Did you know that the US wastes 40-50% of the food we produce? Wow! At first, I figured it was mostly due to things people throw out at home and at restaurants. But it turns out a huge portion comes from the production end of food. Farmers toss plenty of perfectly edible vegetables for cosmetic reasons. Cucumber not straight enough? No one will eat that! Carrot has forked roots? Disgusting! Lettuce has a few bug holes in it? Throw it all away!
In our continuing effort to make Sand Holler a sustainable farm, we strive to reduce food waste. However, this requires a partnership with the people that consume our products. Many people are already aware that fresh local food grown to sell directly to the customers might not always be quite as pretty as the wholesale production items that can be purchased in the grocery store. But many of you might also know that these 'ugly' vegetables are just as good - or even better tasting!
So why am I going on about this now? Well, let's just say I hope you enjoy your holey chard this week...(don't worry, as the spring flush of bugs dies down the chard and other veggies will recover and be more hole-free in the future)!
We are right in the transition from cool season to warm season crops. You would think this would be an abundant time of year. However, it tends to be a lean time - the cool crops are petering out in the heat, the warm crops still haven't taken off as the season is early. But its a unique time of year for the diversity and it doesn't last long. In baskets this week:
All baskets:
Red Norland Potatoes: These beauties are packed in plastic clam shells to keep them all together but they prefer a little more air circulation so be sure to unpack them when you get them. They've been left dirty because washing them prevents the skins from 'healing' as fast (which makes them last longer). Their delicate new potato skins mean that they won't last like mature store bought potatoes even after fully dried though!
Little Finger and Purple Dragon Carrots: Don't forget that carrot greens are edible too! The Carrot Musuem lists several recipes and other ideas to try out.
Ruby Red or Lucullus Swiss Chard: Wonderful green that lasts well into the summer and originates from Sicily.
Empress Green Beans: I knew these were almost ready but didn't expect them this early!
Sunburst Squash: The UFOs of the vegetable world.
Parlsey: Italian in the half baskets and curly in the full baskets.
Half baskets:
Early Fortune Cucumbers: The Romans used this vegetable to treat scorpion stings!Full baskets:
Ichiban Eggplant: A Japanese variety, but the eggplant originates from India...and is botanically a berry!
Baby Bull's Blood Beets: This beet variety is typically grown here more for it's leaves...but the bugs took over so these were harvested as itty bitty baby beets.
Herb of the week: Rosemary
Recipe:
Not an exact recipe, but just a serving idea. Roast potatoes with olive oil and rosemary. Sprinkle with chevre and salt and enjoy!
Soon to come:
It's amazing looking at the garden and seeing what we will be producing in a few weeks. Amazing...and making us all impatient! There's loads of green tomatoes, buds on the okra, and blooms on the melons. And some of the corn is even shoulder high now!
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