Welcome to Week #14, by Angela

Hello, Red Hill Farm members.  This is a Full Share and Bi-Weekly Friday Share Pickup week.

Harvesting beans, Tacuinum Santitatis, Paris, 15th c.

Brendan will be in the share room to greet and assist you this week. Please ask if you need help finding anything. U-Pick continues to boom; make sure you save yourself oodles of time to harvest all the goodies, including green beans again! (Please return the green quart containers to the share room & transfer your picked items to a bag or your own containers--this way we can share and reuse the quart containers with everyone.)

Our tractor is still out of service. The starter was successfully replaced only to discover that the water pump & fan belt need additional attention before the tractor is operable. With much gratitude to our merciful and generous neighbor, we will be borrowing Hillside Farm's tractor this coming Thursday to turn the soil and, God willing, finally transplant our fall crops.

I also wanted to fill you in on the state of our berries (both blackberries and raspberries). First, if you have noticed any small white worms (most obvious when the berries are placed in a clear container), I believe they are the larvae of the spotted-wing Drosophila (much like a fruit fly). Below are two sources of further information about this pest, including information about how to improve the quality of your U-picked fruit at home.

Organically, the only method strongly endorsed for treating the Drosophilae is the use of OMRI-approved insecticides containing spinosad. According to Jack DeAngelis, the OSU Extension Entomologist, the active ingredients in spinosad are complex organic compounds made by soil microbes. Spinosad is a broad-spectrum pesticide but is only active if ingested or contacted while in liquid form; thus it has little residual effect on most beneficial species. Dow no longer has this product available (under the name "Entrust Naturalyte") and is by most accounts less effective after the raspberries have bloomed. We will not be using any insecticides in the berries this season.

I encourage you to harvest under-ripe fruit and help us knock off the overripe fruit to reduce populations within the canes.

The second raspberry note is that the two rows closest to the barn have rust. This is a fungus that occurs with humid, damp conditions (such as this entire season). We've been removing and aerating the canes to prevent further infestation. Berries that may be affected will show an orange spore spot. They are fine to eat, but their storage life is very short.

Hopefully this has not scared all of you out of the raspberry patch! I just wanted you to be informed and to make your choices from this knowledge. I am doing the best I can to ensure the finest crops for you, but some things are beyond my control.

[Editorial note from Melinda: most of the years I've belonged to the Farm, the raspberries have developed rust toward the end of the summer. It's just a fact that we live in a humid summer-climate area. I love raspberries so much that I've picked, washed, and frozen them with little rust spots every year, then pureed them later with some sugar and used them in smoothies or jams--they were FINE and delicious! Ditto this year with the Drosophila raspberries.]

FOR YOUR MENU PLANNING, this week you may anticipate:

• tomatoes
• sweet white onions
• German Butterball potatoes
• Garlic
• Red Bok Choi
• Eggplant
• Peppers
• Zephyr summer squash

Some further information here on Spotted Wing Drosophila (SWD), Biology and Life Cycle (click here for the full essay)

"SWD looks like the typical vinegar fruit fly, Drosophila melanogaster, of genetics fame. Female vinegar fruit flies lay eggs in damaged or overripe fruit and, hence, are mainly a nuisance. In contrast, female SWD can lay their eggs in ripe, marketable fruit, leading to direct damage of fruit by the larvae...."

How to deal with SWD fruit:  Cool berries immediately. Chilling berries immediately after picking to 32 or 33 degrees F will slow or stop the development of larvae & eggs in the fruit. U-pick customers should be encouraged to follow this strategy to improve fruit quality at home.

There are some important cultural controls that growers can adopt to minimize the buildup of populations. These include removing overripe fruit, as well as wild host plants such as wild grape, raspberry, blackberry, etc.  from nearby fields, and ensuring a timely crop harvest.  (See attached fact sheet from Michigan State University by clicking here.)

