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June 6,2017

Posted 7/10/2017 9:35pm by Don Kretschmann.

Greetings from the Kretschmanns,

   No one could have foreseen the start of this season without four key helpers from Mexico. We’ve depended on them as our primary field workers so long that we cannot remember the days before.  Angel, Erasmo’s oldest son has worked here for 12 years.  He was a mind-reading modern version of his dad, who had grown up tilling the soil with oxen in Mexico.  Angel has become a most competent and trusted employee.  Brother Daniel, in his third year, is very fun-loving like his dad.  We just heard today that young Diego, whom we’ve never met, is still planning to come with his brothers.  But all of them aren’t coming for a week. Yikes—Los Tres Hermanos! We’ve managed to fill in with friends and family to an amazing degree thus far, but it feels like we’re swimming as fast as we can just to stay afloat.  **    Periodic rain has been great for growing plants and fruit (and of course weeds).  Not much need to irrigate at all.  We’ll be peeking under the various floating row covers to see if the zucchini and cucumbers are ready to invade us.  Couldn’t be too long.  Beets are humming too.       Incoming: More greens—lettuce, kale, collards, parsley, scallions. The first premature broccoli are showing in the field.  

Next week is chicken week.  

Hoping you enjoy the start of the season with all the greens, we are sincerely,                                             Don, Becky,Maria & the Farm Crew Could eat this breakfast, lunch, and dinner...

Our Favorite Shortcake: Sift 2c. flour, 3 tsp. baking powder, 1/4 tsp. salt, 2 tbs. sugar.  Mix in 1/2 c. oil well, until evenly distributed.  Beat 1 egg and 5/8 c. milk and mix with dry ingredients.  Pat out with oiled hands or use a plastic spatula to spread dough onto an oiled cookie sheet about 1/2 " thick.  Bake @375 deg about 20 min. (we use all whole wheat flour with fine results)  Cut up strawberries, whip the cream....mmmm. Italian comfort food, and sooo good for you...

Pasta with Kale and Beans:  Heat 3 Tbs. olive oil and saute 4 large minced cloves garlic and 1/4 tsp. hot pepper flakes 3 min.(or omit pepper is desired).  Stir in 1 1/2 c. cooked cannellini beans and 12 c. shredded kale. Cover and simmer over low hear until the kale is tender and wilted., 3-5 min.  Meanwhile, cook 1# bow tie or penne pasta until al dente, drain, and toss with kale/bean mixture.  Serve with parmesan as desired

P.S. Sending messages, please either indicate your pickup site letters, or just reply to this message where it’s already indicated at the top. It saves us having to look it up on the database.

**SOS--HELP!  Next Saturday 6/10 we’ll welcome anyone who’d like to help on the farm.  We’d like to stake and mulch a field of tomatoes and weed the carrot/beet field. Please RSVP so we know whom to expect.  We’re thinking only children over 14.