Tending to the crops after hail damage is both depressing and inspiring. It is heart wrenching for our team of farmers to see how 10 minutes of hail can damage so much hard work, yet Mother Nature is astounding in her capacity to recovery. The tomato plants in the field took quite a beating and we wondered if any would survive because visually the tops of the plants had so many broken branches and cut leaves. However, we know that the most important part of the plant is the root system! So we got to work: hoeing the soil, fertigating with compost tea made right here on the farm with biodynamic preparations, foliar feeding with the compost tea, and pruning off the injured leaves. Though some did die, out of 870 plants, we replanted about 50 and the remaining ones are showing incredible new signs of growth in just a few days. We will keep you posted on their progress because it is interesting to see the progression of plants. We won't give up. We are committed to these tomato plants that have been lovingly tending to from their first days in the greenhouse in March. And we are committed to you, our CSA members who value good nutritious local food! Btw, we also have a glorious crop of hierloom tomato plants in our hoop house that are thriving and have already grown to be waist-high with full sets of grand blossoms.
Yippee for Hakurei Turnips, Fennel, Kohlrabi, Green Shallots, and broccoli! Hakurei Turnips are not like any other turnip, these are Japanese "Salad" Turnips because they are so good eaten raw- even kids love them raw. Also wonderful grilled, stir-fried, or roasted. Fennel can be sliced and eaten raw or cooked. Pasta with Golden Fennel is my favorite fennel dish (from Local Flavors by Deborah Madison- find online) with lemon zest, garlic, and parmesan; the flavor is so unique and lovely (not like licorice). Kohlrabi is a member of the broccoli family and it can also be eaten raw or cooked. Sautee sliced kohlrabi in butter until it turns golden brown, sprinkle with salt and eat out of the pan because it is so good (no need to cut out the core as often suggested, this kohlrabi is tender all the way through).
