Farm Journal 8/26/24

This week we’re highlighting BRATWURST. Come down to the farmers markets and get yourself a Bratwurst Sammie on a breadworks bun! The Sandwiches are $12 a piece and the frozen links are on sale for $10 per one pound package.

Pork Chops on sale. Two packages (minimum two pounds) for sale at $10/pound.

Pizza Day

This Wednesday is PIZZA Day. We’re short staffed and I won’t have the time to be the pizza maker, so I’m passing the torch to you! If you come to the farm and would like pizza this week – I encourage you to make your own pizza. I’ll have all the components on hand: dough, sauce, cheese, meats, veggies, etc. You’re welcome to bring your own favorite toppings too. I’m happy to coach you through the process, and I’ll help with the actual cooking of the pizza – but the rest is on you! We’ll see how this goes! Come to pizza day with an open mind!

Notes from the Field

Here we are back in the throws of summer. Humid, hot days, and slow sticky nights. It’s only going to last a couple days and then we’ll be back to more pleasant weather, I suppose.

Honestly, I wasn’t happy with how cold it had gotten. Our poor tomatoes don’t like the chilly nights and they really slowed down with the ripening.

The bok choy, which was loving the chilly fall temps, will have a fit and throw in the towel with this heat. Fall brassicas, when under the stress of weather fluctuations, often bolt; sending up flower stalks and turning bitter. Luckily, we’ve harvested most of the bok choy the last couple of weeks.

Speaking of bok choy…. I noticed that there’s quite a few left over at the end of our CSA pick up. That makes me suspect that you aren’t eating your greens! (Not to sound like an over-bearing parent!).

I thought that it might be helpful if I could change your mind about bok choy and you could give it a chance. (That said, I’m not 100% sure you’re getting it this week anyway, but you can file this info away in your brain for next time, as there surely will be a next time!)

1. It falls under the category of “a green”. Which means… treat it like any other green; Kale, spinach, chard…. you get the idea. You should have no compunction with chopping those suckers up, sautéing with onions and garlic, dousing with soy sauce (or even better, Tamari), and a sprinkling of hot pepper flakes. In fact, try cooking ground pork with garlic and ginger first – then quickly sauté/steam the bok choy with the pork. Serve over rice and there you have it!
2. Why even bother cooking it? Finely chop the bok choy and add in shredded carrots, scallions, and radishes. Stir in a vinegrette made with: garlic (2), sesame seeds (2 tsp), honey (1 Tbs), soy sauce (or Tamari, or shoyu), rice vinegar (3 Tbs), toasted sesame oil (1 Tbs), and another neutral flavored oil, like avocado oil (3 Tbs). Coat your salad thoroughly and Eat Up!
3. You can pickle just about anything. Pickle the bok choy stems and cook up the rest!. Slice off the greens and chop stems into sticks. Heat up 1 cup of water, 2 Tbs sugar, and 1/2 tsp salt, until dissolved. Then mix in 1/2 cup apple cider vinegar. Pour over the bok choy stems that you have packed into a clean mason jar. Store in the fridge overnight and they are ready to eat the next day!

Important: Ordering Information

Farm pick up to Wednesdays 11 – 7pm. Our farm store is OPEN! Park on the right at the top of the hill and walk over to our farm stand, under the red awning. We’ll have your order ready – as the purple counter. 

At the Farmers Grill Stand at Squirrel Hill Market, Sunday – 9 am – 1 pm

Across from Frick Park Market in Point Breeze, this Sunday at 1:45 – 2:00 pm

At the Farmers Grill Stand at Northside Market, Friday 3 – 7 pm

Ligonier Country Market – at the Farmers Grill stand – Saturdays 8 am – 12 pm