July 1, 2016 Update

THIS WEEK’S HARVEST (July 1, from 2-6 pm):

Black Raspberries
Black Raspberries

Arugula $2.50/bag
Beets $2.50/bunch
*Black Raspberries $4.00/pint
Blueberries (limited quantity) $2.50/half pint
Broccoli Greens $2.50/bunch
Carrots $2.50/bunch
Collard Greens $2.50/bunch
Cucumbers $2.00/lb
Eggs $3.00/half dozen
Garlic Scapes $2.00/bunch
Frisee Endive $2.50/head
Italiko Rosso (Chicory Greens) $2.50/bunch
Kale (assorted varieties) $2.50/bunch
Lettuce $2.00/head
Salad mix $2.50/bag
Spring Onions $1.00/each
*String Beans (limited quantity) $4.00/pint
Summer Squash $1.50/lb
Swiss Chard $2.50/bunch

Herbs $1.50/bunch (may include *basil, *cilantro, sage, oregano, thyme, lavender, mint, chives, etc.)
Raw Honey from the bees on the property $14 for a 12 oz. jar
Flower Bouquets – $5.00

*NEW ARRIVALS THIS WEEK


Eating With the Season

cilantroEating with the season is all about keeping in touch with the bounty. There are weeks when I harvest a lot of one or two crops. This indicates to me that the crop is at the peak of its production, which also means that it is the best time to be eating that produce. As mindful locavores, I think it shows respect as we embrace these edible gifts. When I encounter weeks such as these, I will share that information with you and give you recipes to work with that particular vegetable and or herb.

This week, I have harvested a lot of summer squash. I will also have quite a bit of cilantro, and I would like to introduce working with broccoli greens. These greens can be used like other hardy, leafy greens (kale, collards) and have a mild brocolli flavor with a bit of bitterness.

I also want to share with you that you will have the opportunity to meet our Executive Director – Jennifer – during the next couple markets. I will be temporarily away. Jennifer has brought a wonderful new energy to Wyck, and I’m sure you’ll quickly recognize and appreciate her warm smile and good vibe.

your farmer,
Kripa


RECIPES:

TUBETTI RIGATE WITH LONG COOKED BROCCOLI LEAVES AND PECORINO

SUMMER SQUASH SALAD WITH LEMON CITRONETTE

CILANTRO CHICKEN


A Little Something Else

Blueberries
By James Lasdun

I’m talking to you old man.

Listen to me as you step inside this garden

to fill a breakfast bowl with blueberries

ripened on the bushes I’m planting now,

twenty years back from where you’re standing.

It’s strictly a long-term project—first year

pull off the blossoms before they open,

second year let them flower, watch the bees

bobbing in every bonnet,

but don’t touch the fruit till year three,

and then only sample a handful or two . . .

Old man I’m doing this for you!

You know what they say about blueberries:

blood-cleansing, mood-lifting memory-boosters;

every bush a little fountain of youth

sparkling with flavonoids, anthocyanin . . .

I’ve spent all summer clearing brush

sawing locust poles for the frames,

digging in mounds of pine needles, bales of peat moss—

I thought I’d do it while I still could.

You can do something for me in turn:

think about the things an old man should;

things I’ve shied away from, last things.

Care about them only don’t care too

(you’ll know better than I do what I mean

or what I couldn’t say, but meant).

Reconcile, forgive, repent,

but don’t go soft on me; keep the faith,

our infidels’ implicit vow:

“not the hereafter but the here and now . . . ”

Weigh your heart against the feather of truth

as the Egyptians did, and purge its sin,

but for your own sake, not your soul’s.

And since the only certain

eternity’s the one that stretches backward,

look for it here inside this garden:

Blueray, Bluecrop, Bluetta, Hardy Blue;

little fat droplets of transubstantiate sky,

each in its yeast-misted wineskin, chilled in dew.

This was your labor, these are the fruits thereof.

Fill up your bowl old man and bring them in.