Well, little cages and brick barriers and mists of clinging castor oil all seemed ineffective, as we have lost over 80 seedlings at last count, munched down to their stumps in the prime of their babyhood. My memory is quite faulty but I’m pretty sure that Vole Despair is a regular season we must go through here at the farm … at least I hope so, because then it will have an end and we can marvel once more about how we somehow managed to make things work remarkably well in spite of the nightly mass casualty events. Every broccoli we get this year should be considered a miracle and eaten with all appropriate mindful reverence and ritual.

The rain … it’s back to its usual tricks. We haven’t had a significant rain for a week and a half now, and so we are back to running the irrigation daily and trying not to hurl curses at the towering thundering masses of clouds that pass and form close enough to smell, but never be moistened by. We get “thundersun” regularly, which is just what you’d figure it is.

This is an odd harvest newsletter to write – for perhaps the first time ever (10 years of this now!), Kristin and I don’t have to do deliveries to town! Thanks Walter and the GrandSehrs! It’s weird to write this sitting in the pack shack listening to the chickens and chicks and chickadees instead of trying to form coherent thoughts over the vagaries of traffic and baby and Otis’s amazing neverending stream of language. A chipmunk just ran over my foot though.

Inside Box 4

Today’s harvest was fun with a solid crew; WWOOFers Kim & Laura, all-stars Marty & Marcia, and 8-year CSA veteran Walter and partner Dante all made these jam-packed boxes flow into reality without much trouble at all. The drizzle we got was timed perfectly to the break for lunch, and the cloud cover was much welcomed by both vegetables and those who picked ’em. Since we had extra hands we even did a salad mix we hadn’t planned on; enjoy!

• Salad Mix – red and green lettuce, arugula, a bit of radish green leaves, and a smattering of tat soi and a few peas tips
• Green onions
• Peas – mostly sugar snap and a few snow peas
• Cucumbers
• Zucchini
• Turnips
• Napa cabbage
• Radish microgreens

Recipe A.I.deas

We had a chat with the bot and here’s what we came up with together:

1. Sugar Snap Pea and Napa Cabbage Stir-Fry:

•    Heat oil in a wok or skillet and stir-fry sliced green onions, sugar snap peas, and thinly sliced small turnips until crisp-tender.
•   Add a splash of soy sauce, minced garlic, and grated ginger for flavor.
•   Serve the stir-fry over steamed rice or quinoa for a light and vibrant meal.

2. Turnip and Cucumber Salad:

•  Thinly slice small turnips and cucumbers and place them in a bowl.
•  Toss with a refreshing dressing made from a combination of lemon juice, olive oil, honey, and chopped green onions.
•   Season with salt and pepper to taste and let the flavors meld in the fridge before serving as a cool summer salad.

3. Radish Microgreen and Green Onion Pesto:

•   Blend radish microgreens, green onions, garlic, Parmesan cheese, toasted pine nuts, and olive oil in a food processor until smooth.
•   Use the pesto as a flavorful spread for sandwiches or a topping for grilled vegetables, roasted chicken, or pasta dishes.

4. Zucchini and Turnip Fritters:

•   Grate zucchini and small turnips and squeeze out any excess moisture.
•  Mix them together with whisked eggs, breadcrumbs, chopped green onions, salt, and pepper.
• Shape the mixture into small fritters and pan-fry until golden brown and crispy.
• Serve the fritters with a side of Greek yogurt or a tangy dipping sauce.

5. Green Onion and Cucumber Salad with Sesame Dressing:

• Thinly slice green onions and cucumbers and combine them in a bowl.
• In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and a sprinkle of toasted sesame seeds.
•  Pour the dressing over the vegetables and toss to coat.
•  Let the salad marinate in the refrigerator for a while to allow the flavors to meld before serving.

6. Grilled Napa Cabbage with Soy-Ginger Glaze:

•  Cut Napa cabbage into wedges and brush them with a mixture of soy sauce, grated ginger, minced garlic, and a touch of honey.
•  Grill the cabbage wedges until they are slightly charred and tender.
•  Serve as a tasty side dish or as a unique addition to a grilled vegetable platter.