Vital Veg, organic farm, potatoes

Newsletter 22 June 2020

On the farm
A calmer week. We are well on with our weeding programme now and have just 1 km of row weeding to do by hand before all our weeding can be done with the tractor. The next major job is to weed the brassicas (cabbages, kales, broccoli etc.). This is rather a cumbersome task because these crops are grown under protective covers which we have to take off each time we weed. The covers are 100m long and 14m wide, weighed down with gravel bags, and there are six of them, so quite a bit of effort is required to move them. Because they can quickly turn into giant sails, and are prone to rolling into nasty twisted tangles we can only move them when there is no wind. We are planning on getting started mid-week, so here’s hoping conditions are good!

The crops are enjoying the extra moisture in the soil and are finally beginning to make good growth. The potatoes in particular are looking very promising. You can see a recent snap of them on our Facebook and Instagram pages.

Apologies to those of you who did not get a newsletter last week. A tussle with the printer led to every other delivery note missing the newsletter during printing, and we did not notice until the whole print run had finished! You can find it on our website.

Recipe: Apple & kohl rabi salad
This super simple kohlrabi salad features apple, lemon, tarragon and olive oil! It’s delicious. Recipe yields 4 side servings or 2 large.

2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
1 large apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
⅓ cup grated gouda cheese (optional, not shown)
¼ cup fresh tarragon leaves
3 tablespoons toasted sunflower seeds*
Lemon zest, to taste
1 to 2 tablespoons olive oil, to taste
1 to 2 tablespoons lemon juice, to taste
Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.