This Week’s Harvest
Garlic
Dried Onions
Beans
Peppers
Tomatoes
Summer Squash
Potatoes
Close to one week later, Irene is still the most talked-about woman on the East Coast. But in spite of dire predictions, the Ecosystem Farm was spared by the storm. While there were two fallen trees to move, a truckload of branches and limbs to pick up, and a distinct lack of power in the office until Monday evening, damage was minimal. A handful of plants did succumb to the extra moisture in the ground, but our high tunnels are still standing, the packing shed did not flood, and all that was moved in preparation for the storm has been put back in its place.
Of course, the fortunate fact that our high tunnels are still standing does not mean these structures couldn’t use a little tender love and care. As fall approaches with its cooler mornings and occasionally overcast days, the farm staff has been able to move back into the tunnels to seed a few beds, rid the paths of Bermuda grass, and otherwise work to clean up the mess that summer insisted on leaving behind.
Below, photos from this week on the Ecosystem Farm. Click images to enlarge, or view them on Flickr.
This Week’s Recipe: Grilled Potato and Onion Salad
Recipe from Real Simple
Ingredients:
1 1/2 pounds potatoes, cut into 2-inch pieces
1 onion, cut into 1/2-inch thick rings
4 tablespoons olive oil
1/2 cup flat-leaf parsley
1 tablespoon balsamic vinegar
kosher salt and pepper
Directions:
Heat grill to medium. Toss potatoes, onion, and 2 tablespoons oil in a bowl. Arrange in a single layer on grill and cook, turning frequently, until tender and slightly charred, about 15 minutes. Transfer to a bowl.
Add parsley, vinegar, the remaining 2 tablespoons oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper to potatoes and onion and toss to coat. Serve warm or at room temperature.
Upcoming Events
Local Food Forum: Tuesday, September 6, 2011, 6:30 to 8 p.m., Education Center: The Local Food Forum is a monthly meeting of producers and consumers interested in local food. We discuss locally-grown fruits, vegetables, eggs and meat—from where to find them to how to make them more available.
Sustainable Table: Tuesday, September 13, 2011, 6:00 to 7:30 p.m., Education Center: It’s one thing to purchase produce that’s in season, and quite another to cook it. Sustainable Table is a monthly cooking course that demonstrates how to use in-season fruits, vegetables, and herbs to create healthful, wholesome, and delicious meals. Each class will spotlight one well-loved fruit or vegetable standard and one unusual item. Participants will receive printed recipes to take home.
Land Conservation Open House: Thursday, September 15, 2011, 6:30 to 8:30 p.m., Education Center: In partnership with Maryland Environmental Trust, the Accokeek Foundation presents this free and open to all event for local landowners and managers interested in learning about the conservation options that are available to them. Presenters will discuss a variety of conservation options from small-scale cost-share programs to conservation easements with statewide organizations, and the monetary incentives that many of these programs feature. Doors open at 6:30 p.m. with presentations beginning at 7:00 p.m. There will be an opportunity for guests to meet and talk with presenters immediately following. Light refreshments will be served.
It’s one thing to purchase produce that’s in season, and quite another to cook it. Sustainable Table is a monthly cooking course that demonstrates how to use in-season fruits, vegetables, and herbs to create healthful, wholesome, and delicious meals. Each class will spotlight one well-loved fruit or vegetable standard and one unusual item. Participants will receive printed recipes to take home.