What you need to know:
-Don’t forget to return your boxes each week! I just picked up a brand new load of boxes so we can phase out some of the older ones.
-When breaking down your box, use your Thumbs to fold the flaps out. Using your Thumbs, reduces the tearing of the boxes. Two Thumbs up to everyone who can put together and break down waxed produce boxes.
-Pesticide Free typically means vegetables grown without the use of synthetic pesticides such as Herbicide(weeds are pests), Insecticides, Fungicides, or miticides. We do however use organically approved (for organic production) pesticides such as spinosad(bug control), neem oil(bug control), liquid copper(treating plant diseases), and pyrethrin(bug control).
on your table this week:
Broccoli- Store in the fridge.
Rainbow Carrots- Store in the fridge! This collection of carrots is better suited for cooking and IS not as sweet as other varieties.
Zucchini- Store in the fridge.
Cauliflower- Store in the fridge.
Dill-Store in a bag in the fridge.
Snap Beans- Store in the fridge.
Cucumbers- Store in the fridge.
Cabbage- Store in the fridge
FARM NEWS
Welcome to week #2! It’s that time on Monday night when my Lab is pacing around me wondering why I’m not scratching his back or using his own paws to smack himself in the face!
The weather has really turned it around this week with a slight cool front. Lower humidity and windspeeds not 40 mph(like Saturday) have the plants feeling refreshed. It was another mucky harvest day though-just like last Monday. I got out early Sunday to get a few tasks done before The Temple of Doom flooded everything.
There are plenty of things needing to be harvested asap. Potatoes, carrots, and onions need to be picked, washed, and stored.
We have So. Many. Onions. The last two years we missed on onions. They got too weedy and rotted in the field. This year I prepared an area and tarped it for about a month or more. Tarping prepared rows is called occultation. Weed seeds emerge under the tarps and die in the absence of light. This gives us a few weeks advantage until the next round of weed seeds emerge. It is an organic Farmer’s Roundup. We use this method as often as possible. Of course, the Onions are full of weeds now, but that is as of lately-not the entire growing season!
The first few tomatoes are turning. They taste really good. I also saw a few peppers large enough for harvest. Okra is still short so that will be awhile but sweet corn looks happy. Eggplant needs some attention. Cantaloupe is sprawling everywhere and spaghetti squashes are starting to run. We have celery growing along with more basil, parsley, cilantro, and thyme.
Next week looks a bit different: NEW POTATOES, Snap beans, parsley, Onions, Beets, etc.
Vegetable Spotlight
Dill pairs beautifully with seafood, smoked salmon, potatoes, eggs, fish and carrots.-Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.
-Use dill when cooking fish, especially salmon and trout, as the flavors complement one another very well.
-Use dill weed as a garnish for sandwiches.
-Since dill seeds were traditionally used to soothe the stomach after meals, place some seeds in a small dish and place it on the dinner table for all to enjoy.
-Add dill to your favorite egg salad recipe.
-Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.
REFRIGERATOR DILL PICKLESINGREDIENTS2-cups vinegar
1/3-cup sugar
1/3-cup canning salt
1/2-cup (packed) fresh dill
3-white onions, peeled and chopped
3-cloves garlic, peeled and thinly sliced
3 1/2 to 4 pounds cucumbers, well-scrubbed (to fill 1-gallon jar)
or cut the pickles into thick slices, doesn't matter the size of the pickle.
1-tsp mustard seed
INSTRUCTIONSSterilize a 1-gallon glass jar and lid by immersing in boiling water for 10 minutes.
Remove from water, and set aside.
In a large enameled, glass or other non-reactive saucepan, combine 6 cups water, vinegar, sugar and salt.
Bring to boil, reduce heat to low, and then simmer mixture while proceeding with recipe.
Place a third of the dill in bottom of jar. Top with a third of the onion and garlic.
Starting with smallest cucumbers, pack 1 layer horizontally over garlic.
Place another layer crosswise over first.
Add another third of the dill, followed by another third each of onion and garlic.
Top with remaining dill, onion and garlic.
Place jar in large plastic basin, and carefully pour in hot vinegar mixture into jar to fill it completely.
Using long wooden skewer, gently nudge the pickles deep in the jar to dislodge any air bubbles.
Add more brine, if necessary, and allow mixture to sit for 5 minutes and top with mustard seed.
If using metal lid, to prevent corrosion place large piece of wax paper over top of jar before fastening lid. Allow mixture to cool to room temperature.
Remove jar from basin, and wipe clean with damp sponge
Refrigerate jar for at least one week before eating.
The pickles may be refrigerated for up to a year.
Notes: These pickles turn out very crunchy A 1-gallon jar doesn’t have to be used. They can be put in regular canning jars with dill, garlic, and onion added to each jar.
From almanac.com
From the Loups
As always, thank you so much for your business!
Charlie, Stephanie and AJ Loup
225.978.1716
LoupFarms.com
[email protected]
-Don’t forget to return your boxes each week! I just picked up a brand new load of boxes so we can phase out some of the older ones.
