Week 13: Week 13: All Work and No Play… Except for June
The last of the parts to build our tunnels have finally arrived! Matt's dad and uncle are coming up from New Mexico in September to help us put them together, and we couldn't be more excited to get started. Until they make the journey to Ohio, Matt has been working hard to keep the ground clean and clear. This will make the building process much easier, and once the tunnels are up, we'll be able to plant directly into them.
Matt has also been seeding like you wouldn't believe, getting crops ready for fall. As soon as those tunnels are standing, we'll have plants ready to go in them! The cool nights we had last week created the perfect conditions for lettuce and spinach to pop, so we're excited to see some of those crops really start taking off.
Since I've been back to work, June, our Boston Terrier, has officially been appointed the position of Matt's farm manager. She takes this role very seriously. June keeps a close eye on everything happening in the field, makes sure Matt stays on task, and provides valuable supervision from the shade. Of course, every good manager knows the importance of delegation, so June is also very good at sleeping on the job and letting Matt handle the actual work. She doesn’t contribute to the harvest, but she certainly keeps morale high!
Matt's previous farm manager, Barky, has officially retired and is now enjoying the quiet life of luxury. His days are spent soaking up undisturbed naps on the couch, keeping a close eye on his lawn, and making sure absolutely no one gets any ideas about stepping foot on it. Retirement suits him well.
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This Week's Salad Club Share Includes:
Arugula
Purple cabbage
Candy onions
Arugula is one of those greens that can do a little bit of everything. Toss it into a salad for a peppery bite, pile it onto sandwiches or burgers, or wilt it into pasta, eggs, or a warm grain bowl. If you have more than you know what to do with, try turning it into pesto!
Purple cabbage is crunchy, colorful, and incredibly versatile. Slice it thin for slaw, add it to tacos or sandwiches, toss it into a stir-fry, or roast it with a little olive oil and salt. And don't be afraid to eat it raw, its crunch is one of our favorite things about it!
Candy onions are sweet, mild, and perfect for just about anything. Slice them thin and add them to sandwiches, burgers, salads, or tacos, or let their natural sweetness shine by roasting, grilling, or caramelizing them. They're also a great addition to the dirty cabbage recipe below.
Dirty Cabbage
We've been seeing a lot of recipes for dirty cabbage online lately, and it inspired Matt to recreate a dish his mom made when he was a kid. His version combines sautéed cabbage, julienned carrots, green onions, and smoked sausage with cooked tricolor rotini pasta. We cooked the meat and vegetables in olive oil and seasoned everything with garlic, salt, pepper, cumin, and soy sauce.
We made a few additions to the original recipe, including seared chicken tenderloin and some Dino kale, which you can find in the online store! The result was a hearty, flavorful meal that used a whole bunch of vegetables and made excellent leftovers. It's one of those recipes where you don't really need a recipe. Start with whatever vegetables you have in the fridge, add your favorite protein, season it up, and toss it all together with pasta. Farm cooking at its finest!
As we head into September, there's a lot happening behind the scenes. The tunnels are getting closer, fall crops are growing, and the fields are slowly making the transition from summer to fall. We're excited for what the next few months will bring, and we're sure June will be there supervising every step of the way.
With greens and gratitude,
Matt and Allie
That One Farmer Guy