on dough in a ring overlapping slightly forming 7-8" circle—kind of a pinwheel.  Dot w/ Tbs. butter.  Fold edge of dough on top leaving center open.  Sprinkle peaches with tbs coarse sugar.  Brush pastry with scrambled egg.  Bake 20 min.  Cool.