When I was thinking today about what I was going to write about all I could think about was the ceaseless rain that has been pounding down on us and disappearing only to show up again. I went out late this morning to look through the fields and determine what we will be harvesting for the shares this week. It was pleasant enough, though the fields are plagued with slippery mud. Then another downpour arrived. I was drenched in the time it took me to pull up a few radishes to see how they were looking. After taking a look at the produce that is ready I went out to inspect that which is not yet ready. Last Monday I went out with the tractor and cultivated (this means killing weeds with an implement on the tractor that is like a garden hoe only faster) until the sun went down and I could no longer see what I was doing. Fearing that I was about to kill an entire planting of beets I decided it was time to call it a day. With the rains and the harvest schedule I have not been able to get out and drive on that ground since and the result is a ton of weeds. Even the areas I was able to cover are ready for another round and yet theground is so soggy I know that I would slip and slide and end up doing more harm than good. And so I wait, and find other important tasks to fill the day. In the downpour on Friday after harvesting for Saturdays CSA pick ups we seeded all of the winter storage cabbage, a bunch of lettuce, broccoli, cauliflower and more. So in some ways the rain was a blessing as it got those things accomplished and gave all the plants a good drink of water which has sent them going bonkers in growth. While the vegetable share will be heavy on greens these first few weeks, rest assured that the farm is about to explode with summer crops, I can feel it and I can see it every day. And of course, as we sat down to dinner at the end of the day today the sun finally came out and a rainbow showed up over the farm.
Margaret and Kevin
- 1 bunch kale about 12 ounces, washed and ribs removed
- 2 cloves raw garlic
- ½ cup grated Parmesan cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons Meyer lemon juice
- Pinch of kosher salt
- Black pepper, a few grinds
- Place all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined, 30-60 seconds.
- Scrape into a lidded container and store in the refrigerator until use.