• Farm News
• Recipe: Beans with garlicky crushed wallnuts and herbs
• U-pick, and this week's share 
• On-farm potluck dinner, Saturday, September 22 - please RSVP!
• Garlic orders: look out for your order at the site this week - thanks! (our 2018 garlic crop is now "sold out").

Farm News

While last weeks' temperatures and humidity made us think that Summer would never end, the chill of this morning reminds us that Fall is just around the corner.

As we are putting a emphasis on the practice of cover cropping for the management of our soil health, we're working hard to get the oats, peas, rye, and vetch in the ground to catch as much growing time as we can.

A better established cover crop pays off with increased organic matter return in the next year, which in change provides for more nitrogen to satisfy the needs of the market crop. Give it some rain and a couple more warm and sunny days, and at least the first installment of our cover crop plantings should be off to a good start!

The end of Summer also brings vibrant colors. The flowers in the U-pick are absolutely gorgeous. The cherry tomatoes however are on the way out and need careful picking - it's still well worth a trip out to the farm!

The fourth Saturday in September (9/22), we are hosting an on-farm potluck dinner -- starts at 5:00, dinner at 6:00 PM. Bring your favorite dish to share, BYOB. Please RSVP so we can prepare according to the number of people planning on attending.

The harvests remain outstanding. Enjoy this week's bounty!

Raymond and Sara

Recipe: Green Beans with Garlicky Crushed Wallnuts and Herbs 
 
Ashley Monlea brought this dish to the garlic work party last week. This is the recipe:

Ingredients:
 
Walnuts (approx. 1c)
Green Beans (trimmed but left whole, 1 - 1 ½ lbs )
Olive Oil (1/4 c or more as desired)
Garlic (2-3 cloves)
Anchovy (4-5 fillets chopped)
Red Pepper Flakes (to taste)
Parsley, Chives, Dill, Cilantro  (all herbs- as little or as much as you like-torn and intact with large stems removed)
Lemon Juice (1 lemon)
Salt/ Pepper
 
Directions:
 
Preheat oven to 400 degrees. Break Walnuts up by hand in a bag, and toast for 8-10 minutes (when you smell them they're done). While walnuts are toasting make the dressing by combining olive oil, garlic, anchovies, salt/pepper and red pepper flakes in a bowl. Remove the walnuts from the oven and immediately add them (hot) to the dressing mixture (walnuts will crackle and this will cook the garlic some).
 
Increase the oven to 450 degrees. Beans on baking sheet and drizzle with olive oil, salt/pepper. Roast green beans for approx 10-15 minutes or until cooked to liking. While beans are roasting tear herbs into larger pieces. Move beans to serving dish and drizzle with lemon juice. Pour garlicky walnut dressing over beans and top with herbs, lighty mix. Serve (good warm or cold).