This has been a season unlike any other. The rain has been relentless and as we work to continue to seed crops for late fall and winter we are faced with the weather yet again. This afternoon I set out to seed an entire field full of carrots. Kevin was poised to drive the tractor ahead of me and form raised beds while I would follow behind with our trusty old push seeder which drops seeds into the ground and covers them with soil. You can adjust it to seed just about anything based on the size of the hole the seeds come out of. As I came out to the field and got situated with my seeds, seeder and everything the tractor decided that it could no longer run on the battery. Now this would not be a huge problem if it were not for what the weather is telling us about the upcoming week and that is this: it is going to rain, probably every day. The rain is set to begin around 4am tomorrow morning, prior to the sunrise. And so at 8pm as I am writing this we are charging the battery on the tractor and getting ready to go out and seed carrots in the dark. Kevin will drive along with the headlights of a truck. I will wear a headlamp, and hopefully we will not have to irrigate anything. If we can get the seeds in the ground in time the weather looks like it will help us out from there.
Your Farmers,
Margaret and Kevin
Recipes
Roasted Vegetable Tart
This recipe is great as you can use it as a “throw in anything we did not use this week in the share before we go get more stuff” kind of recipe. From gardeners.com
Makes one 10″ square tart
- 1 prepared crust (see recipe below, Tart Crust)
- 4 cups vegetables, trimmed and cut into chunks of similar size, about 1/2″. Good choices include leeks, eggplant, broccoli florets, fennel and summer squash
- 1 sweet red onion (1/2 cup), cut into chunks
- 1 head garlic
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 4 tablespoons Tapenade, recipe below, or prepared black olive spread
- 2 ounces goat cheese
- 2 tablespoons grated Parmesan cheese
