Buggers

Last week ended with a bang!  We successfully got through our second little gardeners class. After two weeks of insanity, an hour with the kiddos amongst the herb garden and peas was just the refresher we needed. Don't ever let anyone tell you that 2 and 3 year-olds are too young for weeding.  

After our little refresher with the little people, we jumped right back into work, and planted everything else we had! It's official - spring planting is done! Congratulations plants. You all have new homes and small mortgages. Now all we have to do is take care of them, so that they take good care of us. From now on our farm work is centered around harvesting, de-weeding and de-bugging. And lettuce tell ya, there’s lots of bugs. So if any of you shareholders out there feel an urge to pick potato beetles for nine hours, lettuce know. This year, we’ve seen more bugs than we’ve seen any other year. Some say it’s because of all the snow that insulated them during the winter. We think it’s just because our crops are incredibly delicious. But it’s not all bad. A bug nibbled leaf encourages the plant to grow that much stronger. And not all bugs are evil either, for every potato and flea beetle, there’s a ladybug or other beneficial insect that’s looking out for us. This is in contrast to conventional agriculture, where bugs aren’t allowed at all. Broadcast sprayed chemicals kill both good and bad insects, leading to super bugs and weaker plants.

For all the worries that these little creatures can bring, there is always the magic of the firefly. The wheat field is a lovely backdrop for them at dusk. We call them summer’s Christmas lights.

CROP OF THE WEEK 

CHARD

The stuff in your share that looks like rhubarb is actually a variety of Chard called ‘Bright Lights’. Swiss Chard, may also go by the Latin name, Beta Vulgaris and is sometimes called Spinach Beet. That’s right, believe it or not, Chard is actually a beet green without the root. Chard is very popular among Mediterranean chefs. Wikipedia explains that when sautéed, the bitterness fades and leaves a refined flavor, much more delicate than that of cooked spinach. Smaller chard leaves, which you may have seen in spring mixes before, are often consumed raw. The larger leaves are usually cooked before eating. Chard can be quick boiled, which helps to release some of the oxalic acid and bitterness. Additionally it can be sautéed or steamed. Think of it like big spinach. Chard is also packed full of essential nutrients. It is extremely high in vitamin K, A, C and E, magnesium, iron, fiber, potassium, and the list goes on. So eat ‘em ups!

 

RECIPES

Lasagne and Quiche

Saute your chard with olive oil and add to your favorite lasagna recipe, quiche, or use to substitute for recipes containing spinach.

White Beans With Swiss Chard and Rice (taken from the New York Times)

3/4 pound Swiss chard (1 small bunch)

2 tablespoons extra virgin olive oil

1 onion, chopped

2 to 4 garlic cloves, minced

1/2 pound (1 1/8 cups) white beans, washed and picked over

1 bay leaf

1 Parmesan rind (optional but recommended)

Salt

1 cup rice

Freshly ground pepper

A few drops of fresh lemon juice (optional)

1. Stem the Swiss chard, and wash both the stems and the leaves. Dice the stems if they’re wide, and set aside. Stack the leaves and cut in wide ribbons or chop coarsely. Set aside separately from the stems.

2. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion and diced chard stems. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant. Add the beans, bay leaf, Parmesan rind (tie the bay leaf and rind together with a kitchen string to make retrieval easier) and 2 quarts water. Bring to a gentle boil, reduce the heat and simmer one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender.

3. Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the chard leaves, and simmer another five to 10 minutes until the chard is tender but still bright. The mixture should be soupy but thick. Season to taste with salt and fresh black pepper. Squeeze on some fresh lemon juice — 2 to 3 teaspoons — if desired.

Yield: Serves four.

Advance preparation: You can make this through step 2 up to three days ahead. Bring to a simmer and proceed with step 3.