Harvest

A lot of the crops are producing at a good clip now. Today we harvested a couple poblano peppers, cherry tomatoes, green beans, plum tomatoes, eggplant, regular tomatoes, and a single hot red pepper.

Farm Portraits

From left to right (sort of): Arugula, Mizuna Greens, Pickling Cucumbers, Basil, Marigolds, Pole Beans, Thyme, Thai Basil, German Thyme, Chair, Tomatoes, Nikki's Tomatoes.

From left to right (sort of): Jalapeños, Marigolds, Tomato crop, Cucumbers, Concrete Path, Beets, Swiss Chard, Peas, Lettuce Mix, Eggplant, Lima Beans, Green Peppers, Hot Red Peppers, Poblano Peppers, Marigolds, Flat Leaf Parsley, Carrots, Garlic

Pictures by Patrick.

Farm Pizza

Farm friends Patrick, Erica and baby Lyla came by on Friday to experiment with grilled pizza. First we got some dough from Vinny's Pizzeria. $5 each which I think is a bit stiff… can't you tell when somebody's eyes go to the upper left they are lying? So when I ask 'Vinny' how much just dough is… his eyes go upper left and says…$5… he just threw out a number right? Anyways, it was worth it. Farmer No. 2 still had to throw the dough around to spread it out.

And then on a super hot grill you lay the dough down for 20 seconds. Turn it 90 degrees for another 20 seconds and the flip it for 30 seconds. As read by Farmer No. 1 from Men's Journal.
Take the dough off the grill and put down the ingredients on the first side. Then stick the pizza on the grill for another 2–5 minutes.
Done! This was the first pizza and you can see Farmer No. 2 was still figuring out how to get the shape right.
Fresh beets and tomatoes from the farm. A caprese salad by Farmer No. 1.

Great pictures by Patrick.

A funny looking one

What happened to that swiss chard

Linguini with Brooklyn Farm's swiss chard and tomatoes.

Harvest: Garlic

When garlic stalks are about half yellow it's time to take them out of the ground. If you leave them in the ground the garlic heads will rot. Once out, you are supposed to hang them in a cool, airy, shaded location for a couple weeks to finish whatever it is they do. Some of the heads look a little small compared to the gigantic ones you see in the grocery store. One reason may be because we didn't cut the garlic scape early enough to promote the head to grow.

This head is huge.

Harvest 7/19

Jalapeño peppers, swiss chard, and peas.

First Cherry Tomatoes

Our first tomatoes are ready to be eaten. Which reminds us to brace ourselves for the onslaught of a full crop of tomatoes to ripen all at once.

Blueberries. Raspberries? Yes, blueberries.

Last year Nick the Farmer passed through the fence a twig with roots and told us to stick it in the ground. It grew pretty large that year alone but it was just sticks and leaves. This year, berries have popped out.

Nick told us that they're blueberries…

"Don't you mean raspberries?" Farmer No. 1 replied.

"Yeah, blueberries" Nick said.

Clearly they're not blueberries and Farmer No. 1 sacrificed life and limb by trying one and reports that they're not even raspberries.

Japanese & Italian Greens

Farm friend Olivia gave us some special Japanese greens seed: Komatsu, Shinkgiku and Mizuna. Our italian neighbor Nick gave us arugula seeds. The greens are all very flavorul and not your average supermarket blend. Everything has sprouted and is almost ready to eat...

Harvest: Lettuce Mix with Basil

We have plenty of lettuce for salads nowadays. We'll have to come up with more ways to use all this greenery. 

There are some pesky little bugs camping out on them. The bugs aren't eating the greens but we don't want to eat them either so it takes a few rounds of cold water baths.

Jalapeños