-When breaking down your box, use your Thumbs to fold the flaps out. Using your Thumbs, reduces the tearing of the boxes. Two Thumbs up to everyone who can put together and break down waxed produce boxes.
-Pesticide Free typically means vegetables grown without the use of synthetic pesticides such as Herbicide(weeds are pests), Insecticides, Fungicides, or miticides. We do however use organically approved (for organic production) pesticides such as spinosad(bug control), neem oil(bug control), liquid copper(treating plant diseases), and pyrethrin(bug control).
on your table this week:
Broccoli- Store in the fridge.
Rainbow Carrots- Store in the fridge! This collection of carrots is better suited for cooking and IS not as sweet as other varieties.
Zucchini- Store in the fridge.
Cauliflower- Store in the fridge.
Dill-Store in a bag in the fridge.
Snap Beans- Store in the fridge.
Cucumbers- Store in the fridge.
Cabbage- Store in the fridge
FARM NEWS
Welcome to week #2! It’s that time on Monday night when my Lab is pacing around me wondering why I’m not scratching his back or using his own paws to smack himself in the face!
The weather has really turned it around this week with a slight cool front. Lower humidity and windspeeds not 40 mph(like Saturday) have the plants feeling refreshed. It was another mucky harvest day though-just like last Monday. I got out early Sunday to get a few tasks done before The Temple of Doom flooded everything.
There are plenty of things needing to be harvested asap. Potatoes, carrots, and onions need to be picked, washed, and stored.
We have So. Many. Onions. The last two years we missed on onions. They got too weedy and rotted in the field. This year I prepared an area and tarped it for about a month or more. Tarping prepared rows is called occultation. Weed seeds emerge under the tarps and die in the absence of light. This gives us a few weeks advantage until the next round of weed seeds emerge. It is an organic Farmer’s Roundup. We use this method as often as possible. Of course, the Onions are full of weeds now, but that is as of lately-not the entire growing season!
The first few tomatoes are turning. They taste really good. I also saw a few peppers large enough for harvest. Okra is still short so that will be awhile but sweet corn looks happy. Eggplant needs some attention. Cantaloupe is sprawling everywhere and spaghetti squashes are starting to run. We have celery growing along with more basil, parsley, cilantro, and thyme.
Next week looks a bit different: NEW POTATOES, Snap beans, parsley, Onions, Beets, etc.
Vegetable Spotlight
- Dill is an herb in the celery family.
Dill pairs beautifully with seafood, smoked salmon, potatoes, eggs, fish and carrots.-Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.
-Use dill when cooking fish, especially salmon and trout, as the flavors complement one another very well.
-Use dill weed as a garnish for sandwiches.
-Since dill seeds were traditionally used to soothe the stomach after meals, place some seeds in a small dish and place it on the dinner table for all to enjoy.
-Add dill to your favorite egg salad recipe.
-Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.
REFRIGERATOR DILL PICKLESINGREDIENTS2-cups vinegar
1/3-cup sugar
1/3-cup canning salt
1/2-cup (packed) fresh dill
3-white onions, peeled and chopped
3-cloves garlic, peeled and thinly sliced
3 1/2 to 4 pounds cucumbers, well-scrubbed (to fill 1-gallon jar)
or cut the pickles into thick slices, doesn't matter the size of the pickle.
1-tsp mustard seed
INSTRUCTIONSSterilize a 1-gallon glass jar and lid by immersing in boiling water for 10 minutes.
Remove from water, and set aside.
In a large enameled, glass or other non-reactive saucepan, combine 6 cups water, vinegar, sugar and salt.
Bring to boil, reduce heat to low, and then simmer mixture while proceeding with recipe.
Place a third of the dill in bottom of jar. Top with a third of the onion and garlic.
Starting with smallest cucumbers, pack 1 layer horizontally over garlic.
Place another layer crosswise over first.
Add another third of the dill, followed by another third each of onion and garlic.
Top with remaining dill, onion and garlic.
Place jar in large plastic basin, and carefully pour in hot vinegar mixture into jar to fill it completely.
Using long wooden skewer, gently nudge the pickles deep in the jar to dislodge any air bubbles.
Add more brine, if necessary, and allow mixture to sit for 5 minutes and top with mustard seed.
If using metal lid, to prevent corrosion place large piece of wax paper over top of jar before fastening lid. Allow mixture to cool to room temperature.
Remove jar from basin, and wipe clean with damp sponge
Refrigerate jar for at least one week before eating.
The pickles may be refrigerated for up to a year.
Notes: These pickles turn out very crunchy A 1-gallon jar doesn’t have to be used. They can be put in regular canning jars with dill, garlic, and onion added to each jar.
From almanac.com
From the Loups
As always, thank you so much for your business!
Charlie, Stephanie and AJ Loup
225.978.1716
LoupFarms.com
[email protected]
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