***GREAT TIP FROM FARM MEMBER CARRIE RHODES!!!!***

"I notice that the worms appear regardless of how fast you refrigerate the fruit. If they appear you can get rid of most of them by soaking them in a bowl with water and a substantial amount of apple cider vinegar. It seems to kill most of the worms. Just a thought."

Thanks, Carrie!

Red Hill Farm Week #10, by Angela

This is a Full Share and Bi-Weekly Friday pickup week.

Sunny on Monday, but our rain is back in the forecast for the rest of this week.  Man, seriously getting a good dose of regular rain showers this year.

Our Salsa Contest is coming up on August 16th!  Check it out (see poster) and start your own test batches for the event with all the wonderful tomatoes on the horizon.

Poster by Joanne Rosenbaum!

Unfortunately, we will not be putting on the Farm-to-Table event this year. Instead, all of our end-of-season efforts are going into the Harvest Festival--FUN for ALL!  This family event will be Saturday, October 19th, from 4 to 7 pm--details to come later.

This week, in the barn, you may anticipate:

• heirloom tomatoes
• garlic
• sweet white onions
• blue potatoes
• eggplant *or* green peppers (limited quantities of each at each pickup for a choice)
• and some surprises!

Don't forget to do your U-Picking, the best way to maximize your farm membership.

Week #5, Full Share and Tuesday Bi-Weekly Pickups, by Angela

Hiroshige, Driving Rain, c. 1840, woodblock (source)

"Rain, glorious rain.... There is a silver lining someplace in all this rain.  Brendan will be the farmer in the shareroom this week.  For your menu planning, you may anticipate kale, salad mix, zucchini, turnips (without the greens), and onions. Plus, plan some extra time for the U-Pick, as the raspberries, peas, and green beans are all ready for you to pick! (Please check the whiteboard in the shareroom for the U-Pick quantities.)"

Week Three Photo, and Some U-Pick Ideas, by Angela & Melinda

Week 3 Pickup

If you haven't really "gotten into" the U-Pick phase of Red Hill Farm, you're missing out on a lot of good eating. Several of our flowers are edible and *great* in salads or dips. We also have both sweet basil (the usual Italian sort) and Holy basil, located behind the sweet basil closer to the fenceline of Legion Drive (see photo below). Holy basil, also called sacred basil or tulsi, is excellent in teas and is used in Ayurvedic medicine. Thai basil, a variant of holy basil, is used in Thai cuisine, while Sacred basil also is important in Hindu religion and creation myth (click here).

Italian Sweet basil at left; Sacred or Tulsi basil at right

Another U-Pick with uses you may not have thought of is sage. Angela says "fried sage is so crispy delicious on top of eggs or a salad; on low heat, warm olive or coconut oil. Set the sage leaf into the

Sage by the barn

oil until it turns brown, then remove it & let it cool to a nice crispy garnish."  You also can see some recipes below.

Sage's scientific name is Salvia officinalis, and there are many different varieties. Like other old herbs, sage has or has had many uses,  in cuisine, in medicine, and in religions (click here). Its traditional classification in Britain as one of the four essential herbs, along with parsley, rosemary, and thyme, inspired Simon and Garfunkle's famous song, "Scarborough Fair" (click here to listen). If you're interested in historical recipes, click here for late mediaeval "Charmerchande" (a lamb stew with sage and parsley; note that the source, "Gode Cookery," is listed in "My Links" in the upper left column on this page (see here--a wonderful site).

