Week of July 19, 2010
Rain. Humph! I guess the farm hasn’t gotten as much as other parts of southwest Iowa and I guess that should make me feel lucky. Larry always says better too wet than too dry. Sometime in the future I probably won’t be writing how much rain we have gotten since the last time I wrote; but since July 1st we have had almost 5 inches of rain. The forecast doesn’t look so good for us though. We apologize for the mud spattered lettuce last week. Gwen and Liza try to give it a good rinse before it goes into your bags, but sometimes those dirt particles are tough to get off.
Just a reminder – please bring bags/baskets with you when you pick up your produce. Many of you are doing great – some of you need to give yourself a reminder somehow before you leave work or your house to go to the Farmer’s Market.
The first round of sweet corn is done and we are about a week away from the second crop. You probably noticed that many of the tips of the corn cobs were missing. We tried to get rid of those darned worms that like to eat sweet corn too. Hopefully you did not find any.
The tomatoes are turning red; the green peppers getting mature and the eggplant are forming. The cucumbers, zucchini and summer squash are blooming. We are babying the beets and have planted more lettuce and carrots. I am trying to plant seeds so we can have a variety of produce for you. I must say, it has been a challenge.
Please, if you will, observe the Farmer’s Market opening time of 5:00 p.m. If you need to make other arrangements, just give me a call or drop me an email.
This week’s produce:
Green, purple, yellow beans
Have you had too much cabbage yet? Well, there is one more kind that will be in your basket today – Savoy Cabbage.
When selecting Savoy cabbage, the standard rules for all leafy vegetables apply: the head should be firm, with nicely colored glossy leaves, and should feel heavy for its volume. If the leaves are dull, or the head feels light, it’s likely past its prime. Once you get it home, it will keep several days in the crisper section of the refrigerator.
From a dietetic standpoint head cabbages (not just Savoy) are low in calories (before they are seasoned), and rich in fiber, folic acid, vitamin C, vitamin B, and even richer in vitamin E; they’re also quite rich in calcium, and therefore indicated for those suffering from osteoporosis. They also contain antioxidants, and sulfur compounds that inhibit the growth of Helicobacter Pilori, one of the primary causes of stomach ulcers. In short, they’re good for you, unless you’re prone to kidney stones.
Alas, some of the sulfur compounds in the leaves break down during cooking to produce that characteristic, penetrating smell that can waft through the house if not the neighborhood, and as a result many people like to eat cabbage out. One trick that can help ameliorate this problem is to wipe the lid of the pot with a cloth soaked in vinegar. Repeat as needed.
As I close this week’s newsletter, the sky is once again clouding up and the forecast is telling us there are continued chances of rain. There are also flood advisories for our area. I am glad that we live on a hill. Hope you all can stay dry and that you are not experiencing a negative impact with our weather.
Until next week……..