Showing posts with label green beans. Show all posts
Showing posts with label green beans. Show all posts

Thursday, September 5, 2013

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!

Saturday, July 20, 2013

Drexel Neumann Academy at the Farm, by Joanne

Hi, I've been working with Drexel Neumann Academy's 3rd-grade class, 23 children and their teacher Cindi O'Hanlin, since April. I am very fortunate that Mimi Hall, Red Hill Farm workshare, has been able to help out with the classes and their visits to the farm.
Class portrait!
Topics in the classroom have included how plants grow, planting seeds, making hummus, nutritional information on food groups, and the sugar content of drinks. Amazing--apple juice has about as much sugar as Coke! While apple juice has the added benefit of vitamin C, its sugar content suggests fruit juices should be limited to one cup a day.

The kids, w/ Mimi at back right and Cindi front right
At the farm, the students planted the plants they grew from seeds, learned about chickens, bees, and how we grow organic foods. They had a chance to look under the microscope at the soil and, of course, bugs! On their last visit, they planted and harvested beans!
Students with green beans!
Our relationship will continue with Drexel Neumann Academy in the fall, as well as schools in the Penn Delco school district, St. Francis de Sales School in Lenni (click here for more info), the Neumann Child Development Center (click here), and the Girl Scouts.

Another group shot--cool kids!
PLEASE NOTE:  in the shareroom we're selling bright, cheery grocery bags to help fund our educational outreach progams. They're only $6 and are made of 80& recycled materials. Your support would be *much* appreciated!

Thanks from Joanne Rosenbaum, Farm Education Coordinator
Sisters of St. Francis of Philadelphia
610-558-6121

***A note on Drexel Neumann Academy:  St. Katharine Drexel School was the last Catholic school in Chester, PA, in 2005, yet it was scheduled to close due to declining enrollments that year. To remedy the situation, the Diocese of Philadelphia, Neumann University, the Sisters of St. Francis of Philadelphia, and St. Katharine Drexel Parish decided to create Drexel Neumann Academy, an independent Catholic school run on Franciscan principles of love, peace, and caring for people and the environment. The new school opened in 2006, with no discrimination on religion, financial resources, or race--in fact, over 85% of the students are non-Catholic!  For more on the wonderful work done by Drexel Neumann Academy, click here.  If you're wondering who St. Katharine Drexel is, she is Philadelphia's first woman saint (1858-1955, canonized in 2000)! She came from a wealthy background (her father founded Drexel University) but was moved by the plights of poor Native Americans and African Americans, becoming a nun in 1889 (the Philadelphia papers proclaimed in large headlines, "Miss Drexel enters a Catholic Convent--Gives Up Seven Million!" (For more on St. Katharine Drexel, see here.)

Monday, July 8, 2013

Pesto with Green Beans & Potatoes, by Melinda

Trenette al Pesto with green beans and potatoes (source)
Trenette al Pesto (Trenette or Linguine with Pesto, Green Beans, and Potatoes--This is a traditional Italian pesto sauce over a mix of pasta, green beans, and potatoes. Trenette is a regional pasta but you can use linguine or fettucine instead.

  • 3 cups packed basil
  • 1/2 cup olive oil
  • 3 tbsp finely grated parmesan
  • 2 tbsp finely grated pecorino
  • 2 tbsp pine nuts
  • 1 clove garlic, finely chopped
  • kosher salt & fresh-ground black pepper to taste
  • 1 lb trenette or linguine pasta
  • kosher salt to taste
  • 8 oz. green beans, trimmed 
  • 8 oz. baby red potatoes (or other small potatoes), roasted & halved
Make the pesto:  process basil, oil, cheeses, nuts, & garlic in a food processor until finely ground. Season w/ salt/pepper & set aside.  Bring 6-qt. saucepan of salted water to boil on high heat; add pasta & cook, stirring, till half-cooked, ~5min. Add green beans & cook, stirring, till pasta is al dente and veggies are tender, ~3 min. longer. Drain pasta & veggies, reserving 1/4 cup cooking water, & transfer to large bowl along w/ potatoes and pesto; toss to combine, adding a couple tbsp of reserved cooking water, if needed, to make a smooth sauce.  MMMWAH!!!!

Tuesday, July 2, 2013

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.)"