Worth the wait

As we move from spring to summer, the days at the farm 
are still filled with many labors—we are not done with all our planting 
and much of what's in the ground is still at the fragile stage 
of needing lots of attention to ensure an abundant summer and fall bounty. 
While we may not yet be able to steal a taste of something as we are picking, 
we do get enough signs of encouragement to keep us going.
growing Dragon Beans behind "the fig"
They look cool now, but when cooked, the bean
will lose its variegated color.
Good thing you can also eat them raw!

"The "Dragon Tongue" bean is a dual purpose bean, 
qualifying as a fresh pod bean as well as a dried legume. 
 When harvested fresh, the entire bean, shell and "seeds" are edible. 
 The bean has a warm cream color with vivid violet 
variegations throughout its stringless pod. 
 Its shape is broad and the bean measures to an average of six inches in length. 
 The pods are crisp and succulent and bear four to six plump bone white seeds 
 with pink to purple stripes that turn tan with age. 
 The fresh seeds are firm, slightly starchy, nutty and sweet." 
We have to wait a bit to see what magic our chefs will create with these.
and how to use them

So yes, even with our labors, we are doing a lot of waiting these days.
Waiting for vegetables to grow, for seeds to set, 
for blossoms to mature and fruit to ripen.
eggplants growing
squash seeds just planted
we can't harvest the potatoes until
the flowers have finished blossoming
Indian Blood Peaches starting
soon to be apricots
If you are waiting for your garden to grow, or if you aren't able to have your own farm, 
check out the Farmers Markets near you
While it's true that even those who farm for a living
may not be at peak time yet, you might be surprised 
at some of the gems available now.
Sonoma Farmer's Market photo
courtesy of Sonoma Valley Visitors Bureau
If you do want to grow your own vegetables and have your own "backyard farm," 
there are lots of great resources to help you. 
In the North Bay, there's "Let's Go Farm,", where you can purchase vegetables to plant, 
join their CSA and also buy from their bounty at area Farmers Markets.
Joey Smith, the young man who founded "Let's Go Farm," explains:
 “One of my goals is to show people that they can 
grow a lot of food on a very small piece of land.” 
This video also gives you an idea of how to create your own "farm" at home:
Still wondering how to get started? Or need some tips?
Check out Garden Nerd.
And still one of our favorite online resources is SmartGardener

And in the "creative ideas" department, 
we couldn't resist this use of a ladder:

More ideas to share: The headline for this post was 
Easy recipes to use what you are growing 
or finding at the Farmers Markets. 

Back at our farm, we are waiting for those potatoes 
that are getting close to harvesting.
Besides the obvious go-to creation for them:

here's our Fingerling Potato Confit recipe 

Fingerling Potato Confit          Serves 6

2 pounds Fingerling potatoes, cut in half 4 cups extra-virgin olive oil

5 garlic cloves
3 sprigs fresh thyme

11⁄2 tablespoons salt 1 teaspoon pepper

Place the potatoes in a deep cooking pot along with the olive oil, garlic, thyme, salt, and pepper. Make sure the potatoes are completely covered by the oil (add more oil if necessary).
Heat the oil and cook the potatoes until soft, about 15 minutes. Remove from the heat and allow the potatoes to rest in the oil for at least 10 minutes. 

What are you waiting for from your garden?

No comments:

Post a Comment