In The Box: 6, Madison
Greetings from soggy Circle M! Now in Week 2 of flooding here in our valley, we’ve lost the storage potatoes, roasting corn and summer squash under the waters, but we’re certainly enjoying the green that’s returned to our pastures and meadows. Honestly the farm couldn’t be prettier. Shannon had to mow around the buildings this week, in between thunderstorms, of course, and the animals are beside themselves frisking about in the newly lush grasses and alfalfa. We’ve enjoyed canoeing in our lower paddocks, and appreciated new views discovered on detours we’ve taken since our road to town has been closed! 
Shannon and Maggie head for where our pasture flows into the creek, and Howie gets in touch with his inner water puppy.
Our little farm has mostly benefited from the extra water, but we have heard of numerous market farms in Wisconsin that lost up to 90 percent of their standing crops. We grieve with them and feel very very fortunate to be sited the way we are. We’ve now learned what a flood will cover, and have decided to create a fourth pig garden for next year on our highest ground. The philosophical older farmers in our neighborhood don’t grumble about their losses, they just say that when something suffers in the weather, something else benefits. And we’re learning that’s true. Certainly the water table and the soil itself needed the rains. Our winter squash and parsnips couldn’t be happier, and we’re going to harvest our first edamame soybeans for tomorrow’s boxes, a month earlier than last year.
Here’s what’s in the box:
Box 6, Delivery to Madison, August 23
Edamame – These early-harvested soybeans are our family’s absolute favorite garden vegetable. Maybe because their season is so fleeting, maybe because served salty and in the pod, they are like an invitation to play with your junk food! Only they’re healthy. When you are ready for a treat, pull the pods off the plant, rinse in cold water to wash, then blanche in highly salted boiling water for 5 to 10 minutes. We use about a tablespoon of salt in a medium sauce pot. You’ll have to test a pod every so often, because the times on different varieties and maturities really vary. When the beans inside are tender but not yet soggy, drain the beans and eat out of the pod as soon as they are cool enough. This is a great party food, and we even planted a Japanese variety called “Beer Friend.” Have fun!
Parsnips – These are one of my personal favorite vegetables. I think I gravitate toward old-fashioned Eastern European fare because of my Hungarian ethnic heritage. A parsnip is something that just feels right to me. I planned to leave most of them in the ground ‘til spring, because they sweeten up over the winter freeze, but with the ground so wet, I think it’s best to pull them up now. Which is fine, as they are huge! And they should be, having been growing since February. Farmer John’s Cookbook: The Real Dirt on Vegetables says aptly of parsnips, “they have a nutty-sweet taste and a tender-hearty texture,” and offers this classic recipe, reputed to have been requested by the first-century Roman emperor Tiberius, who had them imported from the Rhineland.
Steamed Parsnips with Sweet Butter Sauce
3 large parsnips, peeled and sliced lengthwise into 1/2 in strips
1/4 cup butter
1 Tbsp maple syrup or honey
salt and fresh ground pepper
Place the parsnips in a steamer basket, set over 1 1/2 in boiling water and cover. Steam for 10 to 15 minutes. Transfer to serving bowl. Melt the butter in a small pot over medium heat. Remove from heat and stir in syrup or honey. Pour over parsnips, season and serve.
I’d also add a bit of minced fresh parsley to this very simple recipe.
Hard Squash – These colorful little acorn-type squash are called Carnival. So sweet, so smooth and creamy. Enjoy them baked with a bit of butter and brown sugar, and sprinkle pecans or walnuts.
Tomatoes – We’ll have a shorter season than normal with tomatoes, but those on the vine during the flood are ripening up wonderfully. The favorites this year are the small, strong and pretty Red Zebras, which don’t get so big that they split when they get doused with water. Also pretty are the Green Zebras, which are ripe when sort of yellow. Serve a tomato salad with all of these different colored heirlooms, and you’ll be the hit of dinner.
Basil – Hooray for spicy sweet basil! The rain makes the leaves rather frail, so try to use this in a few days. If you make up pesto right away, it will freeze nice and green and you can use it all winter long.
Broccoli – These little florets are the best the broccoli could do in the heat. But the cooler weather should bring bigger yields.
Fennel – These big bulbs are so very crunchy and delicious. Don’t forget to use the fronds as a seasoning in eggs, fish, potatoes.
Cucumbers – This could be it for cucumbers this year, as the vines have been pretty much pulverized by storms. Try a few slices in a pitcher of water for a delicious, detoxifying and toning drink. I learned this from my Chicago reflexologist, who was truly a genius at flushing my joints of inflammation when my rheumatoid arthritis was at its worst. Give it a try, and take a moment to sit and enjoy!
Large Scallions – These are really just overgrown green onions, but they are still tender and mild, so I wanted you to have them with the tomatoes.
Garlic – Spicy!
Squash Blossoms – Fruit that sets this late in the season likely won’t ripen before the frost, and I’m convinced fall is coming early this year. Can’t you feel it already? Might as well harvest these blossoms to stuff and fry! Yummy!
Goat Cheese – Stuff the squash blossoms! If you don’t remember the recipe, you can hit “In The Box” on the homepage, and all of the old packing lists and recipes will come up.
Peppers – The crisp little green peppers are called Sheep Nose. The long skinny ones are Hungarian Hot Bananas.
Herbs – Parsley, Chives and Blossoms, Chocolate Mint, Rosemary. Use the pretty chive blossoms as a garnish or mixed in with eggs for omelets.
Next delivery, be ready for more edamame, lots of hard squash, more broccoli, parsnips and mustard greens. Hopefully, we’ll still have tomatoes. Salad mix, spinach and beets have been under water, but if the rain lets up soon, they’ll be happy in the cooler weather and should be ready to harvest. We could possibly have green beans. If the veggies are set back, we’ll send along a pot roast you can put in the Dutch Oven with parsnips. Bon Appetit!
