Merry 4th of July

The weather is wonderful today. Just in time for the 4th of July weekend. Kinda makes me feel giddy. Maybe because it reminds me of the summers of childhood. Summer still feels like a much-needed vacation for me. And a holiday in the middle of summer must make it the best holiday of all. Everyone enjoy and be safe!




Farm Happenings
Berry and peach season are here, just in time for the 4th of July! The CSA shares will have one or the other, showing up in your boxes!

It’s been very dry on the farm, we all need some rain! Judy talked with a neighbor that lives less than a quarter mile from them and they have had rain every day for the past week, Doe Run Farm had none as of Sunday.

All the crops, despite a lack of rain are looking good. There is an abundance of summer squash, cucumbers, beets, tomatoes, onions and cabbage so far this summer. Bell peppers this year are gigantic and great for stuffing! The heat sure agrees with those peppers! The jalapenos have been extra hot this season! Doe Run is planting more tomatoes for a late crop this year so we can enjoy them for as long as possible.

The flowerbeds and the area surrounding the greenhouse finally got weeded, and things look a lot better around the farm. Weeds have a way of taking over an organic farm in a hurry.

The fig bushes are really growing. Judy was worried they wouldn’t make it through last winter, being newly planted and all, but they look wonderful. Barry mulched them heavily last winter after the first light freeze. Judy is most anxious to see some figs on them. There’s nothing like a fresh fig in her opinion. Last year when they had the chance to visit their son Michael that lives in Virginia, they took a side trip to Monticello. They had magnificent gardens there and a beautiful fruit orchard. Judy sampled a couple figs and fell in love with this fruit. She had to have some fig bushes of her own. After a few tries, and failures, these have done very well. The pear trees are looking good too, loaded with pears this summer.

John and Judy are planting some rhubarb crowns this week. Hopefully this time of year, planting will not be too detrimental to them. Judy loves rhubarb, especially strawberry-rhubarb jelly on hot toast or biscuits in the wintertime!

If you haven’t become a fan of the farm on Facebook yet, do it today!

P.S. On Monday afternoon, John and Judy’s prayers were answered. A wonderful storm rolled through late Monday, no damage, just much appreciated rain, at last. Beautiful lightshow as well. Judy understands that sky to ground lightening is wonderful for the soil; she’s just not sure how this works though.

Recipes
I am adding two recipes today. One is my all time summer favorite…Peach Cobbler, and the other is because I’ve had so many requests for cabbage recipes.

Easy Peach Cobbler
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup sugar, divided
3 teaspoons baking powder
Pinch salt
1 cup milk
4 cups peeled, thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes cinnamon and nutmeg

Preheat oven to 375 degrees.

Melt butter in a 13 x 9 x 2 inch-baking dish.

In a medium bowl, combine the flour, 1/2 cup sugar, the baking powder, and the salt. Mix well. Stir in the milk, mixing until just combined. Do not over mix. Pour this batter over the melted butter, but do not stir them together.

In a small saucepan, combine the peaches, lemon juice, and remaining 1/2 cup of sugar. Bring to boil over high heat, stirring constantly. Pour the peaches over the batter, but do not stir them together. Sprinkle with cinnamon and nutmeg.

Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown. Serve warm or cold with vanilla ice cream.

Crunchy Cabbage Salad
1 large head of cabbage, thinly shredded
1/2 bunch green onions, chopped
2 packages Ramen noodles crushed into small pieces. Only use the noodles.
1 small package toasted slivered almonds
1 small package toasted sunflower seeds

Dressing
4 tablespoons sugar
6 tablespoons rice wine vinegar
2 teaspoons salt
1 teaspoon black pepper
1 cup salad oil

Prepare dressing ahead of time. Mix all ingredients in a jar and chill.

Mix cabbage and onions in a large bowl. Only when ready to serve, add the crunchy noodles, nuts, and seeds. Then add the mixed dressing, toss and serve immediately.

A State of Perpetual Preparation....

A flurry of activity has continued on the farm. Most of the week was spent building one of the new walk in coolers, and sowing more seeds. Some transplants were planted in the high tunnels. The walk in cooler was built "in place" where it will be used-- and that presented a few unique challenges in the construction. But, it all worked out and it looks great! One cooler down and one more to go!

The rains have caused planting in the fields to be delayed a bit. John and Judy had another "gully washer" last evening complete with sky to ground lightening and thunder boomers!

CSA registrations are still coming in on a daily basis. Someone actually called from Washington, D.C yesterday, and wanted to purchase a share when he got home from his business trip. He told Judy he was just checking to be sure shares were still available. This family had been CSA shareholders in another state before being transferred, and did not want to miss out on Tennessee's fresh food.

