We have had over 16 inches of rain in two short weeks! Many farmers are hurting from all of this rain and they are in our prayers as we fully understand how much they depend on the income their farm produces. We have weathered these storms and are making it! We are thankful that our dam held since we depend on the water from our pond to water our plants. I bet you never thought farmers were engineers! Well Matt and his dad engineered our dam to handle heavy floods and their design is working so far.
In this shot you see the emergency overflow pipes in over drive. The water filled up our pond to the point our docks were covered. We were thankful our pumps although went under water are still working.
This is our fishing pier. As you can see, it is completely under. Our son thought it was very cool so him and Matt took a break to see what fishing would be like in the flooded waters.
We are also thankful that Matt used his engineering talents to engineer our beds to withstand the flooding. I have to say, I am amazed by his work! He grows in raised beds incorporated with organic matter and he fills the walkways with wood chips. His beds stood strong and held up to the heavy rains!
First, we had a late start to spring which slowed down the start of our season and now too much rain! We are happy to be surviving the weather and coming to market bringing you the best of what we grow!
So, if you are a Farm Share member and are wondering what will be in your bag, this is going to be a great week! You will find:
- Field Greens
Monday: Beet Bruschetta with Goat Cheese and Basil with Grilled Chicken Thighs
We have beets! I don’t know what I want to make first because it has been so long since I have had fresh beets!
My friend and Farm Share Member Corey made a great beet relish recipe. I then began to look for something I would want to try so I found one! You can make it ahead of time and pull it out when you are ready.
Chicken thighs on the grill are just amazing and so easy. I would also serve this with a side of the field greens.
Tuesday: Tatsoi and Carrot Stir Fry topped with Shrimp
In the summers, I love a stir fry! It is such a great way to get rid of whatever is in my refrigerator so honestly, I use it as a clean out for me! I made this stir fry this past week and used everything, even turnips!
Stir fries always make more than enough and I always have leftovers. I also serve them atop brown rice. I honestly never know how it is going to turn out!
Wednesday: Turnip Au Gratin , and Skirt Steak served atop Tatsoi Greens.
One of our Farm Share Members, Katie shared this recipe with me! It looked so darn good, I dropped everything and made it. I used a mandolin slicer to slice up the turnips real thin and I ran with it!
It turned out beautiful and the pairing was amazing! We were able to eat off of that side for a couple of days, which is awesome!
Thursday: Roasted Carrots, Radishes, and Chickpeas with Baked Pork Chops
Since you are at market, the best place to get pork chops is from Black Boar Farm. We use their pork all the time and their meat is so flavorful because their pigs eat the best of the food and are kept in wonderful conditions. Dennis is a great guy.
When Matt pulled the carrots this week, they were BEAUTIFUL!
Fresh pulled carrots are so sweet! I know you will enjoy them.
Friday: Field Green Roasted Beets and Goat Cheese Salad
Well, we have just about eaten everything! This is one of my favorite salads from my favorite recipe blogger! All of her recipes are absolutely great!
I love her fresh dressings! Give them a try, they are so easy! Grill some chicken breasts and add them on top of the salad and you will have a great meal!
I truly hope you enjoy the food this week!
We will see you at the South of the James Farmer’s Market this Friday from 8-12.