We didn't get any of the severe weather at the farm last night or any rain in Bloomington, so imagine my surprise when I turned the Weather Channel this morning and saw a huge tornado with the caption of Tazewell County! It looks like only minor damage was sustained to some outbuildings. We know quite a few farmers in that area, so we hope that they are safe (most importantly) and that their crops weren't damaged.
We've had over 2.5 inches of rain in the past two days--everything is soggy! Luckily, many of our fields drain fairly well, but when the ground is saturated and there is even MORE rain, it makes planting, growing and harvesting crops very difficult. Bill's most immediate worry other than severe weather that includes hail (hail will make grown farmers cry!) is not being able to get into the field to continue planting sweet corn. Soft, wet ground and big, heavy tractors don't mix. Plus, the seed sits in the wet grounds and will rot. Patience is a farmer's friend, but often times the weather is not but you do what you can.
Bill is taking off work early to go out and plant the 2nd crop of muskmelon today. The first crop is in and doing well and is on schedule. The watermelon are doing wonderfully so far. We are cautiously optomistic about the watermelon and all the rain: last July, we endured 10" of rain in about 8 days and it wiped out our first watermelon crop. This year, they are in a different field that has better drainage to minimize any ponding or water build up.
I was joking with another farmer at the Uptown Normal market Tuesday about how we work so hard, but what we all excel at is growing weeds! The weeds are becoming a problem with all the rain and warm weather. We don't spray for weeds (save for exceptional outbreaks in the watermelon or sweet corn) and who wants to hand weed 30 acres? We do what we can by hand weeding in the rows while picking or by mowing/weed wacking.
Part of eating locally and seasonally is that items come and go. Just a few weeks ago, we welcomed spring with lettuces, radishes and green onions. If you remember, it also was cold enough to wear coats and long sleeves! The old saw about the Midwest is if you want the weather to change, just wait 5 minutes. So true! Today at 8:09 am, the temperature is 75 degrees with temperatures projected to be in the 90 degree range for the next week.
While we are welcoming warmer weather, it means beginning to say to good bye to some of the early spring vegetables. Consistent temperatures in the 80's and 90's will make most lettuces and spinach bolt and the heat will turn radishes from sweet to hot. However, the heat loving squashes, sweet corn, melons and cucumbers really start to grow fast with the hot, humid weather. One season's end is another season's beginning. The sugar snap peas are just about blooming, with the green beans coming in close behind. Bill is predicting that we might have summer squash in about 10 days!
I am still amazed that there are people on this planet that have NEVER eaten a radish! Often times, their only experience has been a limp, soft disk in a restaurant salad and they don't give that poor veggie a second chance. In the Midwest, you can't have spring without radishes. It's a law, actually! I've always eaten them raw, sometimes with a little salt or ranch dressing. Then, last night, we GRILLED them. Oh. MY. It was a completely different taste than eating radishes raw. One of our CSA members, Nicole, told me that they had grilled their CSA radishes with a meal last week. She convinced me that grilled radishes were the bomb and I really, really needed to try it. This is so simple: clean radishes (red ones work best), cut off root and top. Put in zip top bag with olive oil, salt, pepper and Lawry's Seasoning; shake. Use a grill pan or skewer (like kabobs) and grill until soft on the outside, but still a little crunchy on the inside. There are so many other herb & spice variations that you could try--so experiment this weekend!
So, what will we have this Saturday?
- A variety of our loose head lettuces: Red Sails, Green & Red Oak leaf, Xena, Buttercrunch, Giant Caesar Romaine. The opportunity for these delights is ending fairly soon, so if you haven't had any yet, get some!
- Leaf lettuce--We've kept the leaf lettuce covered in the raised bed in the back yard, so we may be able to keep it going for a few more weeks.
- Spinach--this has been fabulous this spring: crisp, cool and so healthy! A bag will last at least a week in the fridge.
- Red and white radishes--these beauties have been so sweet and good, but will start getting a little more "peppery" as the weather heats up. Enjoy them now! Grill them!
- Green onions--a spring staple. Use the entire shoot in salads or the greens as a garnish with your meals.
- Spring turnips--FINALLY--all you turnip fans can cheer now! Cook down the greens, roast the roots and nothing goes to waste.
- Mustard greens--this leafy plant is new to us this year. I've only had it in a salad so far, but is it also good cooked or lightly wilted. Mustard greens have a little more pungent taste than collards or other greens and are high in vitamins A & K.
- Arugula--another green that is new and we love it! Bill couldn't get over the aroma while he was picking it for our CSA. Arugula has a rich, peppery taste. I think eaten raw it has a bit of a nutty flavor to it. It can be eaten raw or cooked. An easy way is to mix the leaves with pasta and let it wilt. Bill just can't get over how much he likes the taste and wishes he had been growing it sooner!
Remember, that the market starts at 7:30 am and runs until noon. Don't forget your canvas & recyclable bags!
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