Hope the week has treated you well! Conditions have been ideal for our greens. Lots of beautiful head lettuce and mix to share in addition to more tomatoes, both slicing and cherries. Shishito peppers and rainbow carrot bunches will also be in attendance.
A few farm happenings:
Earlier this week we planted gilfeather turnip (our state vegetable), a couple varieties of rutabaga and our last succession of lettuce mix. Our second succession of cucumbers are taking off, while our beans have begun to slow before the later planting will be ready for harvest. Buckwheat is starting to emerge in beds that were tilled and seeded earlier last week.
In other news, Alchemy hosted this month’s CRAFT (Collaborative Regional Alliance for Farmer Training) program. CRAFT works to educate farm apprentices and employees that are interested in becoming farmers themselves. Throughout the season, courses are held on area farms with each session focused on a specific topic. Past gatherings have included discussions on cover cropping, greenhouse construction, and marketing. This week, Scott shared his knowledge of crop planning and provided a tour of the garden to a crowd of about 20 apprentices.
Pick up a bag of our beet/chard mix this week for a chard salad with garlic breadcrumbs
-1 bunch/bag swiss chard
-½ cup extra virgin olive oil
-1 ½ cups breadcrumbs
-1 clove garlic, minced
-¾ cup grated parmesan
Zest (about 1 tsp) and juice lemon (about 2 ½ tbsps)
Combine with a few generous pinches of salt and whisk in ¼ cup olive oil. Set aside
Warm remaining olive oil in skillet over medium heat. Add breadcrumbs and stir frequently until crisp and golden brown (about 5 minutes). Stir in garlic and toast for another minute and set aside.
Stack a few leaves of chard/beet on top of each other and roll like a cigar and cut into thin ⅛” ribbons. Place into large bowl and toss with parmesan and lemon dressing. Toss in toasted breadcrumbs and serve immediately.