“…my mind is full of blossoms, as the days and weeks alternate with rain, rain, rain, then dry, dry, dry, then rain, rain rain.” -Scott Chaskey
These days on the farms all around the area, farmers are feeling the crunch with the end of the spring season sneaking out and the beginning of summer storming in. Here at Serenbe Farms its no different.This week was all about maintain, maintain, maintain! We re-trellised our hoophouse cucumbers and tomatoes, harvested lots of lettuce, and did some general farm cleaning. In between the pockets of rain, this weekend, we were able to get our last succession of tomatoes in the ground as well as all of our sweet potatoes!! We are starting to see the fruits of our labor with things like fennel, kohlrabi, and carrots really starting to size up. We are also keeping a close eye on our first summer crops(squash, cucumber, etc.) which are beginning to really ramp up their production. It is a very busy and exciting time of year at Serenbe Farms!
Always lurking in the back of our minds, is the constant maintenance of the farm. This means ceaseless, almost daily
W-E-E-D-I-N-G!!!!! It’s just one of those things that comes with the territory. With the temperatures creeping closer and closer toward the nineties, it makes for some tired and sweaty farmers and volunteers! But I would venture to say that if you asked any of us, we wouldn’t have it any other way!
2 cloves of garlic
1/4 cup of apple cider
2 tablespoons of E.V.O.O.
1 tablespoon of cider vinegar
2 teaspoons of Dijon mustard
2 cups of grated or sliced fennel
1 cup of shredded carrots
1 cup of granny smith apples
-Roast the garlic in a pan till golden brown and aromatic(maybe ten min)
-Combine roasted garlic, cider vinegar, oil, and mustard into a blender and process till smooth.
-Combine fennel, carrots, and apples in a salad bowl. Add dressing and toss until slaw is completely coated. Salt and Pepper to taste!!!!
(you could also add kohlrabi to this)
1 Large egg
2/3 cup of finely chopped scallion(green and white parts)
1 tablespoon of chopped parsley
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 cups of shredded summer squash(any variety)(de-seeded)
1/2 cup of freshly grated parmesan cheese
1 tablespoon of E.V.O.O.
-Preheat oven to 375 degrees
-Beat egg in a large bowl. Stir in scallion, parsley, salt and pepper.
-Place shredded squash in a large kitchen towel. Gather the ends and wring out any liquid.
-Add squash, and cheese to the bowl. Stir to combine
-Heat oil in a large non stick skillet. Pack squash mixture into a 1/3 cup measuring cup. Unmold into the pan and press down to make a 3 inch cake.
-Repeat make 4 total cakes
-Cook until brown and crispy on the bottom(3-4 min)
-Flip cakes and transfer pan to the oven. bake for 10 min
-Pull pan from oven and serve immediately!