Nasturtiums in U-Pick--flowers & leaves are edible

Nasturtiums (see photo above) are delicious--both the flowers and the leaves--in salads. As

Calendula (photo source)

nasturtiums are in the watercress family, they have a spicy, peppery taste, quite refreshing. Plus the round leaves and the brightly colored flowers enhance the look of an otherwise green salad. Calendula, too, is a nice addition to a salad, or use both nasturtium and calendula in the same dish. Calendula (sometimes called pot marigold) has bright yellow or orange flowers (see photo at left). To make calendula tea (see here), pull the petals off the central flower stalk, put several teaspoons in a tea ball, pour boiling water over, and let it steep for ~10 min. Sweeten or not, to taste. Calendula also can be used to make up herbal salves and skin lotions (click here). For six calendula culinary recipes, see http://www.motherearthliving.com/cooking-methods/calendula-officinalis-herb-of-the-year-2008.aspx#axzz2X4NOi6Ic

Pasta with Butter, Sage, and Parmesan--by Mark Bittman (see here), 4 servings

• 1 lb cut pasta, like ziti, or flat noodles
• salt & pepper
• 2 tbsp butter
• 30 fresh sage leaves
• 1 cup or more  freshly grated parmesan

Bring large pot of salted water to a boil. Cook pasta till it is tender but not quite done. Meanwhile, put butter in skillet or saucepan large enough to hold the cooked pasta. Turn heat to medium & add sage leaves. Cook till the butter turns nut brown [but not burnt black] and the sage shrivels, then turn heat to low. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add the pasta to the butter-sage mix & raise heat to medium. Add 3/4 cup of the cooking water & stir; the mix will be loose & a little soupy. Cook about 30 seconds, or till some of the water is absorbed & the pasta is perfectly done. Stir in cheese; the sauce will become creamy. Thin with a little more water if necessary. Season [to taste] with salt & fresh-ground pepper & serve immediately.

Sage & honey skillet cornbread (source)

Sage and Honey Skillet Cornbread--Bon Appetit, Nov. 2007 (source)

• 1 cup cornmeal, preferably whole grain, medium grind
• 1 cup unbleached all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 tsp. chopped fresh sage, plus 12 whole fresh sage leaves
• 1 cup whole milk [or vegan substitute]
• 1/2 cup honey
• 1 large egg
• 1/2 cup (1 stick) unsalted butter

Preheat oven to 400 degrees. Heat heavy 10-inch diameter ovenproof skillet (preferably cast iron) in oven 10 min. Whisk first 4 ingredients & 2 tsp chopped sage in a large bowl to blend.  Whisk milk, honey, & egg in medium bowl to blend. Remove skillet from oven (use an oven mitt!); add 1/2 cup butter. Swirl till butter is melted. Pour all except 2 tbsp of butter into egg mixture. Add whole sage leaves to the remaining butter in skillet; toss to coat. Arrange leaves over the bottom of the skillet, spacing apart in a nice pattern. Add egg mixture to cornmeal mixture; stir till just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in pan. Bake till browned around edges and tester [thin knife or clean broom straw] inserted in center comes out clean, ~22 min. Cool in skillet 10 min. Invert onto platter. If necessary, rearrange sage leaves atop cornbread.

Nasturtium Soup--can be made vegan (recipe source)

• 3 leeks, cleaned & sliced thinly
• 5-6 cloves garlic, minced
• 4 tbsp butter or olive oil
• 2 tbsp flour
• 4 cups chicken or veggie broth
• 2 cups water
• 1 cup fresh nasturtium flowers, chopped
• 1 cup fresh nasturtium leaves, chopped
• salt to taste
• 1 tsp. white pepper [or normal pepper if you haven't got white]
• 1 cup heavy cream [vegans substitute 1/2 soy milk & 1/2 soft tofu blended till smooth to make a cup]

In a heavy soup pot, saute leeks & garlic in 2 tbsp butter [or oil] till they're tender. Do not brown them. Add remaining 2 tbsp butter & a little broth. Stir in the flour & cook gently for ~1 min, stirring constantly. [It should thicken.] Slowly add rest of broth & the water & seasonings. Heat almost to boiling & simmer gently for several minutes to blend flavors. Add nasturtium leaves & flowers & simmer another few minutes. Slowly pour in cream & heat gently. Never boil a cream soup or it will curdle.  Enjoy! 

For a lovely essay on nasturtiums, their varieties, and uses, see "Renee's Garden: Easy Edible Nasturtiums" (click here).