Farm Notes
Well friends, I’m writing this from the sunny gulf coast of Florida, where we’ve snuck away for a few days to spend time with family and to get some much needed R&R. It’s our first time off the farm for more than 48 hours all year, and we’re grateful to have great friends and neighbors keeping everything alive and tended while we’re away!
It has been a wildly busy week… with the biggest harvests (thus far) of the season, while still planting (and watering and trellising and pruning…) ALL the summer veggies, AND we also officially launched our Summer CSA! We opened up signups for the Summer CSA to Farmbelly Club members on Sunday evening, and by Tuesday afternoon all of the shares were sold out, which is pretty amazing. While I’m SO grateful for all the support from our community, I’m also bummed that there are quite a few people who missed out on shares… and if that’s you, then there is still time to add your name to our waitlist, in hopes that we can open up a few more shares later this summer. If you are signed up to join the CSA, I’ll be in touch early next week with more information (the 1st pickups for the CSA start on June 15th).
Now for a few more farm-focused updates…
Our zucchini and cucumber plants have been growing strong over the past month, and starting next week we will start harvesting! These members of the cucurbit family are incredibly prolific once they start producing fruit, and it’s important to harvest them before the get too big. Next week I’ll show y’all the ideal sizes for zucchini and cucumbers, so you know what to look for in your home gardens.
This week I’ve noticed we’ve had some pest pressure from flea beetles (on our eggplant) and cucumber beetles (on our cucumbers and squash), and in case you are also struggling with these pests, I’d recommend an organic OMRI approved application called Pyganic. Pyganic is created from botanically-derived pyrethrins, which are natural pesticides found in chrysanthemum flowers. You simply dilute a few tablespoons in a 1-gallon sprayer and apply on your plants either in the morning or early evening. As an organic grower, our main method of pest control is to have healthy soil and practice good crop rotation + companion planting – but very occasionally using a few naturally-derived products like Pyganic are part of our process for maintaining healthy plants. If you have any questions about any of this, feel free to send me a message!
The winter squash seeds that we planted last week have (mostly) germinated and are looking good! Now’s the time to plant winter squash, and if you have any questions please let me know! Here’s a good guide on growing winter squash and some recommended varieties.
Kitchen Notes
One of the things on my to-do list before we left the farm was whip up my first batch of homemade basil herb salt! I had a ton of beautiful, tender basil after pruning back our plants last week, and I wanted to make something that would be shelf-stable while we were away.
As the name suggests, herb salt is literally just fresh herbs chopped together with kosher salt (and sometimes other aromatics like lemon zest, garlic, etc) - and it's a ridiculously easy way to add vibrant, fresh flavors to your dishes. I keep my herb salts close at hand for seasoning meat, fish, and veggies - and it pairs fabulously with eggs, grilled corn on the cob, and homemade popcorn. Keep reading for the full recipe + technique for making your own herb salt, and I encourage you to get creative with the different combinations of herbs you use, and think about types of dishes that will pair well with each blend.
HERB SALT
INGREDIENTS
1 cup packed fresh herbs
1 cup kosher salt (this is my favorite brand)
Optional aromatics: lemon zest, fresh garlic, pepper flakes
INSTRUCTIONS
Preheat your oven to it’s lowest temperature (usually around 180F).
Combine the fresh herbs and salt (and any other aromatics, if using) in the bowl of a food processor. Whiz the herbs and salt together for a minute or two, until everything is well combined and the herbs have fully incorporated into the salt.
Pour the herb salt onto a rimmed baking sheet and gently dry out the mixture in your preheated oven for ~30 minutes (or until the salt feels very dry to the touch). Stir/toss the herb salt at least once while in the oven to prevent any burning.
Once the herb salt is dry, pour it into a clean jar and seal with a lid. It will last in your pantry for months!
Here are some of my tried and true herb salt flavor combos:
Fresh Summer Flavors: Basil, Chives, Dill, Lemon Zest - pair with fresh vegetables, eggs, toasted bread, and fish.
Classic Gremolata: Parsley, Garlic, Lemon Zest - pairs nicely with roasted asparagus, grilled salmon, and steak.
Savory & Rustic: Rosemary, Thyme, Sage, Garlic - pairs well with roasted root vegetables, potatoes, and roasted pork.
Classic French Fines Herbs: Parsley, Tarragon, Chives, Chervil - use with fish, steak, lamb, and toasted baguettes slathered in goat cheese.
Cilantro-Lime: Cilantro, Lime Zest, Garlic - perfect for Mexican-inspired fish or steak dishes, corn on the cob, and popcorn.
Today’s Stats
Low temp: 65F
High temp: 92F
Sunrise: 6:04am
Sunset: 8:25pm
Moon phase: Full moon
Additional notes: Hot and humid!