Catalpa Ridge News–Volume 21 No 13–September 6, 2016

No Hermine!

News from the Fields & Farm: 

Hermine was nowhere in site! We surely could use the rain but we didn’t want the high winds that would have come with Hermine. So instead of an ugly day we had cooler temps and not a cloud in the sky.

 

The days are getting shorter so we have moved our start time up to 7 am instead of 6. No one wanted to wear the mining hats with the lamps on them!!!

 

The crew took to the field and did some planting. An additional planting of beets, escarole, lettuce and a very late planting of cucumbers.

 

They also performed some maintenance such as stringing up the asparagus beans.

 

The tomatoes continue to produce, probably our most productive year in quite a while.

 

The potato crop is all harvested and will be filtered into the deliveries over the next week or two. Some of the varieties of onions are not holding up as well as they have in the past. It appears that the middle is softening on some and we have already have had to toss out a multiple number of them. They just are not holding up. The Cipollini variety is holding up better than the round yellows and reds. We are screening them but some may slip into the deliveries.

 

Franklin Greenhouse Report:

 

Nothing new in Franklin and all the crops seem to be coming along nicely.

 

 

Weather report: Little to no rain during the week. The irrigation system continues in full swing, though the back field is suffering.

 

 

Asparagus Beans – Yard Long!

Asparagus Yardlong beans have a delicious nutty flavor and are great steamed, sautéed or in a stir fry. Some hints from: http://www.harvesttotable.com/2008/08/long_beans/

Prepare. Trim away the stem end and slice into desired lengths on the diagonal or straight across. Long beans are best trimmed before stir frying.

Cook. Long beans can be stir-fried, stewed, braised, sautéed, shallow fried, and deep fried. With cooking, the long bean’s bean flavor intensifies.

• Stir fry until just tender crunchy.
• Steam or for 3-7 minutes until just tender.
• Braise for 20 minutes with other vegetables and meats, best in a garlicky or oniony braising liquid.

Serve. Long beans can be served raw in salads or added to soups or stir-fried dishes.

Flavor partners. Long beans have a flavor affinity for pork, ginger, nuts, fermented black beans, garlic, strong herbs, soy and fish sauce, chili peppers, sausages, oil and vinegar.