We’ve been fussing all week with an old borrowed seed cleaner, attempting to clean the debris and weed seed out of our wheat for replanting and eating. The motor came with warnings that it had a tough time getting started and needed ample time to cool down in between short periods of running. It did indeed labor to start-up, and then quickly shut itself off completely after just a few minutes of running.
We found an old motor in the barn, messed around with ancient wiring diagrams and illegible labels to get it connected to a modern plug, mounted it to the machine, attached the pulleys and were off, for about 15 minutes, until one of the worn out and frayed belts broke.
Four days and a lot of false starts later we have just managed to clean about a barrel of wheat. Just this morning we seeded an acre down for harvest next summer and will put the rest in the share to cook with. So far we’ve been enjoying Wheat Berry Salad. The recipe is below. It is unbelievably fast to make and is great as leftovers for days following.
Not-Frost, Plastic Bags, and Surveys
We were darn close to a frost Monday night, but the temperature stayed just above the mark. meaning more tomatoes and beans for a while yet.
We are out of plastic bags at pick-up. If you are swimming in bags at home, consider bringing some to replenish the stock.
Richard Robbins, who left the survey last month concerning local participation in CSAs, is looking to collect completed forms. If you have one at home please fill it out and return it (we still have blank one’s here if you have not taken one yet).
In the Farm Shares
In the veggie share: Wheat berries, sweet and delicate baby spinach, broccoli, sweet corn, melons, tomatoes, cabbage, red fingerling potatoes, green beans, sweet onions, bunching onions, swiss chard, kale, baby carrots, beets, iceberg lettuce heads, basil, herbs (including cilantro and dill), cucumbers, summer squash, eggplants, peppers, and okra. Next week fennel and chinese cabbage.
In the meat share: Fresh broiler chickens, beef and half chickens in the freezer.
Bonus Recipe: Wheat Berry Salad
- 2 cups wheat berries
- 1/2 cup nuts, toasted and chopped
- 1/2 cup raisins
- 4 scallions, minced
- 4 tbsp chopped mint
- 2 tbsp olive oil
- 1 tbsp lemon juice
- pinch of cayenne
- salt to taste
Place wheat berries in a large bowl, cover with water—set aside for one hour or overnight. Drain. Place soaked berries in a large saucepan and add salted water to cover by a couple of inches. Bring to a boil, reduce heat to low and simmer covered until tender (20-30 minutes). Drain. Mix in the remaining ingredients. Serve chilled or at room temperature.
- Full and By Farm: End of Summer Field Work (www.essexonlakechamplain.com)
- Full and By Farm: Summer and Fall Intertwine (www.essexonlakechamplain.com)
- Full and By Farm: Summer Veggies (www.essexonlakechamplain.com)
- Full and By Farm: Cider Making (www.essexonlakechamplain.com)
- Full and By Farm: Taking Back the Fields (www.essexonlakechamplain.com)
- Full and By Farm: Vegetables Fields Continue Improving (www.essexonlakechamplain.com)
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