I’m feeling much more optimistic about the fields this week than last week. Amazing what a week of sun and a Reasonable amount of rain can do! The butternut and spaghetti squash, okra and fourth round of beets all popped out of the ground in record time. And I was most happy to harvest the first of the cucumbers yesterday. We have a busy week putting up bean trellising, tying up tomatoes and dahlias and of course, always more weeding.
A big thanks to CSA member Joyce for lending a hand thinning the 150 feet of carrots on Friday. It was a ridiculous hot day for the middle of June, so we borrowed an idea from the Hispanic stonemasons I’ve seen at work and put up a tent over the row where we were working! Ha – at least 10 degrees cooler!
Two Farm Food Favorite: Kohlrabi
A member of the cabbage family, kohlrabi can be peeled and cut into slices and eaten raw or my favorite way to prepare is the Kohlrabi Fritter. Grate kohlrabi then mix with egg and flour and form like hushpuppies and pan fry in coconut oil. Make a dipping sauce using dijon mustard, mayonnaise and/or red pepper. Enjoy!
Strawberry-Vanilla Chia Seed Pudding
In a bowl whisk together 3 cups unsweetened almond milk, 2 tsp. vanilla extract, 3 tbsp maple syrup and ½ tsp cinnamon. Pour liquid mixture over ½ cup chia seeds and stir until seeds are incorporated. Make sure to stir it well so that none of the chia seeds are sticking together. This ensures they’re all able to absorb the liquid and create a pudding-like consistency. Let sit for an hour or in the refrigerator overnight. Mixture will thicken substantially. In morning stir pudding and top with fresh strawberries. Enjoy!
I will see you all today at the CSA pickup from 4:30-6 at the Rabun County Library. Please bring a bag for your goodies.
Until next week…