Thursday, July 14, 2011

so much food!

So far this summer, I've been trying to put away food for the summer. It's pretty daunting task when you spend a lot of the day in the field. But now, we're to the point where we don't have to spend endless hours in the field and a few hours every day, you'll find me freezing corn and ugly tomatoes, drying basil and peppers, or making baba ghanoush to freeze. I don't want to be cooking in the winter!

Over the past two weeks, we've added a few items to our offerings: corn and tomatillos. Since we have so much food these days, almost everything's ON SALE!!

Tomatoes: $2.00/lbs
Arugula: Let's Haggle! 
Swiss Chard (picked on demand): $2.50/lbs
Beets (picked on demand): $4.00/ bundle
Squash: $2.00/lbs
Zucchini: $2.00/lbs
Costata Romanesca: $2.00/lbs
Cucumbers: $1.00/lbs
Basil: $3.00/bundle
Parsley: $2.00/bundle
Eggplant: $2.00/lbs
                                                                       Green Beans: $2.00/lbs
                                                                       Bell Peppers: $0.25/each
                                                                                    Hot Peppers: $0.10/each
                                                                                    Squash blossoms: PYO, Let's Haggle!
                                                                                    Corn: $0.20/ear
                                                                                    Tomatillos: $2.00/lbs

After a long wait, we finally got our disk for our tractor! My dad did a great job with the field and right after he was done, we put our pumpkins in the ground. We gave them a large dose of fertilizer so that they'll be ready by mid-October. 

The Chambourcin are starting to show the color change. I think by next week, we'll be at veraison!! That means, approximately 2 months till harvest (and two months to get our equipment, build our barn, and get it permitted). We got the drawings yesterday and hopefully we'll have our permit by the end of the week. This is very exciting and very nerve-wracking. Especially with all the financial uncertainty right now, I'm especially anxious. 

The Vidal blanc are starting to show significant signs of Pierce's Disease. According to one of my professors, Vidal blanc is extremely susceptible to PD. I wish I had known that before we planted! We'll be replanting a large portion of the vineyard as it dies with Seyval blanc and Villard blanc, both varieties which are much less affected by PD. We'll be spraying the kaolin clay once more this year. We've sprayed it twice so far this year,  and so far, it has not affected the time of veraison.

pierce's disease symptoms :(

And now, for some squash recipes:

Squash, Onion & Parsley Bread

Make a biscuit mix using the following ingredients mixed in food processor until mixture resembles coarse meal.
Makes about 7 cups. Store in a cool dry place or in refrigerator.  Keeps well for 3-4 wks.

3 C unbleached wheat flour
3 C wholewheat flour
2 1/2 T baking powder
1 T salt
1 C shortening

To make bread:

3 C biscuit mix
2/3 C milk
2 eggs, beaten
1/4 C fresh snipped parsley

Add the following which has been sauteed in 1 T olive oil:

1/3 C chopped onion
1/2 C grated squash

 Heat oven to 350 degrees, Grease an 8 1/2  x 4 1/2 x2 1/2 inch loaf pan.
Stir all ingredients together quickly until smooth.Pour into pan. Dot with 2 T butter.
Bake 40-45 minutes. Cool in pan 10 min.  Remove from pan and cool on rack before slicing.
Squash Pie:

1c cooked, mashed, drained squash
1c sugar + more for topping
2 T butter
1 large egg
1 tsp vanilla extract
1 tsp lemon extract
1/4 tsp salt
1 1/2 T flour

Mix together, pour into unbaked pie crust, top with cinnamon and sugar. Bake at 350 for 40-45 minutes until set and lightly browned.

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