Doe Run Farms will be offering a "Baked Goods Share" as a value added option this summer for those in the CSA! The “Baked Goods Share” includes a selection of newly baked breads, sweet rolls, cookies, etc. All baked fresh and delivered with our CSA shares. No preservatives, no HFCS either! Good stuff! Good healthy snacks!

Recipe

I just realized that I have been on a potato recipe tear, but this recipe is so good, I just had to share it with you all. Next blog, I promise something else will be the main ingredient in the recipe I share.

In France, leek and potato soup is what a mom makes for her ailing child. This easy rustic soup sounds like the perfect cure.

Cream of Leek and Potato Soup

1 tablespoon butter
1 shallot, finely chopped
3 leeks, including light green parts, well rinsed and coarsely chopped
2 cups chicken stock, best if homemade
2 baking potatoes, peeled and cut into 1/2 dice
1/2 cup cream
Salt and pepper to taste

Heat butter in a deep saucepan over medium heat. Add the shallot and leeks, and cook, stirring occasionally, until soft. About 10 minutes.

Add the stock and potatoes. Simmer briskly until the potatoes are soft. About 20 minutes.

Puree using an immersion blender, or blend small batches in a blender. Add the cream. Season with salt and pepper. Reheat over low heat for 2 to 3 minutes.

Serve with sprinkled cheese, sour cream and fresh baked bread.

Spring Break!

Musings
As I was driving home today, I noticed that the daffodils are out. One day there is nothing, and then suddenly, pretty yellow flowers are everywhere. Daffodils are always the first sign of spring to me.

The trees are starting to look heavy with buds as well. I realize this because my allergies try to flair up. And for a change, rain fell from the sky rather than snow. The rumble of thunder startled me and my family awake the other morning. It took me a moment to figure out what all the racket was about, before I rolled over and went back to sleep.

Also, I find myself reaching for the brighter colors in my closet and ignoring the dark sweaters. Spring break kicks off this week for my family and we plan to spend a few days out away from civilization. Taking a much needed relaxing break from the hectic day to day. Thinking and waiting for those little green plants out on Doe Run Farm reaching towards the sky.

Farm Doings
Flying Saucers will be spotted this spring in Doe Run Farm's fields! Kohlrabi, our space ship vegetable causes you to gaze with amazement when you see them in the beds on the farm. Anyone with an Eastern European or Asian background, knows just how tasty the crunchy mild flesh of these eccentric looking bulbs are! Enjoy them either raw or cooked. Peeled kohlrabi bulbs are juicy with a delicate sweet flavor that I would describe as a cross between apples and very mild baby turnips. It is grown at Doe Run Farm in the spring and early to late fall season.

John and Barry are busy trying to get ahead of the rainy weather we are due for this week. Yesterday and today they have been laying plastic mulch and drip tape in the raised beds they had prepared. The transplants in the greenhouse are ready to go into the high tunnels, and more seedlings are germinating in preparation for planting in a few weeks. Carrot beds are being planted, and leeks and turnips will go in tomorrow in the tunnels also. Leeks are a new crop for the farm and we are anxious to see how they do this year. We are planting a lot of them, so here's hoping they do well! Leek and potato soup with a bit of fresh dill is dee-lish !

Judy is laying out the plans on paper for the raised beds that will be the foundation for the farm's herb and perennial garden. She is a big fan of Thomas Jefferson, after having visited his gardens at Monticello last year, and would definitely like a Jefferson period garden. Possibly some other themed gardens as well. The fig trees at Monticello were such an inspiration that she planted about 8 of them on the farm last year. So far they have come through the winter very well. It may be next year before they are of any size, but they look really healthy and they have grown.

Plans are being made for raising a lot of flowers this summer on the farm, just to enjoy the beauty of it, and to have a cutting garden.

Recipes
Why not make your own French Fries? These are easy and so much better for you. Just in time for Spring Time cookouts.

Oven Fries
1 1/2 pounds potatoes, peeled and cut into thin strips
1 T olive oil
1/2 t salt

Preheat oven to 400 degrees. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 25 to 35 minutes or until golden brown. Yield: 4 servings


Fancy Oven Fries
1 1/2 pounds potatoes, peeled and cut into thin strips
1 T olive oil
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper

Preheat oven to 400 degrees. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 25 to 35 minutes or until golden brown. Yield: 4 servings


Sweet Potato Oven Fries
1 1/2 pounds sweet potatoes, peeled and cut into thin strips
1 T olive oil
2 T chili powder
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper

Preheat oven to 400 degrees. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 25 to 35 minutes or until golden brown. Yield: 4 servings