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July 28,2015

Posted 10/2/2015 2:25pm by Don Kretschmann.

July 28, 2015

Greetings from the Kretschmanns,

   In a “normal” year, about this time we’re taking the measure of our pond as we realize we’ve been irrigating to beat the band.  The level might be down a yard or so, which one quickly realizes is a large proportion of the available water.  But this season we only began last week to irrigate regularly.  We haven’t even finished laying the drip lines in all the valuable tomato fields, much less laid the temporary lines in our lettuce successions.  Incredibly, we never even watered the early cucs and zucs—and they’re nearly done!  Knock on wood, but western PA is faring far better than the big produce areas of the country in the West and Northwest. 

  The potatoes have greatly benefited from all the rain.  We can’t easily irrigate these and usually we figure they need one good rain after they bloom to size up the tubers.  Since we’ve gotten many rains after bloom, there’s a good chance this will be a banner harvest when all is said and done.   

   Your box this week is a little overloaded because we are replacing one of our coolers.  We figured we could send off some of the produce and not need to store it while this is happening.

   It appears we’ll have quite a number of the various early apples, starting with Pristines, then Williams Pride, then Redfree, then Primas, then Priscilla. We’ve got smaller numbers of all of these so generally you won’t get some of each except for the Primas.

Coming Soon: Lots of field tomatoes, more new potatoes; eggplant; early apples, green peppers.

Enjoying the sunshine (even the heat as it lights a fire under our tomatoes), we are sincerely,

                                            Don, Becky, & the Farm Crew

Notes: We’ll gladly take clean pints returned from the blueberries (sorry, no other sizes or types)  Early potatoes have thin or no skins.  They blacken easily and should be refrigerated until you use them. 

Note to Light Shares: You might see others sizes have blueberries, which you don’t have.  This is because if we were to give you a pint each week, the box would cost considerably more.  So we gave lights a pint last week and none this week. 

Special Orders: Basil: half bushel/$17; Seven grain bread @$4/loaf; various cheeses; ground and whole bean coffee. Easy to freeze for the winter: Collards, kale, Swiss chard—12 bunch box $20. Blueberries: 12 pt. flat $58


Fresh Salsa:  4 tomatoes, 1 bunch cilantro, about 1 green onion (or 1 medium sized dry onion or a small bunch of chives)--chop all these very finely.  Add salt, 4T lemon or lime juice, dash of garlic powder and if you like, about 1 tsp. of finely chopped hot pepper—go easy because they are hotter fresh.  Mix and enjoy with chips or other Mexican fare.  You can also add chopped cucumber, bell pepper, or corn. 

New Potatoes Baked on a Cookie Sheet:  Make sure all potatoes are about the same size—usually about the size of the smaller ones.  Cut larger ones in half.  Drizzle about 2 tbs. oil on a quart of potatoes.  Salt.  Sprinkle with your choice of paprika, thyme and rosemary, onion soup powder, cayenne pepper, or all of the above.  Toss until coated well and place on oiled cookie sheet.  Bake @ 350 deg. About 20 min. until tender.

If you still have a little fresh dill in the fridg…

Dilly Beans: Cook or steam trimmed beans 3-5 min.  Drain when beans are still bright green and just tender.  Stir 2 Tbs. fresh chopped dill into warm beans.  Combine 1/4 tsp red pepper flakes, 1/3 c. cider vinegar, 2 lg. cloves pressed garlic, and  1/2 tsp honey in saucepan and bring quickly to boil.  Pour over green beans and mix well.  Add 1 tbs oil if desired.  Serve hot or chilled.

Greek Cabbage Salad: Cut 1 cabbage into "slaw" style strips.  Dice 1 small onion to desired consistency. (you can also sliver scallions as well)  Mix with 4 oz. crumbled feta cheese, ¼ c. raisins, ½ c. toasted walnuts, 1/8 c. sesame oil, and 2 tbs. lemon juice and salt to taste.  Add a little chopped parsley for a nice addition too!