Week 8 of 18, 2014


Living Land Farm                     Weekly Harvest News

Greetings Members,

 Farm News:  August has arrived, hopefully you have been able to do some of the things on your summer list before school is back in session. We were able to take a quick trip as a family to Duluth this past week to relax, visit with some friends, pick strawberries at Finke’s, and absorb the beauty and spirit of Lake Superior! We came back to the farm to harvest Thursday morning to discover something had feasted in the high tunnel and broke several of the tomato plants. The damage could have been worse.

As mentioned last week, the field is quite caught up with weeding. This weekend we planted fall lettuce, cabbage, and broccoli, hopefully the outcome of the broccoli will be better this fall. Direct seeded was turnips, spinach, radishes and lots of cover crop. Of the 400 early broccoli plants we were only able to harvest 50, which is a very low number. We have finally come to terms that broccoli for some reason just does not grow well on our land. Therefore, broccoli plantings will be significantly reduced in the future, and hope for a higher outcome to harvest.

 Anticipated Harvest: Beets, cabbage, peppers, Green beans, potatoes, tomatoes, fresh eating onions (the larger white are Alisa Craig variety), basil, lettuce, carrots, zucchini, and cucumbers.

Recipe of the week: This is a favorite at our house!  Adán likes it topped with raspberry yogurt.

 Beet Chocolate Cake (Zephyr Community Farm)

2 cups sugar (I use only 1 cup and prefer organic cane sugar)

2 cups flour (can be substituted with Bob’s Red Mill Gluten Free All Purpose)

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

3-4 ounces unsweetened chocolate

4 eggs

¼ cup oil

3 cups shredded beets (peel first)

Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry ingredients together. Melt the chocolate very slowly over low heat or in a double boiler. Cool, chocolate. Blend thoroughly with eggs and oil. Combine flour mixture with the chocolate mixture alternating with the beets. Pour into pans. Bake until fork can be removed from center cleanly. 40 -50 minutes. Makes about 10 servings.


Lupita and Adam

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